Quick Veggie Lo Mein

Looking for a quick weeknight meal? Want a dinner filled with fresh veggies and tons of flavor? Yeah, me too. That’s all I ever want. Isn’t that all anyone ever wants? A healthy meal that’s substantially satisfying but doesn’t require oodles of time or energy. That, and a million dollars. That’s what I want.


I try to prep all my food for the week over the weekend, but sometimes I’m too busy, or too lazy, or it just doesn’t happen. So every once in awhile I find myself scrambling on a Wednesday night trying to figure out what to make for dinner. That’s when I reach for recipes like this one.


Just like her momma, my toddler loves anything with noodles! And she really seems to dig soy sauce and other Asian flavors too. I think they are mild enough for her palette but flavorful enough to keep her interested.


So, if you find yourself scrambling on a Wednesday night and you not sure what to make for dinner, make this! It is toddler tested and approved. And you’ll have dinner on the table in about 15 minutes!

Quick Veggie Lo Mein

  • Servings: 4-6
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For the noodles and veggies:

  • 3 teaspoons olive oil
  • 2 teaspoons sesame oil
  • 2 cups bite size pieces of broccoli
  • 1 cup sliced red pepper
  • 1 cup sliced mushrooms
  • 1 cup shredded carrots
  • 12 oz. lo mein noodles, cooked according to package directions
  • Kosher salt
  • fresh cracked pepper
  • optional garnish: thinly sliced green onion

For the sauce:

  • 1/3 cup low sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon hoisin sauce


Heat olive and sesame oils in a large saute pan over medium high heat. Add veggies and season with salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Combine soy sauce, sesame oil and hoisin sauce in a small bowl. Add noodles and sauce mixture to the pan and turn heat to low. Toss to coat everything in the sauce and cook for one minute. Garnish with sliced green onion and enjoy!

Lemon and Dill Goat Cheese Bites

One Pot Chipotle Fettuccine Alfredo

In case you haven’t noticed, I’ve got a real thing for pasta. And sauce. And cheese. In no particular order.


I’ve also got a thing for using the least amount of dishes possible to prepare a meal. Because there’s nothing I dislike more than loading and unloading the dishwasher.


In this recipe the pasta cooks right along with the sauce saving you precious time and energy. No extra pot, no strainer. You can even go right from the stovetop to the dinner table, no serving dish necessary.


The chipotle level can be adjusted to fit your family’s taste buds. My husband loves all things spicy so we like to add the entire teaspoon of chipotle powder (and sometimes we add even more)!


Pico de gallo might seem like an odd garnish, but the fresh flavors really balance the rich, creamy, slightly spicy alfredo sauce.


I’ve found that 6 cups of liquid for one pound of pasta seems to be the sweet spot for one pot pastas. So you can use that ratio for whatever one pot pasta combination your pretty little heart desires!

One Pot Chipotle Fettuccine Alfredo

  • Servings: 8
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  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1 lb. uncooked fettuccine noodles
  • 32 oz. chicken stock
  • 2 cups half and half
  • 1 teaspoon chipotle powder
  • 2 tablespoons fresh chopped parsley
  • 3/4 cup shredded Parmesan
  • fresh pico de gallo for garnish
  • Kosher salt
  • fresh cracked pepper


Melt butter in a large pot over medium heat. Add shallot and cook, stirring frequently for 3 minutes. Add garlic and cook, stirring frequently for 1 minute. Add pasta, chicken stock, half and half, chipotle and parsley to the pot and stir to combine. I broke my fettuccine noodles in half so that they fit in my pot a bit more easily. Bring it a boil, then turn heat down to medium or medium low and simmer for 15-18 minutes, stirring occasionally so the pasta doesn’t stick to the bottom of the pan. Cook until pasta is al dente, then remove from heat and stir in Parmesan. Garnish with pico de gallo and enjoy!

The sauce will thicken as it sits. If it gets too thick, loosen it up with a bit of milk, half and half or chicken stock.




Spinach Manicotti with Creamy Tomato Sauce

Let’s talk about the five main food groups. Carbs, cheese, sauce, wine and dessert. Pair this delicious manicotti with a big glass of wine and you’ve got 4 out of the 5 covered! My husband always jokes that the only thing I ever want to eat is bread, sauce and cheese. And he’s not wrong. Pizza is my one true love and melted brie with fig jam and sliced French baguette is a close second. I mean I do eat plenty of fruits and veggies and I love a nice big salad loaded with all kinds of toppings, but if I’m going to indulge, I’m having some kinda of carb topped with lots of sauce and lots of cheese. And this is my indulgence for the week.


I can guarantee this will quickly become one of your family’s favorite meals. My toddler gobbled this stuff up. Like I think she ate two whole manicotti by herself. With a fork ya’ll. She’s getting so big.


Have you tried baking uncooked noodles in sauce before? I remember the first time I ever heard of such a thing. It was a few years ago now. I was diving head first into a pan of my mother-in-law’s lasagna and when I came up for air she told me she did not boil the noodles before she baked the lasagna. Whaaaaa?????? I could NOT believe it. It was definitely an “aha” moment for me and I’ve never boiled a lasagna noodle since.


I find that the lasagna (and manicotti in this case) holds together better when the noodles are not boiled before baking. I’m sure it has something to do with the starches being released during the cooking process or something. But I’m not into all that science stuff. That’s what I’m not much of a baker. Too much science and exact measurements.

Spinach Manicotti with Sausage and Creamy Tomato Sauce

  • Servings: 8
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  • 5 cups of my Secret Family Recipe Spaghetti Sauce (or your favorite brand)
  • 1/4 cup heavy cream
  • 1 cup grated Parmesan, divided
  • 1 (16 oz.) box of uncooked manicotti noodles
  • 3 cups fresh spinach, chopped
  • 1 (16 oz.) container park skim ricotta cheese
  • 3 cups shredded mozzarella, divided
  • 1/4 cup fresh chopped parsley + more for garnish
  • 2 egg yolks
  • Kosher salt
  • fresh cracked pepper


Preheat oven to 375 degrees. In a large bowl combine chopped spinach, ricotta, 1/2 cup Parmesan, 2 cups mozzarella, parsley, egg yolks, a large pinch of pepper and a couple large pinches of salt. Transfer to a piping bag (a gallon Ziploc baggy works well too).

Spread 1 cup of spaghetti sauce evenly in the bottom of a 9×13 inch baking dish. Cut the tip off your piping bag about the width of the mancotti noodles. You’ll want a large opening so you can easily pipe the filling into the noodles. No need to cook them before you bake. They will do their magic in the oven and hold together much better. Pipe the filling into one end of the noodle, then flip the noodle and fill the other side. This technique will ensure that the entire inside of the noodle is filled. I was able to fill all 14 noodles.

Place filled manicotti in the baking dish so they are touching but not too smooshed together as they will expand during the cooking process. Pour remaining sauce in an even layer on top of the noodles. Cover the pan tightly with foil and bake for 50 minutes. Remove foil, sprinkle remaining mozzarella and Parmesan cheeses over top of the noodles and bake for another 5 minutes uncovered. Garnish with fresh chopped parsley and enjoy!

Fig Jam, Pear and Grogonzola Tartlets (7)