Thursday, December 10, 2009
Potato, Green Bean & Feta Salad
Dump Cake
Baked Hoisin Chicken Buns
Ingredients
- Cooking spray
- 12 ounces skinless, boneless chicken thighs
- 1/4 cup finely chopped green onions
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 2 teaspoons rice vinegar
- 9 frozen white roll dough pieces, thawed (such as Rich's)
- 1 large egg, lightly beaten
- 1 teaspoon sesame seeds, toasted
Preparation
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.
Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.
Preheat oven to 375°.
Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.
Nutritional Information
- Calories:
- 143 (26% from fat)
Chipotle Chicken Taco Salad
Ingredients
- DRESSING:
- 1/3 cup chopped fresh cilantro
- 2/3 cup light sour cream
- 1 tablespoon minced chipotle chile, canned in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 teaspoons fresh lime juice
- 1/4 teaspoon salt
SALAD:- 4 cups shredded romaine lettuce
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced peeled avocado
- 1/3 cup thinly vertically sliced red onion
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
Preparation
To prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
Nutritional Information
- Calories:
- 249 (30% from fat)
Jalapeno Popper Spread (appetizer)
Sunday, December 06, 2009
Waiki Waiki Meat Balls
Meat Balls
- 1 pound ground beef
- 4 tbsp chopped onion
- 1 tsp salt, pepper, and garlic salt
- 1 small can evaporated milk (non-dairy worked fine)
- 2/3 cup bread crumbs
Mix and form into balls. Brown in skillet with small amount of olive oil. Pour off extra grease and cover meatballs with the sauce (see below). Simmer covered for 15 minutes.
Sauce
- 1 large can pineapple chunks-drained, save juice
- 1 green pepper, chopped
- 1 cup chopped celery
- 2 tbsp cornstarch
- 2 tbsp vinegar
- 4tbsp brown sugar
- 1tbsp soy sauce
Use 1 cup pineapple juice (add water to make 1 cup exactly). Add cornstarch and stir until dissolved. Add vinegar, brown sugar, and soy sauce. Heat until thickened and clear, stirring constantly on medium heat. add pineapple chunks, green pepper and celery.
Saturday, December 05, 2009
Tuscan Stew
1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
1/2 cup water
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon garlic powder
1 can (14.5 ounces) diced tomatoes with Italian herbs
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 pounds beef for stew cut into 1-inch pieces
Directions:
Stir the soup, broth, water, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 or until the beef is fork-tender.
Stir in the beans. Increase the heat to HIGH. Cook for 10 minutes or until the mixture is hot.
Nutrition Information
Calories 312, Total Fat 7g, Saturated Fat 2g, Cholesterol 49mg, Sodium 656mg, Total Carbohydrate 33g, Dietary Fiber 7g, Protein 27g, Vitamin A 124%DV, Vitamin C 15%DV, Calcium 11%DV, Iron 30%DV