12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.
**Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g
Monday, January 2, 2012
Mixed Vegetable Soup
Mixed Vegetable soup
1/2 sweet onion
2 carrots chopped
1/2 medium zucchini chopped
1/2 medium yellow squash chopped
1/2 large red pepper chopped
2 cups of your favorite broth or stock (a can would work)
1 15oz can undrained Cannellini beans (white beans)
1/2 tbsp lemon juice
1 tsp dried cumin
1/2 tsp ground ginger
1/2 tsp dried thyme
1/2 tsp dried rosemary
Spray a medium sized pot with some non-stick cooking spray and heat over medium-high. Add the onion and carrots and cook until they start browning
Add the remaining vegetables and sauté for a few minutes until they soften just a little.
Add the broth, beans with liquid, lemon juice, and spices and bring to a boil.
Shut off heat and serve!
Makes five one-cup servings, 100 Calories each.
Fat 1g/ Carbs 19g (Fiber 4g, sugar 4g)/ Protein 6g
1/2 sweet onion
2 carrots chopped
1/2 medium zucchini chopped
1/2 medium yellow squash chopped
1/2 large red pepper chopped
2 cups of your favorite broth or stock (a can would work)
1 15oz can undrained Cannellini beans (white beans)
1/2 tbsp lemon juice
1 tsp dried cumin
1/2 tsp ground ginger
1/2 tsp dried thyme
1/2 tsp dried rosemary
Spray a medium sized pot with some non-stick cooking spray and heat over medium-high. Add the onion and carrots and cook until they start browning
Add the remaining vegetables and sauté for a few minutes until they soften just a little.
Add the broth, beans with liquid, lemon juice, and spices and bring to a boil.
Shut off heat and serve!
Makes five one-cup servings, 100 Calories each.
Fat 1g/ Carbs 19g (Fiber 4g, sugar 4g)/ Protein 6g
Wednesday, June 29, 2011
Olive Garden Copy Cat Salad! YUM!
Yield: approximately 1 cup.
Prep time: 15 min
Total time: 15 min
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoon corn syrup
2 tablespoon Parmesan cheese
2 tablespoon Romano cheese
1/4 teaspoon garlic salt, or one clo
1 bag Dole American Blend Salad
4-5 slices red onion
4-6 black olives (ew-- no thanks!)
2-4 pepperoncini (if you like a sweet pepper, you could use a banana pepper)
1/2 cup croutons
1 small tomato, quartered
freshly grated Romano cheese (Parmesan Cheese works well too!)
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of the lettuce the red onion, black olives, pepperoncinis, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.ve garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
sugar (optional)
Salad Mix:
Prep time: 15 min
Total time: 15 min
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoon corn syrup
2 tablespoon Parmesan cheese
2 tablespoon Romano cheese
1/4 teaspoon garlic salt, or one clo
1 bag Dole American Blend Salad
4-5 slices red onion
4-6 black olives (ew-- no thanks!)
2-4 pepperoncini (if you like a sweet pepper, you could use a banana pepper)
1/2 cup croutons
1 small tomato, quartered
freshly grated Romano cheese (Parmesan Cheese works well too!)
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of the lettuce the red onion, black olives, pepperoncinis, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.ve garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
sugar (optional)
Salad Mix:
Saturday, June 18, 2011
Strawberry Rhubarb Pie
Strawberry Rhubarb Pie
from Katie of Good Things Catered
Ingredients: 2 c. diced fresh rhubarb stalks
3 c. diced fresh hulled strawberries
1 c. sugar, divided (I would use less next time)
1/2 c. packed brown sugar
1/2 tsp ground cinnamon
1 Tbsp fresh orange zest (I used lemon)
1/4 c. cornstarch
very small pinch of salt
1 beaten egg
Directions:
-In large bowl, combine rhubarb, strawberries, and 1/2 c. sugar.
-Toss to combine well and set into colander over sink or bowl and let drain for 1 hour (this step is very important or you get a soupy mess of a pie once it cooks.)
-Preheat oven to 350 degrees and prepare pie plate.
-Roll out 1/2 recipe of dough and line bottom of pie plate.
-In large clean bowl, combine strawberry and rhubarb that have been drained with remaining sugar, brown sugar, cinnamon, orange zest, pinch of salt and cornstarch.
-Toss to combine well and add to pie shell, smoothing out evenly.
-Roll out remaining pie dough and lattice top the pie filling.
-Brush lattice with beaten egg and place pie into oven. -Let cook for 20 minutes, then place a piece of tinfoil loosely over the top.
-Continue cooking until filling is cooked through and bubbling, about 50 more minutes.
-Remove from oven and let cool on wire rack.
from Katie of Good Things Catered
Ingredients: 2 c. diced fresh rhubarb stalks
3 c. diced fresh hulled strawberries
1 c. sugar, divided (I would use less next time)
1/2 c. packed brown sugar
1/2 tsp ground cinnamon
1 Tbsp fresh orange zest (I used lemon)
1/4 c. cornstarch
very small pinch of salt
1 beaten egg
Directions:
-In large bowl, combine rhubarb, strawberries, and 1/2 c. sugar.
-Toss to combine well and set into colander over sink or bowl and let drain for 1 hour (this step is very important or you get a soupy mess of a pie once it cooks.)
-Preheat oven to 350 degrees and prepare pie plate.
