Slow Cooker Mongolian Beef & Noodles

 

Slow Cooker Mongolian Beef & Noodles

This wasn't that great. And with beef being crazy expensive right now that kinda sucks. I mean we will still eat it but it's not that great lol. It kinda just tastes like beef and gravy? I ended up adding some frozen stir fry veggies just to get some veggies in us. I mean it's not gross, but it's pretty heavy and doesn't taste too much like any sort of Asian food. We topped it with sriracha, chili crisp and green onions.

Recipe from @coolkitchenbro on Tiktok

Dan Dan Noodles

 

Dan Dan Noodles

These were good, I probably wouldn't make them again unless requested. Only because I've made other quick noodle dishes I like better. Even though there was a bunch of chili crisp, there was zero spice so I did add sriracha. I also didn't have the green onion toppers, because my green onion went bad after only 2 days! Crazy. That would of really brightened it up.

Click here for the Dan Dan Noodle recipe from Budget Bytes

Traditional Fettuccine Alfredo

 

Traditional Fettuccine Alfredo

My family liked this, I did not. It just tasted like noodles with too much garlic butter, you could hardly taste the cheese and it was pretty oily from the whole stick of butter. I wouldn't make it again unless requested by my family. Or actually I'd cut down on the butter and add more cheese.

I did like the veggies, they were a frozen "grilled Mediterranean blend" that I air fried. 

Click here for the Traditional Fettuccine Alfredo recipe from BudgetBytes

Instant Pot Mississippi Meatballs

 

Mississippi Meatballs

Ingredients:

- 1 32oz bag frozen meatballs

- 1 packet au jus

- 1 small jar pepperoncini

- 1 packet ranch seasoning or 2-3 tbs of ranch seasoning

- 1 cup beef broth

- 1/2 stick butter, cut into pats

Combine everything in Instant Pot and cook for 30 minutes.

This was okay. Lincoln is 6 weeks old so I needed an easy throw together meal. My family didn't really like it though. It did taste a bit too processed and salty, so I probably wouldn't make it again. I served it with a bagged salad kit and over egg noodles.

0 Point Edamame Teriyaki Peanut Noodles

 

0 Point Edamame Teriyaki Peanut Noodles

 

- 1 box Edamame Spaghetti

- 1 package frozen kale

- A few Tyson frozen chicken pieces. I only had fajita on hand and even though that doesn't sound like it would be good with the Asian flavors, it was still delicious.

For the sauce (this makes 1 serving if you like it a little extra saucy):

- 2 tbs sugar free teriyaki sauce. I use the G Hughes brand because it's easy to find around here, I get it at Walmart or Meijer

- 1/2 - 1 tbs Sriracha. I like it spicy, but you might need to use less.

- 2 tsp PB2

- 1 tsp Truvia brown sugar blend

- 1 tsp garlic powder

A few spritzes of I Can't Believe It's Not Butter spray

Extras you can add on:

Chopped peanuts, hemp seeds, grated carrots and cucumbers, chopped nori.

Directions:

1) Cook noodles as directed on package. In the last 2 or 3 minutes, dump in the package of frozen kale. Drain.

2) While noodles are cooking combine all sauce ingredients in a small bowl.

3) Combine sauce with about 2 cups of noodles. Store the rest for leftovers for the next few days :)

I also like to throw in any sort of leftover veggies I have on hand. In the picture below I tossed in leftover roasted carrots and broccoli.