Egg Rolls

Ingredients
3 drops sesame seed oil
2 tablespoon canola oil
3-4 cups coleslaw mix
1 tablespoon corn starch
1/4 cup soy sauce
8 egg roll wrappers
Peanut oil, for deep frying

Directions
In a skillet over medium-high heat, heat the sesame and canola oil. Saute coleslaw mix for 2 minutes. Cook an additional 1 minute.

Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.

Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.

Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-vegetarian-egg-rolls-recipe/index.html?oc=linkback

Crock Pot Recipes to Try

Old Fashioned Chicken Noodle Soup

Indian Curry Recipe

Chinese Lemon Chicken

Sweet Potato Curry with Tofu

Ingredients 

• 1 pound extra-firm tofu
• 2 tablespoons vegetable oil, divided use
• 1 large clove garlic, peeled and minced
• 1 1-inch piece fresh gingerroot, peeled, smashed with the side of a heavy knife, and minced
• 3 teaspoons curry powder
• 1 14-ounce can light coconut milk
• 1 tablespoon tomato paste
• 1/2 cup water
• 1 pound sweet potatoes (2 medium), peeled and diced 
• 1 cup green peas (frozen is fine) 
• kosher salt
• Chopped cilantro and roasted peanuts for garnish
• 2 cups of rice (cook to make 4 cups)

Directions

1. Press the tofu to dry it a bit: wrap it in a clean dish towel, and set a heavy pot on it while you prepare the rest of the ingredients.
2. Heat one tablespoon of the oil in a wide skillet over medium-low heat and sauté the garlic and ginger for 30 seconds or so, until just fragrant. Stir in the curry powder, then add the coconut milk, tomato paste, and water, and bring to a boil over medium heat, stirring.
3. Add the sweet potatoes and stir, then cover the pan and cook over low heat, at a gentle simmer, until the sweet potatoes are tender (around 15 minutes).
4. Meanwhile, heat the remaining tablespoon of oil over medium-high heat in a large nonstick pan and slice the tofu into 1/2-inch cubes. Fry the tofu for 10 minutes, turning it to brown as many sides as possible (don't try to brown them all -- just a few is fine).
5. Add the tofu and the green peas to the pan of sweet potatoes, and simmer it uncovered for 5 minutes to blend the flavors, cook the peas, and thicken the sauce.
6. Taste for salt (you may need to add a lot or a little, depending on whether there's salt in your curry powder) and serve over 1/2 cup rice, garnished with chopped cilantro and peanuts.

Nutrition Information: 8 Servings - 364 calories, 9.8 g fat, 4.4 g fiber - 7 points per serving

Knelfa Soup

Ingredients and Instructions:
Mix together and simmer until tender

• 4 potatoes, peeled cubed
• 2 onions, chopped
• 1 cup carrots, chopped
• 1 stalk celery, sliced
• 4 cubes chicken boullion
• 1 Tablespoon parsely
• 5 cups water
• 1 teaspoon salt
• 1 pinch ground pepper

Mix Dough until uniform, roll into fat snakes and cut off small pieces into soup.

• 1/3 cup margarine
• 1 c. flour
• 1 egg
• 1 tsp salt
• 1/4 cup milk

Add

• 12 oz evaporated milk just before serving

10 1 cup servings - 226 calories, 9 g fat, 3 g fiber - 5 points

Chicken Noodle Soup

Ingredients:

• 2 potatoes, peeled and cubed
• 1 cup chopped carrots
• 3-4 cups water
• 3 chicken boullion cubes
• 1 chicken breast
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon celery salt
• 2 cups egg noodles
• Salt, pepper, parsely to taste
• 1 tablespoon cornstarch

Directions:
Boil potatoes, carrots, in water with boullion cubes until barely soft. Boil chicken in garlic, onion and celery salt until done. Remove from water and shred. Cook egg noodles in same water as chicken cooked. Drain noodles. Add chicken and noodles to vegetables add salt, pepper and parsley to taste and add cornstarch to thicken.

8 servings - 137 calories, 1.7 g fat, 2.1 g fiber - 2 points


Egg Noodle Recipe
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
4 egg yolks

Sift together first 3 ingredients add eggs to it and stir. Once mixed, roll out dough in to 1/8 to 1/4 inch thickness and cut into strips and dry on drying racks.

