Easy Egg Rolls Recipe

Who doesn't love Egg Rolls?


The filling is time consuming but is actually pretty healthy! (See below for a recipe hack.)

Here are the basic:
Mix fresh bean sprouts, shredded cabbage, shredded carrots, and chopped green onions. Set aside.

Cooked lean ground pork and season it with a teaspoon of oyster sauce and teaspoon of minced ginger. And veggie mix and cook until almost tender. Remove from heat to cool.

Layout egg roll wrappers, make egg "sealer" from equal egg white and water.
Preheat 1/2-1 inch canola oil in pan.
 Then roll cooked mixture into wraps, seal with egg wash and pan fry just until golden.
For a true restaurant appetizer experience, pair with cream cheese wontons.

Recipe Hack: if you're looking to save time and cabbage and carrots, try buying coleslaw mix in a bag.
Want it more healthy? Brush rolls with olive oil and bake instead of frying.
Gluten free? :-)

Meatball Cabbage Soup

Meatball Cabbage Soup is my family's take on the cabbage soup diet recipe.
The addition of turkey meatballs adds protein and flavor to this familiar recipe. Fresh potatoes tomatoes instead of canned and green onions instead of white or are probably the two other biggest changes we've made.
This healthy, hearty soup made right at home can rival any Restaurant soup of the day. Enjoy!



Ingredients

½-1 head of cabbage, chopped
1 cup celery, chopped or diced
5 stocks green onion, diced
1 cup carrots, chopped or diced
1 green bell pepper, diced
3 cloves garlic, minced
6 cups chicken broth
6-10 Roma tomatoes, diced
15-20 Turkey Meatballs (smaller meatballs or meatballs are cut in half work better)
Olive oil

Optional Seasonings to Taste
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
1 teaspoon coarse ground black pepper
½ teaspoon salt



Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots. Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook only until cabbage is tender.


Taste broth and adjust seasoning if needed.
Serve and enjoy.

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How to Cut Pineapple for Simple Serving

How to simply prepare and serve a pineapple. 

With just a few cuts you can serve pineapple in a way that will impress your friends and be perfect for serving at a party.


Hope you enjoyed this fun and simple food trick!
Looking for other simple recipes? Click here!

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"Grandma's Goes Hawaiian" Recipe

It's possible that if you've been in eastern Minnesota or western Wisconsin at a craft show or similar event you've seen the booth for Grandmas Favorite Recipes.

You probably sampled some of their sauces on hamburger meat, little Smokies, chicken or other meets. I did and they tasted good so I purchased some of the marinade and BBQ sauce they had for sale. The trouble didn't start until I was home...
I guess I assumed I could simply search the web and find the recipes using the sauces I bought. But it wasn't really that easy.

So I decided that I would simply start putting the marinade over things I had in the freezer.

So far, I have found that Grandma's Goes Hawaiian works great on chicken.

I'll post updates here as I continue to use some of the other marinades and barbecue sauce from Grandma's.

Happy cooking!

BTA Pasta Salad (Bacon Tomato Avocado)

With spring in the air I always get an itch to find new pasta salads and recipes for summer barbecues. My criteria usually includes recipes that are easy, have commonly found ingredients and are generally healthy. Here's my twist on a BLT salad recipe I found that is sure to be a hit!

BTA  Pasta Salad (Bacon Tomato Avocado) Ingredients:

8 slices turkey bacon, cooked until crisp and chopped into pieces

1/2 pound bow tie pasta, cooked according to package instructions and rinsed under cold water

1/2 cup lowfat mayonnaise (or plain Greek yogurt)

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 teaspoon dried dill

1 cup halved cherry tomatoes

1 avocado peeled, pitted and diced

1 tablespoon Lemon juice

Salt to taste

Instructions:

-While your bacon and pasta are cooking, whisk mayonnaise, lemon juice, salt, garlic powder, pepper and dill together in a bowl.

-Gently stir cooled pasta, cherry tomatoes, sliced avocado and bacon into the dressing.  

-Refrigerate for 30 minutes prior to serving.

Roasted Butternut Squash Pasta Sauce

Whether it's a time of year that you are craving comfort foods or you just want to add variety to your traditional red sauce/white sauce pasta choices, this recipe fits the bill!
Important note: If you haven't cooked squash before, it's NOT all the same!  Different varieties have distinctive flavors.  This recipe calls for BUTTERNUT squash.

Ingredients
1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rubbed sage
coarse salt and pepper
5 whole garlic cloves, peeled
1 cup milk
1-2 cups broth
Pasta, for serving (such as ravioli or any short pasta - NOT Spaghetti noodles)
Parmesan cheese


Directions
Preheat oven to 375.

Using a large, sharp knife, trim the squash ends, then halve the squash crosswise to separate the bulb from the neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard. Cut squash into 2-inch chunks.

