Chicken Lo Mein recipe

I am not a food blogger or photographer, please excuse the barbaric photos. 

A few months ago Ally found this recipe for Chinese Lo Mein. We tried it out and loved it. I’ve made a few adjustments and have now switched out the peanut butter for PB2. The original recipe is here.

My version of Chicken Lo Mein


  • Chicken, I use chicken breast, cut up into bite size pieces and saute it in my wok with Coconut oil
  • Coconut oil or Olive oil
  • Noodles, I use Linguine but you can use whatever you like
  • Broccoli Slaw
  • Shredded Carrots
  • Green onion to garnish

Peanut Butter Sauce: I usually double the sauce recipe

  • 2 Tablespoons of Peanut Butter or 4 tablespoons of PB2 with 2 tablespoons of water
  • 2 Tablespoons of hot water
  • 3 Tablespoons light soy sauce
  • 1/2 teaspoon sesame oil (I use olive oil)
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon garlic powder

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Don’t you love my empty box? I didn’t think to take a picture before I emptied it.

You can use a wok or big sauce pan. My wok’s nonscratch surface started flaking off so it went in the trash. I used a sauce pan last night. I saute the chicken in coconut oil then add the broccoli slaw and shredded carrots to the pan, let it cook down a little and soften the veggies. Boil the noodles.

To make the sauce:

The PB2 ratio is 2 T powder to 1 T water. Since I double the sauce I used 8 T powder and 4 T water. Then add the hot water, soy sauce, oil and spices (all doubled). Mix it up until it’s all smooth.

Once the noodles are done, add in the chicken and veggies and pour the sauce on. Toss it real well and add the green onions at the end. You can also add fresh garlic and onions to the chicken when you saute it or try different veggies.

I love the texture of this dish with the crunchy veggies and the noodles. The peanut butter just gives it an extra kick.

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I decided to sub the peanut butter for PB2 because of the fat and calorie content. In a doubled sauce recipe: the reduced fat peanut butter has 400 calories and 26g fat; the PB2 has 180 calories and 6g fat. Not to mention lower carbs, no saturated fat, lower sodium and lower sugar, per serving. We got 6-7 good size servings out of this dish.

I hope you enjoy it as much as we do!

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Let us run with endurance the race God has set before us. Hebrews 12:1

Pinterest Pin-up Party {link-up}

November went by way too fast. I can’t believe it’s time for another edition of the Pinterest Pin-up Party! If you are new to this party, we share our favorite (and sometimes not so favorite) pins. Feel free to join us and link up your post at the bottom.

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I love decorating for Christmas. I don’t have a lot of decorations, maybe I can make some things to add to my stash.

I really, really like these. I made similar ones for fall and year round decor, and really want to make these!


This is so simple and I would have never thought of it.


This recipe looks amazing! I may try it next weekend.



I made this recipe for Shepherd’s Pie last week, it was good!

Shepherds pie

I ordered this from Maurice’s online clearance. I’m thinking denim jacket, tights and boots!

new floral dress

What have you been pinning lately?

Have you decorated for Christmas yet? (My tree goes up the Friday after Thanksgiving)

Any new recipes lately?

You can follow my Pinterest boards here.

Link up your Pinterest post!

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Pinterest Pin-up Party {link up}

It’s that time again. Pinterest Pin-up Party. You can link up your Pinterest post or just a few of your favorite pins. You just submit the URL at the bottom of this post.

Let’s get this party started!

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Of course I’ve been pinning lots of Fall and lots of pumpkin. The Christmas stuff is starting to show up too.

I want to make these. They look so yummy, but looks a little time consuming too. It’ll have to be a Saturday morning for sure.

apple muffins

This recipe looks good too. I’m thinking rice or salad on the side.

pork medallions

I absolutely need to be doing these yoga poses!


And this one is because we’re house shopping/dreaming so we can hopefully put ours on the market next year. I love closets and I’m totally dreaming here, but isn’t this fabulous?!?!?

dream closet

Here’s your reminder to drink your water today.

drink water


You can find Triple S bloggers all over the web!




What have you been pinning lately?

Do you have a dream closet?

Any great recipes you’ve tried recently?

Link up your Pinterest post or your Pins here.

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Let us run with endurance the race God has set before us. Hebrews 12:1

Fall for Fall, Recipes, day 3 {guest post}

Today’s recipe is from Shelly at Running Pfuhl. I think I’ll have to try her lighter version of pumpkin bread!



