I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

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Ever see a recipe or video that gets your wheels turning?

Yeah, that happened to me a few days ago… watching Rachael Ray make this amazing Ground Chicken Parmesan!

LINK BELOW

I had to try it, but in true Katt fashion, I had to make it my own… so although it’s based off of hers, which is based off a restaurant someone told her about, it’s not exactly the same..

Man OH Man am I ever glad I tried this! Its that iconic taste with a twist and bite sized!!! Who doesn’t like bite sized food? I dunno a soul!! So go ahead ad click my link below to watch me make it… oh my goodness!! It’s so worth the click!!!

WATCH:

Rachael Ray® ( Inspiration Link)

https://www.foodnetwork.com/recipes/rachael-ray/chicken-patty-parm-with-salami-salad-5637376

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I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

Ever just have one of those weeks when you can’t get anything done cause you are too busy getting stuff done? Okay that makes perfect sense in my head, regardless of how it sounds. I have been trying to post this recipe since the day I cooked it and it has been one thing after another.. well, things I had to do and not things I wanted to do. Ahh, tis life!

About the meatballs….. these are so easy and can be cooked on a weeknight after days of school, work, errands, soccer, ballet… they are quick and easy and we love em!

Ingredients

• 1/2 cup packed brown sugar
• 1/2 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tablespoon soy sauce
• 2 1/4 cups pineapple juice
• 1 tablespoon cornstarch
• 25 frozen meatballs
• 1 tablespoon sriracha
• 1 red bell pepper, chopped
• 1 small can drained pineapple tidbits
• 1 tablespoon ground ginger
• 4 tablespoons sliced green onions
• 3 cups cooked rice, for serving

Directions:

In a large skillet , combine the brown sugar, vinegar, ketchup, soy
sauce, ginger and 2 cups of the pineapple juice.

Stir to combine and bring it to a  very gentle
boil on medium-high heat.

Make a slurry by mixing cornstarch and 1/4 cup pineapple juice in a small bowl until there are no lumps. Add it to the pan and whisk well.

Add the frozen meatballs, sriracha and bell pepper and toss gently .

Cover the pan and cook until the sauce has thickened and the meatballs are heated through. About 10 to 12 minutes.

Stir in the pineapple tidbits and add 2 tablespoons of the green onions. Cook for another 5 to 6 minutes.

Serve the meatballs and sauce over rice and sprinkle on the rest of the green onions.

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Canned veggies can get a bum rap, but they really can be a lifesaver in this hectic life. It can be easy to decide what you want for supper, most nights, but what to go with it can be the tricky part too. This is a go-to side for any meal, and the bacon!! Oh my gosh the bacon!! It just adds that wow factor! Then again, now that I think about it…it adds a wow factor to anything!

Canned veggies are great… all it takes is a little imagination,and maybe… bacon.

• 2 tbsp butter
• 1 can whole kernel corn
• 1 can sliced carrots
• 1 tablespoon honey, plus more for drizzling 
• juice of half a lemon
• pinch salt
• tsp black pepper
• 1/4 cup or less crumbled bacon

Preheat oven to 350°

Start by draining the veggies really good. No need to rinse them unless you want to.

In a cast iron skillet, add the butter and let it melt over med heat. When it starts to bubble add the corn and carrots.

Very gently fold them into each other and cook until heated through. In a bowl add the honey, lemon juice salt and pepper.

Remove them the heat and again, gently fold the honey mixture into them.

Place skillet in the oven and cook for 10 minutes. In that same 10 minutes cut bacon and render it til almost done in a small pan.

Remove the veggies from the oven and add the bacon to the top, adding just a bit of the fat with it… not all of it.

Return to the oven for another 10 minutes.

Serve Hot

________

Canned veggies can get a bum rap, but they really can be a lifesaver in this hectic life. It can be easy to decide what you want for supper, most nights, but what to go with it can be the tricky part too. This is a go-to side for any meal, and the bacon!! Oh my gosh the bacon!! It just adds that wow factor! Then again, now that I think about it…it adds a wow factor to anything!

Canned veggies are great… all it takes is a little imagination,and maybe… bacon.

• 2 tbsp butter
• 1 can whole kernel corn
• 1 can sliced carrots
• 1 tablespoon honey, plus more for drizzling 
• juice of half a lemon
• pinch salt
• tsp black pepper
• 1/4 cup or less crumbled bacon

Preheat oven to 350°

Start by draining the veggies really good. No need to rinse them unless you want to.

In a cast iron skillet, add the butter and let it melt over med heat. When it starts to bubble add the corn and carrots.

Very gently fold them into each other and cook until heated through. In a bowl add the honey, lemon juice salt and pepper.

Remove them the heat and again, gently fold the honey mixture into them.

Place skillet in the oven and cook for 10 minutes. In that same 10 minutes cut bacon and render it til almost done in a small pan.

Remove the veggies from the oven and add the bacon to the top, adding just a bit of the fat with it… not all of it.

Return to the oven for another 10 minutes.

Serve Hot

________