Super Date Night Suppers Volume 1

Happy Friday and Happy Date Night for the couples who have a partner which reads my blog! Hope you all had a terrific and love filled Valentine's Day yesterday!

For tonight's Date Night we decided to do Chinese Take-In.. We're on a really tight budget, the Chinese place is cuh-razy on Friday (besides being almost a half hour away) and my hubby says he likes my cooking better anyhow...tee hee what a sweetie!

So, I decided I'd make chicken lo mein and an egg roll. We're not huge eaters, and the leftovers will be excellent tomorrow.

Chicken lo mein, shrimp egg roll and yes, a Dixie mini cup of duck sauce

 

 

This menu came together really quick and easy with some staples I keep on hand and a terrific deal that my local Shaw's supermarket is running right now called Pick 5 for $20. For my $20 this week I got a full rack of St Louis Style barbecue ribs, almost two pounds of individually sealed Perdue All Natural Italian marinated boneless/skinless chicken breasts (the bag had 5 large breasts in it), a large ready to cook chicken pot pie, and a beautiful boneless pork loin that I can't wait to cook tomorrow! Look in your weekly sales ad or the meat department when you get to your local Shaw's or Star market. They have many choices besides what I've listed so have fun mixing, matching, and filling your menu with delectable options!

Now, to the recipes!

Chicken Lo Mein

• 1 package Koyo brand Organic Udon Noodles 
• 1 Perdue All Natural Italian marinated chicken breast, thawed
• 1 1/2 cups frozen stir fry blend veggies, your pick
• 1 package Simply Asia Stir Fry Sauce Ginger Teriyaki

Bring 8 cups of water to a rolling boil. Add 1 teaspoon salt and the package of noodles. Boil 8 minutes til done. While noodles are cooking, heat 2 teaspoons olive oil in a medium skillet. Add chicken and cook til browned and cooked through, about 3-4 minutes per side. Remove from skillet and keep warm. Drain Udon noodles in a colander in the sink. Let them drip while you heat 1 teaspoon olive oil in the pot you cooked the noodles in. Add the frozen veggies and stir fry for 2 minutes, til heated. Slice chicken breast into strips and add to veggies, stif fry 1 more minute. Pour sauce packet in with meat and veggies, turn heat to low, and return noodles to pot. Toss until well mixed. Turn heat off and cover pot. In the chicken skillet, heat 3 tablespoons oil to near smoking. Add your favorite fresh or frozen egg roll, one or two per person depending on the size and cook on each side to golden brown and crisp. Remove from oil, drain on paper towel briefly, dish up a serving of noodles, set egg roll alongside, grab chopsticks or a fork and dig in!

We haven't gotten around to watching the Karate Kid remake (I know, I know, we don't watch a ton of movies though) and we're debating between that and one of my old favorites, Crouching Tiger Hidden Dragon.

Here's wishing you all an amazing date night!