Take Out :)

I used to get a subscription to Kraft Food and Family magazine with tons of great recipes, I looked forward to getting a new issue every couple of months. That was until they started making you PAY for it?! Since I can be quite a spendthrift (aka tight-wad) I refuse to pay for it. Luckily they have all their recipes on-line and even this handy-dandy app on my i-phone called the iFood assistant. I can browse all the recipes and even ones I have saved in my recipe box all from my phone! I <3 my i-phone, it makes me happy. When I am bored I go to my app on my phone and browse for some good recipes. I stumbled across this recipe and turns out I had it saved from one of my old magazines also. It is a recipe for Chicken Lo Mein. I usually try to stay away from chinese food type recipes, they never quite turn out they way I expected, are NEVER like the chinese food in a restaurant and I am always disappointed. But I figured, it has noodles, veggies and chicken, can't really go wrong with that, right? Well, it turned out amazing, I swear somehow it tasted like Chicken Lo Mein from a restaurant! I was amazed. I have made it quite a few times since I originally tried the recipe and since I am the only one in my house that eats veggies, it is usually all mine :) I will make it and eat on it for several days and the kicker is that it is a bit more healthy than the things I usually make, there is no butter, oil or cream (which for some reason I use ALOT of in my house.) So that makes it even more appealing to me. So if you have a chinese craving and don't want to get out, make this take-out at home.



Chicken Lo Mein- via Kraft Food and Family


1/2lb spaghetti uncooked
1/4 cup Asian Toasted Sesame dressing
1lb boneless chicken cut into very thin strips
2 cloves garlic minced
1 pkg (16 oz) frozen bell pepper and onion strips, thawed and drained
1/2 cup fat-free reduced sodium chicken broth
1 TBSP peanut butter
1/4 cup lite soy sauce


Cook spaghetti noodles, drain.
Heat dressing in large skillet on med-high heat, add chicken and garlic and stir fry 3-5 minutes or until chicken is no longer pink. Add vegetables, broth and peanut butter, stir fry an additional 3-4 minutes until meat and veggies are cooked through. Add drained spaghetti noodles to pan, add soy sauce and mix well. Let sit for 5-10 minutes so noodles can soak up the sauce.


**My notes- Instead of frozen veggies I used half of a green bell pepper, red bell pepper and orange bell pepper and sliced them thinly. I also used fresh sliced onion. I did not use the whole 1/4 cup of soy sauce, I just did a few quick turns around the pan and it turned out great, I am not a huge fan of soy sauce but I think you need a bit in the recipe.


ENJOY!