Meals Among
Friends
2008-2009
A recipe book created by
Karen Edwards
Kelly Givens
Emma Jurrens
Jocelyn Martin
Stacey Mosley
Suzanne Selby
Meal Exchange was founded by Emma Jurrens. Emma suggested getting together once a month for a meal swap, and hosted the first event. The host of meal exchange provided the ingredients to prepare an additional meal while appetizers and wine were enjoyed. After everyone had a chance to host, we decided that the host would prepare dinner for the group so we could spend more time enjoying our evening out with the girls. Meal exchange has been a fun event to look forward to each month, and I hope this blog brings back some fond memories of our year together.
Directions for creating your own meal exchange:
Above all? Choose the ones you want to hang out with on a regular basis. Then look for similarities in family size, food budget, and food tastes. Budget and food tastes or restrictions might be deal-breakers.
Get everyone on the same page.
"How BIG will our entrées be? How many entrées will we make? How frequently will our cooking club swap? My husband hates green peppers. Do we use fresh vegetables or are frozen okay? Does Hamburger Helper® qualify as an entrée? Can we do cookie dough, too? And how do we handle the finances?" Missing this step will pretty much guarantee somebody is not going to be happy.
Plan your first menu.
Keep it simple. Choose one recipe per person to prepare in bulk and freeze in meal-sized portions. Pass around the recipe for everyone to review. Your Beef Stroganoff may be continents away from the one your friend has in mind.
Cook big.
No description needed!
Swap.
Fun, fun, fun. The work is done. Enjoy a rejuvenating gathering of friends. We’ve swapped over appetizers in a warm and cozy home, popping the cork on a bottle of wine in celebration of one another. We’ve swapped in the parking lot before rushing into a restaurant, allowing someone else to wait on us. Sometimes we can’t decide which is better—the fabulous food we bring home to the ones we love, or the lifted spirit that accompanies us as well.
Appetizers:
Brie-Leek Tartlets
1 medium leek (white portion) finely chopped
1 garlic clove minced
3 T. butter
1/2 cup heavy cream
dash of salt and pepper and ground nutmeg
1 package frozen miniature phyllo tart shells
2 oz. brie, rind removed
Saute leek, garlic, and butter until tender. Add cream and spices. Simmer 2 minutes until thickened.
Place tart shells on a cookie sheet. Slice cheese into 15 pieces and place in shells. Top with 1 1/2-2 tsp. of leek mixture. Bake at 350 degrees for 8 minutes until heated through. Refrigerate leftovers.
Yes, they have 86 calories/tartlet...YIKES!!!
2 chicken breasts sautéed and cut into small chunks
2 8oz pkgs cream cheese, softened
1/2 cup ranch dressing
1/2 cup blue cheese dressing
3/4 cup Franks Red Hot sauce
1 1/2 cups shredded cheddar cheese
(I used the light versions of all of the above to cut calories and fat, and it still tasted delicious!)
Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and both dressings. Cook, stirring until well blended and warm. Mix in 1/2 of the shredded cheese and transfer mixture to a 8x8 dish. Sprinkle the remaining cheese over the top. Cover and cook on 350 for 20min. Serve w/ anything you can dip and celery.
Pastry-wrapped Brie with Raspberry Preserves
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 round (8 oz) Brie cheese
1 egg, beaten (optional)
raspberry preserves
Heat oven to 350°F. If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. Place 1 square on cookie sheet. Cut cheese crosswise into 2 equal layers Place bottom half of cheese on center of dough square on cookie sheet. Spread jelly over cheese. Top with remaining cheese half. Press dough evenly around cheese. Fold bottom edges of dough up over top edges; press to seal. Brush dough with beaten egg Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving.
Apricot Kielbasa
1 pound kielbasa cut into ¼-inch slices
1 12 oz. jar apricot preserves
2 T. lemon juice
2 t. Dijon
¼ t. ground ginger
Drain sausage and set aside.
Add remaining ingredients and cook over low heat 2-3 minutes. Return sausage to pan and cook 5-6 minutes. Serve warm.
Main Dishes:
Spinach Quiche
Here is the Spinach Quiche Recipe. I at least double up on the recipe and freeze one for later. Pie shells typically come two to a package. The measurements below are for one pie.