Transfer chunks of squash to a small rimmed baking sheet. Toss with oil and sage. Season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.

Transfer squash and garlic to a food processor. Puree. With motor running, add milk through the feed tube; process until smooth. Add 1 to 2 cups broth. Continue to process until smooth, adding water to thin if necessary. Season again with salt. (To freeze, see below).

Cook pasta according to package instructions. Reserve 1 cup pasta water. Drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary.

Once you've tossed the pasta with the sauce, serve it topped with any or all of the following: Toasted Walnuts, additional parmesan cheese, Torn fresh sage leaves.


Hope you enjoy this as much as we do!

Easy low fat Tuna Casserole

I'm really not a fan of tuna but my family is sohere's a simple and healthy recipe for  tuna noodle casserole.

Ingredients

• 103/4 ozs reduced fat cream of mushroom soup (condensed)

• 1/2 cup skim milk

• 1 cup frozen peas (whole)

• 12 ozs tuna (canned-packed in water, drained)

• 2 cups no-yolk egg noodles (cooked)

• 1 cup Corn Flakes (optional)

Preheat your oven to 400 degrees.Mix all ingredients except the corn flakes in a bowl. Spray a casserole dish with a nonstick cooking spray and pour in the mixture.Spread evenly and sprinkle corn flakes over the top.Bake for 15 minutes or longer until heated thoroughly.

Make Your Own Mini "Hot Pockets"!

Mini Hot Pockets Recipe
Makes 30 mini hot pockets... customized to your personal taste!  This is great as a party appetizer, kids cooking project, family dinner... any time!
 Ingredients:

• 3 cans Pillsbury Buttermilk Biscuits (10 per can),
• 1.5 lb COOKED meat (optional)
• 1 16oz block cheese
• 1 beaten egg (optional - melted butter could be substituted)
• 1 jar pizza sauce
• Chopped veggies (optional)
• Parmesan, Pizza (Italian) seasoning, Garlic powder

  

Instructions:

Cut the block of cheese into 30 chunks/slices. 

Flatten a biscuit out and place 1tsp meat, chunk of cheese cheese and veggies on top.

Gather up the edges of the biscuit.

Line up the balls in a greased 9x13 in pan.

Brush with beaten egg/butter.

Sprinkle with parmesan, Italian seasoning and Garlic powder to your taste. 

Bake at 425°F for 18-20 minutes.

Use the pizza sauce for dipping.
Enjoy!
You can make your own variations of this... Don't have biscuits, try cresent rolls.  Try using spinach and chicken filling and dipping in alfredo sauce... or tomato, basil and feta cheese filling... buffalo chicken and blue cheese filling... using cresents with cream cheese filling and cinamon and sugar topping is a great desert alternative... the options are endless!


YUM!

KCF Chicken Secret Recipe?

I was told this is the KFC recipe... since I recently found out my kids LOVE that chicken I figured I better look into it.  No way this will be tagged "healthy" but I guess you could make your own adjustments.  ;)

Here is what I found:

Ingredients:
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil - if you don't have a deep fryer

For the coating
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt

Directions:
1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2. Of course this is where you drop that chicken in your deep fryer but if you don't have one, this is the plan.  Heat the 4 tbs of oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

Let me know what you think. Does this taste like KFC?

Asian Chicken Salad

This came to me in an email newsletter so I can take no credit for it but it is yummy!
Asian Chicken Salad
Serves: 4
The fruit that tops this salad packs this already healthy dish with even more vitamins. Reprinted with permission by Public Health - Seattle & King County.
INGREDIENTS 2 cups cooked chicken, skin removed, cut into bite-size pieces 4 cups cabbage, shredded 1 cup mushrooms, sliced 1 cup carrots, grated 2 tablespoons cilantro, chopped 1 cucumber, thinly sliced 3 green onions, thinly sliced 1 mandarin orange or tangerine, divided into sections 1/2 cup nonfat Asian-style salad dressing black pepper
DIRECTIONS 1. In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber, and dressing. Toss well. 2. Top with green onions and tangerine sections. Pepper to taste.
NUTRITION INFO Calories: 125.5 Fat: 0.9 g Carbohydrates: 19.5 g Protein: 10.9 g

Cabbage: Healing Powers?

If you do a little research on cabbage, you will find claims for the health benefits of cabbage include treatment of constipation, headache, excess weight, skin disorders, eczema, jaundice, scurvy, rheumatism, varicose veins, leg ulcers, peptic and duodenal ulcers, arthritis, gout, eye disorders, heart diseases, ageing, Alzheimer's disease and probably a few others. WHY?