-Roll out 1/2 recipe of dough and line bottom of pie plate.
-In large clean bowl, combine strawberry and rhubarb that have been drained with remaining sugar, brown sugar, cinnamon, orange zest, pinch of salt and cornstarch.
-Toss to combine well and add to pie shell, smoothing out evenly.
-Roll out remaining pie dough and lattice top the pie filling.
-Brush lattice with beaten egg and place pie into oven. -Let cook for 20 minutes, then place a piece of tinfoil loosely over the top.
-Continue cooking until filling is cooked through and bubbling, about 50 more minutes.
-Remove from oven and let cool on wire rack.
Sweet Summer Cherry Pie
Sweet Summer Cherry Pie
Ingredients:
1 full recipe basic pie dough
1 lb. sour cherries, pitted and halved
1 lb. sweet cherries, pitted and halved
1/2 - 2/3 c. granulated sugar
1 Tbsp cornstarch
1 tsp blood orange bitters
1 Tbsp black cherry vodka
1 large egg
1 Tbsp milk
Directions:
-Preheat oven to 425 degrees
-In large bowl, combine cherries, sugar, and slurry of cornstarch, bitters and vodka.
-Toss to combine and set aside.
-Roll out half of pie dough recipe.
-Spray bottom of pie dish with baking spray and transfer rolled out dough to line bottom of dish.
-Toss cherry mixture and pour into pie dish, smoothing top.
-Roll out other half of pie dough, cut into even one inch strips.
-Weave lattice top onto top of pie and crimp edges.
-Decorate with leftover pie dough trimmings or discard.
-In small bowl combine egg and milk, whisk to combine and brush onto lattice top.
-Line edges of pie with foil to protect from burning and place in oven.
-Bake for 20 minutes and reduce oven temperature to 350 degrees.
-Continue baking until filling is thick and bubbly and crust is golden brown, about 50 - 60 additional minutes.
-Remove from oven and place on wire rack until completely cooled.
Ingredients:
1 full recipe basic pie dough
1 lb. sour cherries, pitted and halved
1 lb. sweet cherries, pitted and halved
1/2 - 2/3 c. granulated sugar
1 Tbsp cornstarch
1 tsp blood orange bitters
1 Tbsp black cherry vodka
1 large egg
1 Tbsp milk
Directions:
-Preheat oven to 425 degrees
-In large bowl, combine cherries, sugar, and slurry of cornstarch, bitters and vodka.
-Toss to combine and set aside.
-Roll out half of pie dough recipe.
-Spray bottom of pie dish with baking spray and transfer rolled out dough to line bottom of dish.
-Toss cherry mixture and pour into pie dish, smoothing top.
-Roll out other half of pie dough, cut into even one inch strips.
-Weave lattice top onto top of pie and crimp edges.
-Decorate with leftover pie dough trimmings or discard.
-In small bowl combine egg and milk, whisk to combine and brush onto lattice top.
-Line edges of pie with foil to protect from burning and place in oven.
-Bake for 20 minutes and reduce oven temperature to 350 degrees.
-Continue baking until filling is thick and bubbly and crust is golden brown, about 50 - 60 additional minutes.
-Remove from oven and place on wire rack until completely cooled.
Friday, June 10, 2011
Magic Fruit and Veggie Cupcakes
Magic Fruit & Veggie Cupcakes
* Cooking spray (optional)
* 1/2 cup all-purpose flour
* 1/2 cup whole-wheat flour
* 1 tablespoon soy flour - I subbed 1 tbsp all-p flour
* 2 tablespoons wheat germ - I subbed for wheat bran
* 1/2 cup bran flakes cereal or old-fashioned oats (or a combination)
* 1/4 cup ground flax seeds - I subbed 2 tbsp veg oil mixed w/3 tbsp flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* Pinch of salt
* 1 large egg
* 1/4 cup packed light brown sugar, plus more for topping (optional)
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon vanilla extract
* 2/3 cup plus 1 tablespoon whole milk
* 3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach) I used carrots & zucchini
* 3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins) I used crushed pineapple & raisins
Directions
Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended
Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.
* Cooking spray (optional)
* 1/2 cup all-purpose flour
* 1/2 cup whole-wheat flour
* 1 tablespoon soy flour - I subbed 1 tbsp all-p flour
* 2 tablespoons wheat germ - I subbed for wheat bran
* 1/2 cup bran flakes cereal or old-fashioned oats (or a combination)
* 1/4 cup ground flax seeds - I subbed 2 tbsp veg oil mixed w/3 tbsp flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* Pinch of salt
* 1 large egg
* 1/4 cup packed light brown sugar, plus more for topping (optional)
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon vanilla extract
* 2/3 cup plus 1 tablespoon whole milk
* 3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach) I used carrots & zucchini
* 3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins) I used crushed pineapple & raisins
Directions
Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended
Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.
Sunday, May 15, 2011
Sweet and Spicy Bacon Chicken
Sweet and Spicy Bacon Chicken
4 chicken breasts cut in thirds (12 pieces)
Bacon slices
salt and pepper to taste
garlic powder
chili powder
brown sugar
Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine.
Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.
4 chicken breasts cut in thirds (12 pieces)
Bacon slices
salt and pepper to taste
garlic powder
chili powder
brown sugar
Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine.
Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.
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