But First, What is Taco Rice?

Taco Rice is a take on a Japanese inspired, Okinawan dish with the ingredients of a Tex-Mex taco. Ground beef, lettuce, cheese, and tomatoes are served on a bed of rice and salsa on top. This version of Taco Rice is amazing and sure to be a new family favorite.

What to Serve with Taco Rice

Taco Rice is pretty versatile – serve it with chips, add it to tortillas as burrito filling, add it to hard or soft taco shells as taco filling, or in a tostada shell or taco salad. Taco Rice can also be made meatless for a vegetarian option. If you want to use ground turkey or pork, that works fine too.

How to Make Taco Rice

In just 30 minutes and a handful or ordinary ingredients, you’ll have dinner on the table! For full recipe details including an ingredients list and measurements, see the printable recipe card down below. Here is what you can expect when making this recipe.

Cook Ground Beef, Onion + Garlic

Brown ground beef and onion together in a large skillet. Once that has browned, add garlic and saute a couple minutes longer.

Stir in taco seasoning, rice, broth (or water), and tomato soup.

Do I have to use canned soup?

No. This is just how my mom always made it, but feel free to substitute with tomato sauce, diced tomatoes or even salsa in a pinch.

Simmer Until Rice is Cooked

Place lid on skillet and simmer on low until rice is cooked through (follow your package directions). It’ll be about 15 minutes.

Can I use Minute Rice?

Yes. Minute Rice will work with this recipe. Just adjust your cook time according to the package directions. You can also use brown rice, if you prefer.

Top with Cheese + Serve with Optional Toppings

Add shredded cheese and give everything one last stir.

Serve over a bed of lettuce, with tortilla chips and/or you choice of optional toppings listed below.

Optional Topping Ideas

While these are all optional, here are few topping ideas that go great with Taco Rice.

• lettuce, shredded
• tortilla chips
• tomato, diced
• sour cream
• green onion, diced
• My Classic Guacamole Recipe

Storage Directions

Place any leftover Taco Rice in an airtight container and into the fridge for up to 4-5 days.

To Reheat, microwave until heated through.

To Freeze, place in a freezer safe, airtight container. Taco Rice will stay fresh for up to a month. Allow to thaw in the fridge overnight before reheating.

More Delicious Recipes a Try…

• Taquitos
• Chicken Flautas
• Cilantro Lime Rice
• Mexican Street Corn
• Chicken Fajitas

Enjoy this tasty dinner! It’ll be a great addition to your meals this week. Have a great day, friends!

Print

Taco Rice

With just a handful of every day ingredients, you can have dinner on the table lickety split. Taco Rice is ground beef, rice, tomato soup, seasoning and cheese made all in one skillet. Serve with tortilla chips, tomato and lettuce for a well rounded meal.

Course Dinner

Cuisine Mexican

Keyword taco rice

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4

Ingredients

• 1 med onion diced
• 1 lb ground beef
• 2 cloves garlic minced
• 1 packet taco seasoning
• 1 cup rice uncooked
• 2 cups chicken broth or water
• 1 can condensed tomato soup (or substitute salsa)
• 1 cup cheese grated, any (sharp cheddar, mexican blend, etc.)

optional toppings

• lettuce shredded
• tortilla chips
• tomato diced
• sour cream
• green onion diced
• guacamole

Instructions

• Brown onion and ground beef together in a skillet.
• Add garlic and saute a few more minutes.
• Stir in taco seasoning, rice, broth (or water), and tomato soup.
• Place lid on skillet and simmer on low until rice is cooked through (follow your package instructions)…about 15 minutes.
• Add cheese and give everything one last stir.
• Serve over a bed of lettuce, with tortilla chips and/or your choice of optional toppings listed above.

The post Taco Rice appeared first on Lauren's Latest.

Quick and Easy Chow Mein!

I like Chow Mein from takeout places just fine. But when I make them myself, I can add in as much flavor as I want and eat a whole pan of them for maybe $2. I’m a cheap date, ya’ll. Also, I’m all about lazy fast recipes and this one does not disappoint. You can make these Asian-y inspired noodles as salty, sweet, spicy, or gingery as you’d like….and all in 15 minutes!

But First, What is Chow Mein?

Chow Mein is made up of stir-fried noodles with vegetables and/or meat. It’s a popular dish in most American Chinese restaurants and now in your home too!

I made this recipe so it could be a customizable base for your dinner needs, add meat, different vegetables, and even a different type of noodle if you want.

How to Make Chow Mein

When I say easy and quick Chow Mein I mean it! For full recipe details, check out the recipe card below! Here is what you can expect when making this recipe:

Cook Chow Mein Noodles

Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside.

*Chow Mein Noodles* – AKA ramen noodles. I used the cheap packaged ramen that comes with little seasoning packets. However, you are welcome to buy and use store bought fresh ramen or yakisoba noodles.

Sauté Cabbage, Onions + Ginger

In a large skillet, heat olive oil. Sauté onion, cabbage, salt, pepper, and ginger together until tender.

Toss Together with Flavorings

Toss together with cooked noodles, sugar, garlic, soy sauce, and sesame oil until heated through. Serve hot!

Storing Chow Mein

Any leftover Chow Mein can be stored in the fridge, in an airtight container, for up to 3 days. After that, things start to get a little too mushy!

Freezing Instructions

Chow Mein actually freezes really well! Let cool then transfer to a freezer-safe airtight container. Freeze for up to 3 months!

To reheat, thaw in the fridge overnight then do a quick stir fry to warm things up!

Side Dishes

If you feel like you need some protein with this meal check out my Korean Beef Recipe or Better Than Take-Out Crispy Sesame Beef. Chicken or shrimp would be super good too.

You could also serve this alongside some more vegetables or pot stickers!

More Asian Inspired Recipes to Try!

• Ramen Stir Fry
• Kung Pao Chicken (Family Favorite!)
• Chicken Pad Thai Recipe
• Bang Bang Chicken
• Easy Fried Rice Recipe

Give this Chow Mein Recipe a try tonight and see if you like them as much as my family does.

Printable recipe is below! Enjoy, friends.

Print

Chow Mein Recipe

Make amazing Chow Mein in 15 minutes! These noodles are highly adaptable and you can make them sweet or spicy, however, you like! Love this recipe.

