Baked Egg Rolls

Baked-Egg-RollsBaked Egg Roll

2 cups broccoli slaw

1/2 red bell pepper, thinly sliced

2 tsp. finely grated fresh ginger

2  tsp. toasted sesame oil

4 egg roll wrappers

cooking spray

Preheat oven to 370 degrees.  In a large nonstick skillet, stir-fry slaw, pepper, ginger and oil with 2 tablespoons water until crisp-tender; 2 to 3 minutes; season.  Coat wrappers and a baking sheet with spray.  Divide filling among wrappers; roll up according to package instructions.

Place on baking sheet with seam side down; coat tops with spray.  Bake until golden, 25 to 30 minutes.

Serves 4

(Recipe for “Baked Egg Rolls”; EveryDay with Rachael Ray; 2016)


Kung Pao Shrimp

Kung Pao ShrimpKung Pao Shrimp

1 lb. medium shrimp. peeled and deveined

1 tsp. Chinese five-spice powder

1 tsp. cornstarch

2 Tbsp. oyster sauce

1 Tbsp. rice wine vinegar

2 tsp.  sesame chili oil

1 small onion, sliced

1 red or yellow bell pepper, sliced

2 tsp. grated fresh ginger

2 cups snow peas, trimmed

2 tsp. chopped peanuts

In a small bowl, toss the shrimp with the five-spice powder and cornstarch.  In another small bowl, mix the oyster sauce, rice vinegar and 2 tablespoons water.

In a large skillet, heat sesame chili oil over medium-high.  Add the onion, pepper, ginger and 1 tablespoon water; and stir-fry until vegetables soften,2 to 3 minutes.  Add the shrimp and cook 2 minutes.  Add the snow peas and sauce.  Cook until the shrimp are opaque in the center and the sauce thickens, 2 to 3 minutes..Garnish with the peanuts.

(Recipe was in EveryDay with Rachael Ray; Lighten-Up Chinese Food; 2016)


Teriyaki Chicken & Snow Pea Stir-Fry

Teriyaki Chicken and Snow Pea Stir FryTeriyaki Chicken & Snow Pea Stir-Fry

2 tsp. Asian (dark) sesame oil

1 lb. skinless boneless chicken breast, cut into thin strips

2 garlic cloves, minced

1 (1/2 inch) piece fresh ginger, peeled and minced

1 red bell pepper, thinly sliced

4 scallions, thinly sliced

1 (5 0z.) can sliced water chestnuts, drained

6 oz. snow peas, trimmed

1/4 cup reduced-sodium chicken broth

1/4 cup teriyaki sauce

Pinch red pepper flakes

2 cups hot cooked brown rice

Heat large skillet or wok over medium-high heat until drop of water sizzles in pan.  Add oil and swirl to coat skillet.

Add chicken to skillet and stir-fry until browned and cooked through, about 5 minutes.  Using slotted spoon, transfer chicken to plate.

Add garlic and ginger to skillet and stir-fry until fragrant, about 30 seconds.  Add bell pepper, scallions and water chestnuts; stir-fry 2 minutes.  Add snow peas and stir-fry until bright green.  Add broth, teriyaki sauce and red pepper flakes; stir-fry until sauce is slightly reduced, about 1 minute longer.

Return chicken to skillet and stir-fry until heated through, about 1 minute.  Serve with brown rice.

Stir-fries are one of the quickest meals you can make, but once you start cooking, there’s little time to do anything but STIR!  Prep all your ingredients and arrange them near the stove before you begin for stress-free stir-frying.

Weight Watchers, Teriyaki Chicken and Snow Pea Stir-Fry, Cook it Fast, 2014


Curried Pumpkin Soup

Curried Pumpkin Soup

Curried Pumpkin Soup

This recipe, Curried Pumpkin Soup, is rich, smooth and nicely spicy.

             Sandy Bingham                                                                Portland, Oregon


Curried Pumpkin Soup Recipe


Curried Pumpkin Soup

2 medium onions, finely chopped (2 cups)

2 Tbsp. butter

2 large garlic cloves

1 ½ Tbsp. minced fresh ginger



½ – 1 tsp. CARDAMOM (recipe calls for the full teaspoon)

1 ½ tsp. salt

¾ tsp crushed red peppers

2 cans (15 oz.) solid pack pumpkin (NOT PIE FILLING)

7 cups water

1 ½ cups low-sodium chicken or vegetable broth

1 can (14 oz.) unsweetened regular coconut milk

¼ cup olive oil




Heat the butter in a stockpot over medium low heat.  Add the onion and cook until softened, 3-5 minutes.  Add the garlic and ginger and cook, stirring 1 minute.  Add the CUMIN, CORIANDER and CARDAMOM and cook, stirring, for 1 minute.  Add the salt, crushed red pepper, pumpkin, water, broth and coconut milk and simmer, uncovered, stirring occasionally, for 30 minutes.

Remove from heat.  Puree the soup so it is totally smooth; do this in batches using a blender or food processor (Use caution when blending hot liquids and don’t fill the blender more than half full).  Keep warm over low heat.

