Easy Ramen Noodle Stir Fry

Who doesn't love a quick and easy meal on busy weeknights? This stir fry is so delicious and can be on the table in less than 30 minutes. And it's versatile. You can choose the veggies your family likes. You can incorporate whatever meat you have available - chicken, beef, pork, even ground meat.

For ease of preparation, I used a bag of frozen stir-fry vegetables. Then I noticed the blend had snow peas in it. And I hate peas! I thought, since the pods were still intact, I could just easily pick them out. Uh, no. As they heated, the pea pods popped open and little peas spread throughout the skillet! Fortunately, I was able to separate most of them from my portion and donate them to my husband who adores peas. Next time, I'll chop up my own veggies! No peas!

Here's what you need:

2 pkgs ramen noodles
1 lb meat - I used cube steak, thinly sliced
4 cups veggies or 1 pkg frozen stir-fry veggies
1/2 cup water
1/3 cup low-sodium soy sauce
2 TBSP brown sugar
1 TBSP corn starch or arrowroot powder
1 teas ground ginger

Before you start cooking the meat and veggies, prepare the stir fry sauce. In a small saucepan, combine the water, soy sauce, brown sugar, corn starch and ginger. Whisk until there are no lumps. Bring to a boil and cook for one minute. Set aside. This will thicken as it stands.

Break the ramen noodles up a little. Cook according to the package directions but discard the seasoning packets. You won't need them for this recipe. Drain the noodles.

While the noodles are cooking, pour a little oil into a skillet or wok. Cook the meat until it reaches your level of desired doneness. Add the veggies and cook until crisp-tender.

Turn off the heat and add the noodles to the skillet. Pour the stir-fry sauce over all and make sure everything is coated.

Menu Plan September 30-October 6

We had such a lovely weekend here in the Deep South. The weather was perfect and our family spent some good quality time together. Let's just say I'm still the Sorry board game champion! Whoo!

This week I'm going to try some new recipes and make good use of my crockpot. Here's what I've got planned:

Monday
Creamy tomato tortellini soup

Tuesday
Crockpot honey sesame chicken, rice

Wednesday
Crockpot pepperoni pizza pasta, garlic bread

Thursday
Chicken and noodles, green beans

Friday
Crockpot balsamic beef, mashed potatoes

Saturday
Crockpot potato soup, homemade French bread

Sunday
Cube steak and gravy, noodles

For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday.

Slow Cooker Creamy Chicken and Wild Rice Soup with Bacon

Cooler weather is upon us, and there's nothing I'd rather eat during this time of year than soup. Okay, I'd really rather eat chocolate, but that's true for every season so I guess it doesn't count as my favorite.

This particular soup is creamy and delicious. It combines chicken and hearty wild rice, with just a touch of smoky bacon. And it's so easy to prepare.

Here's what you need:

2 cups shredded or cubed cooked chicken
1 cup wild rice - I actually use a brown rice/wild rice blend
4 cups chicken broth
2 cups water
6 slices bacon, cooked and crumbled - you can sub a pkg of real bacon pieces
1/2 teas poultry seasoning
1/2 teas garlic powder
1/2 teas onion powder
1/2 teas sea salt
1/4 cup butter
1/4 cup flour
2 cups milk
2 teas dried parsley

In a large slow cooker, stir together the chicken, wild rice, broth, water, bacon, poultry seasoning, garlic powder, onion powder and salt. Cover and cook on low for 5-6 hours or until the rice is tender.

About a half hour before serving, make a roux to thicken the soup. Melt the butter in a saucepan. Whisk in the flour until smooth, then cook until bubbly. Gradually stir in the milk, making sure there are no lumps. Continue to cook and stir until the mixture thickens. Stir in the parsley. Pour the roux into the slow cooker and stir well. Allow to heat through for another 20 minutes or so. If the soup gets too thick, add a little broth or milk to thin it out.

Menu Plan September 23-29

Welcome, Fall!

How many of you are excited about this season as I am? The weather has been absolutely gorgeous here in the Deep South, unless you count yesterday's rain showers. But the temps are feeling more mild and the leaves are just barely gaining some color. It's my favorite time of year.

Last week I made extensive use of my crockpot. Four out of five of my weekday dinners were made in it. It was nice to let my meal cook all day without interrupting my afternoon nap - ha! I'll try to post some recipes later this week.