Course Dinner

Cuisine Asian

Keyword Chow Mein, Chow Mein Noodles, Chow Mein Recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Calories 128kcal

Author Lauren Brennan

Ingredients

• 4 packages ramen noodles* or yakisoba noodles
• 2 tablespoons olive oil
• 1/2 small onion diced
• 10 oz shredded cabbage
• salt & pepper to taste
• 1 1/2 teaspoons ground ginger or grate in a little fresh ginger
• 2 teaspoons sugar
• 1 teaspoon granulated garlic
• 1/4 cup soy sauce
• 2 teaspoons sesame oil

US Customary – Metric

Instructions

• Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside.
• In a large skillet, heat olive oil over medium-high heat. Sauté onion, cabbage, salt, pepper, ginger together until tender.
• Toss together with cooked noodles, sugar, garlic, soy sauce, and sesame oil until heated through.
• Serve hot.

Video

Notes

*You are welcome to use fresh ramen or yakisoba noodles in place of the cheap ramen.

Nutrition

Calories: 128kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 844mg | Potassium: 190mg | Fiber: 2g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 0.8mg

The post Chow Mein appeared first on Lauren's Latest.

What Are You Looking For?

Chicken and Dumplings, Tomato Basil Tortellini Soup, White Chicken Chili, Chicken Noodle Soup, or whatever you’re craving, this list has it! Whichever recipe you choose first, it’s sure to leave your belly full and happy and we won’t judge you for licking the bowl clean. Dig in!

Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the perfect warm and comforting meal for the upcoming cold winter months. Filled with lots of veggies and wholesome wild rice, your family will fall in love with this recipe.

Cauliflower Soup (Instant Pot & Slow Cooker Directions)

Instant Pot Cauliflower Soup is a low carb, easy and tasty dinner for those chilly nights ahead this fall! Grab your preferred appliance, some bacon (yum!), and this comforting recipe.

Chicken Gnocchi Soup

An Olive Garden copycat recipe, this Chicken Gnocchi Soup is creamy, flavorful and really easy to make. Flavorful carrots, chicken and gnocchi cooked together in a thick and creamy broth, this soup will become your new fall favorite!

Loaded Baked Potato Soup

This 25-minute Loaded Baked Potato Soup is super simple and delicious! Perfect for busy weeknights this fall. Top with traditional baked potato toppings and then enjoy!

Broccoli Cheese Soup

Creamy, cheesy and oh so yummy, this Broccoli Cheese Soup will knock your socks off! A quick and comforting weeknight meal that tastes great! Grab some broccoli and cheese and get cooking! 

Tomato Basil Tortellini Soup

This Tomato Basil Tortellini Soup is a super easy vegetarian meal that is packed full of tomatoes, seasonings, and cheesy tortellini! It’s a really quick meal that comes together in a cinch. It’s comforting but not too heavy. Perfect for those chilly evenings.

Creamy Tomato Bisque

This soup is filled with lots of veggies, plus butter and cream for good measure and blended to perfection! I like mine a little chunky, but feel free to keep that blender going until it’s completely smooth. 

Taco Soup

This Taco Soup is healthy, hearty, easy, and delicious, it will make you want to give up tacos completely and commit to just soup! My favorite part is all the toppings to load on top!

Beef Stew ( Crockpot Recipe)

A comforting, classic recipe for beef stew – crockpot version! Tender beef chunks with carrots and red potatoes all wrapped up in a buttery, velvety thick gravy. The longer it cooks, the tastier it gets. Like a big warm slow cooker beef stew hug straight from my kitchen to yours.

Pumpkin Soup

This Creamy Pumpkin Soup is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Vegetable Beef Soup

Filled with tender stew meat, comforting broth and tons of veggies, this Vegetable Beef Soup is a delicious, filling and hearty soup. Perfect for dinner as we get into the chilly Fall months. Make it on the stove or in the crockpot, I’ve got directions for both! 

Chicken Pot Pie Soup

This Chicken Pot Pie Soup is a lighter, lower-calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! Packed with veggies, shredded chicken and seasonings, you’ll have a quick and healthful weeknight meal, in less than 30 minutes.

Creamy Sausage Kale Soup

Made with Italian Sausage, kale, and potatoes, this Creamy Sausage Kale Soup is exactly what you need to warm up on a cold day! And yes, it is a Zuppa Toscana copycat recipe! The sweet Italian sausage flavors the creamy broth and the potatoes and kale add substance to make this hearty and healthful. It’s a relatively quick recipe to make and doesn’t take a bunch of prep work.

Crockpot Chicken Tortilla Soup

This recipe is so tasty and will feed a crowd! Very hearty, very healthy and is particularly divine with lots of cheese, sour cream, cilantro, crushed tortilla chips and anything else you want to throw up on top. 

Classic Chicken Noodle Soup

The most delicious, comforting Classic Chicken Noodle Soup Recipe! Ready in 30 minutes and perfect for chilly or sick days!

Sweet Potato Curry Soup

You all will LOVE Sweet Potato Curry Soup. Warm, creamy, and {mostly} nutritious. It’s super delish and takes almost zero elbow grease. AND, it’s full of yummy spices that will make you want to get cozy by a fire and put on heavy turtleneck sweaters.

Minestrone Soup

This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months and even more perfect in a homemade bread bowl.

Hamburger Soup

This humble and simple Hamburger Soup recipe is the perfect comforting dinner or quick weeknight meal. Filled with ground beef and veggies with a hearty and flavorful broth, this soup will make it to the weekly rotation this Fall.

White Chicken Chili

You have to give this White Chicken Chili a try! It is creamy, a little spicy, filling, and filled with nutrition. Make a big pot, serve with rice and it will seem bottomless. The perfect meal for a crowd on a cold evening.

No Bean Chili

This No Bean Chili is a hearty and healthy recipe, filled with turkey and tons of vegetables! This meal comes together quickly and is perfect for a busy weeknight dinner! 

Homemade Chili

You’ll never need another Chili Recipe again! This is the most basic, family-friendly, veggie-filled, delicious, one-pot chili recipe ever

Chicken and Dumplings

A homemade, easy Chicken and Dumplings recipe that is both comforting and tasty! Warm broth with tender chicken and buttery dumplings. Perfect for Fall!

Creamy Carrot Soup

This Creamy Carrot Soup is simplicity at its finest. A ridiculously easy, thick and creamy soup that is made with carrots, onions and potatoes. It’s the perfect comforting soup for Fall.

Cream of Mushroom Soup

This Cream of Mushroom Soup is as easy as they come. Lots of straightforward ingredients, simple steps, and a delicious end product.