Heat the olive oil in a skillet over medium-high heat until hot but not smoking.  Add the MUSTARD SEED and cook until they begin to pop, about 15 seconds.  Carefully add the mixture to the soup and stir until combined.  Add additional broth if you would like a thinner soup.          10-12 serving


(Recipe for Curried Pumpkin Soup was in Penzeys Spices catalog)


Thai Chicken Pizza

Thai Chicken Pizza

Thai Chicken Pizza

This recipe, Thai Chicken Pizza, serve this pizza as is, or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.


Thai Chicken Pizza Recipe


Thai Chicken Pizza

20 oz. prepared whole-wheat pizza dough

¼ cup smooth natural peanut butter

3 Tbsp. water

2 tsp. reduced-sodium soy sauce

2 tsp. rice vinegar

2 tsp. minced fresh ginger

1 clove garlic, minced

1 tsp. canola oil

8 oz. boneless, skinless chicken breast, trimmed and diced

1 red pepper, diced

4 scallions, thinly sliced

2/3 cup shredded part-skim mozzarella cheese


Place oven rack in the lowest position; preheat to 450 F.  Coat a large baking sheet with cooking spray.

Roll out or stretch dough on a lightly floured surface into a rough 16 inch oval.  Transfer to the baking sheet.  Bake on the bottom rack until puffed and lightly crisped on the bottom. 8 to 10 minutes.

Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.

Heat oil in a medium nonstick skillet over medium-high heat.  Add chicken and cook, stirring, until cooked through, 2 to 4 minutes.  Transfer to a medium bowl.  Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.

Remove the crust from the oven; spread evenly with the remaining peanut sauce.  Top with the chicken mixture, then sprinkle with cheese.  Return the pizza to the oven and bake on the bottom rank until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Shopping Tip:  Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket.  Choose a brand without hydrogenated oil.


(Recipe for Thai Chicken Pizza, Diabetic Connect, 2015)


Teriyaki Pork with Asian Slaw

Teriyaki Pork with Asian Slaw

Teriyaki Pork with Asian Slaw

This recipe, Teriyaki Pork with Asian Slaw, was in Better Homes and Gardens – Slowcooker Oven-Free Summer Recipes.  Customize this fresh slaw to your liking.  Any cabbage or fresh veggies work well tossed in the tangy Asian dressing.


Teriyaki Pork with Asian Slaw Recipe


Teriyaki Pork with Asian Slaw

2 pork tenderloins (12 oz.)

½ cup reduced-sodium soy sauce

¼ cup rice vinegar

3 Tbsp. packed brown sugar

2 Tbsp. canola oil

2 tsp. grated fresh ginger

2 cloves garlic, minced

¼ tsp. pepper

Slivered green onions and/or toasted sesame seeds

1 recipe Asian Slaw


Trim fat from meat.  Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium-high heat.  Cook meat in hot skillet until browned on all sides, turning to brown evenly.  Transfer meat to a 3 ½ or 4 quart slow cooker.

In a small bowl whisk together the next 7 ingredients.  Pour over meat.  Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours.

Transfer meat to cutting board, reserving cooking liquid.  Cut meat into ½ inch slices.  To serve, drizzle meat with cooking liquid.  Sprinkle with green onions and/or sesame seeds.  Serve with Asian Slaw.

8 serving  (Slowcooker/5 to 6 hour (low) or 2 ½ to 3 hours (high))

Asian Slaw

In a medium bowl, combine 5 cups shredded cabbage, 1 cup yellow sweet pepper strips, ½ cup shredded carrot, ½ cup fresh pea pods sliced lengthwise, and ¼ cup sliced green onions.

For Dressing

In a screw-top jar, combine 3 tablespoons rice vinegar, 2 tablespoons canola oil, 1 tablespoon toasted sesame oil, 1 tablespoon reduced-sodium soy sauce, ¼ teaspoon salt, a ¼ teaspoon pepper.  Cover and shake well.  Drizzle dressing over cabbage mixture; toss to coat.


(Recipe for Teriyaki Pork with Asian Slaw, Better Homes and Gardens, Slowcooker Oven-Free Summer Recipes, 2015)


Pineapple Pork Fried Jasmine Rice

Pineapple Pork Fried Jasmine Rice

Pineapple Pork Fried Jasmine Rice

This recipe, Pineapple Pork Fried Jasmine Rice, was in the Diabetic Living magazine in 2014.


Pineapple Pork Fried Jasmine Rice Recipe


Pineapple Pork Fried Jasmine Rice

1 egg

2 egg whites

2 tsp. canola oil

1 lb. pork tenderloin, cut into bite-size pieces

1 Tbsp. canola oil

1 cup chopped fresh pineapple

½ cup thinly sliced carrot (1 medium)

½ thinly bias-sliced celery (1 stalk)

½ cup sliced green onions (4)

2 tsp. grated fresh ginger

2 cloves garlic, minced

2 cups cooked jasmine rice

½ cup frozen peas, thawed

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. snipped fresh cilantro


In a small bowl, beat together egg and egg whites; set aside.  In a very large skillet or wok heat the 2 teaspoons oil over medium-high heat.  Add pork.  Stir-fry 3 to 5 minutes or until pork is no longer pink.  Remove pork from skillet; set aside.

