This is a pretty hearty dish so it can be eaten as a main course. It is healthy and is nice and flavorful with just the right amount of spiciness.
1 yellow onion, cut into bite sized pieces
1 green pepper, cut into bite sized pieces
4 red potatoes, (skin on)
2 Tbsp olive oil
- Boil potatoes until soft.
- Sautee the onions in 1 Tbsp olive oil until they’re translucent and starting to brown.
- Cut potatoes into bite sized pieces and add to skillet with onions along with other Tbsp of butter.
- Add green peppers to skillet and cook everything about 5 more minutes until green peppers are soft.
- Add a generous amount of Cajun seasoning to taste.
I looove noodles. Spaghetti, ramen, orzo, rotini, you get the point. Lo mein is one of my go-to orders for Chinese takeout. What’s better than being able make some of those favorite dishes at home? I have tried countless recipes for lo mein, but they never quite satisfied me the same way as when it comes directly from that take out carton. Until now… I combined several recipes and came up with a vegetarian version that completely satisfies. It makes for delicious leftovers that are even tasty eaten cold! The small amount of Sriracha sauce adds some nice flavor, but it’s such a small amount that even someone who doesn’t love spice can handle it!
1 tsp sesame oil
1/2 box whole wheat spaghetti noodles (3 servings)
1/4 green cabbage, thin sliced
2 carrots, shredded
3 green onions, chopped (I use the whole thing)
2 Tbsp low sodium Teriyaki sauce
2 Tbsp low sodium Soy sauce
1 tsp sugar
1 tsp Sriracha sauce
1. Cook the noodles until almost al dente and drain.
2. Heat the sesame oil over medium heat and then add in the veggies and noodles. Stir fry for about 5 minutes.
3. Add in the Teriyaki sauce, Soy Sauce, and sugar. Continue to cook a few more minutes until veggies are soft.
4. Turn off heat and stir in Sriracha sauce.