January 28 – February 3 2013

Photo from chocolateandcarrots.com

Photo from chocolateandcarrots.com

Monday – Make-Ahead Taco Pie

Tuesday – Chicken Cheesesteaks with Peppers

Wednesday CP Honey Sesame Chicken

Thursday – Jerry’s in NY, LEFTOVERS!

Friday – Baked Italian Sandwiches

Saturday – Vegetable Lo Mein (recipe below)

Sunday – Sweet & Sour Chicken

Vegetable Lo Mein
adapted from Cooking Light way to cook


  • 3 c. chopped spinach
  • 14 oz. Chinese egg noodles (or spaghetti)
  • 1/4 c. soy sauce
  • 1 tbsp. sesame oil
  • 2 tbsp. oil
  • 1 tsp. ground ginger
  • 1 medium red bell pepper cut into 1/4″ strips
  • 3/4 c. chopped green onions
  • 1 garlic clove, minced
  • 1 1/2 c. frozen shelled edamame, thawed
  • 3 tbsp. hoisin sauce

How to

  1. Bring 2 qt. water to a boil in a Duth oven. Add spinach, and cook 1 minute or until greens wilt. Remove greens from water. Plunge greens into ice water; drain and squeeze dry. Set aside.
  2. Return water in pan to a boil. Add pasta and cook to al dente. Drain and rinse with cold water, and drain well. Place noodles in a large bowl. Add 1 tbsp. soy sauce and sesame oil, tossing to coat, and set aside.
  3. Heat a large nonstick skillet over medium-high heat. Add oil. Add ginger, peppers, onions, and garlic. stir-fry 2 minutes or until bell pepper is crisp-tender. Stir in greens and edamame; stir-fry 30 seconds. Stir in noodle mixture, remaining 3 tbsp. soy sauce, and hoisin sauce; cook 2 minutes or until thoroughly heated.

Serves 6; Calories – 339


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