1- deep dish pie shell
2- pkg's frozen "chopped" spinach
2- cups of shredded Jack cheese "heaping"
3- beaten eggs
1 cup heavy cream
1 T onion powder
1/2 tsp salt
1/4 tsp white pepper
1 tsp dry mustard
Thaw spinach & drain very well! Mix spinach and all ingredients in bowl. Pour in pie shell. Cook at 375 for 45 min - 1hr.
Let settle and serve.
1- deep dish pie shell
2- pkg's frozen "chopped" spinach
2- cups of shredded Jack cheese "heaping"
3- beaten eggs
1 cup heavy cream
1 T onion powder
1/2 tsp salt
1/4 tsp white pepper
1 tsp dry mustard
Thaw spinach & drain very well! Mix spinach and all ingredients in bowl. Pour in pie shell. Cook at 375 for 45 min - 1hr.
Let settle and serve.
(Suzanne froze the quiche before baking it. We let it defrost for a day in the refrigerator and then baked it as directed.)
Beef and Broccoli
Serves 6
Ingredients:
½ cup soy sauce
2 Tbsp. Lemon juice
1 Tbsp. Cornstarch
1 Tbsp. Brown sugar
1 clove garlic crushed
1 tsp. Black pepper
2 Tbsp. Vegetable oil
2 lbs. Top sirloin sliced ¼ inch thick
1 medium onion thinly sliced
2 medium head broccoli
2 tsp. Ginger
Directions:
Heat 1 Tbsp. Vegetable oil in a large skillet or wok over medium heat. Add beef and stir-fry until almost cooked through – approx. 2 min. Transfer to a plate and cover to keep warm.
Heat remaining oil in skillet or wok. Add onion and stir-fry for 5 min. Add broccoli and ½ cup water. Bring to boil, cover, reduce heat and simmer for 3 min.
Return beef to skillet with soy sauce mixture and ginger. Bring to a boil and cook, stirring constantly, until sauce thickens – approx. 2 min.
Serve hot over rice.
Nutritional Information:
Per Serving: Calories 305, fat 10.4g (sat. fat 2.7g), carbs 15.4g
Beef Picadillo
2 T. olive oil
1 small onion, chopped
1/2 small red bell pepper, finely chopped
8 large pimento-stuffed olives, coarsely chopped
3 cloves garlic, minced
1 pound ground beef sirloin
2 T tomato paste
1 cup peas and carrots
1 T. chopped cilantro
salt and pepper
1. In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the onion, bell pepper, olives, and garlic and cook until veggies are tender, about 5 minutes. Crumble in the ground beef and cook until liquid is reduced and there are no large chunks in the meat.
2. Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring for 2 minutes. Stir in 2-3 T. of water to loosen the sauce. Stir in peas and carrots, cover and cook for another 4 minutes. Stir in cilantro and seasonings.
Serve with rice or make Empanadas (dough will be included)
Heat oven to 350 degrees. Using thawed dough, roll out empanada wrapper a bit and place 1/8-1/4 cup meat mixture in center. Fold and pinch closed with a fork. Place on greased cookie sheet and spray tops with butter or oil spray. Bake for 20-25 minutes until golden brown.
I liked the dough rolled thinner so the empanadas were more crisp.
Shepherd's Pie Recipe
· 1 1/2 lbs ground round beef
· 1 onion chopped
· 1-2 cups vegetables - chopped carrots, corn, peas
· 1 1/2 - 2 lbs potatoes (3 big ones)
· 8 tablespoons butter (1 stick)
· 1/2 cup beef broth
· 1 teaspoon Worcestershire sauce
· Salt, pepper, other seasonings of choice
· 1 cup sharp cheddar cheese
Method
1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5 Mash potatoes in bowl with remainder of butter, season to taste.
6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7 Top with shredded cheese
8 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
Serves four.
