Vegetable Eggrolls

I just made these again recently – what a great recipe ! I had the wrong calorie count on them and a reader helped me realize that – but I have updated taking into account the calorie count of the most popular brand of eggroll wrappers.

These eggrolls will soon be on your favorites list. Add 1/4 c duck sauce to the side for just an extra 60 calories. If you’re in the mood for some seafood try adding some cooked popcorn shrimp.

These make a great side dish, stand alone lunch, appetizer – – very, very versatile !

Vegetable Eggrolls
Vegetable Eggrolls

6 servings
162 calories per serving (1 serving = 2 rolls)

12 square eggroll wrappers (available in all grocery stores)
2 c shredded cabbage
1 c chopped onions
1/2 c shredded carrots
1/2 chopped bean sprouts (canned are fine)
1/2 c chopped celery
1/4 c low sodium soy sauce
2 T minced garlic
Salt and pepper to taste
1/2 t onion powder
1/2 t garlic powder

Preheat oven to 350 degrees. Place all the ingredients other than the wrappers in a frying pan sprayed with Pam and cook on medium high heat, stirring often, for 15 minutes or until vegetables are softened a good amount.

Spray a cookie sheet with Pam. Work with just a couple of wrappers at a time. Place wrappers on a DRY surface and place 2 spoonfuls of filling on each. Dip your finger in water and moisten all 4 edges of the wrapper. Fold sides in toward the middle. Then roll bottom up and around rolling until you have a fully done roll.

Here’s the filling mix:

Eggroll Filling
Eggroll Filling

Here’s a great instructional site with pictures that shows you how to quickly roll an eggroll

And here’s a video I just made so you can see how it’s done – it’s so easy !!

Seal the outside edge with a wet finger and place roll on the baking sheet. Finish up the rest of the rolls. Once all the rolls are complete, spray the tops with Pam. Bake 20-25 minutes or until the tops are golden brown.

Hot Turkey and Gravy Sandwiches

A hot open faced sandwich brings me back – they seem to be a more old fashioned food – but I want to bring them back ! :) My Mom used to serve hot open faced roast beef sandwiches a lot, sometimes even as a quick dinner. This one brings the calories down a bit using turkey and fat free turkey gravy.

Hot Turkey and Gravy Sandwiches
Hot Turkey and Gravy Sandwiches

4 servings
220 calories per serving

2 T margarine
1 large onion, thinly sliced
¾ lb. cooked turkey breast, sliced thin
12 oz fat free turkey gravy
4 slices bread
Salt and pepper to taste

Melt margarine in a skillet and add onion. Cover and cool 6 minutes or until golden. Add turkey and gravy and cook until heated through. Place 1 slice of bread on each of 4 plates and top with the turkey mix. Season with salt and pepper.

Taylor Ham and Cheese

If you’re from the NY Metro area, then right away you know what I’m talking about ;) But if you’re not, you’re probably scratching your head. Taylor ham is a very regional item – I have never found it anywhere other than the Northeast and only part of the NE ! It is a compressed product of pork and spices / flavorings. It comes presliced or in a roll like a big roll of bologna. It has a flavor like NOTHING ELSE. It is served as a side to eggs (like bacon or sausage) or on a roll. A BIG breakfast sandwich here is Taylor Ham, Egg and Cheese on a hard roll. (Don’t even get me started about a HARD roll – in the NE it is a type of roll, it does NOT mean a stale roll – hehehehe).

I’ve skinnied up the extras so that this sandwich comes in at only 265 calories per serving. To my fellow NJ and NY peoples, enjoy :) (those of you out of state will have to wait to you visit the area – when you do, be sure to try this incredible product).

Taylor Ham and Cheese
Taylor Ham and Cheese

1 serving
265 calories per serving

2 slices light wheat bread (Stop and Shop has a great one that is only 35 calories per slice)
1 slice Kraft fat free singles cheese
2 thin slices Taylor Ham (pork roll)

Brown the pork roll in a hot skillet. Make a sandwich. Enjoy :)

(I cut into the pork roll a couple of times before frying – this helps it to not curl up during the cooking process).

Beef and Mushrooms (Crock Pot)

Crock pot recipes are super for busy days – just get it all together in the morning and leave it to cook for hours. This one is especially easy to prep and tastes just delicious !

Beef and Mushrooms (Crock Pot)
Beef and Mushrooms (Crock Pot)

4 servings
215 calories per serving

1 lb. lean beef cut into stew sized pieces
1 can low fat cream of mushroom soup
1/2 c water
1 pack of dry onion soup mix
8 oz. fresh mushrooms

Brown meat in a skillet over medium high heat. Place meat in crock pot. Top with mushrooms. Make a sauce with the soup, water and onion soup. Pour over the meat and cook on low 5-6 hours.

Shrimp with Spicy Sauce

The flavor from the sauce just explodes in your mouth – paired with sweet, low fat shrimp, it’s a combination made in heaven.

Shrimp with Spicy Sauce
Shrimp with Spicy Sauce

4 servings
233 calories per serving

2 garlic cloves
1/2 c roasted red peppers, drained
1/4 c light mayonnaise
1/2 t salt, divided
1/8 t crushed red pepper
1 1/2 lb. shrimp
1/4 t fresh ground black pepper
Pam

Preheat oven to 400 degrees. Mince garlic in good processor. Add peppers, mayo, 1/4 t salt and red pepper. Process well. Rinse shrimp and pat dry. Sprinkle with the rest of the salt and black pepper. Spray a baking sheet with Pam and place shrimp in a single layer. Bake 7-8 minutes or until done. Spoon sauce onto a platter and plate shrimp and serve immediately.

Roasted Pepitas

Pepitas are raw, shelled pumpkin seeds. Roast with a bit of salt and butter for a GREAT snack.

Roasted Pepitas
Roasted Pepitas

6 servings
83 calories per serving

1 1/2 c raw whole pumpkin seeds (pepitas)
2 t butter, melted
Kosher salt to taste

Preheat oven to 300 degrees. Toss seeds with butter and place on a large cookie sheet in a single layer. Sprinkle with salt. Bake 30 minutes or until golden brown.

Very Veggie Minestrone

You can taste the pepperoni in each and every bite and it makes this soup just a bit different from the usual minestrone. It’s a welcome change. All the veggies add up to a nice low cal soup that leaves plenty of calorie room open for adding a nice spoon of parmesan cheese :)

Very Veggie Minestrone
Very Veggie Minestrone

6 servings
206 calories per serving

1 T oil
1/2 c green bell peppers, chopped
2 cloves garlic, minced
5 c beef broth
3 c water
1 1/2 t oregano flakes
1 t thyme flakes
1/2 t garlic powder
1/2 t onion powder
2/3 c small pasta
1 lb. frozen mixed soup vegetables (including corn, peas, carrots, celery, onion), thawed and chopped
1 c frozen baby lima beans, thawed
15 oz. can diced tomatoes
1/2 c diced turkey pepperoni
3 c lightly packed escarole, rinsed and roughly chopped
Salt and pepper to taste
1/4 c chopped basil
Grated Parmesan cheese for garnish (not in calorie count above)

Heat oil in a soup pot. Saute peppers 3 minutes. Add garlic and saute another 30 seconds. Add broth, water and spices and bring to a boil then add pasta and cook according to package instructions minus 3 minutes. Mix veggies and beans and add to soup and bring back to a boil and cook 3 minutes. Stir in tomatoes, pepperoni, basil and escarole and simmer 3 minutes to wilt escarole. Garnish with cheese.

Pesto Lasagna (Crock Pot)

The layer of pesto mixed with spinach and mushrooms adds an incredible layer of flavor and also bulks up the recipe with more nutrition. This is a FANTASTIC lasagna recipe – lots of cheese, lots of flavor and the perfect comfort food.

Pesto Lasagna (Crock Pot)
Pesto Lasagna (Crock Pot)

8 servings
395 calories per serving

4 c spinach, chopped coarsely
3 T water
2 c sliced mushrooms
1/2 c prepared low fat pesto
3/4 c shredded low fat mozzarella cheese
3/4 c shredded provolone cheese
15 oz. fat free ricotta cheese
1 large egg, lightly beaten
3/4 c grated parmesan cheese
25 oz. bottle marinara sauce
8 oz. tomato sauce
Salt and pepper
½ t garlic powder
Pam
9 oz. (12 noodles) no bake lasagna noodles
1/4 c packed basil leaves, chopped

Place spinach in a glass bowl with 3 T water. Cover with plastic wrap and microwave 3 minutes to wilt. Squeeze it dry in a colander then mix with mushrooms and pesto. Mix mozzarella, provolone, ricotta, ¼ c of parmesan and egg. Mix marinara sauce and tomato sauce with salt, pepper and garlic powder. Spray an oval crock pot with Pam. Place 1 c sauce in the bottom then place 3 noodles on top covering the bottom of the pan. Add 1 c of cheese and 1 c of spinach. Then start the layers again – – add sauce, noodles, then cheese and spinach. Finally end with a layer of noodles and spread the rest of the sauce over the top. Sprinkle with ½ c of parmesan and basil. Cover and cook on low 5-6 hours.

Broccoli and Rice

This turns out a creamy, delicious side dish that goes great with beef, chicken, pork or fish. The ranch dressing gives it a nice tang and an unexpected flavor.

Broccoli and Rice
Broccoli and Rice

8 servings
113 calories per serving

1 c Minute brown rice, uncooked
1 c fat free chicken broth
1 ½ c frozen chopped broccoli, thawed and drained (or you can use fresh)
2/3 c shredded part skim mozzarella cheese
1/4 c light ranch dressing
½ c egg beaters
Pam

Preheat oven to 350 degrees. Fix rice according to package instructions but use broth instead of water. Cool rice a bit and add in the rest of the ingredients. Spoon the mix into a casserole dish sprayed with Pam and bake 25 minutes or until browned.

PB and Chocolate Chex

Yup – my friend poured these in a bowl, added milk, and had them like cereal – they’re just that good. They are so crunchy, so sweet, so awesomely good !

PB and Chocolate Chex
PB and Chocolate Chex

36 servings
90 calories

9 cups crispy rice and corn cereal squares
1/2 c peanut butter
1 c semi sweet chocolate chips
1 1/2 c confectioners’ sugar

Melt chocolate in a saucepan then add peanut butter and stir until smooth. Pour over cereal and mix well being careful to not crush the cereal. Work in batches adding sugar to a large zip loc bag then adding the cereal and shaking to coat. Store in an airtight container.

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