Here are some quick facts:

• Cabbage is very rich in fiber. This helps retain water and forms the bulk of the food and the bowels. Thus it is a good cure for constipation and related problems.
• Cabbage is abundant is Vitamin C.(Vitamin C, being one of the best anti oxidant, reduces free radicals in your body which are the basic causes of ageing. It also helps repairing the wear and tears in the body.)
• Cabbage is rich is sulphur so it helps fight infections in wounds and ulcers.
• *Vitamin C + Sulfur = Detoxifying effects! (purifies blood and removes toxins)
• Cabbage is rich in iodine so helps in proper functioning of the brain and the nervous system, apart from keeping the endocrinal glands in proper condition.
• Cabbage contains various other nutrients such as vitamin-E which keeps the skin, eye and hair healthy, calcium, magnesium, potassium, etc., are very useful for overall health.

So what will you make with your cabbage to help you live a longer healthier life? Cole slaw? Cabbage soup? Cabbage caserole? Add it to your salad or stir fry?

Did I mention it's rather inexpensive? Here is a recipe to try if you are feeling a bit under the weather or any time you are looking for a comforting boost of the rich nutrients in cabbage.

Cabbage Soup

Ingredients:

3 tablespoons olive oil

1/2 onion, chopped (adjust to your onion preference)

2 cloves garlic, chopped

6 cups of chicken broth

1-3 cups of water (depending on if you add the extra potatoes listed below)

1 salt, to taste

1/2 teaspoon black pepper, or to taste

1/2 head cabbage, cored and coarsely chopped

1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

*Some people like to add a 1/2 pound or cubed potatoes to give the soupe more volume and girth

*Another popular addition is 1 cup of cooked white beans (or 1 can of white beans, drained)

Directions:

In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.

Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage (and potatoes). Simmer until cabbage wilts, about 10 minutes.

Stir in tomatoes (and beans). Return to a boil, then simmer 15 to 30 minutes, stirring often.

Interested in more recipes?

MORE CABBAGE RECIPE (Green only)

80 Breakfasts: Cabbage, Chickpea, and Chorizo Soup
All Recipes: Farikal
All Recipes: Summer Grilled Cabbage
All Recipes: Turkey Cabbage Rolls
CHG: Beet and Cabbage BBQ Slaw
CHG: Hot and Sour Cabbage Soup
CHG: Napa Cabbage and Red Onion Salad
Cooking Light: Asian Pear-Cabbage Salad
Cooking Light: Barbecued Cabbage with Santa Fe Seasonings

Cooking Light: Cabbage Gremolata
Cooking Light: Plantation Beans and Cabbage
Cooking Light: Sweet Cabbage Salad
Cooking Light: Waldorf Cole Slaw
Daily Unadventures in Cooking: Linguine with Green Cabbage and Pancetta
Eating Well: Beef Cabbage Stirfry
Eating Well: Hot and Sour Slaw
Eating Well: Stuffed Cabbage Rolls
Epicurious: Napa Cabbage Kimchi
FatFree Vegan Kitchen: Irish White Bean and Cabbage Stew
Kalyn’s Kitchen: Braised Napa Salad with Shitake Mushrooms
Karina’s Kitchen: Stuffed Cabbage with Roasted Sweet Potato & Quinoa
Orangette: Braised Green Cabbage with Onions, Carrots, and a Poached Egg
Recipe Zaar: Cabbage Salsa
Recipe Zaar: Curtido De Repollo - El Salvadorean Cabbage Salad
Recipe Zaar: Curried Cabbage
Recipe Zaar: Hungarian Noodles and Cabbage
Recipe Zaar: Weight Watchers Zero-Point Cabbage Soup

Chili Seasoning - You really don't need to buy a packet!

Chili Seasoning Mix

Ingredients:

4 teaspoons chili powder

1 tablespoon crushed red pepper (optional - more or less for heat)

1 tablespoon dried minced onion

1 tablespoon dried, minced garlic

2 teaspoons white sugar

2 teaspoons ground cumin

2 teaspoons dried parsley

2 teaspoons salt

1 teaspoon dried basil

1/4 teaspoon ground black pepper

Directions:

In a bowl, stir together chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container.

Fresh Tomato Saute (to serve over Pasta)

Fresh Tomato Saute (to serve over Pasta)

Ingredients:

• 1lb angel hair or thin spaghetti pasta (whole grain) - prepared as directed
• 4 cups chopped tomatoes *For best flavor, fire-roast tomatoes over gas burner or on grill before chopping until slifhtly chared on all sides
• 1 small - medium green pepper chopped
• 4-6 tbs extra virgin olive oil
• Juice of 1/2 fresh lemon or lime
• 1 tbs minced garlic
• 1/2 cup chopped fresh basil
• Salt and pepper
• 1/2 cup grated Parmesan cheese
• (optional: 1/2 cup fresh halved cherry tomatoes)
• (optional: frozen shrimp)

Prepare:

