Damn Delicious

Slow Cooker Lo Mein

Skip delivery and try this veggie-packed takeout favorite for a healthy dinnertime meal that is easy to make right in your crockpot!

Slow Cooker Lo Mein - Skip delivery and try this veggie-packed takeout favorite for a healthy dinnertime meal that is easy to make right in your crockpot!

I know. It’s Friday night. All you want to do is change into sweats and order take-out.

Except it’s bikini season in like 2 months.

Slow Cooker Lo Mein - Skip delivery and try this veggie-packed takeout favorite for a healthy dinnertime meal that is easy to make right in your crockpot!

So let’s save the calorie-ridden takeout dishes and make this instead – a veggie-loaded favorite made right in your slow cooker.

You can let it all cook through while you’re at work, and when it’s time to serve, simply boil your noodles. That’s it!

Spaghetti noodles can also be swapped out with your favorite type of pasta – fettuccine, ramen, udon – it’s completely up to you.

Slow Cooker Lo Mein - Skip delivery and try this veggie-packed takeout favorite for a healthy dinnertime meal that is easy to make right in your crockpot!

And with Reynolds slow cooker liners, clean up has never been any quicker.

See, isn’t that easier than ordering takeout?

You can follow Reynolds Kitchens on Instagram for more recipe inspiration!

Slow Cooker Lo Mein

Skip delivery and try this veggie-packed takeout favorite for a healthy dinnertime meal that is easy to make right in your crockpot!

10 minutes8 hours 30 minutes

Ingredients:

  • 2 pounds boneless pork shoulder
  • 3 cups broccoli florets
  • 2 carrots, julienned
  • 2 stalks celery, diced
  • 1 cup snow peas
  • 1 (5-ounce) can sliced water chestnuts, drained
  • 1 pound spaghetti

For the sauce

  • 1/3 cup reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoon brown sugar, packed
  • 1 tablespoons sambal oelek (ground fresh chile paste), or more, to taste
  • 1 tablespoon oyster sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil

Directions:

  1. LINE a slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a 5- to 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
  2. WHISK together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil in the slow cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours.
  3. REMOVE pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15-30 minutes, or until vegetables are tender.
  4. COOK pasta according to package instructions; drain well.
  5. SERVE pasta immediately, topped with pork mixture.

Notes:

Reynolds Kitchens Tip: Reynolds® Slow Cooker Liners will save you time in the kitchen with minimal clean-up, giving you more time with your family.

Reynolds Product: Reynolds® Slow Cooker Liner

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 682.3 Calories from Fat 237.6
% Daily Value*
Total Fat 26.4g 41%
Saturated Fat 9.3g 47%
Trans Fat 0g
Cholesterol 102.1mg 34%
Sodium 706.5mg 29%
Total Carbohydrate 70.4g 23%
Dietary Fiber 3.9g 16%
Sugars 9.1g
Protein 39g 78%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclosure: This post is sponsored by Reynolds Kitchens. All opinions expressed are my own.

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172 comments

  1. Is it necessary to use the Slow cooker liner or is it just for easy cleanup? I worry about using things like that for health reasons.

  2. Rated 5 out of 5

    What an amazing dish! I did everything as listed, however my grocery didn’t carry the pork shoulder so I bought pork loin. I wanted to rush the dinner a bit, so I sliced the pork pretty thinly before putting it in the crockpot with the sauce. I cooked meat & sauce on high for an hour and then low for another hour and back to high for the last 30-40 with the veggies. Like others, I doubled the wonderful sauce and had plenty. I used whole wheat speghetti noodles as that’s what I had on hand. I halfed the speghetti and also mixed in a little hoisen sauce as one of the commenters recommended, prior to adding it to the crockpot. What a marvelous dinner! My husband is excited about having the left-overs. He couldn’t stop praising the meal. Thank you for this and your other wonderful recipes (we love the veggie kebabs!).

  3. Rated 5 out of 5

    This is FABULOUS!! Double the sauce if you like it saucy!! I’d glad just cook the pork in this sauce and serve with something else as well!! Soooo good!!

