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)


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)


Shrimp Stir-Fry

Shrimp Stir-Fry

Shrimp Stir-Fry


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


When I need to fix a quick meal, I frequently turn to this well-loved dish that takes only a few minutes to cook.  I’ve also used chicken instead of shrimp with delicious results.  I enjoy preparing holiday meals for my family when everyone can be together.


Shrimp Stir-Fry Recipe

Shrimp Stir-Fry

1 ½ cups broccoli florets

1 small sweet red pepper, julienned

1 small green pepper, julienned

1 to 2 Tbsp. vegetable oil

1 lb. cooked shrimp, peeled and deveined

1 Tbsp. cornstarch

2 tsp. brown sugar

1 to 1 ½ tsp. ground ginger

1 cup orange juice

¼ cup soy sauce

Hot cook white or brown rice


In a skillet, stir-fry broccoli and peppers in oil until tender.  Add shrimp; stir-fry for 3-5 minutes or until shrimp turn pink.

Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve over rice.            3-4 servings


(Recipe for Shrimp Stir-Fry was on, 2014)


Grilled Asparagus Medley

Grilled Asparagus Medley

Grilled Asparagus Medley


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This colorful veggie recipe happened by accident.  One evening, I didn’t have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley.  It goes great with any grilled meat.  This recipe is Diabetic Friendly!

          Pam Gaspers                                                                     Hastings, Nebraska


 Grilled Asparagus Medley Recipe

Grilled Asparagus Medley

1 lb. fresh asparagus, trimmed

1 each sweet red, yellow and green pepper, julienned

1 cup sliced fresh mushrooms

1 medium tomato, chopped

1 medium onion, sliced

1 can (2 ¼ oz.) sliced ripe olives, drained

2 garlic cloves, minced

2 Tbsp. olive oil

1 tsp. minced fresh parsley

½ tsp. pepper

½ tsp. salt

¼ tsp. lemon-pepper seasoning

¼ tsp. dill weed


In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat.  Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat.

Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.               8 servings


(Recipe for Grilled Asparagus Medley was on, 2014)


Slow-Cooked Two-Bean Chili

Slow-Cooked Two-Bean Chili

Slow-Cooked Two-Bean Chili


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


The first time I had this chili at a Super Bowl party, I was on my second bowl before I realized it had NO MEAT!  It’s so chock-full of ingredients and flavor that it’s hard to believe this is a low-fat recipe.  Enjoy!

         Ronald Johnson                                                                               Elmhurst, Illinois


Slow-Cooked Two-Bean Chili Recipe

Slow-Cooked Two-Bean Chili

½ Lb. sliced fresh mushrooms

1 large green pepper, chopped

1 large sweet red pepper, chopped

2 ribs celery, chopped

1 jalapeno pepper, seeded and chopped

1 Tbsp. olive oil

4 garlic cloves, minced

2 tsp. ground cumin

1 tsp. dried oregano

1 can (28 oz.) diced tomatoes, undrained

1 can (16 oz.) red beans, rinsed and drained

1 can (15 oz.) black beans, raised and drained

1 large carrot, chopped

½ cup water

½ cup barbecue sauce

¼ cup chili powder

1 tsp. Liquid Smoke, optional

Optional Toppings:   Light sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion and/or crushed baked tortilla chip scoops

In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned.  Add the garlic, cumin and oregano; cook and stir 1 minute longer.

Transfer to a 5 quart slow cooker.  Stir in the tomatoes, beans, carrots, water, barbecue sauce, chili powder and Liquid Smoke if desired.

Cover and cook on low for 8 hours or until vegetables are tender.  Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.            6 servings (2 quarts)


(Recipe for Slow-Cooked Two-Bean Chili was on, 2014)


Appetizer Wreath

Appetizer Wreath

Appetizer Wreath


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I have lots of fun with this festive appetizer wreath.  I often place a bowl of bowl of stuffed olives in the center.

         Shirley Privratsky                                                            Dickinson, North Dakota


Appetizer Wreath Recipe

Appetizer Wreath


2 tubes (8 oz. each) refrigerated crescent rolls

1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup sour cream

1 tsp. dill weed

1/8 tsp. garlic powder

1 ½ cups chopped fresh broccoli florets

1 cup finely chopped celery

½ cup finely chopped sweet red pepper

Celery leaves


Remove crescent dough from packaging (DO NOT UNROLL).  Cut each tube into eight slices.  Arrange in an 11 inch circle on an ungreased 14 inch pizza pan.

Bake at 375 F for 15-20 minutes or until golden brown.  Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth.  Spread over wreath; top with broccoli, celery and red pepper.  Form a bow garnish with celery leaves.