Add the 1 tablespoon oil to the skillet.  Add pineapple, carrot, celery, green onions and ginger; stir-fry 3 to 4 minutes or until vegetables are tender.  Add garlic; stir-fry 30 seconds more.  Add egg mixture; let stand 5 to 10 seconds or until egg sets on bottom but remains runny on top.  Add rice.  Turn and toss mixture continuously 1 minute.  Stir in pork, peas, soy sauce and cilantro; heat through.  Serve immediately.             4 servings


(Recipe for Pineapple Pork Fried Jasmine Rice, Diabetic Living, 2015)


Gingery Meatball Soup

Gingery Meatball Soup

Gingery Meatball Soup


After looking through 6 magazines, I came across this recipe, Gingery Meatball Soup.  I hope you like it.


Gingery Meatball Soup Recipe


Gingery Meatball Soup

1 lb. ground pork

2 green onions, finely chopped

3 cloves garlic, finely chopped

1 piece (1 inch) peeled fresh ginger, finely chopped

2 quarts lower-sodium chicken broth (You might try…Kitchen Basic)

8 oz. snow peas, sliced

3 cups cooked white or brown rice


Arrange oven rack 6 inches from broiler heat source.  Preheat broiler on high.  Line large rimmed baking sheet with foil.

In medium bowl, combine pork, green onions, garlic and ½ teaspoon each salt and pepper.  Form mixture into bite-size meatballs (about 1 inch each); arrange in single layer on prepared baking sheet.  Broil 5 to 7 minutes or until browned.

Meanwhile, in covered 5 quart saucepot, heat broth to simmering on high.  Uncover; add snow peas, rice and broiled meatballs.  Reduce heat to medium; simmer 5 minutes or until meatballs are cooked through and snow peas are tender.            6 serving


(Recipe for Gingery Meatball Soup was in a magazine)


Seafood Vindaloo


Seafood Vindaloo

Seafood Vindaloo

This recipe, Seafood Vindaloo, came from “My Daily Moment”, that was on my PC.  It suggests using shrimp as the main ingredient, but you can use any type of seafood.  Remember, this dish isn’t for the faint of “HEAT.”  Proceed with caution if you aren’t accustomed to spicy cuisine.


Seafood Vindaloo Recipe

Seafood Vindaloo

1 Tbsp. olive oil

2 onions, chopped

1 Tbsp. fresh lemon juice

2 tsp. Madras curry powder

1 tsp. cumin seeds

1/8 tsp. cayenne

1 ½ plum tomatoes, chopped

2 Tbsp. sugar

2 Tbsp. minced peeled fresh ginger

2 garlic cloves, minced

1 ½ lb. medium shrimp, peeled and deveined

¾ tsp. salt


Heat oil in large nonstick skillet over medium-high heat.  Add onions, lemon juice, curry powder, cumin seeds and cayenne; cook, stirring occasionally, until onion soften, 4 to 5 minutes.

Stir in tomatoes, sugar, ginger and garlic; cook until tomatoes soften 5 to 6 minutes.

Add shrimp and cook until opaque, 4 to 5 minutes.  Stir in salt; and serve at once.   From start to finish, it should only take 30 minutes.            4 servings

You can serve rice with this dish.


(Recipe for the Seafood Vindaloo, was on “My Daily Moment”, July 20, 2014)


Caribbean Baked Chicken with Mango

Caribbean Baked Chicken with Mango

Caribbean Baked Chicken with Mango

This recipe is for Caribbean Baked Chicken with Mango, I had gotten it from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

Caribbean Baked Chicken with Mango Recipe

Caribbean Baked Chicken with Mango

2 jalapeno chile peppers, halved and seeded (wear plastic gloves when handling)

½ medium onion, halved

2 cloves garlic, minced

1 slice (1/4 inch thick) peeled fresh ginger

1 Tbsp. extra virgin olive oil

1 Tbsp. white wine vinegar

1 tsp. jerk seasoning

1 tsp. ground allspice

4 boneless, skinless chicken breast halves

½ mango, peeled and finely chopped

1 Tbsp. chopped cilantro leaves

Preheat oven to 450 F.  Coat 13×9 inch baking pan with cooking spray.  In food processor, combine peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice and salt.  Process until very finely chopped, stopping machine a few times to scrape down inside of container.  Spread jalapeno mixture on both sides of chicken breast.  Place into prepared baking pan.

Bake 30 minutes or until thermometer inserted into thickest portion registers 170 F. and juices run clear.  Place chicken onto 4 plates, and scatter mango on top.  Sprinkle with cilantro.


(Recipe for Caribbean Baked Chicken with Mango came from Best of Diabetic Connect “Low-Carb Recipes”)