On Sunday, I’m ready for Monday. By Tuesday, I’m ready for the weekend. What’s the deal? This weekend is off to a good start, though. We had a quiet night in, an Illini win, and the girls slept in a bit, helped themselves to breakfast and their milks, and I got a bit of extra sleep. I mean, I was up at 7am…but man, lying in bed until 7:30am felt glorious!
I am certainly enjoying the sunny mornings, which after the time change tonight, will probably be a thing of the past for another month or two. Oh well, I’ll take the evening sunlight and maybe someday in the not so distant future, I’ll be photographing dinner outside again. Or eating outside. Or better yet, both!
We just bought a new grill today, too. Our old one was way past due for replacing and I vow to take much better care of this one. I swear, whenever I grill, eat, and clean up the kitchen…it’s after I’m showered and cuddled up with a book, TV, or my kids, that I remember that I never cleaned the grill grates or replaced the cover. It’s the one thing about the grill I hate.
And yes, I realize this is not really something to complain about. I find that when work is busy, I get incredibly whiny about little things. I actually blasted off an email this week that more or less said, “This meeting attendance is poor, I’m inclined to cancel it. And also, are we doing anything with this data we collect every week? I’m also inclined to tell my team to stop collecting it.” Well, actually, that is precisely what the email said. I feel like my brain is going to explode lately and it’s these little things that send me to the end of my rope.
Woooooooo-saaaaaaaaaaa. It’s the weekend, so I’m not even going there. It’s Saturday and my weekly menu is planned, my groceries are purchased (or ordered and on their way shortly), and that my friends, is incredibly impressive for me. Until about an hour ago, I was absolutely positively clueless as to what to feed my crew this week. I had hit a hot streak with winning recipe after winning recipe and now I’m back in the trenches of dinnertime woes.
However, I’ll dig out. No doubt. And luckily, I’d hit such a streak that I had a queue of recipes to share on the ‘ol blog and this is one of them. I resisted for so long, but I am still loving my Instant Pot. I was very concerned about its ability to tackle only a handful of recipes, however, that has very much so not been the case. This lo mein was spot-on with perfectly cooked pasta, chicken, and veggies. No easy feat. Read and follow the recipe directions – you’re welcome!
- 1 Tbsp toasted sesame oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb mushrooms, sliced
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp hoisin sauce
- 1 lb spaghetti, broken in half
- 2 Tbsp cornstarch
- 2 Tbsp water
- 1 cup matchstick-cut carrots
- 2 bell peppers, thinly sliced
- 4 green onions, sliced
- 2 tsp sesame seeds, for garnish
- Add sesame oil, chicken, mushrooms, garlic, chicken broth, soy sauce, hoisin sauce and spaghetti to the Instant Pot in that order.
- Secure the lid and cook on HIGH pressure for 4 minutes; perform a quick release of the pressure.
- Meanwhile, mix the cornstarch and water in a small bowl until fully combined. Pour over the cooked noodles. Break up noodles and toss to combine. Add in carrots and bell pepper slices, gently mixing to combine. Replace lid and let sit for 5-10 minutes.
- Serve hot and topped with sliced green onions, garnishing with sesame seeds.
Recipe slightly adapted from Eating Instantly
Nutrition Information:Yield: 7 Serving Size: ~1 1/2 cups
Amount Per Serving: Calories: 380Total Fat: 5.4gCholesterol: 31mgSodium: 556mgCarbohydrates: 63.6gFiber: 3.9gSugar: 4.1gProtein: 21.4g
Loving the Instant Pot? Try one of these favorite recipes!
- Insanely Easy Instant Pot Taco Pasta
- Mac and Cheese with Ham and Peas
- Instant Pot Broccoli Cheddar Soup
- Instant Pot BBQ Pulled Pork
- Instant Pot Loaded Potato Soup
- Instant Pot Spaghetti with Meat Sauce
Weekly Menu: March 14th – 18th
- Sunday: Fajita quesadillas with guacamole
- Monday: Basil-Parmesan Crusted Salmon with arugula salad and roasted potatoes
- Tuesday: PF Changs Chicken Lettuce Wraps with pot stickers
- Wednesday: leftovers or beef tacos
- Thursday: Cashew Chicken over rice with steamed broccoli