Crockpot Sweet Corn Chowder with Sausage

Fall is upon us and nothing is quite as comforting {or easy!} as a warm, creamy Sweet Corn Chowder Recipe with Sausage from your slow cooker.

I hope you find a new favorite soup recipe from this list. There are so many good ones! Be sure to save, print, bookmark or share your favorites. Happy Fall cooking, friends!

The post 25 Fall Soup Recipes appeared first on Lauren's Latest.

Perfect Anytime!

Let’s talk easy dinners and Tuna Pasta Salad, shall we?

Pasta and tuna together are amazing with dill pickles, peas, and a few other yummy things. This is perfect for snacking, perfect for lunch, perfect for a picnic, basically perfect for any occasion. I thoroughly enjoyed eating this entire bowl.

Helpful Ingredient Tips

Sometimes a particular form of an ingredient is better than another when used in a recipe. Here are a few that I have found with this Tuna Pasta Salad.

• Mini Bowtie Pasta – I love using mini bowtie pasta for this recipe because with every bite you get the perfect balance of ingredients. No huge chunks of pickle, pasta, or red onion. However, you can use whatever pasta you have on hand (probably not spaghetti, fettuccine, or lasagna noodles though).
• Frozen Peas – if you don’t have frozen peas, you can use canned peas. Just be sure to drain them well. If fresh peas are in season, that would be the BEST choice of course.
• Red Onion – or white onion. Although I love the taste of raw red onion, you can replace it with white onion, if desired.
• Dill Pickle – please please please use dill pickles and not sweet pickles. This makes a huge difference.
• Tuna – I used albacore packed in water but feel free to use what you have. And don’t forget to drain it!

Variations – Make This Salad Your Own

Feel free to change up this recipe to make it your own! Here are a couple of ideas from some of my readers who adapted their Tuna Pasta Salads:

• Cut Out the Mayonnaise – to cut out some of the mayo, go half and half with unsweetened plain greek yogurt. This makes this recipe a little more healthy.
• Replace Dill Pickles – don’t like dill pickles? One of my reader’s replaced them with green olives and capers and another replaced it with artichoke hearts! However, if you’re just looking for the crunch without the pickle flavor, try celery.
• More Protein – looking to add more protein to your dish? Consider adding a can of cannellini beans or garbanzo beans.
• Replace Tuna – this might be a little sacrilege, but if you happen not to like tuna, you can still enjoy this recipe by replacing it with shredded chicken.

How to Make Tuna Pasta Salad

For full details on how to make Tuna Pasta Salad, see the recipe card down below. Here is what you can expect while making this salad.

Prep Ingredients

Prepare ingredients by dicing red onion and dill pickles.

Cook Pasta + Peas

Bring a large pot of water to boil. Salt the water and cook pasta until al dente. Stir in frozen peas and cook for 30 seconds.

Drain pasta and peas. If you want room-temperature pasta salad, don’t rinse. If you want cold pasta salad, rinse with cold water.

Mix Remaining Ingredients

In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}.

Serve or Refrigerate

Serve or refrigerate covered until ready to serve.

Storing Tuna Pasta Salad

Store any leftover Tuna Pasta Salad in the fridge, covered, for up to 3 days! The longer it sits the better it tastes. Perfect as lunch, as a snack, or as a side dish!

Freezing or Make Ahead – I don’t recommend freezing this salad because of the mayo- it doesn’t thaw and remix very well. You can make this salad ahead of time (the day before) before you need it and store in the fridge until ready to serve.

Love Tuna? Check Out These Other Recipes:

• The Best Tuna Salad Sandwich
• Tuna Club Sandwich
• Tuna Casserole
• Tuna Patties with Homemade Tartar Sauce
• Tuna Noodle Casserole
• Lemon Pepper Tuna Sliders

More Pasta Salad Recipes to Try!

• Italian Pasta Salad
• Chicken Caesar Pasta Salad
• Chicken Pasta Salad
• Sesame Noodle Salad
• Macaroni Salad

If you liked this Tuna Pasta Salad you’re going to love my other pasta salad recipes!

The printable recipe card is down below, have a great day, friends!

Print

Tuna Pasta Salad

This creamy Tuna Pasta Salad Recipe is tangy, crunchy, oniony, and delightful! Perfect for a healthy lunch, light dinner, or snack to store in the fridge. 

Course Side Dish

Cuisine American

Keyword Tuna Pasta Salad

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 servings

Calories 618kcal

Author Lauren Brennan

Ingredients

• 1 lb mini bowtie pasta
• 1 cup frozen peas
• 1/2 cup red onion diced, or white onion
• 3/4 cup dill pickle diced
• 10 oz tuna (two 5 oz cans) drained, I used albacore tuna packed in water
• 1/2 lemon juiced
• 1 cup real mayonnaise
• 1 tablespoon dried dill
• salt & pepper to taste

US Customary – Metric

Instructions

• Prepare ingredients by dicing red onion and dill pickles.
  
• Bring a large pot of water to boil. Salt the water and cook pasta until al dente. Stir in frozen peas and cook for 30 seconds.
  
• Drain pasta and peas. If you want room-temperature pasta salad, don't rinse. If you want cold pasta salad, rinse with cold water.
  
• In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}. Serve or refrigerate covered until ready to serve.
  

Nutrition

Calories: 618kcal | Carbohydrates: 44g | Protein: 12g | Fat: 43g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 630mg | Potassium: 272mg | Fiber: 5g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 23.8mg | Calcium: 54mg | Iron: 2.9mg

The post Tuna Pasta Salad appeared first on Lauren's Latest.

Simple Labor Day Cookout Recipes

We’ve really been enjoying our summer with lots of get-togethers with family and friends! Whether we’ve been at our house or invited to a potluck with friends, we have not been deprived of delicious food. I pulled together some of our favorites from this summer to bring to you a good selection of recipes to use at your Labor Day festivities this year.

First, we have appetizers and salads. Then on to main course, sides and of course DESSERT!

May your Labor Day weekend taste as delicious as ours!

Have a great holiday weekend, friends!

Appetizers

Grilled Corn Salsa

Grilled Corn Salsa is perfect for a summer appetizer any day! Enjoy this with tortilla chips at your Labor Day festivities this year!

Buffalo Chicken Dip

Buffalo Chicken Dip is creamy, spicy, and perfect for an easy party appetizer this Labor Day Weekend! Pair with chips, veggies, pita bread, and/or crackers.

Fried Zucchini

Fried Zucchini is wildly addicting and our favorite way to eat zucchini lately. Served as a side or appetizer, these will quickly disappear, just as fast as you can fry them up!

