Veggie/Peanut Eggrolls

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I just started creating this recipe no measuring so here is what should work...

1 package of eggroll wrappers. I just used until I ran out of mixture

Mix in a bowl...

1C of the following or more if you have a big family...

Broccoli slaw, shredded carrots, shredded purple cabbage, spinach, bean sprouts

1/4C Chopped peanuts

1/4C Red peppers in oil. Just fork out the red peppers, cut and add to bowl.

1 Avocado, diced

1 handful of cilantro

pinch of pepper

2 dashes of red flakes.

Mix and fill wrappers--following the directions on wrapper package.

Bake on a sprayed non stick rack (cookie cooling rack) on a cookie sheet.

400 degrees about 30 minutes total. I still turned mine, eventhough, they were on a rack. I turned mine 3 times.

*I just created a sauce with sauces I already had. I didn't write it down and was so busy I don't even remember. You can serve with soy sauce, amino acids, teriyaki sauce, chili sauce, sweet and sour sauce or combine some of them.

Enjoy!

Homemade Tofu/veggie/walnut Dim Sum

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Sauce...Just Amino Acid

For the egg roll Dim Sum...

1/4 package of Extra Firm Tofu, drained, moisture taken out with paper towel. Once drained, crumble and put in bowl to be mix with the following...

1C of the following...

 shredded carrots, broccoli slaw, purple cabbage, mushrooms-break into pieces or cut and Kale.

1/4C chopped raw walnuts.

3-5 dashes of dried Onion

3-5 dashes of Trader Joe's 21 Seasoning.

Mix all together and then transfer to a pan and sautee for 5 minutes. Don't add any oil or anything. Just get the moisture out.

1 package of Eggroll or wonton wrappers. (I am on the hunt for whole wheat or whole grain wrappers). Wrap how says on package or create your own style!!

Steam Eggrolls until they are clear. You may want to spray your steam pan with non stick spray first.

Plate and serve. We had ours with Amino Acid and Red pepper chili sauce.

Enjoy!

For the Dumpling...

I only had a few Eggroll wrappers that I had left from a previous dinner. I had lots of veggie mixture left. So I added...

1/2-3/4C Korean Pancake Mix (you can probably just use Insta-bake or whole wheat flour).

1/4C Water

1/4C Egg Whites

I didn't Measure but probably 1/2C Brown Rice Bread Crumbs

Mix all together and form balls. Add more pancake mix or flour if still too sticky. They will stick a little but you should be able  to transfer them to the steamer. If not, dust with flour.

Steam for about 10 minutes.

Enjoy!

**I served mine with my Beat, Edamame, baby corn salad. See recipe**



Pulled Pork/Veggie Egg Rolls

1 Pork Roast, cooked in crock pot with dried onion, water and a beef cube
Once pork is cooked, shred and place it in a bowl.
1 shredded zucchini
1 shredded yellow squash
1/4C chopped red onion
Handful of chopped spinach
Handful of chopped cilantro
3-4T of BBQ sauce, depends on how moist you want mixture.
3-4T of Paul Newman lowfat Sesame Ginger, depends on how moist you want mixture.
Mix all with pork.
Fill eggroll papers. Follow directions on package for folding. I actually like them when double wrapped.
Place on a cooling rack that is on a cookie sheet. Spray with pam spray and cook @375 for about 30 minutes. I would of actually cooked them a little longer than I did tonight.
Serve with sweet and sour sauce and edaname
ENJOY!

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Fried Rice made from Leftovers

I didn't write my recipe down, so going by memory! I know I wanted to use up some leftovers--sweet potato, Sweet Italian Turkey Sausage, broccoli and Kale. I know this made enough for dinner and lunch for 3 days!

1 cooked sweet potato

2 Sweet Italian Turkey Sausage, casings removed
2 heads of broccoli already cooked
2 sprigs of Kale
1/4 onion
1T EVOO
6 chopped up sundried tomatoes
2 Cups Brown Rice
1/2 Cup Whole Grain Quinoa
S&P, just a couple of pinches
1t garlic powder
2T Light Soy Sauce (may need more)
1/4 cup egg whites
I believe I added 1 whole lemon juice, and various seasonings--I just can't remember. I just start grabbing and creating!
I know at the table we added a little hot chili sauce and a little sweet chili sauce

Start the rice about an hour earlier than the rest. 2 cups of Rice, 3 cups of water. Cook with lid over. Keep checking, may have to add more water. Once rice is a little soft, add the Quinoa mix in and continue to cook. I added some dried onion and basil to my water.

In skillet, saute onion in EVOO and sausage until cooked. Once cooked, add kale broccoli, S&P, garlic powder, sundried tomatoes. Cook until warm. Then add the egg and mix all together. Add the rice to mixture, soy sauce and lemon.  Cook for a minute or two.

Enjoy!



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Slow cooked OJ pork

In crockpot...
4 pork chops, no bone
1 can frozen, but thawed OJ
1/2 cup white wine
1/2-1 cup water
Cook all day, about an hour before dinner add...
1 can pineapple chunks, most juice drained
1 can water chestnuts, most juice drained
1 package frozen vegetables, your choice

Make some brown rice (once I put rice in boiling water, I add 2-3 squeezes of Amino Acids) and serve OJ pork ontop
I added a little drizzle of sweet chili sauce
Enjoy!

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