Rustic Beef Stew Recipe

Lately our weather has been refusing to reach a temperature above the single digits, and often in the negative with the wind chill. Yes, brrrrr. On one particularly blustery day, I decided beef stew was the best solution to warm me inside and out.  

Normally I would brown the beef and the the rest in a crockpot for the day, but I thought would only serve the "rustic" quality of my beef stew vision if it were braised on the stovetop and simmering all day long. What a great idea it was. :)

Rustic Beef Stew Recipe

recipe by adorkablerecipes.blogspot.com

Makes 5-6 servings

Ingredients

1 pound stew meat

3 Tbsp red wine vinegar or balsamic or your favorite wine

3 potatoes, cut into large chunks

3 or 4 carrots, cut into large chunks

2 stalks celery, cut into large chunks

1 onion, cut into wedges

3 cloves garlic, minced

1/2 tsp salt

1/2 tsp pepper

1/2 tsp thyme

1 quart beef or vegetable stock 

2 bay leaves

Directions

Heat a 6 quart heavy bottom pot over medium heat and drizzle lightly with oil. Once preheated, add the chunks of stew meat and sprinkle lightly with salt and pepper. Let brown on one side before turning to the second (third and fourth) sides. Pour in 2 to 3 Tbsp vinegar to de-glaze the pan, scraping up bits of meat as you stir. Add in potatoes, carrots, celery, onion and garlic and cover the pot, allowing the moisture level to build, cooking the vegetables. Sprinkle with salt, pepper and thyme. Stir occasionally. Allow to cook 5 to 10 minutes before adding in the beef stock and bay leaves. Bring to a boil for 5 minutes, and then simmer for up to 3 hours. 

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Crunchy Veggie Deluxe Sandwich Recipe

For a fast, easy, delicious lunch, this vegetable-loaded sandwich hits the spot--and for very few calories! The homemade sandwich thins make the perfect bookends for these crunchy ingredients, but any sandwich bread and bun would work. 

Crunchy Veggie Sandwich Recipe

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

2 homemade sandwich thins

2 slices Swiss cheese (or other deli cheese)

1 carrot, grated

1/4 green pepper, sliced

4 slices tomato

1 cup finely sliced fresh cabbage

mustard 

Directions 

Carefully slice sandwich thins in half. Top each bun with one slice of cheese, half of the grated carrot, green pepper slices, tomato slices, and shredded cabbage. Spread the top half of the sandwich thin with your favorite mustard. 

Serve! 

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Creamy Pasta and Beef Casserole Recipe

I'm not normally a casserole person. In my mind, they tend to be unhealthy, too cheesy, too fattening, too mix-it-all-together-can't-tell-what's-in-it. But this casserole blows those biases out of the water. It's healthy, creamy (without too much cheese), and super flavorful. I think the flavor of the basil is just a beautiful addition to the beef and vegetables. I think your whole family will love this! 

Creamy Pasta and Beef Casserole

recipe adapted from my mom's recipe card (no source)

Makes 4 servings 

Ingredients
3 cups short cut pasta, cooked
1/2 pound ground beef
1 celery rib, chopped
1 carrot, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1/2 green pepper, chopped
1/2 tsp basil
1/4 tsp black pepper
salt
2 Tbsp flour
2 Tbsp soy sauce
1/4 cup milk
1/2 cup cheddar or Muenster or mozzarella cheese, shredded

Directions

Cook pasta in boiling water, leaving it just shy of al dente (a little tougher than you would normally want your pasta to be cooked. It will continue to cook in the oven).

Heat a large skillet to medium high heat. Begin browning the ground beef. Add in celery, carrot, onion, garlic and green pepper while beef is still cooking. Sprinkle in basil, pepper and salt and cook until vegetables are tender and meat is no longer pink. Sprinkle in flour and stir until it is no longer visible. Add in soy sauce and gradually stir in milk. Bring to a boil and stir in cheese. Cook and stir until cheese is melted. Add the cooked (and drained) pasta to the beef mixture.

Transfer to a 2-3 quart baking dish. Bake at 350 degrees for 35 minutes.

(This may also be made ahead of time and refrigerated. Just remove from the oven about an hour before baking to bring back to room temperature. Bake until bubbly.)    