  4. Question…..the recipe header says cook time 8 hrs 30 minutes but the instructions only call for 3-4 hrs + 30 minutes for the veggies. Where is the missing 4 hrs?

    • Rated 5 out of 5

      It’s 3-4 hours on high or 7-8 hours on low. After you put the veggies and shredded pork back in the slow cooker, then you cover and cook on high for 15-30 minutes. Hope that helps.

  5. Can boneless pork chops be substituted for the pork shoulder?

  6. Rated 5 out of 5

    If I were to substitute flank steak for the pork do you think I should cook for the same amount of time?

    Thank you!

  7. Rated 5 out of 5

    This was Great…I cheated and used a large bag of the frozen mix veggies and dumped them in…And used chili garlic sauce cause that’s what I had…( It was my lazy day…lol) Kids tore it up said it was better than the chinese place… Will make again…I will double sauce next since its amazing…Thank you for sharing.

  8. Rated 5 out of 5

    Thank you for the yummy recipe! I made it in my crockpot, vegetarian style. As our country is under quarantine, and I didn’t want to visit a grocery store, I used a bag of frozen cut up broccoli and layered the remaining veggies on top. I then poured the sauce over and cooked on low for 2 hours. So good! Thanks again! Take care!!

  9. Rated 5 out of 5

    The sauce in this recipe is so good! I did take the suggestion to increase the sauce and actually tripled it for our family of five. The flavour is amazing! It was a hit for our family!

  10. Rated 5 out of 5

    Sorry…not a review but another amateur question..I am worried about the fat in the crockpot after cooking..can I cook the pork almost done and drain and then add sauce ??thanks

  11. Can i avoid using the pork shoulder to make it vegetarian or does the pork shoulder add some sort of flavor or juices to the mix?

  12. Rated 5 out of 5

    Hello! What is the serving size for this meal? I see 6 servings but didn’t see the size? Excited to make it. Thanks! 

    • Hi Jayme! You would have to divide the full amount by 6 servings to get the serving size. Hope that helps!

    • Rated 5 out of 5

      The flavor of the meat was great (used boneless picnic roast), but there wasn’t enough juice remaining to coat the veggies and noodles. We ended up adding soy sauce after it was plated. We also used egg noodles which worked well. I didn’t have fresh ginger, so I used 1/4tsp ground ginger.
      For next time:
      Double the sauce and add 1/3c water (or stock) to make it a full cup. Maybe use a slightly larger roast (2.5 lbs).

  13. Can you cook everything together including the noodles

  14. Rated 5 out of 5

    Ive made this numerous times. My family loves it! So easy. The initial batch was a little expensive, buying the oyster sauce, chili paste and sesame oil. But you dont use that much so they last for many more dishes. I bought chili garlic sauce last time because I couldnt find the paste. It works just as well. Now I wait for pork loin or roast or whatever to go on sale and make it again! About once a month or so. The ingredient list on the front of recipe says 3 cloves. Dont be mistaken…it calls for 3 GARLIC cloves. Oh and by the way…the Reynolds liners are awesome! I never crock without them!

  15. Rated 5 out of 5

    Is there anyway you can adapt this recipe for us for the InstaPot?

  16. Rated 5 out of 5

    This recipe got the approval of the whole family!  I used chicken thighs instead of pork and siracha sauce instead of chili paste since I didn’t have any.  It turned out amazing and the teenagers said it tasted restaurant quality!  THANK YOU!!

  17. Rated 2 out of 5

    I made this… it did not work out. On the upside, the sauce recipe was delicious! (I substituted oyster sauce with homemade fish sauce and sriacha with red pepper flakes for heat). I doubled the sauce because I love things with sauce and flavor. Even with doubling it the food was so dry. And it didn’t coat the food at all. It probably needs cornstarch added at some point to thicken it. Also, adding the liner inside it never seemed to heat the food up properly. The meat option was ok, I’d prefer beef or chicken. I will do another stir fry recipe that has worked out for me (directions wise) but with this sauce recipe with cornstarch added to it. 

