Chicken Egg Roll Bowls
These egg roll bowls are easy, ready in 15 minutes, full of flavor, have lots of texture, and are healthier than actual egg rolls. Chicken is cooked in sesame oil with an onion and a bag of coleslaw mix consisting of shredded cabbage and carrots before adding garlic, ginger, soy sauce, and finishing with green onions. The next time you’re tempted to call for takeout on a busy weeknight, pull this recipe out of your back pocket and dinner will be on the table in no time.
2 tablespoons sesame oil
2 tablespoons olive oil
1 pound ground chicken, or ground turkey, or ground pork
1 small sweet yellow onion, vidalia or other
4 cloves garlic, finely minced or pressed
1 teaspoon ground ginger
16 ounces cole slaw mix
½ cup low sodium soy sauce
½ teaspoon freshly ground black pepper, or to taste
3 medium green onions, thinly slices for garnishing
1 tablespoon sesame seeds, optional for garnishing
hoisin sauce or extra soy sauce, optional for serving
1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
2. Add the onions and cook for about 5 minutes or until tender; stir intermittently.
3. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
4. Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.
5. Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately. Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
• Prep: 5 Minutes
• Cook: 10 Minutes
• Total Time: 15 Minutes
Source: Averie Cooks (4 servings)
Salmon with Orange Marmalade
¼ cup orange marmalade
2 tablespoons low-sodium soy sauce
2 garlic cloves, minced
1 1/2-pounds salmon fillets
¼ teaspoon salt
1. Preheat oven to 400°.
2. Combine first 3 ingredients, stirring with a whisk. Place salmon on rack of a broiler pan lined with foil; sprinkle fish evenly with salt. Spread half of marmalade mixture over fish. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork. Remove from oven. Spread remaining marmalade mixture evenly over fish.
3. Preheat broiler.
4. Broil fish 3 minutes or until topping browns.
Source: Cooking Light (Servings: 4 | Yield: serving size: about 4 1/2 ounces)
Cauliflower, Pancetta & Olive Spaghetti
Don’t ditch your pasta-cooking water! The flavorful liquid retains a touch of the pasta’s starch, which helps your sauce cling to the pasta in this healthy pasta recipe.
8 ounces whole-wheat spaghetti
1 tablespoon extra-virgin olive oil
4 cups finely chopped cauliflower
¼ cup diced pancetta2 cloves garlic, finely chopped
½ cup dry white wine
¼ cup finely chopped roasted red peppers
8 pitted Kalamata olives, sliced
1 tablespoon butter
¼ cup chopped flat-leaf parsley
¼ teaspoon salt
¼ teaspoon ground pepper
1. Cook pasta for 1 minute less than the package directions. Reserve 1 cup pasta water, then drain.
2. Meanwhile, heat oil in a large skillet over medium heat. Cook cauliflower and pancetta, stirring occasionally, until the cauliflower is starting to brown, about 10 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in wine, increase heat to high and cook, stirring occasionally, until almost evaporated, about 2 minutes. Stir in peppers, olives and butter. Add the pasta along with the reserved cooking water; simmer until the water is almost evaporated, 1 to 2 minutes more. Stir in parsley, salt and pepper.
Source: Eating Well (Servings: 4 | Yield: 1 2/3 cups per serving)
My wonderful friend Sue sent me a gift in the mail! She is a good friend and wonderful person! Thanks Sue – I can’t wait to see again!