Ahhhhhh the it’s here!! It’s really here!! Cooler temperatures. Falling Leaves. Football Sundays. Fall Festivals. Pumpkin Carving. Early Evenings.Transition. Life gets into this transitional place where we nestle in. We slow down a bit. Linger under the covers. Snuggle under quilts. Cheer for our favorite team. Pull out those tried and true comfort foods of Fall. Seasonal eating at it’s finest because it’s pumpkin! And that’s just how I like it!! {Big Grin}

Keeping with Sara and Sarah’s Pumpkin Bread I’ll begin with a classic. It’s an old Weight Watcher Recipe that I’ve Spiced up!



Box of Spice Cake Mix – I’ve tried others, this one works the best.
1 Can of Pumpkin Puree – or make your own, I do this a lot and freeze it when Libby’s isn’t available anymore
1/2 Tablespoon Pumpkin Pie Spice
1 teaspoon cinnamon – I use Roasted Saigon Cinnamon
1/2 teaspoon all spice – this kicks it up a notch
You can add nutmeg if you’d like, but I’ve found this mixture works well.
2 Tablespoons Vanilla.
(add nuts or chocolate chips or raisins too!)


Preheat oven to 325, unless you have a convection oven (350). In a medium bowl blend cake mix and spices. Mix in the entire can of pumpkin. It will be thick and not all the cake mix will incorporate. So here’s where you add the vanilla or milk or pumpkin spice creamer or ya know Dark Rum. Whatever floats your boat! Put the pumpkin glob into a well greased loaf pan. Smooth out. Bake for 35 minutes, check for doneness. This mixture is so thick and so moist it takes it a while to bake. After 35 minutes add 5 minute increments until a toothpick is clean. Let sit in the pan for about 10 minutes. Turn it out onto a dish and let it sit until cool. Slice. Serve and Enjoy with your favorite cup of coffee. About 12-14 servings.

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If you’re me…….. that means Pumpkin Spice Latte.

So I saw this in Instagram I follow a food blogger who posted a recipe for Pumpkin Spice Latte. I was intrigued, as I’ve tried nearly every recipe out there. Including making my own “syrup”. I love PSL. There is a contest each year between me and my friend over who gets the first one, we call each other and gloat. Here is her Recipe. I, of course, in true Shelly Fashion (and because I just know from past experience these ingredients weren’t gonna do it for me) tweaked hers a bit.



1 Can Carnation Evaporated Milk
1/3 C Milk
1 Tablespoon Pumpkin
2 teaspoons pumpkin spice mix
1 pinch all spice
1 teaspoon vanilla
2 teaspoon instant coffee (I would normally use brewed coffee but I value sleep so I used Decaf granules)

Pour Evaporated milk into a 2 cup or larger measuring cup, add approximately 1/3 cup milk or to the 2 cup fill line. Add Vanilla and spices. Mix well. Pour into a sauce pan. Add Pumpkin (I’ll be honest, I added too much, because of my love of pumpkin so maybe go with 1/2 Tablespoon). Scald The Milk. (but do not cool) Add to (double strength) coffee or espresso or use the granules. You’re not exactly using this as creamer. If using granules you want to use 1-2 teaspoons in the bottom of your cup and add the scalded milk to the granules. If using brewed coffee you’ll want to pour the coffee and the milk at the same time into the cup. I don’t know why, but I can tell you that it’s not the same as pouring one and then the other. 4 servings. (using an 8 oz. cup) I didn’t use sugar in the milk mixture but I added a bit a sweet n low in my cup.

Starbucks….I have your recipe down now, I’ll be saving my $5! Well except for that first one!



Next is one of my favorite fall comfort food, filling yet low calorie {because I have to have pumpkin bread and lattes} one skillet meal. Serve with garlic bread and a fine wine! It’s a recipe I adapted, ya know, tweaked a bit from the original recipe from Eating Well. If you haven’t heard of this site…. run to it!! Sign up for the weekly newsletter! Tons of yummy and healthy recipes for all seasons, for all levels of skill, for even my picky eaters!