16 servings

(Recipe for Appetizer Wreath was on, 2013)


Hunter’s Chicken

Hunter's Chicken

Hunter’s Chicken

This recipe for Hunter’s Chicken is good because it has a mixture of ingredients in it. What’s great about it…it’s cooked in ONE SKILLET.

Hunter’s Chicken Recipe

Hunter’s Chicken

1 cup orzo pasta

1 Tbsp. olive oil

10 oz. mushrooms, sliced

1 can (28 oz.) crushed tomatoes

1 red pepper, thinly sliced

1 medium onion, sliced

1 Tbsp. minced garlic

1 tsp. dried basil

1 tsp. oregano

1 tsp. salt

4 skinless, boneless chicken thighs (about 1 ¼ lbs.) fat trimmed, cut in half crosswise

Chopped fresh parsley

Grated Parmesan cheese

Cook orzo according to package directions; drain and reserve.

In a large nonstick skillet, over high heat, heat oil.  Add mushrooms; cook 3-4 minutes, until lightly golden; remove from pan and set aside.

In same skillet, combine tomatoes, bell pepper, onion, garlic, basil, oregano and salt.  Add chicken thighs; bring to a boil.  Reduce heat, cover and simmer 5 minutes.  Stir in orzo, cover and cook 6 minutes, until chicken is cooked through.  Stir in mushrooms; sprinkle with parsley and cheese.

4 servings

(Recipe for Hunter’s Chicken was in Eating Light magazine, March 19, 2002)


Nana’s Awesome Black Bean and Corn Salsa

Nana's Awesome Black Bean and Corn Salsa

Nana’s Awesome Black Bean and Corn Salsa

According to Joan, “This is a favorite of my grandchildren.  Even the non-vegetable eating boys like this.  Little do they know how nutritious it is.  Great for a summer picnic.”

Joan Satterfield                                                                                Canton, Georgia

Nana’s Awesome Black Bean and Corn Salsa Recipe

Nana’s Awesome Black Bean and Corn Salsa


2 cans (15 oz. each) black beans, rinsed and drained

1 can (15 oz.) whole kernel corn, drained

1 red pepper, minced

1 small onion, minced (1/2 cup)

¼-1/2 cup chopped fresh cilantro

½-1/2 cup chopped fresh parsley

1/3 cup lime juice (juice of 2 limes)

1 tsp. grated lime zest (zest from 1 lime)

¼ cup olive oil

2 cloves garlic, crushed





Toast the CUMIN SEEDS in a skillet over medium heat for 1-2 minutes or until brown and fragrant, shaking/stirring often.  Crush slightly (ground cumin may be toasted and used as well, but it burns easily so toast over lower heat and stir more).  Combine the CUMIN, black beans and remaining ingredients; toss well.  Cover and chill in the refrigerator.  Use as a side or with tortilla chips as a dip.      Serves 14-16


(Recipe for Nana’s Awesome Black Bean and Corn


Peachy Pepper Skillet Pork Chops

Peachy Pepper Skillet Pork Chops

Peachy Pepper Skillet Pork Chops

Here is another recipe from Lucky Leaf.   Use the Premium Peach Pie Filling to make pork chops; and in 30 minutes your dinner is served.

Peachy Pepper Skillet Pork Chops Recipe

Peachy Pepper Skillet Pork Chops

1 tsp. season salt

½ tsp. garlic powder

½ tsp. black pepper

4    1-inch bone in pork chops (about 2 ½ lbs.), thick cut

2 Tbsp. olive oil

1 Tbsp. peanut oil

1 red sweet pepper, cut into thin strips

½ cup celery, bias-sliced

6 green onions, thinly sliced

1 Tbsp. fresh ginger, ginger

2 Tbsp. balsamic vinegar

½ sp. Soy sauce

3 cups cooked rice, hot

1   21-oz. can Lucky Leaf Premium Peach Pie Filling

Combine seasoned salt, garlic powder and pepper; sprinkle over both sides of pork chops.

In a very large skillet, heat 1 Tbsp. of the olive oil and peanut oil over medium-high heat until very hot.  Add pork chops; reduce heat to medium.  Cook 10-12 minutes or until no longer pink (160 F.), turning once.

Meanwhile, in a large skillet, heat remaining 1 Tbsp. olive oil.  Add red pepper, celery, green onions, and ginger.  Cook and stir 6-8 minutes or until tender.  Stir in LUCKY LEAF Premium Peach Pie Filling, balsamic vinegar and soy sauce; heat through.

Spoon rice onto serving platter or plates.  Top with pork chops and spoon sauce over all.       4 servings

(Recipe for Peachy Pepper Skillet Pork Chops came from LUCKY LEAF, 2013)