Jambalaya
¼ c. butter 2 T. parsley (fresh)
1 white onion, chopped 1 t. salt (I did not use this)
1 green pepper, chopped 1 T. oregano and basil (fresh)
2 celery stalks, chopped 1 bay leaf
2 cups rice (I used brown) 1 very large can chicken stock
1 large can Muir Glen Fire Roasted tomatoes (I swear, this is the key ingredient)
1 can tomato paste smoked sausage cut into pieces
1 2-3 lb. chicken cooked and sliced 1 bunch green onions
Sauté veggies. Add stock. Blend in tomato and paste. Add spices. Cook covered for 15 minutes. Add rice, cover and cook until rice is done. Fold in sausage and chicken pieces. Cook on low for 30 more minutes. Add Tabasco
Chicken Breasts Stuffed with Pesto Butter
§ 6 boned Chicken Breast Halves
§ 1/2 cup fresh basil leaves, washed & dried
§ 1/4 cup freshly grated Parmesan cheese
§ 1 garlic clove, minced
§ 1/2 cup butter, room temperature
§ 1/3 cup flour (seasoned with salt & pepper)
§ 1 egg, well beaten
§ 3/4 cup fine dry bread crumbs
Serving Day
§ 2 T butter
§ 2 T Olive Oil
6 Servings
Cooking Day Instructions: Flatten chicken breasts to 1/8 inch thickness. In food processor or blender, combine basil, cheese and garlic. Mix until a thick paste is formed. Add butter and blend. On a piece of waxed paper or plastic wrap, shape into a 3 inch square. Chill until firm. Slice chilled square of pesto butter into 6 sticks, approx 1/2 inch wide by 3 inches long.
Lay out a flattened chicken breast. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter.
Using 3 separate plates, place seasoned flour in one, beaten egg in another and bread crumbs in the third. Dredge rolled chicken breast in flour and shake off excess. Dip into egg, then roll in breadcrumbs. Firmly pat bread crumbs onto chicken. Refrigerate chicken rolls for at least 1 hour to allow crumbs to adhere. At this point, chicken rolls may be frozen. Wrap each chicken breast in plastic wrap and place in freezer bags.
Serving Day Instructions:
Unwrap chicken rolls and put on plate in refrigerator. Thaw completely. In large saute pan, heat butter and olive oil on medium to medium high heat. Saute chicken for about 10-15 minutes, turning chicken until golden brown on all sides. Place in lightly greased baking dish and bake in preheated, 350 degree oven for approx 40 -45 minutes until meat is white all the way through.
Oven-Roasted Mojito Chicken - Recipe from Dinosaur BBQ
Syracuse, NY
The Chicken:
1 chicken (3 ½ Lbs), cut into 8 pieces
1 c. Mojito Marinade
1 large onion
2 T. chopped cilantro
Toss chicken and marinade together in a gallon ziplock bag. Marinate 4 hours or overnight. Turn oven to 375 degrees. Scatter the onion slices over the bottom of a roasting pan and place chicken on top, skin side up. Pour over the remaining marinade and pop into the oven. Roast for 75 minutes, til the chicken in golden and cooked through.
Lift the chicken pieces out of the pan and arrange them on a platter. Stir up pan juices adding fresh marinade if available to wake up the flavor. Spoon onions and pan juices over the chicken. Sprinkle with cilantro and garnish with lime wedges.
Mojito Marinade:
¼ c. chopped garlic
½ c. chopped onion
2 cups fresh orange juice
½ cup fresh lime juice
½ cup oil
4 t. kosher salt
1 T. black pepper
2 t. ground cumin
2 t. dried oregano
1 T. chopped cilantro
Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan until just smoking. Now cover up your arms and put some mitts on your hands because you are about to do something contrary to good cooking practice, but produces great flavor release. Slide the contents of the bowl into the hot oil – be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a container and cool to room temperature; then cover and refrigerate. Mojito marinade keeps for up to 2 weeks. Use as a marinade for pork, chicken, pour it over cooked veggies or potatoes, or toss it with salad greens.
The Garnish: Lime wedges
The Accoutrement: The Perfect Rice (Recipe Below)
2 c. water
1 T. olive oil
1 t. kosher salt
2 cloves garlic, crushed
1 c. long-grain rice
Combine the water, olive oil, salt, and garlic in a saucepan. Turn up the heat and bring to a boil. Meanwhile, put the rice in a sieve and rinse under running water until the water loses its milky look and runs clear. Add the rice to the boiling water, cover the pan, reduce the heat to a simmer, and cook for 20 minutes. Fluff with a fork and cook a bit more if it seems too moist.
