Tag Archives: broccoli

Mu Shu Chicken Lettuce Wraps

I hope your weekend was a little better than mine! The sky was perfectly blue and sunny and all I wanted was to enjoy the beautiful weather by either going to the beach or a baseball game. Instead, I spent my entire weekend indoors at my house because I had car problems and didn’t do much of anything but sit home alone watching several baseball games go into extra innings on Friday, and again on Saturday, and again on Sunday. Luckily, on Sunday morning I was able to get to the grocery store because I was really looking forward to making these Mu Shu Chicken Lettuce Wraps all weekend.

An Asian-inspired sauce made up of soy sauce, hoisin, rice vinegar and sherry is added to garlic, ginger, rotisserie chicken and packaged coleslaw and heated briefly before being spooned into lettuce cups and topped with scallions and nuts. I used broccoli slaw instead of regular coleslaw which stayed pretty crunchy even after being heated and the scallions add a fresh mild onion flavor. I also used peanuts instead of cashews because I had peanuts on hand but any nut will work or you can leave it out altogether. Because this dish uses precooked chicken, it comes together really quickly making this an easy weeknight dinner. If you are looking for something light, fast, low-carb and very tasty, this is a dish for you.

Combine soy sauce, sherry, hoisin, and rice vinegar in a small bowl, stirring with a whisk. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic and ginger to pan; sauté 30 seconds.

Add soy sauce mixture and coleslaw; cook 1 minute, stirring frequently. Add chicken and 1/4 cup onions to pan; cook 1 minute or until coleslaw just begins to wilt.

Divide chicken mixture evenly among lettuce leaves; sprinkle evenly with remaining scallions and nuts.

Additions: None

Omissions: None

Substitutions:

Boston lettuce
Broccoli slaw
Peanuts

Overall Rating: Love It

Source: Cooking Light magazine

Broccoli with Walnut Romesco Sauce

This week has been brutal for me. Normally, I would be in Vegas right now for March Madness with my girl friends playing blackjack and betting on NCAA basketball but instead I’m home nursing a stupid cold and having a rough week at work. After going to Vegas for 10+ years every March, this year we passed on the trip in order to go to our friend’s stepson’s wedding in Mississippi next weekend. And although we will have a great time down south, it’s killing me not to be in Vegas. Instead of drinking too much, not eating enough and winning and losing, I’ve been staying away from alcohol and eating healthy. One tasty dish I’ve made is Broccoli with Walnut Romesco Sauce.

Steamed broccoli is served with a quick puree of garlic, olive oil, roasted red peppers, walnuts, water, and tomato paste. Smoked paprika, ancho chile powder, and sherry vinegar add additional layers of flavor that pack a punch and keep this sauce interesting. I only used a fraction of the olive oil called for to keep calories down and was happy that this sauce wasn’t too oily. In fact, this sauce reminds me of my favorite dip I have ever made (and now my go-to dip), Roasted Red Pepper Dip. This sauce is versatile too. Add a dollup to some chicken, on your burger, or mixed in with your favorite tomato sauce for a flavorful pasta dish. I’m happy to tell you about this sauce because it’s so good but I wish I wasn’t able to because I was too busy gambling right now. I’m looking forward to Mississippi but it looks like I’ll also need a trip to Atlantic City soon.

Saute garlic cloves in olive oil over medium heat, 3 minutes.

Puree with jarred roasted red peppers (drained), walnuts, water, tomato paste, sherry vinegar, smoked paprika, salt and ancho chile powder.

Serve with steamed broccoli.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Food Network magazine

Creamy Chicken and Broccoli Casserole

Just the word “casserole” reminds me of Sundays at my Grandma’s or weird microwavable leftovers that would be eaten f0r days. But in Central Illinois where I grew up, casseroles were pretty commonplace with the more mayonnaise the better. They were pretty much invented as a catch-all of whatever was left in the fridge, with leftover meat and possibly questionable vegetables hidden in mayo, cheese and/or some kind of creamy soup. Plus, they were cheap and quick. For a working mom pinching pennies, casseroles were life savers. This Creamy Chicken and Broccoli Casserole takes me back to being young in Illinois when my mom was still around and eating dinner meant the TV was off.

Onion and mushrooms are cooked until soft, thickened with flour and milk and mixed with broccoli florets and precooked chicken. A combination of fat-free plain yogurt and mayonnaise (I used low-fat) are added off the heat which really thickens up the casserole while keeping it low in calories. Finally, a topping of cheddar (again, I used low-fat) and parmesan cheeses are added and the dish is broiled until melted and golden. You are left with a one-pot dish that doesn’t require any baking. This is such a quick and easy casserole to make and really could be used with any meat or vegetable – just the way a casserole should be. So turn the TV off and enjoy an old classic.

Preheat broiler. Prepare broccoli in microwave according to package directions. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally.