Homemade Chinese is Better :)

Its been quite awhile since we have posted anything! Its been kinda a crazy spring, sorry!

I have created a nice binder full of recipes I found online on blogs, message boards and various other websites. I am going to pick out what I want for the week and put it in the front and make my grocery list.

On today's menu we had three things, only because

I have picky eaters and I didn't know what they would like.

Vegetable Fried Rice
posted on My Fitness Pal msg boards

1 pkg of uncle ben's brown rice
1 10 oz. package frozen mixed vegetables, or 2 cups fresh vegetables, chopped (we use the frozen stir-fry vegetables
1 small onion, finely chopped
2 eggs, lightly beaten (I use Egg Beaters)
2 teaspoons olive oil
3 teaspoons low sodium soy sauce

Directions
1. In a large pan, heat oil on medium-high heat. Add onion and rice. Stir and cook until onion is soft, about 5 minutes.
2. Reduce heat to medium and add vegetables to rice mixture. Cook 2 minutes for frozen vegetables and 5-7 minutes for fresh vegetables.
3. Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.
4. Add the eggs, and scramble until cooked firm.
5. Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.

Makes 8 servings.

* Amount Per Serving
* Calories: 137.5
* Total Fat: 3.1 g
* Cholesterol: 46.7 mg
* Sodium: 147.3 mg
* Total Carbs: 23.5 g
* Dietary Fiber: 3.0 g
* Protein: 4.5 g

Beef with Snow Peas & Mushrooms

adapted by Iowa Girl Eats

Serves 5 - 297 calories per serving

Ingredients:

1lb flank steak or flat iron steak

1/4 cup soy sauce

1/4 cup water

2 Tablespoons brown sugar

2 Tablespoons corn starch

1/4 cup + 2 Tablespoons beef broth

2 cups fresh mushrooms

8oz fresh snow peas

4 scallions, chopped

2 Tablespoons olive oil

Rice or thin noodles (if desired, not counted in calorie count above)

Directions:

1. Slice beef very thin and on an angle against the grain

(freeze for 10-15 minutes before slicing to make it easier.)

2. Whisk together soy sauce, water, brown sugar, cornstarch, beef broth in a bowl. Add beef slices and set aside.

3. Trim snow peas by zipping off ends.

4. Pre-heat a very large pan to high or an electric wok to 375 degrees with olive oil (don’t forget to turn on a fan!) Add in snow peas and mushrooms and allow to cook for 1 minute, stirring a few times. Remove snow peas and mushrooms to a plate.

5. Allow wok or pan to re-heat, then add in half the beef. Let the beef sit in the wok until it star

ts to get golden brown on one side, then stirfry until it’s barely cooked, ~30 more seconds. Don’t let it burn! Remove to the plate with snow peas. Add in second half of beef with the green onions and let it get golden brown on one side.

6. When the first side of the second batch of beef is golden brown, add snow peas, first half of beef and remaining marinade back into the wok. Stir to mix everything together, then turn the heat off. The sauce will continue to thicken as it sits.

Baked Egg Rolls

posted on My Fitness Pal msg boards

73 Calories per eggroll

I usually buy vegetable egg rolls in the frozen section but I am going the extra mile this week and trying to make them from scratch. Here is the recipe I am using:

1 Package of Coleslaw Mix

Green Onions, sliced

Sliced Mushrooms, chopped & diced

Zucchini, diced

1 Can Bean Sprouts, drained

Soy Sauce

Oyster Sauce

Fresh minced garlic

Fresh grated ginger

Egg Roll Wrappers

Egg, beaten

PAM Spray

For the filling:

Add all the veggies to the pot on a medium heat and mix for a few minutes until the veggies are warmed up. Mix the soy sauce, oyster sauce, garlic and ginger in bowl and dump over the veggies and mix well. Set veggies aside to cool for a few minutes.

Once the veggies are cooled, fill your egg roll wrappers with filling and assemble (there are tons of instructions online on how to assemble an egg roll. It is even on the back of the egg roll wrapper). Be sure to use a little egg to seal the wrapper.

Spray a cookie sheet with PAM and line the egg rolls on cookie sheet. Spray the top of the egg rolls with PAM (just a little, you don't want to coat too much).

Bake on 350 for a good 25 minutes.

You might want to broil for a few minutes too to get them crispy on top!

Each egg roll is only 73 calories and they are a pretty good size!

*** Recipes adapted from- www.myfitnesspal.com and http://iowagirleats.com/