Chicken Lo Mein

This doesn't really taste anything like the lo mein from a Chinese restaurant but I thought it was quite tasty. I don't think it was Will's favorite meal but he said it was all right. This was a very easy meal since it was cooked in the crock pot and to finish it up all you have to do is cook the pasta. I added water but next time I won't since the chicken was frozen and that added water. I think it would have been even better if the sauce would have been a little bit thicker.




Chicken Lo Mein
adapted from Get Crocked

8 (1 cup) servings, 3 WW points per serving w/o noodles
1 cup of whole wheat noodles is 4 WW points

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1 lb. boneless chicken breasts, frozen or thawed (if thawed cut into bite size pieces)
1 bottle (11.4 oz) Kikkoman Stir Fry Sauce
5 oz can sliced water chestnuts, drained
1 medium onion, sliced
16 oz package fresh stir fry vegetables
1 small package mushrooms
1 T minced garlic
1 tsp ginger, fresh would be great but powder would be fine
1 box wheat noodles, cooked according to the package directions

In a crock pot place the chicken, onions, water chestnuts, stir fry vegetables, and mushrooms. In a bowl mix together the stir fry sauce, the garlic, and the ginger. Pour into the crock pot. Cook on low for 4-6 hours or until the chicken is cooked through. If the chicken was frozen take out of the crock pot and cut up, place back in the crock pot. Serve over noodles.

Szechuan Chicken

I really enjoy Asian food. Heck, I really enjoy most food period. I found this recipe on a food blog I enjoy, Life as a Lofthouse. She recommends using Yoshidas Original Gourmet Marinade Sauce but I couldn't find any at Walmart so I used La Choys original stir fry sauce. Next time I would like to try the other sauce if I can find it and I would recommend doubling the amount that you use. The sauce really gives this dish it's flavor. It was good but could have been better with more sauce.


Szechaun Chicken
adapted from Life as a Lofthouse

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10 one cup servings, 4 WW points per serving

2 chicken breasts, cut up into 1 inch pieces
1 cup La Choy original stir fry sauce
1 green pepper, chopped
1 onion, chopped
1 package frozen broccoli
1 teaspoon minced garlic
1/2 lb spaghetti
olive oil

Cook the spaghetti according to the package directions. When it is almost cooked add the frozen broccoli to cook. Once cooked drain the pasta and broccoli.

Coat a skillet with olive oil. Saute the green pepper and onion until soft. When done remove from pan and set aside. In the same skillet cook the chicken until no longer pink. Once cooked through add the green peppers and onion, garlic, and sauce. Turn the heat down and let simmer for 5 to 10 minutes or until sauce is heated through. Add the sauce mixture to the pasta mixture and serve.

Crock Pot Asian Beef and Veggies

I made this last year for the first time and I loved it. Not only is it easy but it's pretty healthy to. When I made it this time I didn't have everything so I improvised, which I seem to have to do a lot. I substituted La Chow Original Stir Fry Sauce for soy sauce and I only had 1 pound of meat. The WW points are for these substitutions. I would imagine it would be a little higher if you used 2 pounds of beef.




Crock Pot Asian Beef and Veggies
adapted from Bluestar on The Tasty Kitchen

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8 one cup servings, 4 WW points per serving
Brown rice is 5 WW points per cup

1/2 cup water
1 cup soy sauce or La Choy Original sauce
2 pounds beef stew meat or 1 pound beef stir fry meat
1 tablespoon minced garlic
1/2 teaspoons ground ginger
1/2 cups packed brown sugar
6 cups chopped veggies of choice, make sure whatever you use can hold up to cooking in the crock pot for several hours. I used fresh stir fry veggies, fresh green beans, green peppers, and onions.

When I went to make this I discovered I was out of soy sauce so I used the La Choy and I think it turned out pretty good. I only had a pound of meat. If your not a huge fan of veggies like my hubby make sure you have two pounds of beef. It was fine for me but Will would have liked more meat.

In the crock pot place the meat, water, soy sauce, garlic, ginger, and brown sugar. You want the meat covered so it will get tender. Place the veggies on top of the meat mixture. Cook on low for 6 hours. Serve with rice.

Very yummy dinner and the crock pot does all the work. You can't beat that.

Mongolian Beef

This was oh so good! Definitely a keeper. Hubby even loved it said it tasted better than at a Chinese restaurant. High praise coming from him. This is a quick easy meal ready in less than a half hour on those busy weeknights. Enjoy!

Mongolian Beef
as seen on Tried and True Cooking with Heidi

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4 servings, 8 WW points per serving w/o rice
Brown rice 5 WW points per cup

1 lb top round steak or flank steak, cut thinly on the cross grain (I used pre-sliced stir fry meat)
1/4 cup cornstarch
3 tsp vegetable oil
1/2 tsp grated or minced fresh garlic
1 Tbsp minced garlic
1/2 cup water
1/2 cup soy sauce
1/2 cup brown sugar
2 Tbsp rice wine vinegar
3 green onions, sliced into 2-3" pieces

Dry off meat with a paper towel and slice into 1/4" thick slices against the grain. Or use the pre-sliced stir fry beef like I did. Add to a bowl with the cornstarch and coat thoroughly.

Add 1 1/2 tsp oil to a wok or large frying pan over medium heat. Add the garlic and ginger, stir until fragrant. Add soy sauce, water, rice vinegar, and brown sugar. Cook for about 2 minutes and remove from pan.

Add remaining 1 1/2 tsp oil to the pan over high heat. Add the meat and cook until brown on all sides and slightly crispy. Pour sauce back into pan over meat. Add green onions, stir and remove from heat. Serve over rice and steamed veggies.