    • I hate reviews like this. 1. You didn’t actually make THIS recipe so you aren’t qualified to review it. You replaced half of the sauce ingredients and made a bunch of substitutes. And if you prefer beef or chicken then maybe you should GASP, find a recipe with those instead of trashing this one?

      Just an idea. 😉

  18. Rated 4 out of 5

    Ok.it was dry.and next time I leave out the cloves…much better without. 1. Double the sauce 2. Leave out the cloves.

  19. Rated 5 out of 5

    This is delicious! I did make a couple of changes when I made it. I used chicken breasts instead of pork and omitted the water chestnuts. I am making it again tonight. Thank you for the recipe!

    • It’s funny that you left the water chestnuts out. For my family I would have to add at least 4 more cans. I have a recipe that calls for 1 can and I use 5 and sometimes that’s not enough if they are around when I initially fix it because every time they go by the stove they’ll pick some out.

  20. Great recipe!

    I suggest steaming the veggies before adding to crockpot. Took over 40 minutes to get tender. 

  21. Seriously delicious and SO easy. I subbed boneless, skinless chicken thighs (cooked on low for 6 hours) and went the lazy route and threw in a frozen stir fry mix during the last half hour. Even my husband – who generally doesn’t like Asian-inspired dishes – enjoyed this meal. If I were really trying to impress a crowd, I’d probably reserve some of the liquid in a sauce pan, whisk in some flour, and let it thicken on the stove for a bit.

  22. Is it possible to use steak? My doctor has put me on a high protein diet

  23. Very good. Used 3 boneless skinless chicken breast halves. Will make again, but double sauce. Need to thicken sauce with cornstarch & water mix. Will try with bok choy, mushrooms & red bell pepper.

  24. I’ve just making this it smells fab but the veg is still raw after an hour in the slow cooker and the recipe says cook for 15–30 mins. Contemplating taking all the veg out and boiling it a bit to finish off

  25. My pork got way too dry…anyone else have this happen? Flavors were yummy…may add a bit of broth next timw so it doesn’t get out.

  26. Would making this using udon noodles reheat well the next day? Looking for new work lunches. This looks delicious!

  27. I’ve been looking for a slow cooker lo mein recipe for forever!! This recipe seems way less intimidating than the other recipes I’ve found. Definitely going to substitute with chicken instead to make it cheaper and a bit healthier. I can’t wait to try this!

  28. This recipe is wonderful the flavors here are perfect. Easy to make. I would recommend this meal to anyone. And cheers to the person who recalculated the calories, etc. Your version sounds better so I believe I will take your word for it. Which means I will make it often. Hey folks it is LOW CALORIE, HEALTHY AND DELICIOUS. You can’t go wrong.

  29. This recipe was DELICIOUS!!! I made this last night and my husband can not stop talking about it. We will definitely be making this again. I did add more veggies than suggested and doubled the sauce but other than that, it was perfect. It tasted just like the lo mien you can get at the restaurant! 😀

  30. Looks great but using a liner like that is SO BAD. You are basically cooking the plastic chemicals into your meal. The amount of carcinogens you are ingesting while using that liner is not acceptable for anyone, let alone growing children. It’s shocking how much companies will push a product that will leech toxic plastic chemicals into your families food but only tell you that its to “save time.” How bout you save money and your health! Well I will take an extra 2 minutes to clean my croc pot and skip the harmful toxins in my families bodies thank you. Keep the recipe, skip the liner.

  31. This was terrible. I just keep searching for a Lo Mein recipe online that is anywhere near as good as the worst Chinese restaurants. This is just another disappointment and a huge waste of time and money. I followed the recipe almost exactly (didn’t have oyster sauce), and it was terrible. SUPER salty and it just has that classicly terrible “Asian food at home” flavor.

    I think I’m going to give up on online Asian recipes for good. I’ve been trying for years to replicate even the worst takeout experience, and I just can’t do it.

    Don’t cook this recipe. Just don’t. This isn’t the one. There are ingredients in the picture that aren’t even listed in the ingredients list (probably a dead giveaway). I’m talking about the green onions and sesame seeds. The author of this recipe obviously didn’t use a picture of the product. I just don’t understand why people post recipes that they KNOW are misleading and inaccurate. The author owes me 15 bucks and an hour of my life back.

