Welcome to Kansas everyone. Land of the Snow Days. Snow Days. Plural. Days. More than one… in a row. The snow days proved to be a good opportunity to make a few dishes I had been wanting to try, including a Slow Cooker Lo Mein and a 2 ingredient banana cookie.
I grew up in rural Kansas so I am used to having several snow days a year where we live in. Now that we (mostly The Hubs) home-schools the girls we don’t have to follow the district guidelines for snow days. Our children can go to school even on the snowiest of days. The snowiest of days came this past Tuesday which caused most of the state to close down, including my own employer. Closed on Tuesday due to snow. Furthermore, thanks to the approximately 13 inches of snow that fell on Tuesday, Wednesday was also a snow day. Two in a row. Now don’t get me wrong I love my children and love spending time with them. (Did you read the post about spending 5 days on the road with them last week?) I promise you, there can be too much of a good thing.
I did manage to assist the girls with a few writing assignments that they had been working on, giving The Hubs 2 entire Snow Days. Of course I also managed to try a couple of new recipes! That was the highlight of the Snow Days.
Food. Yummy food.
I had seen a couple of recipes for Slow Cooker Lo Mein in the past few weeks but hadn’t had time to try them. Also, as is frequently the case at my house there were some bananas that were screaming to go into a loaf of bread. Boy, did I show those bananas a thing or two!
First, I got the Lo Mein ready, and then I put together a couple of freezer to slow cooker meals, which I froze for some time in the future. Then, I whipped up some banana bread cookies. Healthy, healthy, healthy. Oh, and then I made a cream cheese coconut sheet cake. Not healthy.
The Lo Mein was delish! Everyone loved it. There were no leftovers due to the number of servings we all had for dinner! I’ve already been asked to make it again. Soon.
The cookies were really one of those “2 healthy ingredients” things that I see occasionally on Pinterest, Facebook, or some other site. I tried it.
Let me warn you that these cookies are dense. The girls really liked them. They are chewy and banana-y, and the way I made them – chocolate-y. Did I mention they are dense? Have a glass of milk or something handy. I think with a few modifications they would make a great breakfast bar, full of fiber and protein!
Two huge successes! That is a great day of cooking. What a Snow Day! I also managed to entertain the girls with the cooking, as well as provide them with a nice little healthy snack when they came in from playing in the snow.
I know I said I made a cake. Remember, good things come to those who wait and it is worth the wait!
Enjoy these little morsels today, and ready yourself for the next post which will be the cake. You might want to work out first.
Slow Cooker Chicken Lo Mein
- 2 Tablespoons low sodium soy sauce
- 1 Tablespoons sesame oil
- ¼ teaspoon black pepper
- ¼ cup corn starch
- ½ teaspoon garlic powder
- ¼ teaspoon ginger
- 1 ½ pounds chicken breast diced
- 1 cup shredded cabbage / carrot mix
- 1 package frozen stir fry vegetables
- ½ cup low sodium chicken broth
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon Hoisin sauce
- 1 teaspoon garlic powder
- 1 Tablespoon brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon rice wine vinegar
- 12 ounces spaghetti or other long pasta, uncooked
In a glass bowl mix together first six ingredients with a fork or small whisk and add chicken breast. Marinate for 30 minutes or longer.
Spray crock of slow cooker with nonstick cooking spray. Turn slow cooker to high.
Add chicken breast to bottom of slow cooker and cover. Turn chicken every 15 minutes until browned on all sides.
Turn slow cooker to low. Add frozen vegetables on top of browned chicken. Break dry noodles in half and add on top of frozen vegetables. Top with cabbage and carrots.
Mix chicken broth, soy sauce, Hoisin, garlic powder, brown sugar, sesame oil, and rice wine vinegar together in a bowl with a fork or small whisk. Pour over the cabbage / carrot mixture.
Place lid on slow cooker and cook for four hours on low.
After two hours, remove lid and toss ingredients lightly, to make sure the noodles are separated and immersed in the liquid.
Return lid and continue to cook until noodles are done.
2 Ingredient Banana Cookies
- 2 cups old fashioned oats or gluten free
- 2 over ripe bananas
Preheat oven to 350 degrees. Lightly spray a baking sheet with nonstick spray.
In the bowl of a food processor pulse the oats until flour-like. Add the bananas and pulse until you have a stiff dough.
Stir in optional ingredients. I added vanilla extract, chocolate chips, and pecans.
Roll the dough into balls and place on the baking sheet and press lightly.
Bake for 9 – 12 minutes, until browned.
Remove from oven to cool.
Optional ingredients Anything and everything! Vanilla Chocolate Chips Nuts Cranberries Peanut Butter This list could go on forever…