• In a large saute pan, heat olive oil over med-high heat.
• Add tomatoes and green peppers (Careful! Oil is hot and may splatter.)
• Stir in lemon/lime juice, basil, salt and pepper.
• Simmer just until tomoatoes soften and start to reduce.
• (Add thawed shrimp 1-2 minutes before removing from heat)
• Spoon over plated pasta or combine with pasta in a large serving bowl.
• (top with halved cherry tomatoes)
• Top with parmesan and serve

Tips:
If you are dieting or want to avoid the 225 calories in 1 cup of spaghetti, substitute spaghetti squash (only 40 calories/cup) for a really healthy dish.
Tomatoes have the highest content of Lycopene of any fruit or vegetable. Lycopene acts as an anti-oxidant in the body and helps fight cancer and heart disease
Tomatoes should not be refrigerated as they loose their consistency and flavor. Keep them in a cool place and eat as soon as you can after picking

Potato Salads (reduced fat versions)

TRADITIONAL POTATO SALAD

what you need 3 hard-cooked eggs, yolks removed, + 1 for garnish
3/4 cup Non-fat Mayo/Mayonnaise
1 tsp.yellow mustard
6 cups cubed cooked red-skinned potatoes (about 1-1/2 lb.)
1/2 cup sliced celery
1/2 cup frozen peas, thawed
1/4 cup chopped onion
1/2 tsp. salt
1/4 tsp.pepper



Directions

CUT 1 of the eggs crosswise in half. Reserve 1 of the halves for garnish. Chop remaining eggs.

MIX mayo and mustard in large bowl. Add potatoes, chopped eggs, celery, peas, onion, salt and pepper; mix lightly. Cut reserved egg half into thin slices; arrange on top of salad. Cover.

REFRIGERATE several hours or overnight.






SOUR CREAM and BACON POTATO SALAD

what you need
2 lbs. red potatoes, about 6 med.
6 slices turkey bacon
2 eggs, beaten
1 c. dairy sour cream
1 tbsp. vinegar
1 tbsp. sugar
1/2 tsp. salt
1/8 tsp. white pepper
2 hard cooked eggs
1 med. onion, thinly sliced
Parsley

directions

Cook potatoes in water in their jackets until tender. In meantime, fry bacon, reserving 1/4 cup fat. Drain and crumble bacon. Prepare dressing by combining beaten eggs, bacon fat, sour cream, vinegar, sugar, salt and pepper. Cook over low heat until dressing has thickened slightly. Keep warm.
To assemble salad, peel and slice hot potatoes. Reserve a few egg slices for garnish. Combine potatoes with bacon and dressing. Garnish with hard-cooked egg slices and parsley. Serve warm or at room temperature. Makes 6 servings.

SOUR CREAM AND BACON POTATO SALAD -2
what you need
•6 medium potatoes, about 2 pounds
•1/2 cup finely chopped cooked bacon
•1/2 cup chopped onion
•1/2 cup chopped green bell pepper
•1/4 cup chopped celery
•1 tablespoon butter or margarine
•3/4 cup sour cream
•3 tablespoons vinegar
•1 teaspoon salt
•1/4 teaspoon pepper

Directions:
Cook potatoes, covered, in boiling salted water for 25 to 30 minutes or just until tender, Peel and slice potatoes to make about 6 cups. Meanwhile, in a large skillet cook ham, onion, green pepper, and celery in butter or margarine until tender; drain off fat. Stir in sour cream, vinegar, salt, and pepper. Heat through but do not boil. Combine sour cream mixture and potatoes in a large serving bowl. Serve potato salad right away.
Sour cream potato salad serves 8.

Sweet Potatoes... Make fries or grow as a plant!

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Sweet Potato Fries

Ingredients

* 4 medium sweet potatoes

* 1 Pam Cooking Spray

* 1 Chili Powder

* 1 Low Fat Kraft Parmesan Cheese

* 1 large (gallon size) Zip Loc bag

Instructions

· Pre heat oven to 390.

· Wash and cut sweet potatoes into "fries"

· Spray cut sweet potatoes with Pam and place in Zip Loc bag.

· Sprinkle Chili Powder over potatoes until desired coating is achieved.

· Sprinkle Low Fat Kraft Parmesan until lightly coated, close bag and shake until each "fry" is covered.

· Place on baking sheet in a single layer and bake for 30 minutes. Check for crispness, may require additional 5 minutes depending on how moist your potatoes are.

· Remove from oven; serve immediately with ketchup if desired.

Sweet potatoes make an attractive house plant.
To grow a sweet potato vine, use a jar with an opening that will support it. Place the sweet potato in a jar of water with its narrow end down. Put the jar in a warm, dark place and keep the jar filled with water. New roots will start to grow, and in about 10 days, the stem will start to grow. As soon as this happens, put the jar in a sunny window. As the vine grows, it can be left to trail or trained to climb.