Skinny Baked Vegetarian Egg Rolls with Peanut Sauce

Normally you would not think egg rolls would be healthy but these Skinny Vegetarian Egg Rolls are!  They’re loaded with good veggies and baked, not fried.  They should make a wonderful appetizer or complement a stir fry dinner night.

Skinny Baked Vegetarian Egg Rolls with Peanut Sauce

www.kinnykitchen.com

Ingredients for Egg Rolls:

2 ½ cups shredded cabbage

2 ½ cups broccoli slaw

1 cup snow peas, chopped

1 cup carrots, shredded

1 cup scallions, chopped

1 tsp. vegetable oil or olive oil

2 tsp. ginger

2 garlic cloves, minced

2 tbs. rice vinegar or seasoned rice vinegar

1 ½ tbs. soy sauce

A little fresh ground pepper

12 egg roll wrappers

Cooking spray

Ingredients for Sauce:

¼ cup peanut butter

3 tbs. fresh lime juice

2 tsp. soy sauce

½ tsp. red pepper flakes

Instructions:

1.     Preheat oven to 425 degrees.  Coat a baking pan with cooking spray.

2.     In medium bowl, combine cabbage, broccoli slaw, carrots, pea pods and scallions.

3.     Heat oil in large non stick pan over medium-high.  Add ginger, garlic and cook for 30 seconds.  Stir in cabbage mixture, 1 ½ tbs. soy sauce, rice vinegar and black pepper.  Cook for about 5 minutes until soft-crisp.  Chill in refrigerator for 15 minutes

4.     Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond).  Spoon 1/3 cup cabbage filling into center of wrapper.  Fold lower corner of egg roll wrapper over filling.  Fold in corners and roll up jelly roll fashion.  Repeat procedure with remaining wrappers and veggie filling.  Lightly coat egg rolls with cooking spray and place, seam side down, on a baking sheet coated with cooking spray.  Bake for 10 minutes.  Turn over and bake 10 minutes more until golden brown on both sides.

5.     To prepare sauce:  In blender add all sauce ingredients and blend until smooth.  Taste and add more red pepper flakes, if desired.  Serve sauce on the side with egg rolls.  Use ½ tbs. sauce to dip with each egg roll.

6.     Serve at once.  To heat, preheat oven to 425 degrees.  Place egg rolls on baking sheet.  Place in oven and heat until crisp.

Makes 12 egg rolls

Tupps Tidbits ~…most supermarkets have egg roll wrappers, normally they are in the produce, refrigerated aisle

 I loved this so much and could eat them all day!  We are going to add chicken or pork next time.  Of course taste is not quite up to “fried” standard but if you are trying to be healthy these are an excellent option.

Confucius says: Keeper in our house!

Ginger Steak Fried Rice

I like this meal idea for a couple of reasons.  You combine all the ingredients in one pan and serve with rice, so clean up is a snap & it is quick!  You can fill a hungry tummy in a hurry! Let’s hope tastes good!

Ginger Steak Fried Rice

www.tasteofhome.com/simple August/September 2013

Ingredients

·        2 eggs, lightly beaten

·        2 tsp. olive oil

·        1 beef top sirloin steak

·        4 Tbsp. reduced-sodium soy sauce, divided

·        1 pkg. (12 oz.) broccoli coleslaw mix

·        1 cup frozen peas

·        2 Tbsp. rated fresh gingerroot

·        3 garlic cloves, minced

·        2 cups cold cooked brown rice

·        4 green onions, slice

 

1.     In large skillet coated with cooking spray, cook and stir eggs over medium heat until no liquid egg remains, breaking up eggs into small pieces.  Remove from pan; wipe skillet clean if necessary.

2.     In same pan, heat oil over medium-high heat.  Add beef; stir-fry 1-2 minutes or until no longer pink.  Stir in beef; stir-fry 1-2 minutes or until no longer pink.  Stir in 1 Tbsp. soy sauce; remove from pan.

3.     Add coleslaw mix, peas, ginger and garlic to same pan; cook and stir until coleslaw mix is crisp-tender.  Add rice and remaining soy sauce; tossing to combine rice with vegetable mixture and heat through.  Stir in cooked eggs, beef and green onions; heat through

Tupps Tidbits ~…..purchase instant brown rice to save even more time

This was an ultimate simple and satisfying supper.  The bagged coleslaw mix gives the dish a good crisp tender bite and the rest of  nutritious ingredients taste wonderful.  Keeper in our house! YUMO!