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Vegetable Beef (Venison) Barley Soup Recipe

As I've mentioned before, I'm not a big meat lover. But can I just be honest with you--this was THE BEST stew I have ever had in my entire life (or at least the best stew I've ever made.:D) The taste of venison sometimes weirds me out, but this was melt-in-your-mouth perfection. I stopped Kevin in the middle of a sentence to express my love for the bowl of stew in front of me. It's THAT good. 

The trick is to brown the meat in a hot skillet to form a beautiful crisp edge to seal in that flavor and add to the tenderness. Don't skip that step! The tender meat, combined with the thickness of the barley and the hearty vegetables make this stew incredible! Go on, now, TRY IT! 

Vegetable Beef (Venison) Barley Soup Recipe

recipe from Betty Crocker Cookbook

Serves 6

Ingredients

canola oil

1 pound venison or beef stew meat

1/2 bell pepper, chopped

1 small onion, chopped

1/2 cup 1-inch pieces of fresh or frozen green beans

1/3 cup fresh or frozen corn kernels

1/3 cup uncooked barley

3/4 cup water

1/2 tsp salt

1/2 tsp dried thymed

1/4 tsp pepper

1 cup beef broth or bouillon

1 -14.5 oz can diced tomatoes

4 oz tomato sauce

Directions

In a large skillet, drizzle canola oil and heat over medium. Cut the stew meat into smaller, bite sized pieces if necessary. Add in stew meat and cook on each side until crisp and browned. This is the key to delicious depth of flavor and tender stew meat!

Combine the meat and the remaining ingredients in a 5 quart slow cooker and cook on high 6-7 hours. 

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Vegetable Stew Recipe (Slow Cooker)

Perfect for a chilly winter's day, this hearty vegetable stew will fill your belly and warm you to the core. I love anything that is loaded with vegetables. I don't feel the need to have meat in every meal, but I think this stew would fill even the carnivorous eater. 

I tossed the ingredients together at 6am on Sunday morning and it was beautiful cooked and thickened by noon when we returned from church. I hope you and your family enjoy this stew as much as we did. 

Vegetable Stew Recipe (Slow Cooker)

recipe adapted from the Betty Crocker Cookbook

Serves 6

Ingredients

1 -14.5 oz can stewed or diced tomatoes

2 medium russet potatoes, cut into 1/2 inch pieces

2 stalks celery, cut into 1/2 inch pieces

2 medium carrots, sliced into 1/2 inch pieces

1 cup chopped cabbage

1 cup chicken broth or bouillon

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

3 Tbsp cornstarch

1/4 cup water

Directions

Combine all ingredients into a 4-5 quart slow cooker. Cook on high for 6 hours. Serve with crusty bread and butter.

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Creamy Broccoli, Chicken, and Penne Casserole Recipe

I was in need of a meal I could prepare in advance and have ready for our dinner at the end of my piano teaching hours. It was too late to start a crockpot meal. I don't normally go for casseroles, but when these ingredients popped into my brain, I knew I had a winner. This is quick and easy to throw together. It was amazing to come into the kitchen after teaching and find this meal ready to eat. Filling and nutritious, I recommend this to any family. 

Creamy Broccoli and Penne Casserole Recipe

recipe by adorkablerecipes.blogspot.com

Makes 4 servings

Ingredients

4 chicken tenderloins
2 cups dry whole wheat penne pasta

1/2 cup milk
2 cups frozen broccoli

2 cloves garlic, minced

1 cup fresh spinach, chopped

1/2 tsp Italian seasoning

1 - 14 oz can cream of chicken soup

Parmesan cheese for sprinkling

Directions

In a 2 quart sauce pot boil water and add 2 cups pasta. Cook to al dente. 

Defrost chicken tenderloins and cook in the microwave. (I never cook meat in the microwave, but because this was being combined into a tasty casserole, it worked out just fine.) Chop chicken into small bite-sized pieces.

Preheat oven to 350 degrees. 

In a large skillet, add a splash of milk and cook the broccoli and garlic. Stir in spinach, Italian seasoning, and chicken pieces. Then add in cream of chicken soup and milk. Drain pasta and add to the skillet, stirring to combine. Pour casserole into a deep dish 9 inch pie pan or a 9x9 inch baking dish. Sprinkle with Parmesan. Cover with tin foil. Bake for 45 minutes, until bubbly. Serve with additional parmesan cheese.

