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Crispy Baked Egg Rolls

27 Jan

I made this recipe for the latest recipe swap hosted by A Taste of Home Cooking. This time the theme was healthy recipes, and I submitted a recipe for turkey cutlets with parmesan crust that I love.

We thought the baked egg rolls were pretty good! I was surprised at how crispy they became in the oven. My husband thought they were missing a little something, but I told him I forgot to buy sweet and sour sauce for dipping. He thought that would have made the difference. I loved just buying the bag of coleslaw mix, I thought that was genius. In the past, when I have helped my mom make her egg rolls we had to shred the cabbage and carrots ourselves. This is a great time-saver that I will be sure and pass on to her.


Crispy Baked Egg Rolls

Source: Prevention RD, originally from Branny Boils Over


1 lb. coleslaw mix with cabbage and carrots

1 tablespoon olive oil

2 garlic cloves, minced

pinch of ground ginger

1 tablespoon low sodium soy sauce

12 egg roll wrappers

1 tablespoon flour + 1 1/2 tablespoons water

cooking spray

sweet and sour sauce for dipping


Preheat oven to 425 degrees F. Spray baking sheet with cooking spray and set aside.

In a large skillet or wok, heat olive oil over medium heat. Add coleslaw mix and garlic. Saute 4-5 minutes until cabbage is soft, but not soggy. Add the ginger and soy sauce, stir.

In a small dish, combine flour and water to make a thin paste.

Spoon 3 tablespoons of cabbage mixture into the middle of each of the 12 egg roll wrappers. Working at a diagonal, use a finger to smear some of the paste on each of the 3 corners of the wrapper. Roll from the side not smeared, tucking in the sides, and seal each wrapper into a log. (If you need to, look at the photo directions on Prevention RD’s site, or on the back of the egg roll package). Place each egg roll on the baking sheet.

Bake egg rolls for 12-14 minutes or until beginning to brown. For added crispness, put the egg rolls under the broiler for 1-2 minutes, checking every 20-30 seconds. Remove and let cool for several moments. Serve with sweet and sour sauce.

Nutritional info per serving (2 egg rolls): 160 calories, 2.3 grams fat, 7 mg cholesterol, 390 mg sodium, 28.5 grams carbs, 2.3 grams fiber, 5.8 grams protein.

Pumpkin Cream Pie

13 Jan

I haven’t been in the kitchen lately, but I was lured in by another recipe swap hosted by A Taste of Home Cooking. The swap was a little bit different this time. We were all assigned a blog, and then we got to pick out any recipe to try for ourselves.

I was assigned The Imitation Chef, and I immediately found several recipes to bookmark. I picked out pumpkin cream pie, blueberry crumb cake, and mediterranean couscous. I decided to go with the pumpkin cream pie, as I had stocked up on canned pumpkin during Thanksgiving. I plan on trying the other recipes out in the future.

I lightened up this recipe quite a bit, and was pleased with the results. It was really easy to assemble, and I loved how creamy it was. The original recipe called for pumpkin pie spice, but I forgot to add it when I was making the pie. I thought it tasted good without it, but I might try adding it next time!


Pumpkin Cream Pie

Source: Adapted from Imitation Chef

1 cup pumpkin puree

1 cup light cool whip

2 small packages of sugar- free, fat-free vanilla pudding

1 1/2 cups skim milk

graham cracker crust

In a medium-sized bowl, combine the pumpkin puree, cool whip, dry pudding mixes, and milk. Beat on low for 2 minutes. Pour pumpkin cream pie filling into graham cracker crust. Refrigerate for 3 hours before serving.

Turkey Cutlets with Parmesan Crust

22 Apr

I made this recipe for my parents tonight, and it received rave reviews! My Dad had two portions of turkey, and declared that it was “exceptional”. I have to agree, I thought it was pretty tasty myself. This is a great weeknight meal, that comes together quickly, but tastes like you spent some time preparing it. I served it with lemon wedges on the side, and it complemented the turkey perfectly. I loved the crunch of the parmesan crust, while the turkey was moist and flavorful.

Turkey Cutlets with Parmesan Crust



8 (4 oz) turkey breast cutlets

4 egg whites, beaten

3/4 cup seasoned bread crumbs

1/3 cup parmesan cheese

salt and freshly ground black pepper

2 tablespoons butter

2 teaspoons olive oil

lemon wedges for serving

Heat oven to 250 degrees. Season turkey cutlets with salt and pepper. Combine bread crumbs and parmesan cheese in a bowl. In another bowl, beat egg whites. Dip turkey cutlets in egg whites, and then in bread crumb mixture and shake off excess.

Heat a large non-stick frying pan on medium heat, and add half of the olive oil and half of the butter. When butter melts, add 4 cutlets and cook a few minutes on each side, until golden brown and cooked through.

Set aside on a baking sheet and keep warm in oven. Add remaining butter and oil to pan, and cook the rest of the cutlets. Serve with lemon wedges.