Carolina BBQ Pulled Pork Frito Bites

Carolina BBQ Pulled Pork Frito Bites are crunchy, tangy, sweet-with-a-little-heat, pork-tastic Frito bites! Carolina sauce never paired so well with pulled pork. It’s a perfect appetizer to bring to your Labor Day Cookout!

Salads

Caprese Salad

Nothing beats a Caprese Salad Recipe. Fresh, flavorful and delicious made with cherry tomatoes, fresh mozzarella, sweet basil, and a homemade garlic balsamic dressing! It’s truly the perfect salad.

Broccoli Salad with Bacon

This is the best Broccoli Salad recipe ever! It’s sweet, creamy, and crunchy with fresh broccoli, homemade dressing, and lots of bacon! This salad pairs well with so many different meals. Make it at your Labor Day BBQ!

Creamy Potato Salad (no eggs!)

This Creamy Potato Salad recipe is truly one of the best recipes I have. It’s such a crowd-pleasing classic in my book. Perfect for Labor Day gatherings of any kind and easy to make well in advance.

Ambrosia Salad

If you want a salad that tastes just like dessert, Ambrosia Salad is the ticket! Made with fresh pineapple, mandarin oranges, maraschino cherries, coconut, mini marshmallows and stirred together with a whipped cream dressing, your Labor Day guests will fall in love with this Ambrosia Recipe!

BBQ/Smoker

The Best Burger Recipe

The Best Burger is grilled hot, juicy, and slathered in my secret sauce. Of course, the most classic dinner you can make on a grill is a hamburger (or cheeseburger of course)! It never gets old and it tends to taste better the hotter it gets outside. This is a must have this Labor Day Weekend!

Blue Cheese Burger Recipe

This classic Blue Cheese Burger is big, hot and juicy off the grill and can be made start to finish in about 20 minutes! Perfect for Labor Day Cookouts!

How to Grill Corn

If you are going to be firing up that grill this Labor Day for some tasty ribs or burgers, throwing a few ears of corn on the grill is so convenient to cook a tasty sweet and savory side along with your main course, plus it adds amazing flavor to an otherwise boring ear of corn.

Turkey Burger Recipe

This Turkey Burger Recipe will be the juiciest and most delicious burger you ever did make. One secret ingredient takes these babies over the top! Simple to make on the grill or stovetop, flavorful, and obviously super moist. 

Smoked Chicken Wings

The deep wood flavor you get from low and slow smoking is far superior to those heavily breaded deep fried wings you get in a restaurant. Have this smoked deliciousness in less than 2 hours at your Labor Day BBQ this year.

Smoked Pork Butt

Smoked Pork Butt is going to turn into the most delicious Pulled Pork you’ve ever had. Low and slow is the name of the game when preparing a Pork Butt. And smoking is (in my humble opinion) the BEST way to do this. Smoked pulled pork is my go-to choice for feeding a crowd at your Labor Day cookout.

Smoked Ribs

If these smoked ribs don’t scream Labor Day BBQ, then I don’t know what does. Whatever type of ribs you are smoking (spare ribs, pork ribs, baby back ribs), this 3-2-1 ribs method will give you fall off the bone ribs every time along with that distinctive smoky flavor that is undeniable.

Side Dishes

Boston Baked Beans

Tangy yet sweet this Boston Baked Beans recipe can be made on the stovetop or in a crockpot. Perfect to make ahead and have ready for your Labor Day cookout!

Classic Coleslaw Recipe

This Classic Coleslaw Recipe is a fresh, made from scratch recipe that will make you never buy store bought coleslaw again! Coleslaw is one of the quintessential salads of summer and the unsung hero for many dishes! Pair this with some smoked pulled pork at your Labor Day BBQ.

Macaroni Salad

This simple Macaroni Salad Recipe is the perfect combination of creamy and crunchy, and totally adaptable to your own liking. It’s the perfect side dish Labor Day weekend and is ready in just 15 minutes! 

Desserts

Perfect Lemon Bars

These Lemon Bars are the quintessential party dessert, baking up perfectly sweet while still lemony and tart. Very few, simple ingredients are needed to make this recipe from scratch and they always are the first to go at any get-together. 

Fruit Pizza

When you need a beautiful, delicious, lightly sweet dessert, try making a Fruit Pizza! Sugar Cookie dough is spread into a half sheet pan and baked, then topped with a light and creamy pudding and fresh fruit. A perfect addition to your Labor Day get-together!

Homemade Chocolate Ice Cream

Homemade Chocolate Ice Cream is easier to make than you think and I’m going to show you how! This recipe is made with a simple no-cook chocolate base and yields a rich and decadent ice cream. It’s the perfect treat on a hot summer day!  

Zucchini Brownies

Labor Day is almost here which means you absolutely need a recipe for the Best Zucchini Brownies! Get ready for chocolate zucchini bliss that’s soft, sweet, and topped with a chocolatey glaze.

Nutella Deviled Strawberries

These Nutella Deviled Strawberries are a fast, three-ingredient dessert or treat, perfect for any party or afternoon pick-me-up. If you’ve never had Nutella and strawberries, get ready to live! A must have this Labor Day!

Buttery Apple Pie

Nothing is more satisfying or comforting than this apple pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all-butter crust that bakes up flaky, tender and delicious. A perfect farewell to summer.

The post Labor Day Cookout Recipes appeared first on Lauren's Latest.

Crowd Pleasing Chicken Kabobs

This is one of the easiest and quickest dinners that is sure to please even the pickiest palates! I marinated the chicken in a delicious concoction of everyday ingredients that most will have on hand already, skewered them up alongside some colorful vegetables and broiled them! Make some rice, and you’ve got dinner!

Chicken Kabob Marinade

This marinade is perfect because it offers a sweet and savory flavor that guarantees you get flavorful and juicy chicken kabobs every time, whether you broil them or grill them. Using basic pantry items you’ll already have: honey, soy sauce, oil (canola or olive is fine), orange juice, ground ginger, garlic, and salt + pepper…you’ll be able to throw these together in no time.

Kabob Tips and Tricks

• Cut all the chicken in roughly the same size and shape so they cook evenly.
• If you’re using wooden skewers, don’t forget to soak them for at least 30 minutes. If dry skewers don’t catch on fire (and they might), they’ll likely char too much or become too brittle to support the ingredients. 