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Baked Summer Squash Fries

With the abundance of squash in this summer's harvest, I wanted a fun way to incorporate the vegetable into our evening meal. When I came across Two Pea's Zucchini Fries recipe, I knew I had been inspired. I altered a few ingredients, assuming the method would work well for squash as it did for zucchini. It was total success!! Kevin and I loved these so much, they comprised our entire meal and I had to make a second batch! You can't beat eating baked fresh vegetables for dinner! 

This is a perfect side dish or a great party appetizer. Fun to dip in marinara or ranch dressing, everyone will love these! 

Baked Summer Squash Fries 

recipe by adorkablerecipes.blogspot.com adapted from twopeasandtheirpod.com

serves 2

Ingredients

2 medium yellow summer squash, sliced into 1/4-1/2 inch thick rounds

1 large egg, beaten

3/4 cup Italian bread crumbs

2 Tbsp Parmesan cheese

1/4 tsp oregano

1/4 tsp garlic powder

1/4 tsp chili powder

salt 

pepper

Directions

Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray.

In a shallow bowl, beat egg until light and frothy. 

In a second shallow bowl, stir together bread crumbs, Parmesan, oregano, garlic, chili powder, salt and pepper. 

Working in assembly line fashion, take one squash slice, dip it in egg to coat, then gently dip it in bread crumb mixture to coat on both sides. Place on the prepared baking sheet. Continue until all slices are battered and arranging on the baking sheet. 

Bake for 10 minutes. Turn each slice over. Bake another 10 minutes. 

Serve with pasta sauce or ranch dressing. 

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Yellow Summer Squash and Corn Soup

When I saw Love and Olive Oil's post about this delightful summer vegetable soup, I was hooked. I had all of the ingredients ready and waiting in my fridge. I could hardly wait until the next evening to prep this lovely (not to mention totally healthy!) soup for dinner. 

This was fast and SO, so easy to prepare. And Kevin and I both loved it. This is a must make, must eat, must repeat.  

Yellow Summer Squash and Corn Soup

recipe adapted from loveandoliveoil.com

Serves 2-3

Ingredients

1 pound (1-1/2 whole) yellow summer squash

2 ears corn

1/2 small onion

2 large garlic cloves, minced

1 fresh jalapeño chile, chopped

1 tablespoon olive oil

1/4 teaspoon ground cumin

2 1/2 cups water

for garnish--Sour cream, cilantro, jalapeno, tortilla chips

Directions

Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop onion and mince garlic. Chop chile, with seeds if desired.

In a 5-quart heavy kettle heat oil over moderate heat with all ingredients (including cobs) except water and cook, stirring, for 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

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Broccoli Fettuccine Alfredo

I love being able to whisk together a creamy alfredo sauce in no time. Once you've mastered the skill of making a roux (combining equal parts flour and butter, whisking in liquid until thickened), you have got a serious skill under your belt. 

This dish was exactly what Kevin and I love about home cooked meals and my Italian heritage. Vegetables, pasta, and cream sauce--how could you go wrong??

Broccoli Fettuccine Alfredo

recipe by adorkablerecipes.blogspot.com

Serves 2-3

Ingredients

4 oz fettuccine noodles

1 cup frozen broccoli

1 large clove garlic, minced

2 Tbsp onion, finely chopped

3 Tbsp butter

3 Tbsp flour

1-1/2 to 2 cups milk 

1/8 cup Parmesan cheese

Salt

Pepper

Directions

Boil water in large sauce pan. Cook fettuccine noodles to al dente (10+ minutes).

Heat a 3 quart sauce pan to medium heat. Add in butter. Saute onions and garlic. Sprinkle in flour and whisk together. Mixture will be thick. Whisk in 1 cup milk until flour mixture is evenly combined and no lumps remain. Stir in another 1/2 cup milk. Turn heat down to medium-low. Stirring occasionally until it begins to thicken. If it becomes too thick, stir in extra milk and cook over low heat. Stir in Parmesan cheese and salt and pepper. Simmer on low while pasta cooks. 

Cook frozen broccoli on stove top or in microwave according to package directions. When all ingredients are cooked, drain pasta and broccoli and stir into sauce. Serve. 

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Steamed Corn on the Cob

There is nothing like fresh corn on the cob, straight from your local farms! The crunch is perfect, the kernels are so sweet, the typewriter style of eating is too much fun. My mom used to tell us stories of eating ear after ear of corn for dinner during the summers of her childhood. I still don't think I've reached mom's level of corn-eating-ability, but I'm getting there. This season has produced fantastic corn, and steaming is the best way to cook it. 

