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Chicken "Lo Mein" For Two

Tuesday has come and gone and we are only 10 days away from Christmas! Usually this is the time I start to fall off the wagon with eating well, but I am happy to report I haven't had one single Christmas cookie or candy yet. I'm trying to keep anything "bad" out of the house and only splurge on the Eve and Christmas. So far so good ;)

I've been trying to load up on protein, veggies and healthy fats. Nothing new that eating this way is the way to go, but sometimes when the weather gets colder and more temptations cross your way, it can get tricky. I started my morning off with an omelette, which was delicious and satisfying. It was simple to whip up and kept me full all the way through lunch. I love making a similar recipe on the weekends, but baking in the oven to make a breakfast frittata. I like to load mine with all sorts of veggies. My omelette below was made up of 1 egg, 1 egg white, 3 strips of turkey bacon, 1 small onion, 5 cherry tomatoes and 1 tbsp of part skim cheddar cheese. Delish!

We had some coupons expiring for Bath & Body Works and decided to head over on Sunday to stock up on some candle favorites. I'm obsessed with this Peppermint Marshmallow scent. It pretty much smells like peppermint bark and you sure as hell can't hate on that. I finished up the last of my Christmas shopping and all of my packages have arrived. Everything is wrapped and sitting pretty under our tree. I love our new tree topper we snagged from Terrain over the weekend while visiting our friends in Delaware. They have the cutest home accessories and gardening products. Check them out!

For dinner we were craving Asian, so I decided to make a healthy take on chicken lo mein. There were a few things I needed to grab from the grocery store that I didn't have off hand like oyster sauce and shiitake mushrooms, but other than that this was a fairly easy recipe to make. Here is everything you will need:


-1/2 cup reduced sodium chicken broth
-1 tbsp reduced sodium soy sauce
-1 tbsp oyster sauce
-1/2 tbsp rice vinegar
-1 tbsp cornstarch

-2 medium zucchini, ends trimmed
-8 oz skinless, boneless chicken breast, cut into short strips
-kosher salt and black pepper
-2 tsp olive oil or sesame oil
-3/4 cup broccoli
-1/2 cup sliced shiitake mushrooms
-1/2 cup shredded carrots
-1 can or water chestnuts
-3 scallions, diced
-1/2 tbsp grated fresh ginger (or powdered)
-1 tbsp sesame seeds
-2 garlic cloves, chopped


For the sauce – in a medium bowl, combine the chicken broth, soy sauce, oyster sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth.  Using a spiralizer fitted with a shredder blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat. Season chicken with salt. Heat a large nonstick wok over high heat. When very hot, add 1 tsp of the oil and the chicken. Cook until browned on both sides and opaque throughout, 2 to 3 minutes. Set aside.

Add the remaining oil, mushrooms, carrots, scallions, water chestnuts, broccoli, ginger and garlic. Cook until crisp tender, 5 minutes. Set aside with the chicken. Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 3 minutes. Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 5 minutes. I tossed using tongs to make sure all of the zoodles are coated. Add the chicken and vegetables to combine and cook on high for another 5 minutes. I like two add some hot mustard as well for a little heat!

What are some healthier takes on not so healthy dishes that you guys make? Would love for you to share your recipes!


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