This weeks easy, healthy, & Cheap family dinner | easy asian noodles

Of course, I just had to make more pasta. (I know, I have a problem with carbs) But at least this time, I went more of an Asian rout with the ingredients. (My fiance was very happy)

I kept this recipe super easy for the working mommas out there (I know the struggle), super cheap, and of course super healthy- with a TON of flavor. This recipe easily serves 6-8.

Easy: Total prep time: 10 MINUTES Crock pot time: 8 HOURS Cook Time: 30 MINUTES

Healthy: You all know how this goes- only 510 calories, with 56 grams of protein, and 2.5 servings of vegetables per serving.

Cheap: $15-$26 (depending on if you have many of the Asian ingredients listed below- don't worry, once you have them, they last forever. I do recommend them for my future recipes)

PLEASE NOTE: You start this recipe the night before for a chaos free morning... mommas, your welcome. Enjoy!

INGREDIENTS:

2 pounds boneless chicken thighs

3 cups broccoli florets

1 large red bell pepper, julienned

1 pack baby bella mushrooms, quartered

3 carrots, julienned

1 cup snow peas

1 can water chestnuts, drained

1 box Barilla ProteinPlus Multigrain spaghetti

FOR THE SAUCE:

1/4 cup reduced sodium soy sauce

1/2 cup ponzu sauce

1 tablespoon rice vinegar

4 cloves, garlic, minced

1 teaspoon red pepper flake, or more, to taste

3 tablespoon brown sugar, packed

2 tablespoons sambal oelek (ground fresh chile paste), or chili garlic paste of choice

2 tablespoon oyster sauce

2 tablespoon freshly grated ginger (or ginger paste)

1 teaspoon sesame oil

To Garnish: Fine diced green onion, chopped Cilantro, & Sesame seeds, to top

DIRECTIONS:

NIGHT BEFORE: WHISK together soy sauce, ponzu sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil. Once incorporated, pour into a large freezer ziplock bag. Add boneless chicken thighs, shake up the contents so the chicken is evenly coated, then seal and place in fridge for the morning. Cut fresh broccoli into bite size florets, quarter mushrooms, and julienne red bell pepper and carrots. Combine with fresh snow peas in separate large freezer bag. Refrigerate.

MORNING OF: LINE a slow cooker with a Slow Cooker Liner. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Dump chicken and sauce from freezer bag into crock pot. Cover and cook on low heat for 6-8 hours or high for 3-4 hours.

AFTER WORK: When you get home from work, start a large pot of boiling water (for the spaghetti). REMOVE chicken from the slow cooker. If the chicken has skin, remove and discard. Dice the meat before returning to the pot with the juices. Turn slow cooker on high and dump in the bag of chopped vegetables. Strain and stir in water chestnuts. Cover and cook on high heat for 15-25 minutes, occasionally stirring, until vegetables are tender. COOK pasta in boiling water according to package instructions; drain well. Stir ingredients together, top with garnish of choice, and serve immediately. Enjoy!

Nutrition Facts

Servings Per Container 6-8

Amount Per Serving

Calories 510

Total Fat 16.4g

Protein 56g

Please note: all recipes have been altered or changed but you can find the original page sources below.

Original Crock Pot Lo Mein Recipe: https://www.yummly.com/recipe/Slow-Cooker-Lo-Mein-2281130#directions