With just an inch or two of water, you get perfectly cooked corn and you maintain all of the nutrients and flavor that would get lost in the water if you boiled it (as I did traditionally.) Try this new method sometime soon!

Steamed Corn on the Cob

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

4 ears of corn, shucked 

Directions

Fill a large stock pot with 2 inches of water. Stand the ears on their ends in the water (or use a steaming rack). Heat the water to boiling. Cook for 20 minutes. Serve with (or without) butter and salt!

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Tuna Noodle Casserole

Growing up Tuna Noodle Casserole was a regular on the weekly dinner menu. It wasn't at the bottom of my list of favorite meals (that would be Goulash), but it certainly wasn't anywhere near the top 10 (which would include chili, pork chops & potatoes, taco salad, round steak casserole, etc.)

I'm not sure if it was the avocado-green casserole dish mom used to bake this meal in, or if I really didn't love tuna, but whatever my aversion--I'm so over it. I had a bit of a hankering for her classic dish, but without the recipe on hand I needed to improvise. I found a can a tuna (I really love tuna in my old age!), egg noodles (Kevin seems to have a thing for egg noodles), and cream of mushroom soup. I figured those were the key ingredients. Feeling adventurous, I pulled out red onions, garlic, and broccoli and the resulting meal was de-double-licious. Kevin and I both went back for seconds--a rarity for me! 

Think of your classic Tuna Noodle Casserole, take out the extreme amount of cheese (trust me on this, it'll be ok, I promise!), add funky herbs and vegetables, top with buttery crackers and VOILA--dinner is served! 

Tuna Noodle Casserole

recipe by adorkablerecipes.blogspot.com

Serves 2-4

Ingredients

2-1/2 cups egg noodles

1-1/2 cup frozen broccoli

1-5 oz can chunk light tuna in water, drained

1-14 oz can cream of mushroom soup

1/2 can water

1 garlic clove, minced

1/4 onion, diced

1/2 cup zucchini, chopped

pinch of thyme

salt

pepper

8 butter (Ritz) crackers, crumbled

cooking spray

Directions

Preheat the oven to 325. Coat the bottom of an 8x8 inch baking dish with non-stick cooking spray. 

Using a 2 quart sauce pan, boil water and cook the egg noodles to al dente. 

Meanwhile, in a small bowl, microwave frozen broccoli according to packaged directions until stalks are crisp-tender. 

Drain cooked egg noodles, drain the broccoli and combine in the baking dish. Add in tuna, soup, water, garlic, onion, zucchini, thyme salt, and pepper. Stir to combine. Distribute crushed crackers evenly across the top. Spray crumbs with cooking spray (this will aid the browning and crisping.)

Bake for 20-25 minutes, until thoroughly heated and zucchini is cooked to your liking. 

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Fresh Summer Vegetable Salad

This recipe came from my need for an afternoon snack. Normally I grab a handful of pretzels or an apple and peanut butter. Sometimes, I go for something much less healthy. But this particular afternoon, fresh produce was calling my name. A chop here, a chop there and a beautiful, satisfying bowl of veggies sat before me. Delicious! 

Fresh Summer Vegetable Salad

recipe by adorkablerecipes.blogspot.com

Serves 1

Ingredients

1/2 Roma Tomato, chopped

1/4 Green Pepper, chopped

1/4 Yellow Summer Squash, chopped

Salt

Pepper

Drizzle of Red Wine Vinegar

Directions

Combine all ingredients in a small bowl. Stir to combine. Serve cold. Eat and enjoy! 

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Summer Squash and Sausage

When I received a few homegrown summer squash and zucchini from our neighbors, I knew I wanted to find new and creative ways of incorporating them into our meals. We didn't have much time before the first night of VBS, so I started chopping vegetables before I had any clear idea of the direction I was going. When the sausage came to mind, everything fell into place. 

This meal is simple, but so fresh and delicious. I can't wait to have it again soon!