Now on to this week's menu:

Monday
Steak and noodle stir fry

Tuesday
Chinese chicken, rice

Wednesday
Meatloaf, mashed potatoes

Thursday
Homemade chicken patty sandwiches, fries

Friday
Homemade pizza

Saturday
15-bean and ham soup

Sunday
Taco salad

For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday.

Coconut Curry Chicken Soup

We used to have an Asian fusion restaurant in our area that served Thai, Chinese, Japanese and Korean cuisine. My husband and I predicted it wouldn't last long, and we were right. Not that the food wasn't good - it was phenomenal! That type of restaurant just didn't fit the area in which we live. We're a small-town, home-cooking sort of place. The very same restaurant would have done fabulously in Atlanta or Birmingham.

I was very sad to see that restaurant go. They served a delicious coconut curry chicken soup that made my mouth water. I've experimented with several recipes until I finally found this one that is as close to that restaurant soup as it can be. And my tastebuds are rejoicing!

Here's what you need:

2 TBSP butter
1/2 onion, diced
1 TBSP green curry paste - found in the Asian aisle in your grocery store
1 1/2 teas minced garlic
1 TBSP minced fresh ginger - you can sub 1/2 teas ground ginger
1/2 red bell pepper, diced
4 cups (32 oz carton) chicken broth
1 can coconut milk
1 TBSP fish sauce - look in the Asian aisle
2 teas curry powder
1 TBSP brown sugar
2 cups shredded cooked chicken
1 TBSP lime juice
Salt and pepper, to taste
Chopped cilantro, for garnish

In a saucepan, melt the butter. Add the onions and cook until softened. Add the curry paste, garlic, ginger and red pepper. Cook for another few minutes until the red pepper is softened.

Stir in the broth, coconut milk, fish sauce, curry powder, sugar and chicken. Heat until warmed, but don't boil. Add the lime juice and salt and pepper. Garnish each serving with cilantro. This recipe makes 4 servings.

For a more hearty meal, serve this over rice or noodles.

Menu Plan September 16-22

Fall is coming! Here in the Deep South, we had some lovely cool mornings over the weekend. It's my favorite time of year, so I'm excited to welcome the new season. What's your favorite season?

I'm going to stick with an easy menu plan this week as I still deal with tiredness issues. I've stuck to my supplement schedule so hopefully I'll be feeling better soon.

Here's what I've got planned:

Monday
Salisbury steak, mashed potatoes

Tuesday
Indian butter chicken, rice

Wednesday
Chicken and bacon wild rice soup, homemade french bread

Thursday
Philly cheese steak sandwiches, fries

Friday
Brown rice and bean burritos, corn

Saturday
West Virginia pepperoni rolls

Sunday
Crockpot chicken tacos

For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday.

Where Were You When the World Stopped Turning? Repost from 2010

I originally posted this on September 11, 2010. 


I was on my way to work on that beautiful September morning, listening to the radio as always. The first plane had hit, and the DJ's were discussing what could make a plane veer off course that much. Then the second plane hit. I could hear the disbelief in their voices when they realized it wasn't a coincidence that two planes could hit the Twin Towers within minutes of each other.

When I got to work, my co-worker had the TV on in one of the attorney's offices. We sat there in stunned silence and watched the news coverage. I remember sliding out of the leather chair onto my knees when the first tower fell. It was inconceivable to me that the lives of countless people had just been wiped out.

By this time came news of the Pentagon being hit. We were under attack. In my lifetime.

It was simply unbelievable.

Charles was driving to Atlanta to a telecom trade show with a co-worker and another friend. As they neared the city, the electronic traffic signs over the interstate said "Due to national emergency, the airport is closed." He called me on his cell phone to find out what was going on and I cried as I told him the news. When he arrived at the trade show, the large screen TVs that had been set up around the Georgia World Congress Center were all tuned to the news. Nobody bustled around the booths and spoke of technology. Everyone was glued to the TVs.

I left work and picked up Mr. Lego from the babysitter. He was only 7 months old. When I got home, I sat in front of the TV all afternoon, holding him close. I called my mom just to hear her voice. I cried as I watched the horror unfold.

For the first time in my life, I realized the depth of hatred that these people had for us and our freedoms. I had grown up in the 80's when communism was the enemy and nuclear war was the biggest fear the country faced. When the Cold War ended, we got complacent. And underestimated the threat that terrorists posed. Oh, there had been terrorist attacks on Americans on foreign soil. But I guess like most Americans, I thought we were safe within our own borders. How wrong we were!

September 11, 2001, changed everything.

May we never, ever forget.