How to Make Chicken Kabobs

For full recipe details, see the printable recipe card down below. Here is what you can expect when making these Chicken Kabobs.

Cut Chicken into Similar Size Chunks

Cut chicken breasts into large chunks that are all the same size. Set aside.

Make Marinade + Add Chicken to Marinade, Refrigerate

In large bowl, whisk the rest of ingredients together. (At this point, you can reserve some of the marinade to dip your cooked chicken skewers later on!) Stir in chicken chunks to cover equally in marinade. Cover bowl or transfer into air tight container. Keep in refrigerator until ready to cook. Ideally, this would marinate for 2+ hours. If using bamboo skewers, start soaking them now. 

Preheat Broiler + Build Your Skewers

To cook, cover a rimmed baking sheet with aluminum foil. Preheat broiler. Take wet skewers and slide pieces of chicken onto them leaving small spaces in between to ensure even cooking. If you have onions, peppers, zucchini or any other vegetable that would be good on a skewer, feel free to add it on!

Broil

Once all skewers are ready, place onto prepared baking sheet and broil about 4 minutes per side. You’ll know they’re cooked when the chicken starts turning more of a white color and the marinade starts to give the edges some nice brown colors. Of course your cooking time can vary depending on how hot your broiler is and how big your chicken chunks are. The internal temperature of the chicken should read 165° F. I like to remove from broiler when the thermometer reads closer to 155-160° F to account for carry over cooking.

Can I add Veggies to the Skewer?

Yes! Roasted veggies are so easy and are great to add. Feel free to add tomatoes, zucchini, peppers, onions, mushrooms, or even broccoli. Sometimes building skewers with like items on the same skewer works a little better, since cooking times vary between meat and veggies.

Storing Leftovers

Store leftover kabobs in an airtight container in the fridge for up to 4 days. Reheat in the microwave until meat is heated through.

Freezing Chicken Kabobs

Yes, you can freeze kabobs. I have found it to work better if I freeze them uncooked. Lay the uncooked kabobs on a parchment paper lined sheet pan. Cover and flash freeze for 3 hours. After place the now-frozen kabobs in an airtight freezer safe container for up to 3 months.

More Chicken Recipes to Try…

• Chicken Fajitas
• Chicken Lettuce Wraps
• Homemade Teriyaki Chicken
• Chicken Pineapple Kabobs with Teriyaki Sauce
• Smoked Chicken Wings

I hope you add these to your menu this week! The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Enjoy, friends! :).

Print

Chicken Kabobs

Chicken Kabobs are ready in less than 10 minutes and pair well with a side of rice and vegetables! Perfect for grilling or broiling.

Course Dinner

Cuisine American

Keyword chicken kabobs, honey soy chicken

Prep Time 10 minutes

Cook Time 15 minutes

Servings 5 Large Skewers

Calories 275kcal

Ingredients

• 2 large chicken breasts
• 1/4 cup oil canola, olive, avocado all work well
• 1/4 cup honey
• 1/4 cup soy sauce low sodium
• 1 orange juiced
• 2 cloves garlic crushed
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• vegetables onions, peppers, zucchini, mushrooms, tomatoes, etc.

Instructions

• Cut chicken breasts into large chunks that are all the same size. Set aside.
• In large bowl, whisk rest of ingredients together. (At this point, you can reserve some of the marinade to dip your cooked chicken skewers later on!) Stir in chicken chunks to cover equally in marinade. Cover bowl or transfer into air tight container. Keep in refrigerator until ready to cook. Ideally, this would marinate for 2+ hours. If using bamboo skewers, start soaking them now. 
• To cook, cover a rimmed baking sheet with aluminum foil. Preheat broiler. Take wet skewers and slide pieces of chicken onto them leaving small spaces in between to ensure even cooking. If you have onions, peppers, zucchini, mushrooms, tomatoes or any other vegetable that would be good on a skewer, feel free to add it on! 
• Once all skewers are ready, place onto prepared baking sheet and broil about 4 minutes per side. You'll know they're cooked when the chicken starts turning more of a white color and the marinade starts to give the edges some nice brown colors. Of course your cooking time can vary depending on how hot your broiler is and how big your chicken chunks are. The internal temperature of the chicken should read 165° F. I like to remove from broiler when the thermometer reads closer to 155-160° F to account for carry over cooking.

Nutrition

Calories: 275kcal | Carbohydrates: 18g | Protein: 21g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 812mg | Potassium: 423mg | Fiber: 1g | Sugar: 17g | Vitamin A: 87IU | Vitamin C: 15mg | Calcium: 21mg | Iron: 1mg

The post Chicken Kabobs appeared first on Lauren's Latest.

Making Wraps is Easy

From start to finish, these chicken wraps are ready in less than 30 minutes! Turning your lettuce into a tasty wrap is the way to go! Ground chicken is cooked up with onion and garlic, along with zucchini and carrots. The star of the show here is the sauce! Made with soy sauce, sesame oil and honey, it really brings the flavor! Lastly, garnish with cashews, bean sprouts and cilantro, fill a fresh lettuce leaf and dig in! Dinner is ready!

Tips for Making Chicken Wraps

• Add Different Veggies – If you want to add different or more veggies, go for it! Consider adding mushrooms, green onions, or celery. Add whatever veggies you enjoy.
• Spice It Up – If you like spicy food, consider adding crushed red pepper flakes to the filling mixture. As the recipe is written, it is mild.
• Choose The Right Lettuce – You want to pick a lettuce that will work well as a wrap. Butter lettuce, Bibb lettuce or Romaine all work great and hold up well when filled and folded.

How to Make Chicken Lettuce Wraps

Lettuce is so much more fun to eat in wrap form! This can be an appetizer or a meal and comes together in less than 30 minutes. For full recipe details see the printable recipe card down below.

Preheat Skillet + Prep Veggies

Preheat large nonstick skillet over medium heat. Wash and slice zucchini and onion. Grate carrots and garlic. Set aside.

Begin by Cooking Onions + Garlic

To the skillet, add in olive oil, onions and garlic. Cook until softened, 3 minutes.

Add Ground Chicken, Zucchini + Carrot

Add in ground chicken, zucchini, carrot, salt and pepper. As the chicken cooks and browns, break it apart into crumbles.

Make the Sauce

While the meat is cooking, stir all ingredients for the sauce together in a small bowl.

Pour Sauce over Skillet Mixture

Once chicken is thoroughly cooked, pour in sauce and cover to simmer 5-7 minutes.

