Eggrolls

We have always enjoyed eating egg rolls. I was motivated to make them a healthier meal. So here is what I came up with. My daughter was just telling me the other night, she would like to have these once a week. Success! Those are words we all like to hear, when a repeat performance is requested. :) It is nice they are easy, and make a great dinner. I Love finding healthier ways to make food that I love.

Ingredients:

1 Pkg egg roll wrappers

1 14 oz canned chicken drained

1 pkg of coleslaw or broccoli slaw

3 T soy sauce

small bowl of water

oil for frying (grapeseed oil, olive, or coconut oil or other oil)*

optional--soy sauce or sweet and sour sauce for dipping

Directions:

1. In a medium bowl mix, chicken, slaw and soy sauce.

2. Lay an egg roll out flat. Scoop on a 2 -3 Tbsp of chicken mixture. In the center of the egg roll.

3. Roll the egg roll up like a burrito and seal the seam with water. Then fold the end in and seal with water too.

4. Heat up a frying pan. Pour in 3 T oil and fry until golden on both sides. (the meat is already cooked so no worries there.) Place on a paper towel to drain. You will probably have to add more oil when you put in a new batch.

5. Serve with your favorite dipping sauce or eat plain.

Makes about 9. You could make more if you spooned on smaller servings of chicken mixture.

*I used grapeseed oil last time and it worked great.

Yummy Chicken Cabbage or Lettuce Wraps

It was fun to try something new. It is so easy to think we need to wrap our food in tortillas and wraps. It was a fun change to wrap it in cabbage. It is a great way to eat more greens as well. My son ate 6 or 7 of them. I know he would not been as excited to eat the cabbage, if it had been in a salad. You can roll them up, or fold it over and eat it like a taco.

Ingredients:

pouring sauce:
1/8 C honey
2 T coconut sugar or honey or sugar
1/2 C warm water
2T soy sauce
2T ketchup
2 T rice vinegar
1T lemon juice
1/2 tsp sesame seeds
1 tsp dry mustard
3 garlic cloves minced
1/2 tsp chili garlic sauce (Gave it an extra bang. You could try hot mustard instead)

Ingredients for stir-fry sauce:

4 T soy sauce
4 T honey
1 tsp. rice vinegar

Ingredients for chicken stir-fry:

1 T virgin olive oil
4 T sesame seeds
1 1/2 to 2lb chicken tenders (cut in small pieces)
1-8 oz can sliced water chestnuts chopped finely
1 leek chopped finely
1 onion chopped fine
6 garlic cloves minced fine
3/4 C brown rice cooked
1/2 unsweetened fine coconut *optional
1 nappa cabbage head or ice berg lettuce washed well.

Directions:

1. Mix ingredients together for pouring sauce put in the fridge.

2. Mix ingredients together for stir fry sauce.

3. Put a large pot on the stove, pour olive oil in the pan. Pour chicken tenders into the pan with sesame seeds, cook until lightly browned. Then add water chestnuts, onion, leek, brown rice and garlic. Pour on the stir-fry sauce. Stir it all together. Cook it another 5 to 10 min. on med. low.

4. Serve the stir-fry with the cabbage or lettuce leaves. Pour the Pouring sauce in individual small bowls. (So they can pour or dip it individually).

* I really enjoyed the nappa cabbage. It seemed like a combination of a cabbage and lettuce combined. It was a fun and yummy meal.