Easy 4 Can Chili

Ingredients:

• 2 14 oz cans chili con carne
• 1 14 oz can petite diced tomatoes
• 1 14 oz can kidney beans
• 1 tbs brown sugar

Simmer and stir, done!

10 servings, 254 calories, 2.7 g fat, 9 g fiber - 4 points

Sides:

• corn bread
• corn on the cob
• biscuits

Burgers and Hot Dogs

Ingredients Needed:

• Hamburger or garden burgers
• buns (or make them)
• tomatoes
• lettuce
• ketchup etc.

Possible sides:

• Frog-eye salad
• Pistacio Salad
• corn
• fruit
• french fries (recipe)
• chips
• baked beans

Spinach Calzones and Pizza Calzones

Use the pizza dough recipe. Divide into 6-8 pieces and roll out into circles.

Spinach Calzones
For filling, heat fresh spinach mix with italian spices
Combine with

• 1 15 oz container ricotta cheese or cottage cheese
• 2 eggs
• 1 cup parmesan cheese
• Salt and pepper to taste

Fills 8 with about 1/2 cup for each calzone

Pinch edges together, and then bake at 400 for 30 minutes or until browned.

Top with marinara sauce after baking.

Pizza Calzones

Fill with pizza toppings use marinara sauce, pizza sauce, or alfredo sauce.

Pinch edges together, and then bake.

Pizza

Pizza Dough

• 1 cup water
• 4 teaspoons olive oil
• 3 cups bread flour
• 3/4 teaspoon salt
• 3 teaspoons instant yeast

Directions

• Put ingredients in mixer in order. 
• Knead for 5-10 minutes in mixer. 
• Let rest/rise for 15 minutes. 
• Roll out and let rest for 5 minutes.
• Add toppings. 
• Bake 375 for 20 minutes or until toppings look done.

8 Servings - 195 calories, and 2.8 grams of fat - 4 points per serving plus toppings

Pizza sauce

• 1 can tomato sauce
• 1 tbs italian seasoning
• 1/8 tsp garlic powder or salt
• 1/2 tsp olive oil

15 calories per serving

Or use mock alfredo sauce

30 Minute - Minestrone Soup

Nutritional Analysis: One 1-cup serving (prepared with low-sodium bouillon) equals 88 calories, 178 mg sodium, 0 cholesterol, 14 gm carbohydrate, 3 gm protein, 2 gm fat.
(2 points!)

Ingredients

• 2 medium carrots, chopped
• 1 cup chopped cabbage
• 1 celery rib, thinly sliced
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 teaspoons vegetable oil
• 3 cups water
• 1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
• 1 can kidney beans drained
• 3 cubes beef bouillon
• 1 cup torn fresh spinach
• 2/3 cup cooked shell macaroni
• 1/4 teaspoon pepper
• 1 tbs italian seasoning

Directions

In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes, beans, and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender.

Stir in spinach, macaroni and pepper; heat through.

Vegetarian Lasagna

Lasagna

Ingredients:

• 9 pieces lasagna noodles - softened
  
• Cottage cheese mixture:
• 1 large fat free cottage cheese
• 1 egg
• 1-2 tbs Italian spices
• 1/2 to 1 cup frozen spinach
  
• 1 Large can Spaghetti sauce or "homemade" (I do: 1 can stewed tomatoes and 1 can of tomato paste, pureed, add some water and spaghetti seasoning, maybe a tbs sugar)
• 8 oz mozzarella cheese - enough shredded to cover top and the rest cut into thin strips

Preheat oven to 350 degrees. Get the above ingredients ready and layer in this order in a 8x13 pan:

• Sauce (enough to cover bottom of pan)
• 3 noodles
• Lay mozzarella cheese strips crosswise (about 6-8 strips)
• cottage cheese mixture (about half)
• spaghetti sauce
• 3 noodles
• mozzarella strips
• cottage cheese
• sauce
• noodles
• sauce
• shredded mozzarella, throw in a little grated parmesean if you want

Cover with foil and bake for 30 minutes. Take off foil and bake 10 more minutes or until cheese is melted and maybe a little brown. Cool for 5 minutes before you cut and serve.

It is 184 calories and 4.3 grams of fat for each square if you cut it into 12ths.