So I call this Gnocchi Goulash



1 Onion – Diced
1 Bell Pepper – Diced
1 Box Gnocchi
1/2 C Water
1 Tablespoon Olive Oil
1 Can Diced Tomatoes I use the Basil Garlic Oregano Blend
1 Can Tomato Sauce
1 Bag Spinach
Parmesan Cheese

Directions: In a large skillet heat olive oil. Add diced veggies, sauté until translucent. Add gnocchi and coat it with oil, veggies. Add water and let the gnocchi plump. Add tomatoes. Lower the heat add spinach, as much as will fit. Stir or what I call flip the spinach into the dish so that it’s evenly incorporated. Cover and wilt. Takes about 5 minutes. Plate up, add cheese and Enjoy! About 6 servings depending on how plump your gnocchi is and how much spinach you want.



I hope you’ve enjoyed this week’s recipes. I hope you try them yourself and give me some feedback!


As always, you can find the Triple S Bloggers Here:

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Do you eat pumpkin everything in the Fall?

Did you workout today?

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Fall for Fall: Recipes, day 2 {guest post}

Today’s post is from Sara at She Cooks, She Crafts, She Runs.


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So I LOVE pumpkin in the Fall…Coffee, cake, muffins, dips, seeds.  Yeah, the list goes on and on.  Here’s a couple of my favorite pumpkin recipes. Yes, they are reposts but you might have missed them the first time!


I personally can never get enough pumpkin pie.  I tweeted about this dip last week when I tried it at our Aggie tailgate but I didn’t truly appreciate it till I was at my girlfriend Katie’s house and was nom-noming on it with some honey crisp apple slices.  IT IS SO GOOD!
And beyond being good its so easy.  All you need is five ingredients and you can tweak it just a little to make it lower fat.
  • 1 package cream cheese (can be light if you prefer)
  • 1 can pumpkin puree
  • 2 cups powdered sugar
  • 3 tsp pumpkin spice
  • 1 tsp vanilla extract
Throw it all in a mixer and blend till smooth.  Slice up some apples or pears thin like chips and you can start dipping away!
Granted it’s not the prettiest picture of dip but it tastes delicious, I promise!


So onto my recipe, Whole Wheat Pumpkin Bread.  I took a recipe from, my go to for random recipes that I don’t find on Pinterest and modified it to make it a bit healthier.
What you need:
  • 1 can pumpkin puree
  • 3 cups brown sugar
  • 2 single-serve cinnamon applesauce
  • 1 cup water
  • 4 eggs
  • 3 1/2 cups whole wheat flour
  • 1 cup oatmeal
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 1 1/2 raisins
  • 1/2 cup steel cut oats
  • 1/2 cup quick cook oats

Preheat your oven to 350 degrees.  Mix the pumpkin, applesauce, brown sugar together.  Add the water and eggs and mix till smooth.  In other bowl sift together the flour, oatmeal, baking soda, salt, and spices.  You can use 1 1/2 tablespoon pumpkin pie spice in place of these or you can also add 1/2 tsp nutmeg to the recipe.  I have a 9 month old so I avoid nut products in what I’m cooking right now.
Mix the wet and the dry together and pour into pans and stir in the raisins.  Once in the pans, sprinkle the oats on the tops and use your fingers to press the oats into the mix not too hard just so that it sticks to the top of the loaves.  I didn’t to this but as an after thought sprinkling some brown sugar over the oats would be mighty tasty!
Then place in the oven for 50 minutes for bread loaves or 35 minutes for muffins.




My son’s Fall party is tomorrow so I made this yummy mix for them to munch.  I actually didn’t include the puppy chow part in the one I’m sending to his class.  I figured they’d already have enough sugar in their systems without the added white chocolate, caramel, and powdered sugar!  So this is what his looked like.


Chex cereal I used rice and wheat but whichever kind you like works


Crunch n munch Caramel popcorn, hmmm

Chocolate crackers aka Teddy Grahams

Reese’s pieces

Candy corn

Halloween candy corn mix i.e.. the pumpkins and like

M&M white chocolate candy corn colored if you love white chocolate, you love these!

White chocolate chips

Caramels I would totally suggest getting a big chunk of caramel vs the candy’s, unwrapping is annoying!

Powdered sugar

Pumpkin Spice creamer

Melt your caramels and white chocolate chips in a pan.  Cook on low because you don’t want to burn it and stir ALOT.

Once it looks like the above add about 1/4 cup creamer and enjoy the delicious smell!  I added another 1/4 cup creamer to get a smoother constituency like below.