Pork Loin with Spinach and Bacon Stuffing
2 lb pork loin
1/2 cup chopped onion
2 cloves garlic, minced
1TBSP olive oil
5 oz frozen spinach, thawed and drained
6 slices bacon, cooked and crumbled
3 TBSP grated parm cheese
1 TBSP dijon
1tsp dried basil
1/4 tsp pepper
Cut pork loin horizontally to 1/4 inch of other side. Open out and pound to 8x8 rectangle.
While you are doing this, cook onion and garlic in oil until tender; remove from heat
Press spinach between sheets of paper towels to remove all moisture.
Add to onion mixture with bacon, cheese, mustard, basil and pepper. Mix well.
Spread spinach mixture on pork and roll into a spiral. Tie with string to secure.
Place pork in 350 oven for 45-50 minutes.
Lebanese Kebabs
Prevention Magazine, May 2008
½ c. Bulgur
1 ¼ lean ground turkey
1 med. Onion finely chopped
3 cloves garlic minced
1 T mint finely chopped
2 t. ground cumin
1 t. ground coriander
½ t. ground mustard seed
½ t. salt
½ t. fresh cracked pepper
2 T. minced cilantro
- Bring 1½ cups water to a boil. Add bulgur, remove from heat and soak 30 minutes.
- Combine remaining ingredients except cilantro in a large mixing bowl while bulgur soaks.
- Drain bulgur in a sieve to remove excess liquid. Add to turkey mixture and mix well.
- Preheat oven to 400 degrees. Form mixture into 36 meatballs, about 11/2” across using 2 T. of mixture per meatball. Bake in a baking pan without letting the meatballs touch for 12 minutes.
- Serve with cilantro and Greek style yogurt.
Greek Style Yogurt
Prep Time: 15 minutes
Ingredients:
· 8 ounces of thick Greek yogurt
· 4 cloves of garlic, finely chopped
· 1/4 cup of diced or grated cucumber (Kirby or "English")
· 1/2 tablespoon of olive oil
· 1 teaspoon of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Warm Lentil Salad
1 cup lentils
½ medium onion, halved
2 bay leaves
1 large sprig fresh thyme
salt
2 TBSP sherry vinegar
2 tsp. Dijon
1/8 tsp ground black pepper
6 TBSP extra-virgin olive oil
½ cup walnuts
2 scallions, sliced
½ cup chopped roasted red peppers
- Bring the lentils, onions, bay leaves, thyme and ½ tsp salt and 4 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and simmer until the lentils are tender but still hold their shape, 25-30 minutes.
- Whisk the vinegar, mustard, ¼ tsp salt, pepper and oil together in a small bowl, set aside.
- Drain the lentils through a fine-mesh strainer and discard the onion, bay leaves and thyme. Transfer the lentils to a medium bowl. Toss the warm lentils with the vinaigrette. Add in the walnuts, scallions and roasted red peppers. Serve.
Exchange Directions: Combine the lentils with the onions and 4 cups of water and bring to a boil in a medium saucepan over medium-high heat. Reduce the heat and simmer until the lentils are tender but still hold their shape, 25-30 minutes.
Drain the lentils through a fine, mesh strainer and remove the onion and bay leaves. Combine with the vinaigrette and walnut mixture. Serve warm.
Cook the sausage as directed on package.
Jocelyn’s Sausage and Peppers
1 pkg Hot Italian Sausage
2 Bell Peppers
1 Large Onion
1 can Tomatoes with Italian Seasonings
¼ cup Chicken broth
1 can Artichoke Hearts Quartered
1 TBSP capers
1 TBSP olive oil
Over medium high heat cook sausage in olive oil, approx. 10 minutes, turning sausage halfway through cooking time. Add chicken broth, cover and cook another 5 min. Add peppers and cook 4 minutes. Add onions and cook till tender. Add remaining ingredients and heat through.
Serve over rice.
Chicken-sausage and Vegetable Saute over Cheese Grits
2 T. Olive oil
4 precooked chicken sausage, thinly sliced
1 small red onion, halved and sliced
1+ cups green beans (or asparagus, or peppers, etc)
1t fresh or ½ t dried thyme
1 t lemon juice
salt and pepper
¼ + cup grits or yellow cornmeal
4 + T cheese (feta, goat, cheddar, whatever you want)
Heat oil in pan over medium-high heat. Cook sausage until browned; transfer to plate. Reduce heat to medium, cook onion until soft; add vegetables, thyme (and 1/3-1/2 cup water if using fresh vegetables) and cook until water has evaporated. Add sausage and lemon juice, toss to combine. Remove from heat.
