Shredded chicken, a white cheese sauce with ranch seasonings, and lots of veggies? Oh, yes, please! Mr. O was nice and is helping me out a bit again this week. I got the idea for this while trying to put together a meal using as much as possible from the pantry and freezer. All I had to buy was milk and mushrooms. Yay for … Continue reading Chicken Ranch Lasagna
This quick and bold play on macaroni & cheese comes with a bit of health from the broccoli florets. After making the black bean burgers last week, I still had a large chunk of pepper jack cheese to use. I could say that the main reason I still had so much in the fridge is because it was actually cheaper to buy the 16 … Continue reading Broccoli & Pasta with Pepper Jack Cheese
Not only is this a super quick and satisfying meal for a busy weeknight, it also only requires a single pot so less clean up! Yay!
Okay, okay, so I realize that this is another Asian-themed meal in the same week. The other recipe I have to post is… well… a chicken & noodle stir-fry sooo… apparently… I was craving Asian flavors this week. But they are good for quick meals and they are tasty so I don’t really apologize for it. Not too much, anyway.
Mr. O was super excited about this one, though, because he loves noodle bowls. I tend to shy away from them because they are too much like soup for my liking. I am one of those weird people who don’t like soup. Not because of the flavor but because of how soup looks. If you REALLY want to know more about my issue with soup, click “Read more” at the very end of this post. You’ve been warned, though. 😛
The nice thing about making noodle bowls at home, though, is I have more control over it so it’s more a bowl of noodles and oodles of good stuff than oopy, goopy soup. And since he had been not-so-subtly hinting that he was craving a non-Italian pasta dish, I figured it was time for me to come up with one at home.
My brain almost instantly went to my hoisin sauce recipe because, well, it’s awesome and easy to make. And, rather than cooking noodles to add to a sauce, I figured it’d be tastier to cook the noodles *in* the sauce. We do it with rice and couscous all the time so why not pasta?
Now, if you look at my pics, you will see that I made a mistake when cooking the strips of steak: I did not have my pan hot enough. That left the meat greyish instead of brown but it still tasted good. The dish is just less photogenic. It happens!
So to make this, all you do is cook the meat, remove it from the pot, add the sauce, bring it to a boil, add the pasta, add the broccoli, add the meat then make yummy sounds while slurping down. If you want to save a little time but dirty 2 pans, you could also bring the sauce to a boil in the pot while cooking the steak strips. That’d save about 5-10 minutes.
To serve it, just ladle the noodles, broccoli, and beef into a bowl then ladle the sauce over it. Even though the sauce is really tasty, I put very little in my bowl whereas Mr. O’s bowl looked like a bowl of soup so you can make it work in whichever way works best for you!
What are some of you favorite quick dinners that don’t involve prepackaged foods?
- 32 oz (4 c) low sodium beef broth
- 1/4 c. reduced sodium soy sauce
- 2 Tbsp natural peanut butter (creamy or crunchy)
- 1 Tbsp honey
- 1 Tbsp jarred minced garlic
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 1 tsp sweet chile sauce
- 1 Tbsp canola oil
- 1 1/2 lb beef sirloin, cut into thin strips
- Kosher salt and pepper, to taste
- 2 c wheat egg noodles
- 3 c broccoli florets, cut into small bite-size pieces
- In a medium bowl, whisk together the broth, soy sauce, peanut butter, honey, garlic, vinegar, sesame oil, and sweet chile sauce. Set aside.
- In a Dutch oven or medium stock pot, heat the canola oil over medium-high heat until shimmering. Season the beef strips with salt and pepper then add to the oil. Cook, stirring constantly, until the beef is starting to brown but is not cooked through the center, about 5 minutes. Remove the meat to a bowl and set aside.
- Turn the heat up to high and add the sauce to the pot; bring to a boil, about 5 minutes. Add the noodle and stir. Bring back to a boil and boil for 4 minutes. Stir in the broccoli and bring back to a boil again. Boil for 2-3 minutes. Add the steak and bring to a boil for the last time. Boil until the pasta and broccoli is tender.
- Spoon the noodles, broccoli and beef into bowls. Ladle as much or as little sauce over the noodles and meat.
Do not click on “Read more” unless you REALLY want to know why I can’t eat soup based on how it looks. It’s a gross reason so I want to make sure you are prepared.
Homemade buffalo sauce and brown sugar come together to make a spectacular sauce for pieces of chicken and steamed broccoli. Serve it over rice for a complete and satisfying supper. I’ll be honest. I don’t go on Pinterest very often because I get overwhelmed by all the great ideas for food, recipes, and life hacks. Time just disappears and then I suddenly find that … Continue reading Firecracker Chicken and Broccoli
I love my slow cooker. In the winter, I can come home to warm, delicious meals with little fuss and in the summer, I can keep my kitchen from getting over heated. It’s a win-win all year long! In the summer time, there is a part of me that wishes we had a grill because food off a grill always seems to taste better, whether … Continue reading Beef & Broccoli (from the slow cooker)
Guess what. Oh, all right… I’ll just tell you: cheesy vegetables aren’t unhealthy. Seriously! At least, these ones aren’t. Not only are they secretly good for you but they taste AMAZING! I felt so guilty and decadent eating these but I’m not going to lie. I also felt a little smug because I love cheese. We almost always have cheddar, mozzarella, pepper jack, and jalapeno … Continue reading Cheesy Baked Broccoli and Cauliflower
It’s no secret that we LOOOOOVE pasta at our house so I usually make something pasta related on Mondays. There’s no real reason WHY I make pasta on Mondays, though. It just sort of works out that way. Unless it’s something that I tag only as a weekend dish, you can pretty much assume that I actually made the dish at the beginning of the … Continue reading Baked Rigatoni with Chicken & Vegetables
Now that spring is here in the ATL, it makes me a little nostalgic for those hot summer weekday nights when I was growing up when we’d sit in the dim kitchen with the windows wide open and eating a dinner of cold tuna pasta salad, cold baked beans fresh from the can and Old Dutch ripple potato chips. When I was growing up, this … Continue reading Chicken & Vegetable Pasta Salad with Creamy Italian Dressing
Even in the winter, I crave cold, crispy, crunchy foods and after the heavier foods from the multiple holiday dinners I ate over the past week, this salad was definitely needed! The lovely thing about this is that it can be made ahead of time so it’s one last thing to worry about come dinner time. It also holds up beautifully for leftover lunches. Plus, you … Continue reading Broccoli Salad
After the fatty decadence of the smashed potatoes from yesterday, a lighter but just as tasty vegetable was definitely needed for this meal. I will often get the prechopped broccoli or broccoli/cauliflower mix from the produce section of the grocery store. At my Kroger, there’s not much of a difference cost-wise unless the heads of broccoli are on sale. It only takes a few minutes … Continue reading Roasted Broccoli