Be sure to have your cereal in a big bowl ready to mix.  Add the caramel/white chocolate melt to the cereal and try to stir and get as much coated as you can.  Then add around 2 cups of powdered sugar to coat the cereal.  I apologize for not having a picture but I was not willing to let me 3 year old take picture with my Nikon since my hands were covered in caramel and sugar!
Throw in the rest with the puppy chow and enjoy!  Nom nom!
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You can find Triple S bloggers all over the web!




Hope you enjoy trying some of these recipes! If you have a favorite you want to share, email me:

Have a great day!

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Let us run with endurance the race God has set before us. Hebrews 12:1

Fall for Fall: week 2, Fall recipes

It’s week 2 of our Fall for Fall series. We will be sharing Fall recipes this week!

fall for fall

I love Fall, I love Fall food. Warm food, crock pot meals and baking! I’m not a baker in the sense that I make my own creations. I like to cook and bake other people’s food. I have to have a recipe to follow.

One of my very, very favorite foods is Pumpkin bread. I haven’t made it since last year, so I had to use the photos from Libby’s website. (source)


I try not to make pasta much, when I do, I really like this one. You can also use Spaghetti Squash and add spinach. And I usually use Jennie-O Sweet Italian Turkey Sausage. I take it out of the casing and break it up. (source)

cream cheese spag

So, those are some of my favorites. Each day this week (except Wednesday) we will share our favorite recipes with you. Including a guest blogger on Friday. If you have any favorites we can share, email them to me:



You can find Triple S bloggers all over the web!




Did you workout this weekend?

Has Fall arrived at your house? It finally got here!

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Let us run with endurance the race God has set before us. Hebrews 12:1

A few new recipes!

Disclaimer: I am not a food blogger or photographer! I can’t make food look pretty in pictures.

I love all the recipes on Pinterest, but I never know how they are going to turn out. I tried a few this week and thought I’d share them with you. They were a success!

First we made these egg muffin/omelets from Skinny Taste. Her original recipe is here. She uses broccoli. I used spinach instead and added canadian bacon since I had it. I don’t eat eggs much unless it has cheese, meat, salsa and is wrapped in a tortilla! But, I love quiche and this was very close. I meant to add onions, will do that next time. The recipe made 9 muffins. I used the eggs/egg white combo she did. We ate them with hot sauce.



Tuesday I made meatloaf and serves these carrots with it. I had to buy the whole grain mustard since I didn’t have any on hand. I don’t think I’ve ever bought it before. This recipe is from Daydream Kitchen and the recipe is here. I kept thinking they’d be sweet but they aren’t. But they are sooo good! I did not use as many carrots as she did, we needed a few more.



I made these potatoes, no they are not healthy. But, they were yummy!



I also sort of made this recipe, but I changed it up a bit. I already had shredded chicken on hand that I cooked Monday. I boiled the bowtie pasta, added cream cheese when it was hot so it melted. I had a can of Ro-tel, about 1/2 jar of tomato sauce and spinach heating up, added that to the pasta/cream cheese. Added the chicken and then baked it for a few minutes. It was good, had a little kick with the Ro-tel and a fairly quick dinner since the chicken was already done.

tomato chicken pasta

Tried any good recipes lately? Any not work for you?

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5k race, training and a new recipe!

Today’s 5k race was Ally’s one year running anniversary! She ran her heart out this morning, I’m so proud of her! Packet pick up was a breeze, they were extremely organized!

She came in 2nd place in her age group. Still waiting on results, but her unofficial time was 27:53.

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 My training and 5k results

I’m getting ready for another half at the end of this month, the Rock N’ Roll Dallas on March 24. I’ve never run 2 halfs this close together so I don’t really have a plan for miles this month. Today I ended up with 9 miles (6 plus a 5k). Next week I think maybe 10 and then 8 miles, then the next weekend is the race.

I ran a really good pace for the 5k today, but I didn’t place. Let me just say the age group spanned 10 years and I was up against the guys! However it was a really good time for me, I’m happy with it!

Check out my average heart rate for the 3.1 miles!

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 Trying new foods ~ Spaghetti Squash Casserole


Last night’s dinner was a new recipe and it was a major hit! I found the original recipe from Peas and Thank You, and I made a few changes.

  • I added 99% fat free ground turkey
  • Used spinach instead of broccoli
  • I used low fat cream cheese, I’m sure it would have worked with fat free

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Anyone tried the lateral jumps from Friday’s kick-off to March Madness? Any awesome Spaghetti Squash recipes I should try?