Add Sprouts, Scallions, Cashews, Cilantro + Serve

Right before serving, stir in bean sprouts, scallions, cashews and cilantro. Scoop into butter lettuce and serve.

Can I Make these Ahead?

Yes! You can make the filling a couple days before and store in the fridge until ready to use. Technically, you’d be fine up to 5 days ahead, but I like to use the filling while the veggies are still crunchy.

How to Store Chicken Lettuce Wraps

Store any leftover filling or lettuce separately and in airtight containers in the fridge. Leftovers should be fresh for up to 4-5 days.

Love Chicken Wraps? Check Out These Other Wraps!

• Taco Lettuce Wraps
• Turkey Lettuce Wraps
• Asian Lettuce Wraps
• Thai Chicken Lettuce Wraps
• Southwest Sausage Quinoa Lettuce Wraps
• Hummus Veggie Wrap

There you have it, a fabulously light meal that is simple enough to throw together tonight.

Hope you add it to your repertoire soon! Have a great day, friends!

Print

Chicken Lettuce Wraps

Chicken Lettuce Wraps are full of fresh veggies and ground chicken, drizzled with a savory sweet sauce, and wrapped in fresh, crunchy lettuce.

Course Dinner

Cuisine Asian

Keyword lettuce wraps

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Calories 469kcal

Ingredients

• 2 tablespoons olive oil
• 1 small onion diced
• 2 large cloves garlic grated
• 1.25 lbs. ground chicken or turkey
• 1 small zucchini diced
• 1/2 cup carrot shredded
• salt to taste

for the sauce-

• 1/2 tablespoon sesame oil
• 1 tablespoon seasoned rice vinegar
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 3/4 cup bean sprouts
• 3 scallions chopped
• 1/2 cup chopped cashews toasted
• cilantro for garnish
• Butter lettuce leaves for serving

US Customary – Metric

Instructions

• Preheat large nonstick skillet over medium heat. Add in olive oil, onions and garlic. Cook until softened, 3 minutes. Add in ground chicken, zucchini, carrot, salt and pepper. As the meat cooks, break it apart into crumbles.
• While the meat is cooking, stir all ingredients for the sauce together in a small bowl.
• Once chicken is thoroughly cooked, pour in sauce and cover to simmer 5-7 minutes.
• Right before serving, stir in bean sprouts, scallions, cashews and cilantro. Scoop into butter lettuce cups and serve.

Nutrition

Calories: 469kcal | Carbohydrates: 27g | Protein: 30g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 121mg | Sodium: 610mg | Potassium: 1128mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2860IU | Vitamin C: 16.5mg | Calcium: 47mg | Iron: 3.1mg

The post Chicken Lettuce Wraps appeared first on Lauren's Latest.

What Type of Shrimp is Best?

When it comes to cooking shrimp for ANY recipe, there are two main things to know. How to choose between fresh or frozen and it’s sizing. Let’s break it down:

Fresh vs Frozen Shrimp

While fresh shrimp is typically best, it’s not always practical or economical, especially if you happen to live in a landlocked state or province. This is where frozen shrimp is a great option! It is frozen within hours of being caught and you can buy it peeled, deveined and ready to go. You simply just have to defrost.

It’s best to thaw shrimp in the fridge overnight. If you forget to do that, luckily there is a quicker method! Place shrimp in a colander and place in cool water for 15-20 minutes. Resist the urge to use hot water….doing so will begin to cook your shrimp. Once defrosted, pat dry with paper towels.

Shrimp Sizing

Shrimp come in many different sizes. For this recipe, I used large shrimp. Not too big, not too small and they fit into a tortilla nicely. On a package for large shrimp, you will see a number range listed (31/35) which is equal to the number of shrimp per pound in that package. Shrimp range in size from extra small (61/70) to colossal (13/15). I would recommend medium to large shrimp for these tacos.

How To Make Shrimp Tacos

Shrimp Tacos are easy to make and come together in just about 15 minutes! Be sure to not over cook your shrimp. Doing so will make them tough and rubbery. No thanks! They only need about 90 seconds per side. Combine the ingredients for the slaw dressing, and then assemble! For full recipe details, see the printable recipe card down below.

Prep + Season Shrimp

Start by blotting shrimp with paper towels to remove any excess moisture. Sprinkle with cumin, chili powder, salt and pepper and toss to coat.

Cook Shrimp

In a large skillet, heat a tablespoon of olive oil over medium high heat. Cook half of the shrimp until opaque and bright pink, about 90 seconds per side. Remove from pan into a bowl and cover with foil to keep warm. Add the remaining oil to the pan and repeat the process with remaining pound of shrimp. Set aside.

Make the Slaw Dressing

In a large liquid measuring cup, whisk mayonnaise together with cumin, chili powder, lime juice, sugar, salt and pepper.

Combine Cabbage, Cilantro, and Onions

In a large bowl, add chopped scallions, red onion, cilantro and shredded cabbage. Toss together with dressing. Taste and adjust seasonings. The longer this sits the more delicious is becomes!

Serve + Enjoy

To assemble tacos, add slaw and warm shrimp to soft flour ( or corn if you prefer) tortillas. Enjoy!

Other Topping Ideas

While these shrimp tacos are amazing as the recipe is written, you may want or need to add other toppings. Here are a few good suggestions.

• your favorite Salsa
• iceberg lettuce
• shredded cheese
• sour cream or plain greek yogurt
• avacado
• fresh lime juice
• chopped cilantro

Storing Leftovers

Shrimp is best eaten on the day it is prepared. It does pretty well in an airtight container in the fridge for up to 3 days. The slaw will be good in the fridge for up to 2 days and the sauce is best used in 5 days.

Reheating- shrimp tends to dry out when it is reheated. I suggest using leftover shrimp in a salad.

Love Shrimp Tacos? Give these recipes a try!

• Baja Fish Tacos
• Teriyaki Shrimp Soba Noodle Bowl
• Shrimp Scampi
• Homemade Taco Seasoning
• Fish Tacos

Alright friends, I hope you enjoy these shrimp tacos and add them to your dinner rotation! The printable recipe card is below. Have a great day!

Print

Shrimp Tacos

These shrimp tacos are made with juicy plump shrimp, seasoned with a bit of spice. The cooked shrimp is then wrapped in warm flour tortillas and piled high with homemade slaw and a fantastic shrimp taco dressing.