**Weight Watchers points plus is 8 servings, each serving 5 points.

Pan Fried Tilapia

9 Apr

I have been trying to incorporate more fish into my diet, since it is so good for you. I liked that this recipe could be made in about 15 minutes. If you don’t like fish that has a strong taste, then tilapia is for you. The tilapia is sautéed in olive oil, which gives it a slight crunch. Make sure and season well with salt and pepper.

Pan Fried Tilapia

Source: I Was Born To Cook


2 (4 oz) tilapia filets

2 teaspoons extra virgin olive oil

1 egg

1/4 cup seasoned Italian bread crumbs

1/4 teaspoon garlic powder

1/4 teaspoon oregano

salt and pepper to taste

Beat an egg in one bowl, and mix bread crumbs and seasonings in another bowl. Dip fish in egg first, followed by bread crumb mixture. Add olive oil to a hot non stick pan on medium high heat. Rotate pan around until olive oil covers the bottom of the pan well. Place tilapia in pan, and cook one each side for about 4-5 minutes, or until golden brown. Serve with fresh lemon if desired.

**Serves 2, 5 WW points+ each serving

Chicken Lettuce Wraps

4 Apr

I don’t know if you have ever been to P.F. Chang’s or not, but one of my favorite appetizers that they offer are the chicken lettuce wraps! I have only been there about 3 times, but we always order this appetizer. When I spotted this copy cat recipe, I had to try it! I thought this recipe tasted great. While it’s not a perfect copy, it’s good in its own right. I will be making this again, especially when a craving hits for P.F. Chang’s!

Chicken Lettuce Wraps

Source: Southern Plate, Inspired by P.F. Chang’s


3 boneless skinless chicken breasts

3 green onions

1 small can water chestnuts

1 cup mushrooms

2 tablespoons brown sugar

3 tablespoons soy sauce

1 tablespoon olive oil

rice sticks (can be found with the asian supplies at the grocery store)

oil to cook rice sticks in

head of iceberg lettuce

In a large skillet, heat one tablespoon of olive oil over medium heat. Add chicken breasts, and cook through. Remove from heat and let cool. After the chicken breasts cool, dice into small bite sized pieces.

Meanwhile, finely dice the mushrooms, water chestnuts, and green onions. Combine the brown sugar and soy sauce, and stir well. Add the sauce, chicken, and veggies back into the skillet. Cook and stir over medium heat until heated through.

Place one to two inches of vegetable oil in a small sauce pan, and heat over medium high heat. Break off a handful of rice sticks and drop into pot. If oil is hot enough, rice sticks with immediately puff up. You may need to turn them over quickly so the other side will puff up as well. Remove from heat quickly and drain on paper towels.

To assemble lettuce wraps: Take the head of lettuce and smack, stem side down on counter top, and discard stem. Peel off the first 1 or 2 layers of lettuce that are not crisp and discard. Carefully peel off the rest of the layers of lettuce and set aside. Place desired amount of chicken/veggie mixture in each lettuce wrap. Sprinkle with cooked rice sticks, and roll up.

**Weight Watcher points plus is 4 total servings at 5 points a piece without rice sticks. If you omit the olive oil, and just use cooking spray (which I will do next time) when cooking the chicken, they would only be 4 points for 4 servings. I was unsure how to add points for the rice sticks, since they are essentially fried.


Strawberry Lemonade Pie

1 Apr

Following Weight Watchers is a little hard if you have a sweet tooth like I do. I was looking at the recipes on the Weight Watcher’s website, and stumbled across this one. I threw this together in about 5 minutes. It’s very light and refreshing! You could easily substitute a different flavor of Crystal Light and have another tasty pie. I will be making this again. I recommend freezing this until ready to serve, it was pretty difficult to cut and serve.

Strawberry Lemonade Pie

Adapted From: Weight Watchers Community Message Boards


One large package sugar free fat free vanilla pudding mix

2 cups skim milk

1/2 package or (1/2 tablespoon) Crystal Light strawberry lemonade drink mix (one package makes 2 quarts)

8 oz fat free Cool Whip

1 reduced fat graham cracker crust

red food coloring (optional)

In a large mixing bowl, combine dry pudding mix, skim milk, and 1/2 tablespoon Crystal Light with a hand mixer. Beat until mixture thickens, about 2-3 minutes. Add a few drops of red food coloring to obtain desired color. Mix well after adding the food coloring. Fold in 3/4 container of fat free cool whip. Pour into graham cracker crust. Cover, and refrigerate or freeze until ready to serve.

**Serves 8, 4 WW points+

Spicy Garlic Shrimp and Green Beans

22 Mar

We really love stir fry here at my house, and this recipe was no exception! We both thought it was good. I love spicy food, although my husband doesn’t so much. Next time I make this, I will cut back a little on the chili sauce. If you have kids you might want to cut back on it as well. This is a great tasting, low fat, filling dinner that I will be making again.

Spicy Garlic Shrimp and Green Beans

Source: Stephanie Cooks, Adapted From can you stay for dinner?