In small saucepan, bring 1 ½ cups salted water to boil, gradually whisk in grits. Reduce heat to low, cook stirring frequently, about 6 minutes (or place 1-1 ¼ cups water and grits into microwaveable bowl and cook in microwave for 3-4 minutes, stirring often). Stir in cheese. Serve sausage and vegetables over grits.
Cheesy Navy Bean Soup
10 cups cold water
1 package Navy Beans
8 teaspoons vegetable base
1 red onion diced
1/2 head celery diced
2 cups diced carrots
2 bay leaves
1 teaspoon chopped garlic
Directions:
Rinse beans. Combined all ingredients in crock pot. Cook on low for 8 hrs. Serve and garnish with cheese.
Broccoli Soup
2 bunches of broccoli
1 large onion
1 large celery stick
2 carrots
2 T. butter and 1 T. olive oil
2 Tablespoons Flour
¼ cup chopped parsley
32 ounces chicken broth – low sodium
2 cups milk
Salt and pepper to taste
Saute onion, broccoli, celery, carrots, and parsley in butter/oil over low heat for 10 minutes (no more). Stir frequently. Sprinkle flour over mixture and sauté 5 minutes (No more). Add chicken broth and simmer, covered for at least 1.2 hour (No more than 40 minutes). Put soup through blender, but don’t over blend or soup will be gummy. Add milk and thin with up to 2 ½ cups. Season with pepper.
Finnish Summer Vegetable Soup (Kesakeitto)
2 c. water
2 large carrots, sliced
1 c. fresh or frozen peas
1 c. fresh or frozen beans
1 c. fresh or frozen cauliflower
1 medium potato, peeled and diced
4 large green onions with tops, finely sliced or ½ cup sliced leeks
6 small radishes, quartered
1/8 t. salt
1 cup bite sized fresh spinach
2 t. butter
2 t. flour
1 t. dried dill weed
¼ t. salt and pepper (each)
2 c. low fat milk
1 large egg yolk, lightly beaten
- In a large pan, combine the water, carrots, peas, green beans, cauliflower, potato, green onions, radishes, and 1/8 t. salt. Bring to a boil. Lower the heat and simmer fresh vegetables, covered, for 10-15 minutes or just until crisp tender. Stir in spinach. Drain the vegetables, reserving 1 cup of the cooking liquid. Set aside.
- In the same pan, melt the butter over moderate heat. Whisk in the flour, dill, salt and pepper and cook for 1 minute. Add the cup of cooking liquid and the milk. Cook, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes.
- Slowly stir about 1 cup of the hot mixture into the egg yolk, then return this mixture to the pan. Cook, stirring constantly, for 3 minutes or until mixture thickens (do not boil). Stir in the cooked veggies; heat through. Makes 6 appetizer servings.
Potato, Spinach and Artichoke Soup
IIngredients
· 5 large baking potatoes, peeled and quartered
· Salt
· One box frozen artichoke hearts (9 ounces), thawed
· Two boxes chopped frozen spinach (10 ounce each), thawed
· 2 tablespoons butter
· 2 tablespoons extra virgin olive oil (EVOO)
· 1 onion, finely chopped
· 4 cloves garlic, finely chopped
· 1 cup milk
· Pepper
· 4 sprigs thyme, leaves chopped
· One 32-ounce container (4 cups) chicken broth
· 1 cup grated Parmigiano Reggiano cheese
· Crusty bread, sliced and toasted
PPreparation
Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain the potatoes and return them to the pot to dry out.
Place the vegetables in a clean kitchen towel and squeeze dry.
In a medium pot, melt the butter in the EVOO, 2 turns of the pan, over medium-low heat. Add the onion and garlic and cook until softened, 10 minutes. Add the boiled potatoes and milk and mash together. Season with pepper and the thyme, then stir in the chicken broth. Stir in the reserved vegetables and heat through, about 2 minutes. Stir in the cheese. Thin the soup with a little water if desired. Pass the crusty bread and extra cheese around the table.