    • Paul, thank you for your honest feedback but I don’t believe I owe you anything. If you make a substitution, you are risking a change in the recipe that I cannot account for. The green onions and sesame seeds are simply used as a garnish and for photographic purposes. It is not required for the recipe. Hope that makes sense.

  32. Hey Chungah!

    Do you have any tips, how I can adapt the receipe to a 4-quart slow cooker 🙂 ? Half of everything except the sauce? Wish you a nice weekend 🙂 !

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  33. How would you time this in an instapot?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  34. Made this tonight and it was excellent! Thank u for sharing.

    • Rated 5 out of 5

      I’ve made this twice now, and it’s so good! I love how much it makes, perfect for taking to people after they’ve had a baby, and keeping some for our family! 

  35. My husband and I enjoyed this dish very much. The leftovers were good, too. My hubby would prefer more veggies and meat, so I’m adjusting accordingly. This time I’ll use boneless chicken thighs. Great recipe!

  36. I adored the sauce for this recipe, I doubled it as other reviewers have. Could only find a 2.5 lb shoulder, which I figured was close enough.

    I feel like the meat/veggies were way out of proportion here, as in – need more veggies to even it out. That being said, it is all a matter of personal taste and I enjoyed this after doctoring it with a considerable amount of vegetables. Mushrooms, edamame, additional carrots and water chestnuts.

    I will be making this again, tweaked a bit. Thank you!

  37. Made this over the weekend and it was absolutely DELICIOUS! I could not find a 2 pound pork shoulder, had to buy an 8 pounder( cooked it for 11.5 hours and the meat was falling off the bone!!), but I just upped the ingredients based on the size of the shoulder and everyone LOVED it. Thank you for this recipe!!!

  38. What a wonderful way to cook a pasta dish! Nice work (:

  39. Thanks for the recipe! It turned out good except I ended up needing Moore liquid. I had to add water, and then ended up making more sauce and adding it with the veggies because the meat soaked up all of the liquid. But it’s tasty, thank you! 

  40. Would you recommend browning the pork before putting in the crock pot all day?

  41. I made this last night and it was delicious. Thank you for sharing. I do have a complaint. How is it possible that the measurements of sauce you provided were enough? After the pork cooked, I took it out to shred and added it back to the pot. There was no juice left, it was all soaked up and I still had to add all my veggies. I ended up making another batch of the sauce, again NOT enough. Next time I make this, I am quadtrupling the sauce. Also, 15-30 minutes is NOT nearly enough for the veggies to cook, I had to make mine cook for 1.5 hours. I saw a lot of other comments about the sauce not being enough, why is it that it worked well for you?

  42. I love your recipes! Sadly, I made this and it was not so good. It was basically bland meat with a little bit of noodles and some veggies hidden in there somewhere. If I made it again, I would use chicken and use half or probably a quarter of the meat!

    • ​I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I really appreciate your honesty and feedback.

  43. Think I could make this vegetarian, or would it ruin the flavor?

  44. Can I use chicken instead of pork?

    • Yes, absolutely, but please note that cooking time may vary. As always, please use your best judgment regarding substitutions and modifications.

  45. Do you put noodles in the crock pot after you cook them?

  46. Is a slow cooker the same as a crock pot?

  47. Used chicken breast and had to make extra sauce on the stovetop because it got soaked up! But the flavor was awesome. Will be trying this again and maybe even tripling the sauce recipe!

  48. We made this last night and it was fantastic. My husband was super skeptical but we both loved it. I was shocked that my 5.5 year old even loved it! So, thank you!

    But I do have one question. Regarding the noodles, do you have a recommended type? We ended up just using whole wheat spaghetti but weren’t sure if there was something better and/or more close to lo mein?

  49. Feel like there is not enough juice.  Should I add water?

  50. This was good. I’d give it 3 stars of of 5. However, it had way too many many noodles. If I make it again, I’ll probably only use half the noodles.

