img_7128I can’t remember how it started, but 2 years ago I started a love affair with restaurant ramen noodles.  There was a local ramen joint that I loved that had these big bowls of delicious broth, pork, and ramen noodles.  It just seemed like the perfect winter food to me!

About a year ago, I discovered Brown Rice Ramen Noodles at the store, and I figured I could make this dish at home!   There’s many different ways to make it – chicken, pork or vegetarain.  In this version, I used some proscuitto (I know, wrong cuisine) to add flavor because I had it on hand.  Feel free to omit it (to make it vegan), or add the protein of your choice.

Since my Facebook live video last week about making tomorrow’s breakfast got such a huge audience, I decided to a Facebook Live video with all the instructions for the ramen recipe.  It’s pretty rough around the edges, and you’ll get to see me in my actual kitchen making dinner and dealing with kids and my husband who interrupts, gets in the way, and tries to eat ketchup straight up! Ewe! It’s real life!

I didn’t prepare at all for the video, except to set up the tripod.  I find with these things it’s best if I just go for it and try not to obsess over the details, because then I run the risk of never getting started.  In the words of my wise Uncle Blaise, “It doesn’t have to be perfect, it just has to be done.”

And with that, here’s the recipe for Healthy (& Quick) Ramen Noodles

Makes 8 servings, cook time 40 minutes


  • Lotus Foods Brown Rice Ramen, 4 patties
  • 10oz sliced mushrooms – I used a blend of shiitake, baby bellas and oyster mushrooms, but any variety will do
  • 1 head of bok choy, chopped
  • 2 garlic cloves, minced
  • Olive oil, 2 tbsp
  • Sesame oil, 1 tsp plus some for garnish
  • 8 slices of proscuitto
  • 8 hard boiled eggs, for cooking method click here
  • 1/2 cup soy sauce
  • 3 tbsp Osem Consomme
  • 6-8 cups of water
  • Sesame seeds for garnish
  • Scallions for garnish

Instructions:  In a large pot, over medium heat, add the olive oil and sesame oil and minced garlic.  Let the garlic become fragrant.  Chop the proscuitto and add it to the garlic and oil, lets the proscuitto become cripsy and brown – about 2 minutes.  Rinse and chop the boy chow and mushrooms.  Once the proscuitto is crispy, add the mushrooms and then the boy choy on top. Add soy sauce. Cook down for 5-7 minutes until the mushrooms have turned brown and softened.  Add the water, depending on the size of your pot you can use 6-8 cups.  Add the Osem, let it come to a boil.  Peel your hard boiled eggs.  Once the broth has come to a boil, add the ramen noodle patties and let simmer uncovered.  After 3 minutes, use a fork to untangle the ramen noodles.  Simmer another 1-2 minutes until noodles are done.

To plate, place one hard boiled egg on each serving cut in half lengthwise, scallions and sesame seeds.  Finish it off with a splash of sesame oil.



Summer lovin’

September 3, 2013

Well, summer’s over.  So long Summer ’13.  Hell,o Fall.  It’s still a tough transition, even after being out of school for *gasp* 10 years!

I always say, when all else fails, cook something! A homemade dish on the stove top brings me so much joy to prepare and to eat.  I love knowing I can find ingredients in the kitchen and whip something up that’s healthy and delicious for my family.  It’s so much more satisfying than ordering from Seamlessweb or dialing up Chinese food.  Because I made it, I know what’s in it (and what’s not in it – added sugar, fat and salt) and I love to try new things in the kitchen, to find new combinations of delicious ingredients.  It’s like the first time I tried mustard on a tuna fish salad sandwich – my whole world was turned upside down!  How are these ingredients such a delight together? I never would have known!

Well since its officially September, I think it’s “Time to make the chili”! I usually refrain from chili during the summer, although it is a favorite of my 2 year old. Chili just conjures up thoughts of cold nights usually for me. But when I think about the ingredients (turkey chili, salsa, and black beans) they seem light enough for warmer weather, especially now that it is September. Though today it was so hot, that I was longing for the fall weather we had at the end of July. Where is the crisp fall air? because this humidity is killing me and giving me a ‘fro simultaneously.  Not pretty.

For this impromptu chili,  I’m using this chili seasoning that my dad bought me.

Mel's Drive In Chili Seasoning

Mel’s Drive In Chili Seasoning


I’ve never used it before, but it smells great while its cooking on the stove! I also added a secret ingredient to this batch of chili- red wine!  Just a few splashes while the turkey was cooking and it gave it a really nice complexity of flavor.  Even boring old chili can take on a new life with the addition of a new ingredient. One of my issues with making turkey chili in the past is that you sacrifice flavor for the lower fat content. I think the red wine gave this turkey chili back it’s flavor! This is one my husband will like for sure.  I’m serving it on top of brown rice and with a salad on the side.  Looking forward to digging in tonight!

Turkey Chili, with black beans and salsa simmering away

Turkey Chili, with black beans and salsa simmering away


Marie’s Menu 1/22/13

January 22, 2013

My weekly cooking continues as I’ve picked up some days of work outside the home and am worried that I won’t have something healthy for dinner.