Course Dinner

Cuisine Mexican

Keyword shrimp tacos, taco recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 servings

Calories 265kcal

Ingredients

For the Shrimp

• 2 pounds large shrimp peeled and deveined
• 1/2 tablespoon cumin
• 1 teaspoon chili powder
• salt & pepper to taste
• 2 tablespoons olive oil

For the Slaw

• 2/3 cup real mayonnaise
• 1/2 tablespoon cumin
• 1 teaspoon chili powder
• 1/4 cup lime juice
• 1/2 tablespoon granulated sugar
• salt & pepper to taste
• 2 whole scallions chopped, white and light green parts
• 2/3 cup red onion sliced thin
• 1/4 cup cilantro chopped, optional
• 14 oz shredded cabbage or coleslaw mix, 1 pre-shredded bag
• flour tortillas

US Customary – Metric

Instructions

• Start by blotting shrimp with paper towels to remove any excess moisture. Sprinkle with cumin, chili powder, salt and pepper and toss to coat.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Cook half of the shrimp (about 1 pound) until opaque and bright pink, about 90 seconds per side. Remove from pan into a bowl and cover with foil to keep warm. Add the other tablespoon of oil to the pan and repeat the process with remaining pound of shrimp. Set aside.
• In a large liquid measuring cup, whisk mayonnaise together with cumin, chili powder, lime juice, sugar, salt and pepper.
• In a large bowl, add chopped scallions, red onion, cilantro and shredded cabbage. Toss together with dressing. Taste and adjust seasonings. The longer this sits the more delicious is becomes!
• To assemble tacos, add slaw and warm shrimp to soft flour tortillas. Enjoy!

Nutrition

Calories: 265kcal | Carbohydrates: 7g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 780mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 463IU | Vitamin C: 22mg | Calcium: 96mg | Iron: 1mg

The post Shrimp Tacos appeared first on Lauren's Latest.

But What is Chicken Piccata?

You aren’t going to believe how easy yet delicious this Chicken Piccata recipe is. Not to mention, it’s a quick dinnertime meal. Piccata refers to meat or fish that is sliced, sautéed, and served with a lemon, butter, and spiced sauce. This chicken dish is originally from Italy and is usually served with pasta but my chicken piccata is a classic US version with some of my own touches. I hope you enjoy it!

Chicken Piccata Basics

You can get restaurant-quality chicken piccata with just a couple of ingredients and 30 minutes of your time. Here are some notes about a few of the ingredients.

• Chicken– skinless, boneless chicken breast cutlets are the best cut to use for Chicken Piccata.
• Flour – this helps the chicken brown fast without overcooking. It also helps thicken the sauce. If you need a gluten-free option, replace flour with cornstarch.
• Capers – if you can’t find capers or if you don’t like them, you can either leave them out completely or replace them with green olives.
• Lemon Juice – try to use fresh lemon juice. And if you love love love lemon like me, you can zest some of that lemon peel into the sauce.
• Chicken Stock – I use stock and white wine in this recipe! If you don’t want to use wine, just use all stock.
• White Wine – Cooking wine can come off as strongly salty, while regular white wine brings a depth of flavor to the dish.

How to Make Chicken Piccata

Let’s focus on the chicken first. We are simply going to coat the chicken in flour and seasonings and then brown it in a pan. For full recipe details, see the printable recipe card down below.

Prep Pan

Heat butter and olive oil in a large, nonstick skillet over medium heat.

Make Breading + Dredge Chicken

Stir flour, salt, and pepper together in a shallow dish. Dredge each chicken cutlet in flour mixture and add to the hot pan.

Cook Chicken

Cook chicken, about 3 minutes each side until browned and fully cooked. Remove chicken from pan and set aside.

Piccata Sauce

Now for the sauce. Once again, super easy. We use the already existing butter/olive oil and what’s leftover in the pan (chicken browning stuff). To that, we mix in the other ingredients, simmer a bit, let the sauce thicken then add back in the chicken along with capers and parsley. Voila! Here’s a breakdown!

Make the Sauce

In the hot pan used to brown the chicken, whisk in remaining butter, lemon juice, chicken stock, and white wine. Add in capers, parsley, and chicken pieces.

Serve

Serve warm with lemon slices or wedges.

Chicken Piccata Add-Ins

Some tasty additions that you can add to this Chicken Piccata are shallots, garlic, and/or lemon slices. You make this recipe how you like it.

If you are a garlic lover, toss in some garlic to the sauce.

Love lemons? Use lemon juice, zest, and make your plate pretty by slicing lemons.

What to Serve with Chicken Piccata

Chicken Piccata is usually served over pasta, but I’m here today saying that it can be served with other side dishes to complete an easy meal. Basically, starches and carbs.

Pasta. To continue the fast and easy pattern use a fast cooking pasta like angel hair or linguine. Both of these pasta types also hold the sauce super well.

Rice. I personally would recommend my Famous Butter Rice if you are looking for extra buttery deliciousness. Plain white rice or brown rice goes well with this dish too.

Potatoes. Plan ahead with these Slow Cooker Mashed Potatoes so you can have more of that precious dinner time with your family. If you aren’t fond of slow cooker dishes here is my Perfect Mashed Potatoes Recipe.

Bread. You can’t go wrong with bread. Grab a fresh loaf at your grocery store bakery or make something fresh. Here are some good homemade bread options: Whole Wheat Dinner Rolls, Hasselback Homemade Garlic Bread Recipe, or Mom’s Potato Rolls.

Leftovers

Luckily, you can eat Chicken Piccata the next day for lunch if you have any leftovers. Store leftovers in an airtight container in the fridge for up to 4 days. According to the USDA, chicken, after stored for 4 days, is considered unsafe to eat.

More 30 Minute Meals to Try!

Check out all of my other quick meals while you’re at it.

• Beef Stroganoff
• Shrimp Scampi
• Smothered Baked Pork Chops
• Fish Tacos

Print

Chicken Piccata

Simply amazing Chicken Piccata, made in 20 minutes! Browned chicken topped with sauce made from butter, lemon juice, capers, chicken stock and wine.