Summer Squash and Sausage

recipe by adorkablerecipes.blogspot.com

Serves 2-4

Ingredients

2 fully cooked sausages, sliced

1/2 green pepper, sliced

1/2 onion, sliced

2 cloves garlic, minced

1 medium summer squash, cut into cubes

1/2 tomato, diced

Canola oil

Salt

Pepper

Directions

Drizzle a large skillet with canola oil. Bring up to medium heat. Add sausage, pepper, onion and garlic. Let sit 3-4 minutes before stirring. Add in squash. Cook 3-4 more minutes. Stir. Add in tomato, salt and pepper.  Cook another 3-4 minutes. 

Serve warm, with grated Parmesan cheese if desired. 

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Salsa Chicken & Rice

This dinner idea came to mind when I saw the beautiful yellow pepper in my refrigerator and a pantry overflowing with salsa. It came together within minutes and filled us up with a nutritious meal. This is a go-to!

Salsa Chicken & Rice

adorkablerecipes.blogspot.com

Serves 4

Ingredients

8 boneless chicken tenderloins

1/2 yellow pepper, sliced

1/2 green pepper, sliced

1/2 onion, sliced

1 garlic clove, minced

1/2 jalapeno pepper, minced

2 cups salsa

4 cups cooked brown rice 

Directions

Preheat oven to 350 degrees. 

Coat a 7x11 or 9x13 baking dish with non-stick cooking spray. Arrange chicken, peppers, onions, and garlic in the pan and cover with salsa. 

Bake uncovered for 25-35 minutes or until chicken is no longer pink and peppers are softened. Serve atop rice. 

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Pico de Gallo {Fresh Salsa}

We're smack dab in the middle of homegrown tomato season, and I would highly encourage you to make your own salsa. Fresh salsa from fresh tomatoes, fresh jalapenos, fresh onions, fresh garlic, fresh cilantro, and fresh lime juice is on a level of un-paralled awesomeness. 

So bust out your food processor (or get REALLY good at finely chopping), and eat your heart out! 

Pico de Gallo {Fresh Salsa}

recipe by adorkablerecipes.blogspot.com

Makes 24 oz (1 jar) 

Ingredients

1 fresh jalapeno, seeded

1/2 red onion

2 cloves garlic, paper removed

1 handful cilantro, large stems removed*

5-6 vine ripened tomatoes

1/2 tsp cumin

salt

pepper

juice of 1 lime 

Directions

*I have not bought cilantro the past few times I've made this salsa, and it's still delicious!

Combine jalapeno, onion and garlic in the bowl of a food processor. Pulse until finely chopped. Add in cilantro. Pulse. Add tomatoes, cumin, salt, pepper, and lime juice. Pulse until desired consistency is reached. 

Pour into serving bowl or store in a cleaned store-bought-salsa jar. 

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Sausage, Peppers & Potatoes (Slow Cooker)

In search a a perfect quick and delicious after-church meal, I came up with this tasty combination. Potatoes, sausage and peppers (with onions and garlic of course!) is one of our favorite combinations. Traditionally I cook up the trio in a large skillet. In the name of efficiency, I opted to give the crockpot a chance to shine. 

Boy, are we glad I did! This was SO fast and SO tasty. Double the recipe and feed your family with this recipe today!  

Sausage, Peppers & Potatoes (Slow Cooker)

recipe by adorkablerecipes.blogspot.com

serves 2-3

Ingredients

2 fully cooked sausages

3 small red potatoes, cubed

1/2 onion, diced

1/2 green pepper, sliced

salt 

pepper

1/4 tsp oregano

1/4 tsp basil 

1/2 cup water

Directions

Combine all ingredients into a 4 quart slow cooker. Cook on high 3-4 hours, or on low 5-6 hours. 

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Italian Vegetable Salad

Tonight we had the healthiest dinner ever. No joke. Take a ton of fresh colorful veggies. Add garlic. Add garbanzo beans for a little protein. Pour on your favorite vinegar and BAM! Dinner is served.

This would also be great as a summer side dish, but why limit yourself?? ;)

Italian Vegetable Salad 
recipe by adorkablerecipes.blogspot.com
Serves 4 (as a meal) or 8 (as a side)


Ingredients
1 cup fresh broccoli, chopped
1 cup green pepper, chopped
1/2 small onion, chopped
1 cup sugar snap peas
1/2 jalapeno pepper, veins and seeds removed--finely chopped
1 whole tomato, chopped
1 whole carrot, shredded
1 clove garlic, minced
1 can garbanzo beans/chick peas, drained
salt
pepper
1/2 tsp Italian seasoning
1/2 tsp Paprika
1/4 cup red wine vinegar
drizzle of olive oil or canola oil, if desired

Directions
Combine all ingredients in a large mixing bowl. Toss well to combine. Serve chilled. Cover and refrigerate leftovers.



