CHOP SUEY
This recipe is a great use for leftover rotisserie chicken.
Provided by Ellie Krieger
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
- In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.
Nutrition Facts : Calories 437 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 536 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 30 grams, Sugar 3 grams
VANILLA BERRY YOGURT PARFAITS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the fruit: Combine the blueberries, blackberries, strawberries, honey and vanilla extract in a bowl and stir. Let sit for at least 10 minutes.
- For the yogurt: Mix up the yogurt, honey and vanilla in a bowl.
- Layer some of the syrupy fruit on the bottom of 4 small mason jars, then top with a layer of yogurt. Repeat the layers. Serve immediately or chill until ready to serve.
MUESLI PARFAITS
The recipe below makes four servings and can be prepared in advance. The parfaits will keep up to 3 days in the refrigerator.
Provided by ElizabethKnicely
Categories Breakfast
Time 10m
Yield 4 3/4 cup muesli, 1/2 cup berries and 2 tablespoons , 4 serving(s)
Number Of Ingredients 7
Steps:
- Toast the almonds in a dry skillet over medium-high heat, stirring frequently until golden and fragrant, about 3 minutes. Chope them coarsely.
- In a medium bowl, stir together the milk, yogurt, oats, honey and vanilla extract. Divide the oat mixture evenly among four small dishes or parfait glasses. Top each with 1/2 cup berries, then 2 tablespoons chopped almonds.
- Cover tightly and refrigerate overnight.
Nutrition Facts : Calories 389.7, Fat 10.7, SaturatedFat 1.1, Cholesterol 2.5, Sodium 136.8, Carbohydrate 64.1, Fiber 6.3, Sugar 17.5, Protein 13.7
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