CopyCat -Wendy's Frosty

What’s in a Wendy’s Frosty?  From reading different articles, I found out that a frosty requires almost 14 ingredients just to make this special summertime treat! We thought we would give this Copycat recipe a try….it only calls for 3 ingredients!  So fire up the grill and have some burgers and a Frosty!

Copycat Wendy’s Frosty

1 can condense

½ gallon chocolate milk

8 oz. cool whip

Directions:    Mix all together in blender & freeze

Tupps Tidbits ~ 1/2 the reciepe fits in a blender

Can't be that much cheaper than going to Wendy's but if you want to make one at home and you are miles away from Wendy's it would come in handy because they definately taste just like the real thing!  This is definitely a KEEPER at our house!

Pretzels with Cheese Dip

State Fair only comes around once a year, bringing with it prize-winning livestock, award winning pies, rickety roller coasters, and a unique food experience!  The recipe pick this week was indeed chosen with this mind but on a  healthy note of course (without the cheese dip)!   I am hoping these are by far the best homemade soft pretzels tasted & we can make them more often and serve as a snack or even part of a meal.

Pretzels with Cheese Dip

www.tasteofhome.com

Ingredients

·        1 package ( ¼ ounce) active dry yeast

·        1 cup warm water

·        2 tbs. butter, softened

·        1 tbs. sugar

·        ½ tsp. salt

·        2 – ¾ cups flour

·        4 cups water

·        2 tbs. baking soda

·        Coarse salt

·        8 ounces process cheese (Velveeta, cubed)

·        1 package (3 ounces) cream cheese, softened

·        1 -2 tbs. milk

·        Prepared mustard

Directions

In a large bowl, dissolve yeast in warm water.  Add the butter, sugar, salt and 2 cups flour.  Beat until smooth. Add enough remaining flour to form soft dough.  Cover & let rise in a warm place for 20 minutes.

Punch dough down.  Divide in 12 equal pieces.  On a lightly floured surface, roll each piece in to a 15-in long strip; twist into a pretzel shape.

In a large non-aluminum pot, bring water to boil, add baking soda.  Drop 2 pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain.  Place on a greased baking sheet; sprinkle with coarse salt.  Repeat for each pretzel.

Bake at 475 for 10-12 minutes.  Remove from pan to wire racks to cool.

For dip, combine cheeses in a microwave-safe bowl.  Microwave on high for 2-3 minutes or until melted, stirring occasionally.  Stir in milk.  Serve pretzels with cheese dip and mustard.

Tupps Tidbits ~…use tape measure to make sure each 15 in long strip is the same size, this will ensure them to bake properly…also, 10 minutes was well enough for baking, 12 minutes probably would have over cooked them

 They came out chewy & golden brown and delicious!  We found out that it would be best to only salt the ones you are going to eat that day, due to the fact the salt dissolves & made the pretzels wet and soggy.  We suggest to freeze the unsalted pretzels.  When you are ready to have them another day, you will need to moisten with water & salt them.  Re-heat in the oven for about 10 minutes..  …..This is definitely a KEEPER at our house! Oh and did I mention the cheese dip was not bad either (skip the mustard)! 

Coffee Slushie

There are many Coffee Slushie recipes to try.  We decided to experiment with Kraft 's recipe.  Even as a non-coffee drinker,  I have found I like the taste of these sweet slushies.

Coffee Slushie

www.kraftrecipes.com

what you need:

· 1 Tbsp. Instant Coffee, any variety
· 1 cup ice cubes
· ½ cup milk
· 2 Tbsp. sugar

make it:

Place all ingredients in blender container; cover.  Blend on high speed until ice is crushed.  Pour evenly into 2 glasses.  Serve immediately.

Tupps Tidbits ~….add ½ tsp vanilla (like we did) to make it a Vanilla Coffee Slushie, you could also add chocolate syrup to make it a Mocha Slushie

It was tasty.  Very easy to make.  Next time I think I will use Splenda instead of the sugar to cut the calories down but then add the chocolate syrup! HA! This is definitely a KEEPER at our house!