Recipes Included On This Page Kelly's Green Pepper Steak - 3 pts Kumcha's Egg Rolls - 2 pts Kung Pao Chicken - 5 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Kelly's Green Pepper Steak - 3 pts Recipe By :Kelly S Serving Size : 5 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces London Beef Broil 1/4 cup soy sauce, low sodium -- cut in strips 1 clove garlic -- minced 1/2 teaspoon ginger 1/2 cup green onion -- sliced 3 cups red and green bell peppers -- cut in strips 1 cup celery -- sliced 2 tablespoons soy sauce -- low sodium 3/4 cup water 2 medium tomatoes -- cut in wedges 1. Combine soy sauce, ginger and garlic. Add beef and marinade for 2 to 24 hours. 2. In large non-stick skillet or wok sprayed with cooking spray add 2 tablespoons soy sauce and 1/4 cup water. Add beef and cook until done. 3. Add vegetables and all but 2 tablespoons water. Cook until tender crisp, about 10 minutes. 4. Mix cornstarch with remaining water. Add to pan and cook until thickened. 5. Add tomatoes and heat through. Contributed to the FareShare Gazette by Chupa; 16 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; trace Fat (5.8% calories from fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 921mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fat. * Exported from MasterCook * Kumcha's Egg Rolls - 2 pts Recipe By : Kumcha Hensley Serving Size : 50 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages shredded cabbage -- shredded 1 pound lean beef -- ground 1/2 package Chinese noodles 3 tablespoons salt 1/2 tablespoon Accent® seasoning mix 1/2 tablespoon sesame oil 2 teaspoons black pepper 1/2 tablespoon sesame seeds 50 won-ton wrappers 3 cups oil for frying 1. Combine coleslaw mix and 2 tablespoons salt. Let stand for 1-2 hours. 2. Brown ground beef. Rinse and drain. 3. Rinse coleslaw mix with water. Then combine with Accent, noodles, meat, oil, season all, seeds and pepper. 4. Wrap in wrappers and fry in hot oil 5-8 minutes. Serving Ideas : Makes 50 egg rolls. NOTES : This recipe actually only uses 1 cup of oil. I measured before and after making them. Contributed to the FareShare Gazette by Chupa; 16 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 51 Calories; 2g Fat (29.2% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 453mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. * Exported from MasterCook * Kung Pao Chicken - 5 pts Recipe By : Weight Watchers Meals in Minutes Cookbook Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons soy sauce -- low sodium 2 tablespoons dry sherry 1 garlic clove -- minced 1 teaspoon ginger root -- minced 5 ounces boneless skinless chicken breast 1 teaspoon vegetable oil 2 chiles -- dried 1 ounce unsalted peanuts -- dry-roasted 1 medium red bell pepper -- cut like matchsticks 1/4 cup green onions -- sliced 1/4 cup Fat-Free chicken broth -- canned 1 teaspoon cornstarch 1. In small glass or stainless-steel bowl combine soy sauce, sherry, garlic and ginger root; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes. 2. In large non-stick skillet heat oil; add chiles and cook over medium- high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers. 3. In same skillet add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to plate; set aside. 4. Using a slotted spoon, transfer chicken to same skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2-3 minutes. Transfer chicken to plate with peanuts; set aside. 5. Add red peppers and green onions to skillet ad cook over medium-high heat, stirring frequently, until tender-crisp, 1-2 minutes. 6. Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch. 7. Add broth mixture to red pepper mixture. Add chicken and peanuts. Cook stirring constantly until mixture comes to a boil and thickens, 2-3 minutes. Contributed to the FareShare Gazette by Chupa; 24 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 10g Fat (37.1% calories from fat); 24g Protein; 15g Carbohydrate; 4g Dietary Fiber; 41mg Cholesterol; 1146mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1 1/2 Fat.

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