Tag Archives: veggies

Baked Chicken Salad Egg Rolls!

This recipe I just came up with tonight. Remember I’m obsessed with wonton wrappers and these are the big ones, the egg roll wrappers. Well I decided to make use of the leftover chicken breast I had in the fridge and came up with these gems. So easy to make. Baked not fried.

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The ingredients included: 1 chicken breast that had been roasted on the bone, removed and chopped up. About 2 cups chopped chicken. Julienned carrots, chopped celery (1 stem), 1 tablespoon minced red onion, garlic powder to taste, ¾ cup light sour cream and 2 blue cheese Laughing Cow wedges (softened). Also added about 3 ounces shredded sharp cheddar cheese to the mixture.

Mix all together. The recipe made 10 egg rolls. I buy the egg roll wrappers in the produce department of my supermarket. Walmart also sells them in their produce department. Look in the Asian food section. I laid a few carrots sliver in the center and then put about ½ cup of the chicken salad on top. Wet the edges of the wrapper and fold sides over, then bring bottom over the top and roll. Seal the edges with a bit of water.

I sprayed them with cooking spray and placed on a baking sheet. Baked for about 20-30 minutes at 400º, turning after 10 minutes till golden brown! That’s it!!

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The sauce I served with it was just light sour cream and Tabasco Buffalo sauce and a teaspoon of agave for sweetness.  Everything was delicious. I thought there would be leftovers. Nope! All gone!

Firecracker Coconut Dip

Ever have one of those “hump” days that make the “hump” seem like it’s Mt. Everest? Well today was that day for me. I also think I should have made my New Year resolution something other than exercising more. I think it should have been for me to do my blog in the MORNING!! Well today’s mess started yesterday morning. Took my half-and-half out of the fridge for my coffee and thought the container seemed a little on the warm side. Hmmm…Started checking other items. Same thing. Freezer check. Most still frozen but a few items were soft. Not a good sign. So I put thermometers in both places and my fridge was reading 60 degrees! Um that’s not right! And the freezer was almost 50! Also not a good thing. So I cranked the temperature to the highest it would go and by that night the fridge only dropped maybe 5 degrees. Same in the freezer. So I called the service dudes. They told me they’d be here sometime today between 8 and 5! As usual! And they’d call 30 minutes before they arrived! OMG! I was now trapped in the house all day. Afraid to go in the shower for fear the guy would of course show up without calling or something. Couldn’t do anything! Then later in the afternoon I get my delivery from Apple computers with my new iLife 11 software for my iMac. A third of the way through the installation it froze!!! OMG again! Now I’m on hold for tech support and of course the service guy beeps in! He’ll be there in 30 minutes! Yikes! Go back to Apple and they guy on the other end is saying Hello?? Ok so we shut down my iMac (Fiona, I name all my computers) and we try again. He stayed on the phone with me the entire time. All went well! Just a brain fart! It happens. I was scared to do anything for fear I’d erase my entire computer! (that is how you get when you have PCs for most of your computer using life and they always have issues) And for anyone who knows me I am totally attached at the hip to my computer. So as I am saying thank you and hanging up with Apple the repair guy shows up! 5:00! 40 minutes later my fridge is working. For now. Some defroster/heater or something. I needed a drink! So here I am, at 7:15pm finally doing the blog! And now that I’ve put you all to sleep with my ramblings…Here is today’s recipe.

This is a low-calorie dip and so refreshing and different from your usual ranch veggie dips or whatever else is out there. I love making my own dips, I know what is in them and I know what isn’t! You can even serve this dip with grilled shrimp or pork or put it on a burger! Versatility is a wonderful thing! And the “firecracker” is the explosion of flavor you will get from the wasabi or horseradish. If you don’t like it too “hot” put less in. But its sooo good!!

INGREDIENTS:

1 package (8oz.) light cream cheese, softened

1 carton (8oz.) light sour cream

½ cup unsweetened coconut milk or light cream of coconut

1-2 tablespoons wasabi paste (you can also use 2 tablespoons prepared horseradish)

1 tablespoon grated fresh ginger

1 teaspoon finely shredded lime peel

3 tablespoons lime juice

DIRECTIONS:

1. In a medium mixing bowl beat the cream cheese with an electric mixer on medium speed for about 30 seconds. Beat in the sour cream, coconut milk or cream of coconut, wasabi paste, ginger, lime peel and lime juice until smooth. Chill for at least an hour. Always better to let dips sit and mellow out.

2. Serve with carrots, sugar snap peas, celery, peppers or any other vegetables you like!

Makes about 2½ cups

Onion-Horseradish Dip

I am always looking for new and different dips. You get tired of the same old onion dip, same old guacamole, same old veggie dip and so on. I have a stack of magazines that I need to go through for recipes and tips etc. for the blog. One weekend I was going through the Better Homes and Gardens and came across some recipes that all used an immersion blender. You know, the little boat motor thing. This recipe can actually be made in a food processor as well but I followed the directions and used my immersion blender. After splattering myself as I always do, the dip was finished. It was delicious! I would also say it was better the next day. First day the flavors were a bit strong. So if you can wait a few hours or even overnight, it will be worth the wait. I also tweaked it as I always do. It calls for ¼ of a medium red onion. But as you will see in the pictures, I didn’t quite have it so I added a chopped shallot as well. (The pic shows 2 shallots, but I only added one) The garlic clove I used is pretty big, it probably equals 2 normal cloves but we like garlic! I also used heavy whipping cream, calories weren’t that much different from the light so I went for the extra flavor. You can serve with veggies which we did the second night but I had just found these incredible chips at BJ’s Wholesale Club. OMG! They are incredibly light and crisp, salty and just plain delicious! (110 calories in 33 chips!) This recipe also makes a great topping for a nice steak, chops or even chicken!

INGREDIENTS:

4 oz. wedge blue cheese (cheaper than buying crumbled)

4 oz. light sour cream (you can use regular if you want)

¼ cup whipping cream

¼ of a medium red onion, roughly chopped (or a large slice like I have above)

1 medium shallot, roughly chopped

1 clove garlic, minced

½ – 1 teaspoon prepared horseradish (I used 1 teaspoon- we love horseradish)

DIRECTIONS:

1. In a medium bowl crumble about ¾ of the blue cheese. Add the sour cream, whipping cream, red onion, shallot, garlic, and horseradish. Use an immersion blender* to blend cheese mixture until almost smooth.

2. Transfer to small bowl. Crumble remaining blue cheese and sprinkle over the top. Serve with veggies or chips!

* If you don’t have an immersion blender put ingredients in food processor and blend till smooth.

Makes 10 servings (2 TBSP): Each serving has about 85 calories, 8 grams of fat, 23 mg cholesterol, 170 mg sodium, 1 gram carbs, 3 grams protein

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