This morning while I was home with the little one I cooked up Skinnytaste Pork chops with mushrooms and shallots. I used boneless chops that turned out to be more like pork medallions because its what I had on hand. Served them tonight for dinner for my son and husband.

This evening – after a quick call to my stepdad for advice – I attempted tilapia for the first time. I cut lemon slices, placed the fish on the slices on a baking sheet, salt and peppered them, sprayed them with EVOO using my misto, then topped with 1 tsp whole wheat breadcrumbs. 10 minutes at 350 degrees, then 5 minutes under the broiler on high. It was delightful! The breadcrumbs gave it a nice flavor and texture. The tilapia was perfectly cooked and basically melted in my mouth. I am trying to get more fish into my diet and this was definitely a recipe to keep around. I am taking a leftover piece for lunch tomorrow!

I served the tilapia with organic kale that I sautéed, salad, and half of a sweet potato. It was a great meal. I felt satisfied after, but not stuffed. And I love the idea that I am eating high quality food. It just feels better, you know?

I already got one great fish recipe from a friend via Facebook, but I’d love more – so if you have any please send them my way!

Happy cooking everyone!


Marie’s Menu 11/8

November 8, 2012

Time for comfort food and warm soups as the weather gets colder and colder. We have freakin’ snow on the ground in Brooklyn right now. Have been seriously counting points this week, so my menu has to be Weight Watcher approved. I even lost 2.2lbs this week – so it must be working! Here’s what I’ve been serving all week…

Easy Beef Chili, my own “recipe”, if you could call it that

Ariella’s Lentil Soup, another great one from the MIL, the baby loves this one!

Slow Cooker Roast Beef, my own recipe

Assorted Green Giant Frozen Veggies, taking a little help from the store

Roasted Tomatoes by Ina Garten

Israeli Salad by Ran

Baked Rice and Peas

Pumpkin Fall Freeze for dessert (lightening up by me with low fat milk and cream cheese)

2 point snack of the week – Mini Babybel Light Cheese with a small can of V8 Low Sodium Tomato Juice

Easy Mushroom Barley Soup

October 9, 2012

family-plate-5-blurOk, if you love mushrooms and you love soup then you want to make this recipe.  It’s a soup my mother-in-law taught me last year when I was on maternity leave and had time to make soups!  Seriously, it’s very easy and yields many servings so I usually freeze half and enjoy the rest all week.  I make it even easier by using the pre-sliced mushrooms. We had some last night before dinner and it was full of flavor and very filling.


3 10 oz. containers of pre-washed and sliced mushrooms (feel free to mix varieties of mushrooms)

1-3 cloves of garlic, finely minced or put through a garlic press

1 tsp olive oil

1/2 onion chopped

3 tablespoons Osem Mushroom Soup Mix

8 cups of water

1/2 cup barley

Salt and Pepper to taste

Instructions: Saute onions (with a dash of salt) in olive oil in a large pot until they are translucent, add garlic, let saute another 1-2 minutes, add mushrooms and saute for 5 minutes or until all the mushrooms are softening.  Add pepper if desired. Add 8 cups of water and Osem Mushroom Soup mix and bring to a boil.  Once boiling, reduce heat to a simmer.  Add barley, let simmer on low heat for 30-40 minutes until barley is soft. Should make at least 8 servings.  Enjoy!

Marie’s Menu 10/7

October 8, 2012

Here’s what’s on my menu for the week!

Beef Stroganoff – made this a few times last winter after I discovered the amazing blog Skinnytaste.  We ate it with noodles or rice and it made wonderful leftovers!

Slow Cooker Pulled Pork – Made this only once before with some minor tweaks.  I don’t know what “liquid smoke” is and I don’t plan to buy it for a measly 2 tsp, so I just leave it out.  I feel that my slow cooker tends to work a bit faster than Gina’s, so I really need to keep an eye on the pork before it gets dried out.  Served this on whole wheat bread (for a sandwich) with some baked waffle fries and Green Giant carrots.  I hope the leftovers don’t dry out – because I have A LOT of leftovers.

Spinach and Feta pie – special request from my husband.  Plan to make this tomorrow. Also doing some minor subsititions here.  No fresh parsley (hubby no like) and I’m swapping Asiage cheese for Parmesan (which I already have in the fridge).

Asian Turkey Meatballs – Delish!  Smelled so good when I was baking them earlier. The dipping sause really makes it feel like a fancy dish!  Will probably serve with rice or Cous Cous and some veggies.

Overnight Oats in a Jar – I have tried this several times with all different kinds of fruit and really anything works.  This time we’re using blueberries and raspberries.  Hoping the baby likes it too as he needs more fruit in his diet!

Mushroom Soup – my recipe! We “mine” as in “stolen from my mother-in-law”.  2 points per serving and super easy if you buy the pre-sliced mushrooms (I do!).  I will post it soon!

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