  51. Yum! Can’t wait to try this. But please don’t cook in plastic!

  52. Do you think this could be frozen- noodles and all- for quick lunches?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  53. Tried this today but I think the timing is off…after less than 2 hours on High my meat is overcooked and dry. I added more liquid and hope it works out, but I am expecting to need to cook the veggies longer than 15-20 mins.

  54. I am amazed the veggies will cook that quickly in a slow cooker. 15 -20 minutes for carrots and broccoli?

  55. Will try this for the quarterly get-togethers with my group of friends.  We all love Chinese food.

  56. Hi Chunga,

    I cannot wait to make this recipe, I think my 4 year old will love this. Would I be able to make this recipe in a wok or a deep pan instead of the slow cooker? Thanks 🙂

  57. The calories seemed really high to be based on the ingredient list so I put it into the recipe converter on MyFitnessPal and came up with something more in-line with what would be expected and indeed far less than takeout
    Calories 375
    % Daily Value *
    Total Fat 16 g 24 %
    Saturated Fat 1 g 7 %
    Monounsaturated Fat 7 g
    Polyunsaturated Fat 2 g
    Trans Fat 0 g
    Cholesterol 67 mg 22 %
    Sodium 728 mg 30 %
    Potassium 458 mg 13 %
    Total Carbohydrate 34 g 11 %
    Dietary Fiber 2 g 8 %
    Sugars 9 g
    Protein 24 g

  58. I made this yesterday using a pork butt (Boston Butt.). It cooked beautifully following the recipe.
    The Sambal oelek sounds so foreign but you’ll recognize it the minute you see it in the Asian isle at your grocery store.
    I doubled everything, cooking the vegetables on the night I was to use this meal.
    Excellent meal!

  59. Hi there! I so excited to make this! Just wondering if I could use a bone in pork shoulder and just remove the bone when I take the meat out to shred? I have one in the freezer I have been waiting to use. 
    Thanks!

  60. Is it possible to leave out the chili paste altogether? I totally forgot to get some at the store. 🙁

  61. Sooo goood!!!!…had too add a little bit of water for the sauce…and use some linguini pasta…but it was amazzzzbaaaallllllllsssssss!!!!!!!!!!!!!

  62. You mention the sambal oelek. I haven’t seen that name. Is it the same as the asian chili garlic paste?

  63. This was really really yummy! My husband and I loved it! I just kinda went to town with vegetable and noodle portions and it ended up making 9 servings worth of food! It’s perfect for easy work lunches and our busy schedules.

    I suggest putting a little hoisin sauce into it when you mix in the noodles (my noodles had tasted oddly bland next to the incredibly rich pork). So good!!

    Your meals are so great and we are always really satisfied with them. I wish my dinners looked as pretty as yours though 🙂

  64. Hello,

    How would I adjust the cooking time and recipe in general if I don’t wish to use meat?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  65. So if I use chicken instead of pork, how long would you cook it for? 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

  66. Looks so good! Can zoodles be used instead of pasta?

  67. Made this tonight… After 45 minutes the vegetables were still raw. I would cook the vegetables separate or double the amount of sauce. 

  68. I am making this tonight with boneless skinless chicken breasts. I really wish I doubled the sauce mixture. After shredding the meat and putting back in slow cooker, it absorbed all the sauce not leaving any for the rest of the ingredients. It tastes great though! I still need to cook the veggies and Udon noodles.
    Chung-Ah, I still LOVE your recipes!

  69. Hi. The recipe says to cook on high heat 15-30 minutes after the vegetables are added. My slow cooker is a triple duty model. I can slow cook, bake, or use as a stove top. So, does the high mean slow cooker high, or stove top high?

  70. I made this tonight- it’s amazing! The whole family loves it!

  71. Can beef be used instead of pork?? If so what kind? And woukd cook time bebthe same??

    • Yes, absolutely. But, unfortunately, without further recipe testing, I cannot say with certainty what the cooking time will be with this substitution. As always, please use your best judgment.

  72. Had people over for dinner on the weekend – and made this recipe.   Everyone loved it and had 2nd helpings!  Ridiculously easy – incredibly delicious!  I even located the Sambal oelek in our local Walmart (here in Ontario, Canada).  Thank-you!