3 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 tsp. sugar
3 cloves garlic, minced
2 tbsp. fresh grated ginger
1 tbsp. oil (sesame preferred, vegetable/olive will work)
2 tsp. chili sauce
2 tsp. cornstarch, dissolved in 4 tsp. cold water
3/4 pound shrimp
3-4 cups green beans, steamed
Sesame seeds

1- Combine the first 7 ingredients in a bowl, whisk well to combine (soy sauce through chili sauce).
2- Add to a small sauce pan, bring to a boil. Let the sauce simmer for 2 minutes.
3- Stir in the dissolved cornstarch mix. Return to a simmer, cook until thickened (it should coat a spoon).
4- In a large nonstick skillet coated with cooking spray, add the shrimp. Cook until both sides are cooked through. Add the cooked green beans to the skillet, along with the sauce. Stir well to coat. Sprinkle with sesame seeds. Serve with steamed brown or white rice.

**Serves 4, 4 Weight Watcher points plus. I made the recipe with 4 cups of green beans. Add extra points for the brown or white rice. 1/2 cup steamed white rice is 3 points plus**

Low Fat Strawberry Swirl Cheesecake

17 Mar

I started Weight Watchers new program Monday online, and I have been searching for great recipes to try. I will be posting the good ones I find, along with the points for each recipe. I just love the website! I have been a fan for a long time, even before I joined Weight Watchers. As soon as I saw this recipe I ran and put the ingredients on my grocery list, I couldn’t wait to try it! My husband and I both thought this was delicious, he even had 2 pieces  🙂

Low Fat Strawberry Swirl Cheesecake

Source: Slightly Adapted From



non stick spray

1/2 cup crushed graham cracker crumbs

1 tablespoon light butter or margarine, melted

8 oz package reduced fat cream cheese

1/4 cup sugar

6 oz fat-free vanilla Greek yogurt (I used 5.3 oz)

2 large egg whites

2 tablespoons lemon juice

1/2 teaspoon vanilla extract

1 tablespoon flour

1/4 cup strawberry jam

Preheat oven to 350 degrees. Coat an 8 inch baking pan with non stick spray. Mix together graham cracker crumbs and light butter with a fork, until moistened. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar, and vanilla until smooth using an electric mixer. Gradually beat in the fat-free yogurt, egg whites, lemon juice, and flour. Do not overbeat. Pour over graham cracker crust and spread evenly.

Stir jam until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect.

Bake 25-30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.

Cut into 9 squares. Serves 9, each serving 4 WW points plus

Creamy Chicken Tortilla Soup

11 Nov

I have been struggling to find healthy recipes lately that my husband will eat with me. I was hoping this one would be a hit because it smelled wonderful simmering away all day in the crockpot. I always ask at the end of the meal if he liked it, and if he would mind if I made the dish again. He liked this one, and so did I! I especially like that it’s made in the crockpot, which is great when you are working for a no fuss meal.

Creamy Chicken Tortilla Soup

Adapted From: Mennonite Girls Can Cook


1 cup chunky medium salsa

8 oz. boneless skinless chicken breasts (I added frozen breasts in)

1 (15 oz) can yellow corn, undrained

1 (32 oz) can pinto beans, undrained

1 (15 oz) can diced tomatoes with green chilies, undrained

2 (15 oz) cans of cream of chicken soup

2 tablespoons taco seasoning

2 (6 inch) corn tortillas cut into strips

1 cup shredded cheddar cheese

I added everything into my crockpot and cooked on low for 8 hours. Before serving I removed the chicken breasts and shredded them with two forks, and then added them back to the crockpot. I served this with shredded cheddar cheese and tortilla chips on the side. The original recipe states to serve with chopped fresh cilantro, which would be wonderful.

Weight Watcher Points: This makes 14 one cup servings at 4 points a piece. Add additional points for extra cheese and tortilla chips.

Microwave Popcorn

7 Nov

I love snacking on microwave popcorn. I have been buying the low fat microwave mini bags for years. I recently went to Sams Club to stock up on popcorn and they weren’t carrying the low fat version anymore. I hate buying it from the grocery store, I think it’s way overpriced. That’s when I remembered that I had bookmarked this recipe! I will never have to buy microwave popcorn again, this worked very well.

Microwave Popcorn

Source: Branny Boils Over


Makes one serving (2 Weight Watcher points)

1/4 cup white popping corn

small brown paper bag

tape (optional)

Place popping corn into brown paper bag. You may add 1 tsp of oil and 1/4 teaspoon of salt  if desired (I didn’t use any oil or salt). Fold lip of  bag over tightly twice. I added a piece of scotch tape to mine, I was nervous I would end up with popcorn all over the place. Place folded side down in microwave. Microwave at full power for 2 min 30 seconds, or until popping sounds are infrequent. My microwave must be super hot, it only took my popcorn about half that time. After cooking, may add seasonings and butter. I love to add I Can’t Belive It’s Not Butter Spray and sprinkle with dry ranch dressing.