Healthy Vegetable Lo Mein

I LOVE Chinese food but hate the way I feel after I eat it! This lo mein is SO easy and NOT loaded with sodium and msg. You can easily monitor how much salt you put in it, and you feel good after you eat it! The products I used are from my trusty Trader Joes, but feel free to use whatever your favorite vegetables you like. Shrimp or chicken would be great too! 

You will need: 

• 1 package of gluten free spaghetti 

(Brown rice pasta worked great)

• 4 cloves of minced garlic

• 1 package of stir fry veggies

• 1/4 cup of soyaki (a teriyaki sauce) OR low sodium soy sauce

• red pepper flakes

• salt and pepper

• vegetable oil 

Heat a pan on medium-high flame with a few tablespoons of vegetable oil. Add the veggies and sauté for about 8-9 minutes. Add a dash of salt, pepper, and pepper flakes. Now add the garlic, stirring frequently so it doesn't burn. 

Meanwhile, boil a pot if water for the pasta. 

Once the veggies are cooked down, add the sauce and lower flame. 

Drain the pasta when it's done, add to the pan, toss and serve! Enjoy! 

Chicken Scallopine

Simple, quick and delicious! Perfect for a cold night. Oh, and it's also husband approved....my husband ate 3 helpings! 

You will need: 

• 1 package of THIN sliced boneless chicken breasts 

• parsley

• light cream OR heavy cream

• 1 package of sliced mushrooms 

 (I used sliced baby portobellos)

• juice of 2 lemons

• 2-3 tablespoons of capers

• 8 tablespoons of butter

• salt and pepper

• 2-3 cups of all purpose flour 

• 1 cup chicken broth

• olive oil 

• fettuccine or 1 box of pasta of your choice 

Start by seasoning the chicken on both sides with salt and pepper. Dredge the chicken on both sides with flour and set aside. 

Heat a large pan on medium flame. Add 4 tablespoons of butter and a few tablespoons if olive oil. Once it gets bubbly and the butter is melted, add the chicken. Depending on how many pieces you have, work in batches of 3. If you put too many pieces in, they won't brown properly. 

Cook for approximately 1 1/2 minutes on each side. Remove, set aside and add next batch of chicken. 

Next, once all chicken is browned, add another 4 tablespoons of butter, 2 tablespoons of olive oil and the mushrooms. 

Sauté for 5 minutes, then add 1 cup chicken broth. 

Continue to cook and for about 2 minutes and it should start to reduce. Add 1/2 cup of cream...(if you like it really creamy, add more.) 

Add the lemon juice and capers.  Reduce to LOW flame. 

Taste the sauce and determine if you want more salt and pepper. Add chicken and parsley. 

Serve over pasta and enjoy!!!