Black Bean Chili
Serves 4
Ingredients:
2 tsp olive oil
1 sm. Onion, chopped
1 garlic clove, crushed
½ lb ground beef, turkey, venison or veggie meat crumbles
1 TBSP tomato paste
1 can black beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
1½ tsp dried oregano
1 tsp salt
1 tsp chili powder
1 tsp cumin
1 Roma tomato, chopped
1½ cups water
2 bay leaves
1 tsp unsweetened cocoa powder
1 cup whole wheat couscous (optional)
2 Tbsp Cheddar cheese
Heat oil in a large saucepan over medium-high heat. Add onion and sauté until translucent, approx. 1 min. Toss in garlic and cook for 1 min. Add ground meat, stirring often to break up chunks and cook 2 min, then add tomato paste, beans, oregano, salt, chili powder, cumin and tomato. Stir and cook 1 minute more. Add water, bay leaves and cocoa powder. Simmer, uncovered, until liquid is almost evaporated (10 – 13 minutes). Remove bay leaves.
Prepare couscous according to package directions. Serve chili over couscous and top with cheese.
Nutritional information per serving:
259 calories, 13% fat (4g), 52% carbs (34g), 35% protein (23g), 57mg calcium, 2mg iron, 7g fiber, 423mg sodium
Crispy Ginger-and Garlic Asian Turkey
Makes 4 to 5 servings Prep 15 min cook 15 min
1/2 cup finely chopped carrots
1/2 cup water
1(20-ounce) package Jennie-o Turkey store lean Ground Turkey
1 cup chopped shitake mushrooms
1(8-ounce) can water chestnuts, drained and chopped
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/3 cup teriyaki sauce
3 tablespoons creamy peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 cup hoisin sauce
1/2 sliced green onions
1 head iceberg lettuce, separated into leaves
Hoisin sauce (optional)
1. Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 min or until carrots are softened and water is evaporated. Remove from skillet.
2. Reduce heat to medium. Cook turkey in skillet about 5 min, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 min. Add green onions, and cook, stirring constantly 1 min. Spoon mixture evenly onto lettuce leaves; roll up. Serve with Hoisin sauce, if desired.
1/2 cup finely chopped carrots
1/2 cup water
1(20-ounce) package Jennie-o Turkey store lean Ground Turkey
1 cup chopped shitake mushrooms
1(8-ounce) can water chestnuts, drained and chopped
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/3 cup teriyaki sauce
3 tablespoons creamy peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 cup hoisin sauce
1/2 sliced green onions
1 head iceberg lettuce, separated into leaves
Hoisin sauce (optional)
1. Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 min or until carrots are softened and water is evaporated. Remove from skillet.
2. Reduce heat to medium. Cook turkey in skillet about 5 min, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 min. Add green onions, and cook, stirring constantly 1 min. Spoon mixture evenly onto lettuce leaves; roll up. Serve with Hoisin sauce, if desired.
CHINESE CHICKEN SALAD
*Chicken
4- Chicken Breat
1/2 cup soysauce
1/2 brown sugar
-Marinade the chicken for a few hours then bake at 350 uncovered until cooked. When the chicken is done, slice or cube the chicken.
*Salad
Fill large bowl with preferred lettuce (romaine is my preferred choice)
chopped green onions (amount is to your liking)
grated or chopped carrots (amount is to your liking)
toasted sesame seeds (put on tin foil and bake until toasted)
sliced or chopped almonds (place in oven on foil and toast as well)
-Simple layer all on top of lettuce, including the chicken.
*Dressing
4-tbls. sugar
2-tsp. salt
1/2 cup olive oil
4-tbls. rice vinegar
-mix "well" before serving
*Chicken
4- Chicken Breat
1/2 cup soysauce
1/2 brown sugar
-Marinade the chicken for a few hours then bake at 350 uncovered until cooked. When the chicken is done, slice or cube the chicken.
*Salad
Fill large bowl with preferred lettuce (romaine is my preferred choice)
chopped green onions (amount is to your liking)
grated or chopped carrots (amount is to your liking)
toasted sesame seeds (put on tin foil and bake until toasted)
sliced or chopped almonds (place in oven on foil and toast as well)
-Simple layer all on top of lettuce, including the chicken.
*Dressing
4-tbls. sugar
2-tsp. salt
1/2 cup olive oil
4-tbls. rice vinegar
-mix "well" before serving
