Because It Wouldn't Be Friday Without...

Here are this week’s four questions. To join in on the fun, go here.

#1. What brand of frozen dinners do you think are the best and why?
I don't eat frozen dinners, but my roomate (who is the queen of premade food) is all about Lean Cuisine Spa Selections and Cafe Classics

#2. What is your favorite frozen waffle or breakfast food?
Frozen berries blended with soymilk and bananas. I throw in a little flax seed and tofu and voila! drinkable meal

#3. Frozen appetizers. Which one is your favorite?
Vegetable Spring Rolls

#4. Share a recipe or meal made from at least one frozen food.
Spicy Vegetable Chow Mein

10 ounces (1 package) Chinese egg noodles
1 tablespoon sesame oil
3 tablespoons peanut oil
2 cloves garlic, sliced thinly
1/2 cup chopped onion
2 tablespoons minced ginger
1 celery stalk, sliced thinly on the diagonal
*1 large carrot, peeled, cut in half lengthwise and sliced
1 cup snow peas, strings removed
1 cup shiitake mushrooms, wiped clean and sliced
1/2 cup bean sprouts*
*use an oriental blend of frozen vegetables. WAY less prep time :)

Sauce
3 tablespoons low-sodium soy sauce
2 tablespoons Chinese rice wine
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons lime juice
1 teaspoon red pepper flakes (or more to your taste)

Cook noodles according to package directions, and rinse under cold water. Drain thoroughly then toss with sesame oil. Heat one tablespoon of the peanut oil in a wok or large sauté pan, just until smoking. Add pasta, reduce heat, and brown one side until firm and slightly golden, about four minutes. Turn over, heat another tablespoon of oil, and brown other side. Set aside.

Defrost vegetables for 3 minutes and drain off water. Heat remaining tablespoon of peanut oil and sauté garlic and onions. Add remaining vegetables and sauté on high heat until vegetables are almost cooked. Whisk together the sauce ingredients. Add sauce and sauté until vegetables are tender but still crunchy. Serve over pasta.