Living a Pinterest Life

One Pot Wonder Chicken Lo Mein — May 6, 2014

One Pot Wonder Chicken Lo Mein

Every weekend I plan out my meals for the week. Each weekend I forget that the week before, I was sooo tired by the time I got home I had to convince myself to make dinner. However, I seem to forget this detail when I’m planning out my big elaborate meals. From time to time I think realistically and that happened when I planned this meal. Throw everything in one pot you say? Boil it and then its done you say? Well I say I’m in! Happy Eating!

One Pot Wonder Chicken Lo Mein


One Pot Wonder Chicken Lo Mein

Recipe thanks to The Wholesome Dish

Serves: 6


½ lb. boneless skinless chicken breast, cut into small chunks

1 – 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half (I used whole wheat)

4 medium carrots, peeled and cut in thin 3 inch long strips

1 medium red bell pepper, cut in thin 3 inch long strips

1 bunch green onions, white part sliced and green part cut in 3 inch long strips

4 cloves garlic, minced

¼ cup soy sauce

1 teaspoon garlic powder

1 teaspoon corn starch

1 tablespoon sugar

½ teaspoon red pepper flakes

4 cups chicken or vegetable broth

2 teaspoons extra virgin olive oil


Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.

Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.

Remove the lid and let the dish rest for 5 minutes before serving.

Crab and Cream Cheese Wonton and Easy Fried Rice — November 13, 2012

Crab and Cream Cheese Wonton and Easy Fried Rice

Something I need to learn how to master is how to cook rice. My mom always made good rice. Hers was never crunchy and never too soggy, always perfect! I wish I could learn how to make perfect rice. From now on it’s Birdseye Steamfresh microwave rice for me! I tried to make rice tonight, but failed miserably. My wonderful husband went to the grocery store without complaining and bought me some new rice. What came of this new rice was delicious! The fried rice was easy to make and went great with the wontons. Happy Eating!

Crab and Cream Cheese Wonton and Fried Rice
Recipe thanks to Budget Bytes
Servings: 32 wontons total

8 oz. cream cheese
8 oz. imitation lobster or crab
1 large egg
½ bunch green onions
1 pkg. wonton wrappers
½ tsp sriacha hot sauce
non stick spray

STEP 1: In a bowl, combine the cream cheese, green onion, egg and Sriracha until well combined. Add the lobster and break the chunks up slightly as you stir it in.

STEP 2: Get a small bowl of water to help seal the edges of the wonton wrappers. Working in groups of about 6 wontons at a time, place about one teaspoon of the cheese filling in the center of each wonton square. Using your fingers, wet the wrapper all along the four sides. Fold them diagonally corner to corner and pinch the wrapper together to seal. Try to squeeze the air out as you make the first fold. Bring the two opposite points of the triangle together around front and squeeze together to seal. See the photos below to see how this is done.

STEP 3: Bring a large pot of water to a rolling boil. Working in groups of about 8-10 wontons, drop them into the boiling water and remove them once they begin to float (about 3 minutes). Place the boiled wontons on a cooling rack placed over a baking sheet so the excess water can drain off. The wontons skins should now look nice and transparent.

STEP 4: Once all of the wontons have been boiled, heat a large non-stick skillet coated with non-stick spray oil over medium-high heat. When it is nice and hot, place about 8 wontons in at a time. “Fry” the wontons on each side until they are golden brown, blistered and crispy in some spots. You may need to spray more non-stick spray as you go, it will help crisp up the wontons.

Easy Fried Rice
Recipe thanks to Weight Watchers


2 spray(s) cooking spray
2 large egg(s), lightly beaten
1 cup(s) uncooked carrot(s), shredded
1 cup(s) uncooked scallion(s), sliced, divided
3 cup(s) cooked white rice
1/2 cup(s) frozen green peas, thawed
1/4 cup(s) low-sodium soy sauce, or to taste


Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.

When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.

Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.

Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.

Baked Crab Rangoon — November 10, 2012

Baked Crab Rangoon

In college there was a Chinese place at the student union that was literally right down the street from my sorority house. I spent many Sundays taking that walk of shame in my sweats in hopes that the Chinese would cure my hangover. It never did, but yet I still did it almost every Sunday. I always had to get the crab rangoons. You can’t go wrong with fried crispy outside and creamy inside. Well along with many other things, those little pockets of delicious-ness helped me gain my freshmen fifteen and every pound after that. I am on the search for a healthier version.

I wouldn’t necessarily put these on the stove of shame list, but I don’t know if I would make them again. The actual crab rangoon was good, but just didn’t have a lot of flavor. Sometimes when you make things healthier, they still have great flavor, but I don’t think these were the case. If I did make these again I would put more garlic and green onions in them. I would still use the fat free sour cream and 1/3 less fat cream cheese because I think they taste the same as the real thing. One other thing that I would change is the sweet and sour sauce we used to dip the rangoons in. It was a store bought kind and didn’t taste anything like the kind you get at a restaurant. If you have a really good sweet and sour sauce recipe please share 🙂 I will say the crispness of the rangoon was great. Happy Eating!

Baked Crab Rangoons
Recipe thanks to Iowa Girl Eats
Makes 20 crab rangoons

2 Tablespoons fat-free sour cream
8oz 1/3 less fat cream cheese, softened
1 green onion, sliced thin
1 clove garlic , minced
1/4 teaspoon ground ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 cup white crab meat, drained
20 wonton wrappers


Preheat the oven to 415 degrees.

In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.

Lay out 4 wonton wrappers at a time and place about 1 Tablespoon filling into the center. Wet two sides and fold the wonton wrapper over. Press down to seal tightly, making sure to press around the filling first to remove any air pockets.

Place crab rangoon on a foil-lined, non-stick sprayed baking sheet and spray the tops with more non-stick spray. Bake 10-12 minutes, or until the edges are golden brown. Do not freeze and bake.

%d bloggers like this: