Instant Pot Lo Mein

I love a good lo mein …. my kids on the other hand, do not. I thought this would be one of the those recipes my kids would love, but they complained all through dinner about how gross it was, it was chewy and disgusting. My daughter even forbid me to never make this recipe again. My husband and I thought it was really good and was packed full of flavor. I might try it again and switch out the sesame oil and see if my kids like it then…..thought I’m not sure I want to hear the complaining again if they don’t. Ha!

This recipe can easily be switched out to include whatever veggies you have on hand. I made it a meatless dish, but a piece of grilled chicken, steak or shrimp would be a great addition.

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Veggie Fritters

Happy Sunday! I hope you’re having a great weekend. We’ve had a low-key weekend and is exactly what is needed before a crazy, busy week. Last week, I picked up a CSA share from a local, organic farm and received a bunch of carrots, zucchini and kohlrabi. I never had kohlrabi before but knew it was similar to a turnip – which I love, but it’s a little sweeter and milder. I decided I was going to make fritters with these three veggies and top them with a herb lemon yogurt sauce. It was great way to use them and work on eliminating any waste.

The yogurt sauce was bright and helped lighten up the dish since the fritters are fried in olive oil. The combination the zucchini, carrots and kohlrabi was perfect and you could swap any veggies out for ones you don’t like.

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BBQ Teriyaki Pork Kabobs

The summer grilling season is here and we’re already taking full advantage of it.  We’ve been grilling chicken legs, burgers and veggies. We rarely use pork when we grill, but I’ll definitely be making these kabobs a couple of times this summer.

The glaze is really good and keeps the pork moist.  Plus you can’t go wrong with grilled pineapple! The kids loved them too!

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3 Tbsp reduced sodium soy sauce
3 Tbsp olive oil
1 garlic clove, minced
1/2 tsp crushed red pepper flakes
Salt and Pepper to taste
1 lb boneless pork loin,  cut into 1 inch cubes
14.5 oz can reduced sodium need broth
2 Tbsp cornstarch
2 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar
2 garlic cloves, minced
1/4 tsp ground ginger
4 oz baby bella mushrooms,  halved
1 large sweet onion, cut into 12 wedges
12 cherry tomatoes
12 bite-sized pieces of fresh pineapple

In a gallon bag, combine the 3 tablespoons of soy sauce, olive oil, 1 garlic clove, red pepper flakes,  and salt and pepper. Add in the pork and close the bag.  Toss to coat the pork with the marinade and place in the refrigerator for at least 3 hours.

After the pork has marinated, in a small saucepan, mix together the beef broth, cornstarch, 2 tablespoons of soy sauce, brown sugar, minced garlic, and ginger over high heat.  Being to a boil and stir constantly. Reduce the heat to low and simmer for 5 minutes until the glaze thickens.

On skewers, alternate the marinated pork, mushrooms, onions, tomatoes and pineapple chucks. Place the kabobs on a preheated and oiled outdoor grill and cook for 15 minutes or until the pork is cooked through. Baste the kabobs with the glaze frequently through the cooking process. Enjoy!