Asian ChowFun! (Gluten Free Option)

Here’s a very tasty recipe that is also a #glutenfree option! 🙂
Don’t forget – if you have a recipe you would like to share and be FEATURED on our No Excuse Mom website, email me at:


  • (1)  Pack of Rice Noodles (found at any Asian Market)
  • (1lb.) Fliet Mignon (or you can use chicken or sub more veggies for a #vegetarian dish)
  • (1cup)  Oyster Sauce
  • (2)  Sticks of carrots
  • (1)  Sweet Onion
  • (3-4) bunces of Baby Bok Choy
  • Olive Oil
  • Minced Garlic – I like the jar that has the minced chopped garlic because saves me cooking time 😉
  • (2 pats)  Sweet Cream Butter



  • Wash the Baby Bok Choy
  • Peel and slice carrots
  • Peel and slice onions

  • Add Olive oil to skillet on high temperature
  • Separate the rice noodles and place into the skillet with the flat side down


  • Brown both sides to your liking ( I like my noodles extra crispy!)

  • Remove from skillet
  • In same skillet, add a pat of butter and garlic, mix
  • Add in onions and carrots & cook to desired softness
  • In another skillet (or you can remove the onions & carrots and place in a bowl), add (1 tbsp.) olive oil & the Baby Bok Choy (VEGETARIAN OPTION:  you can add other veggies at this step)

  • Next, add a few tablespoons of the oyster sauce (this sauce can be a little salty, so add slowly) and cook to desired softness (remember that this veggie cooks quick!)

  • In skillet, add (2) pats of butter, garlic and the Filet Mignon (or chicken) and drizzle with the oyster sauce
  • Cook to desired meat temperature ( I tend to cook filet medium rare)


  • Once all the ingredients are cooked, COMBINE them all into your biggest skillet and mix together for 2-3 minutes
  • PLATING:  Place some of the rice noodles on a plate, and pour the meal over the noodles – don’t forget to add some of the sauce!  It’s the BEST PART! 🙂

~  Meeshie
NEM Leader San Diego County & NEM Recipe Blogger



Hello my NEMs!
You are going to be Mom of the Year with these snacks that look like DOLPHINS!  They are easy to make with your Kid(s) for a playdate, classroom snack, or birthday!  I made these for Maddox’s year end school snack and they were a HIT! 😉
What you’ll need:

  • Half size clear plastic cups
  • Bananas (each banana will make one Dolphin, but you’ll use the other half for the second snack)
  • Grapes – wash and pulled off from stems
  • Goldfish
  • Black Sharpie
  • 1 Lemon
  • Graham Crackers
  • Strawberries
  • Chocolate frosting or some sort of thick chocolate

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How to create DOLPHIN Snack:

  • Measure one banana to see how much you need to cut off – you will use the TOP of the banana which will be the nose

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  • Cut the end of the stem just a little to make it even then cut  it in half just enough to fit a Goldfish inside
  • Make eyes on each side
  • Cut your lemon
  • Put a few drops of lemon in the middle of each cup (this will help keep the bottom from browning)


  • Place the banana in the middle and use the grapes to hold the banana in place
  • Add the Goldfish


  • DONE!

Using the rest of the left over bananas:

  • Cut up the bananas in 1/3 inch circles
  • Cut the strawberries across the top so that they are circular as well


  • Place the square Graham Crackers (or spoons) on a flat cookie sheet


  • Add just a tad of the chocolate frosting in the middle


  • Place the banana on top add another dab of chocolate


  • Add a strawberry on top
  • DONE!

Hope you like this quick and easy kid snack!
If you have a favorite recipe that you would like to share and be featured on our website, please email me at:
Meeshie LOGO w Maddox - website
~ Meeshie
NEM LEADER San Diego County & NEM Recipe Blogger

Baked Salmon, Cous Cous, and Salad

NEMs! ​
I love this dish because I can quickly prepare it, throw it in the oven, and multi-task some house stuff while everything is cooking! 😉
Prep time: 15 min Cook time: 25-35 min
This is a quick and easy dinner, here’s what you’ll need:
~ Salmon Filet 1.5lbs
~ Lemon Pepper
~ Olive oil
~ Foil
~ CousCous (I love Far East Olive & Garlic)
~ Salad and your toppings
~ Preheat the oven to 400 degrees
Salmon 8
~  In a baking dish, cover the bottom with foil. This is so you won’t have to wash the dish when you’re done! Easy clean up! 😉
Salmon 1
~ Place another two sheets of foil on top of the bottom foil. This is what you will wrap the salmon in.
Salmon 2   Salmon 3
~ Rinse your salmon then place in the foil that is already on the baking dish
Salmon 4
~ Drizzle with olive oil
Salmon 6
~ Spinkle lemon pepper – don’t be shy with the lemon pepper!
Salmon 5
~ Wrap the salmon in the foil so that the steam cannot escape – this will ensure that your salmon comes out moist
Salmon 7
~Depending on the thickness of your salmon, place in the over for 25 minutes, check once timer goes off, then put back in for 5 minutes at a time until you reach the level of firmness you want. I don’t like my salmon overcooked
~  Prep your side salad
~  Prep your cous cous per the box directions
The 1.5 lbs of Salmon makes 4-6 servings
Salmon 9 - small - no excuse post
Meeshie LOGO w Maddox