Course Dinner, Main Course

Cuisine Italian

Keyword chicken dinner, chicken piccata, chicken piccata recipe, how to make chicken piccata

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 servings

Calories 411kcal

Author Lauren’s Latest

Ingredients

• 5 tablespoons butter divided
• 2 tablespoons olive oil
• 1 pound chicken cutlets about 4
• 1/2 cup all purpose flour
• salt & pepper to taste
• 2 tablespoons lemon juice
• 1/2 cup chicken stock or broth
• 1/2 cup white wine
• 1 tablespoon capers drained
• 2 tablespoons flat-leaf Italian parsley chopped

US Customary – Metric

Instructions

• Heat 2 tablespoons butter and 2 tablespoons olive oil in a large, nonstick skillet over medium heat.
• Stir flour, salt, and pepper together in a shallow dish. Dredge each chicken cutlet in flour mixture and add to the hot pan. Cook chicken, about 3 minutes each side until browned and fully cooked. Remove chicken from pan and set aside.
• In the hot pan, whisk in remaining butter, lemon juice, chicken stock, and white wine to create the sauce. Add in capers, parsley, and chicken pieces.
• Serve warm with lemon slices or wedges.

Notes

LOWER CARB OPTION: Simply brown your chicken without coating it in flour.

Nutrition

Calories: 411kcal | Carbohydrates: 14g | Protein: 27g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 111mg | Sodium: 357mg | Potassium: 489mg | Fiber: 1g | Sugar: 1g | Vitamin A: 471IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

The post Chicken Piccata Recipe appeared first on Lauren's Latest.

Ramen Stir Fry vs Stir Fry Noodles

You might be asking yourself what the big difference is concerning these two dishes. Not much!

Stir Fry Noodles can include a wide variety of noodle types such as egg noodles, udon noodles, chow mein noodles, spaghetti, linguine, and ramen noodles!

Ramen stir fry is specifically made with, you guessed it, ramen noodles (yes the packaged kind you most likely ate as a poor college student). It’s cheap, cooks fast, and is tossed with tons of veggies and a great-tasting sauce.

Feel free to use what you like or have with this recipe. Just be sure to add in some powdered chicken bouillon if you aren’t going to use the cheap ramen that comes with flavor packets.

Which Ramen Flavor Should I Choose?

Pick the ramen flavor that you like best, we used chicken flavor but pork, beef or shrimp would work just as well.

Veggie Options

There are 3 whole cups of veggies stir-fried right alongside these ramen noodles and my kids ate it all! I’m talking carrots, celery, broccoli, green beans, and more! It was a sight to behold. I highly recommend using veggies your own family will eat so if that means making some substitutions, by all means, go ahead. Here are some ideas that would go well with this dish:

Can I Add a Protein to this Dish?

You can absolutely add protein to this vegetarian dish. You’ll want to fully cook your protein before you add in your veggies to stir fry. Consider adding chicken, pork, beef, shrimp, or eggs to this ramen stir fry recipe.

Ramen Stir Fry Sauce

Did I mention that I created a sauce for this dish using some Asian condiments, sesame oil, and water, along with some of the flavored seasoning packets that come with the ramen? These ingredients create a light, slightly sweet, and flavorful sauce that pairs really well with the noodles and veggies. We obviously didn’t hate it.

What can I use Instead of Mr.Yoshida Sauce?

Mr.Yoshida Sauce can be found either in the condiment section or the Asian section at most grocery stores. If you can’t find it, no big deal! Simply replace with a yummy teriyaki sauce like this one or this one. Or if you need a quick fix, use a little more hoisin sauce.

How to Stir Fry Ramen

Don’t forget to find all of these details in the printable recipe card down below! Here’s how to make Ramen Stir Fry:

Cook Ramen Noodles

Bring large pot of water to boil and cook ramen noodles plain until just tender, about 2 minutes. Drain and rinse with cold water. Set aside.

Stir Fry Veggies

In a large skillet, heat olive oil over medium high heat. Cook onion for 1-2 minutes or until it starts to brown lightly and become translucent. Add in the remaining veggies and stir fry for another 2-3 minutes. 

Cover with Sauce

Toss cooked ramen into the hot pan and toss with veggies. Sprinkle the chicken flavor packets and granulated garlic over top of the noodles and add in the remaining wet ingredients. Toss together to coat noodles and veggies in sauce. 

Remove from heat and serve hot.

Storing Ramen Stir Fry

What’s even better about this recipe is that it makes for great leftovers, perfect for meal prep or lunch the next day. Store in an airtight container in the fridge for up to four days or in the freezer for up to four months. Thaw completely, then reheat in the microwave or oven (covered with foil) until heated through.

More Recipes to Try!

• Versatile Stir Fry Sauce
• Chicken Stir Fry Recipe
• Beef Stir Fry Recipe (Macro Friendly)
• Homemade Teriyaki Chicken
• Asian Salmon Recipe

So if you are into a super-fast dinner that is made with $0.27 ramen noodles but packed with veggies, then this is the recipe for you! Scroll down to get my full printable recipe, and pin and share as you like! This is a good one you’re going to want to make again and again.

Have a great day, friends!

Print

Ramen Stir Fry

Prepackaged ramen noodles cooked and stir fried with tons of veggies in a homemade sweet asian sauce. The tastiest noodles ready in 20 minutes!

Course Dinner

Cuisine Asian

Keyword Ramen Stir Fry, stir fry noodles

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Calories 592kcal

Author Lauren’s Latest

Ingredients

• 9 oz Ramen noodles* (3 packages) I used chicken flavor
• 2 tablespoons olive oil or canola oil
• 1 1/2 cups onion diced
• 2-3 cups fresh veggies** chopped
• 2 chicken flavor packets from the packages of ramen above
• 2 tablespoons sesame oil
• 1/3 cup hoisin sauce
• 1 tablespoon granulated garlic
• 3/4 cup cold water
• 1/3 cup Mr. Yoshida sauce

US Customary – Metric

Instructions

• Bring large pot of water to boil and cook ramen noodles plain until just tender, about 2 minutes. Drain and rinse with cold water. Set aside.
• In a large skillet, heat olive oil over medium high heat. Cook onion for 1-2 minutes or until it starts to brown lightly and become translucent. Add in the remaining veggies and stir fry for another 2-3 minutes. 
• Toss cooked ramen into the hot pan and toss with veggies. Sprinkle the chicken flavor packets and granulated garlic over top of the noodles and add in the remaining wet ingredients. Toss together to coat noodles and veggies in sauce. 
• Remove from heat and serve hot.

Notes

*or whatever type of noodle you’d like plus two tablespoons of chicken bouillon.

**such as asparagus, green beans, carrot, broccoli, celery, snow peas, etc.

Nutrition

Calories: 592kcal | Carbohydrates: 80g | Protein: 12g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 2117mg | Potassium: 474mg | Fiber: 8g | Sugar: 16g | Vitamin A: 4633IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 4mg

The post Ramen Stir Fry appeared first on Lauren's Latest.