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Italian Pasta Salad

If you asked me, pasta salad has absolutely nothing to do with mayonnaise. It has everything to do with Italian dressing and fresh, colorful vegetables. This version of pasta salad is inspired by my Italian family reunions. Feel free to through in chunks of your favorite cheese, extra vegetables, or pepperoni. Yum!

We had this for a quick and easy dinner on a hot, humid evening. The perfect alternative to a big plate of spaghetti. 

Italian Pasta Salad

recipe by adorkablerecipes.blogspot.com

serves 4-6

Ingredients

2 cups dry rotini pasta, cooked

1/2 cup chopped green peppers

1/2 cup chopped roma tomatoes

1/2 cup chopped fresh zucchini

1/4-1/2 cup fresh chopped onion

1-2 garlic cloves, minced

4 slices deli salami, cut into squares

1/4-1/2 cup low fat Italian dressing

salt

pepper

Directions

Cool cooked pasta completely OR rinse with cold water to cool. 

In a large bowl combine cooked pasta with fresh vegetables and garlic. Toss. Sprinkle with salt and pepper. Pour in Italian dressing and stir thoroughly. Refrigerate or Serve immediately.

Vegetable Soup (Slow Cooker)

With 10 minutes to go before church, I realized I needed to have a plan for lunch. The Crockpot was called my name, but I was at a loss for ideas. I started pulled out piles of fresh vegetables from the refrigerator, and before I knew it I had compiled a delicious and TOTALLY healthy soup. 

Simple. Overflowing with fresh vegetables. Nothing is lacking. (Assuming you love your veggies!)

Vegetable Soup (Slow Cooker)

recipe by adorkablerecipes.blogspot.com

Serves 4

Ingredients

2 small zucchini, sliced

4 carrots, sliced

2 celery ribs, chopped

2 garlic cloves, minced

1 whole small onion, chopped

2 fresh tomatoes, chopped (OR 1 can diced tomatoes)

1 can kidney beans, drained and rinsed

pepper

1/2 tsp Italian Seasoning

2 chicken bouillon cubes

2-3 cups water

Directions

Place all ingredients into a 4 quart slow cooker, stir. Cook on High 4-5 hours or on Low 6-8 hours. Serve with a side of Honey Yeast Rolls or French Bread. 

Baked Egg Rolls

Kevin is constantly asking to go out for Chinese food. I rarely give in because a) it's a bit pricey. b) it's really unhealthy. c) I feel fat when I'm done. d) I secretly love Chinese but try to restrain my desires. 

I'd been wanting to try my hand at homemade egg rolls ever since I saw Annie post these two recipes. Unfortunately, none of our grocery stores seemed to carry the wrappers. But then, in a moment of brilliance, our local farm market had a pile of egg roll wrappers for sale! YES! I snatched up a package along with shredded cabbage, and started preparing the recipe. 

These turned out to be delicious and the baking versus frying aspect totally won me over! 

Baked Egg Rolls 

recipe by adorkablerecipes.blogspot.com

serves 2-6

Ingredients

6 egg roll wrapper

canola oil

1 large boneless, skinless chicken breast, finely chopped

1 stalk celery, finely chopped

1/2 onion, finely chopped

2 carrots, shredded

3 cups cabbage, shredded

3 cloves garlic, minced/grated

3-4 Tbsp low sodium soy sodium 

Directions

Preheat oven to 425 degrees. 

Heat a large skillet to medium and drizzle with canola oil. Cook chopped chicken 5-6 minutes. Add in celery and onion and saute until softened. Add in carrots, cabbage, and garlic. Stir. Cover pan and let cook 2-3 minutes. Stir in soy sauce. Cook another 2-3 minutes. 

With dry hands lay out egg roll wrappers on a flat, clean surface. Place a heaping quarter-cup-full of the filling into the center of the wrapper. Fold over one of the corners, tuck and roll slightly. Fold two side corners to the center. Finish rolling. Dampen the final corner with water and gently press to seal. Place fold-side down on a baking sheet. 

Bake egg rolls 10 minutes then turn over. Bake another 10 minutes. Serve with soy sauce or teriyaki sauce.  

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