  73. Just curious why do you line the slower cooker? Would it work just as well without?  

    Thank you, I really enjoy your recipes!

  74. Chungah, this looks delicious! However, I don’t own a slow cooker. How should I go about making this using my stove top?

  75. Do you think the vegetables would be to mushy if they cook all day with the chicken? 

  76. What part if chicken can be substituted for pork shoulder?  Boneless chicken breasts? Thighs?

    What can be substituted for oyster sauce?  We don’t eat shellfish 

    Thank you

    • Chicken breasts or thighs can be substituted, but cooking time will have to be adjusted accordingly. Here is a great forum discussing possible oyster sauce substitutes. Hope that helps!

  77. Looks delicious but is the Reynolds Slow Cooker liner absolutely necessary? I live in France and I haven’t come across any of those liners (slow cooker are quite new here). Merci!

  78. hi is any other pork you can use than the shoulder my hubby doesnt like that cut of meat

  79. In the pics I see what looks like cilantro and sesame seeds but I do not see that in the ingredients?

  80. Love this, but where do you find sambal oelek?

    • Sambal oelek should be available at your local grocery in the Asian foods section. You can also substitute Sriracha.

  81. can you use another meat than pork shoulder

  82. I cannot WAIT to give this recipe a try! I need to start using my slow cooker more often, especially during the week. This recipe is going to the top of my priority list. Thanks for sharing, PINNED!!

  83. Looks amazing!  Trying today.  Thank you Chungah!

  84. Can you use fish sauce instead of oyster sauce?

  85. I’ve never used a liner.  Is it necessary?  

  86. If chicken or shrimp is substituted, how would the cook time be adjusted?  This looks awesome btw!!

    • If chicken or shrimp is substituted, it may have to be prepared separately from the slow cooker (ex. pan-fried, baked, poached). It’s up to you and your taste preferences.

  87. Can shrimp be substituted in place of the beef?

  88. Is there any sub. for the sambal oelek ?

  89. Where do you get sambal oelek and can anything be substituted for it?  Is this dish very spicy? Thanks and love your recipes. I tell everyone your website.

    • Sambal oelek should be available at your local grocery in the Asian foods section. You can also substitute Sriracha. This dish is not very spicy, and the heat level can be controlled by reducing the amount of sambal oelek (or Srircha) as needed.

  90. Yum – thank you and have a great weekend.

  91. Hi! What kind of noodles are in the photo? They look too flat to be spaghetti . Thanks!

  92. Looks good .. Can chicken be substituted ?

  93. Looks delicious!

    • Looks delicious but calories are way to high.

      • Then make something else.

      • I’d use a boneless pork loin roast in place of the shoulder. I recently tried a shoulder roast, on sale for 1.45: I can see why it was so inexpensive–downright nasty with so much fat.

        • Pork shoulder is fantastic you clearly didn’t cook it correctly

          • I agree! I do not like pork shoulder at all. It is a nasty cut of meat and I have cooked it correctly. It’s gamey and fatty. Pork loin is so much better.

        • Dang y’all. Hope you love every single thing ever invented to eat or maybe you just clearly didn’t cook it properly . That was downright hateful. I hate personally hate a shoulder roast as I find it fatty. And what in the world does finding something fatty have to do with cooking it properly?? Fattiness is a preference NOT a cooking issue.

      • Under 700 calories for a meal is not too high, considering the daily allowance is 2000 calories. As Katie Lh said; If you don’t like it, make something else. I have to agree with her.

      • How? No higher than spaghetti and meatballs.

      • Truly people, I don’t think Diana meant anything hateful about her statement.  I too, looked at the carbs and cals because it looks so yummy, but said to myself,  cals and carbs are to high’.  However, I am pleased to know that there are things in this dish that can be subsituted to decrease both the cals and carbs.  After all, when we are counting cals/carbs, isn’t this the first thing we look at?  It could be due to a health thing the reason she made her statement.  So please, let’s be a little nicer.  

      • I used boneless skinless chicken breasts to lower calories!