Buffalo Chicken Rolls

Buffalo Chicken Rolls

makes 16

16 egg roll wrappers (roughly 4 square inches)
3-4 cups cooked and shredded chicken
1/2- 2/3 cup Frank’s Red Hot Sauce (we used southwestern style BBQ sauce)
1 cup crumbled blue cheese (4 ounces)
2-3 cups broccoli slaw or cole slaw (dry)(before chopping)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving or Peppercorn Ranch

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. (I used my food processor to chop it up to make it easier to work with.) Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom left corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, tucking and forming, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.






Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g

Quinoa Turkey Chili

Ingredients:

1 Cup Quinoa, uncooked
3 1/2 Cups Water, divided
1/2 lb. lean ground Turkey
1 large sweet Onion, chopped
1 cup chopped green, red, yellow Peppers-your choice
4 Garlic Cloves, minced
1 Tbls. Chili Powder
1 Tbls. ground Cumin
1/2 tsp. ground Cinnamon
2 cans (15 oz each) Black Beans, rinsed and drained, patted dry
1 can (28 oz) crushed Tomatoes
1 medium Zucchini, chopped
1 chipotle pepper in adobo sauce, chopped  (It's in a small can in the ethnic aisle)  I freeze the rest.
1 Tbls. Adobo sauce
1 Bay Leaf
1 tsp dried Oregano
1/2 tsp. Salt
1/4 tsp Pepper
1 cup frozen Corn, thawed

Directions:

1. In a large saucepan, bring quinoa and 2 cups water to a boil.  Reduce heat: cover and simmer for 12-15 minutes or until water is absorbed.  Remove from heat; fluff with a fork and set aside.
2. Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, peppers and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.  Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer.
3.  Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water.  Bring to a boil.  reduce heat; cover and simmer for 30 minutes.  Stir in corn and quinoa; heat through.  Discard bay leaf.

Nutrition Facts:  1 cup equals 264 calories, 5 grams fat, 9 grams fiber, 15 grams protein

Strawberry Smoothie

Ingredients
8 strawberries, hulled
1/2 cup skim milk
 1/2 cup vanilla yogurt
 3 tablespoons  Sugar substitute like Splenda, Equal, or Truvia
2 teaspoons vanilla extract
 6-8  cubes ice
Directions
 In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.  Makes 2 servings.

Green Goddess Grilled Cheese Sandwich

makes 1 sandwich
Ingredients

2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be *awesome*)
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)
Directions

Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Green Goddess Herb Pesto
Ingredients

1 clove garlic
1 (or 2 if you’re ballsy) anchovy fillet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale (I didn't have this, so I used baby spinach)
2-3 tablespoons chopped fresh tarragon (I left this out. I don't like tarragon)
1 tablespoon chopped chives
¼ cup olive oil (add slowly. you might not need it all depending on your idea of "handful")
salt and pepper to taste

Directions

Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).

Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.

Season to taste with salt and pepper (You probably won’t need too much salt if you used 2 anchovies).

(This makes a lot, but you will use it all for other things. We added more olive oil to make it back into a salad dressing.)

Banana Bread

Ingredients
2-1/2 cups all-purpose flour
1-1/4 cups sugar
2 packages (3.4 ounces each) instant vanilla pudding mix
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
5 eggs, lightly beaten
2 cups mashed ripe bananas (4 to 5 medium)
1 cup canola oil
1 teaspoon vanilla extract
1 cup chopped nuts, optional

Directions
In a large bowl, combine the first six ingredients. In a large bowl, whisk the eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutritional Facts
1 slice (calculated without nuts) equals 230 calories, 10 g fat (2 g saturated fat), 44 mg cholesterol, 292 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Amazing Whole Wheat Pizza Crust

1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

Directions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.


check out this link for reviews
http://allrecipes.com/recipe/amazing-whole-wheat-pizza-crust/

The Best Hummus Pizza Ever

1 (10 ounce) can refrigerated pizza crust dough
1/2 Cup Hummus spread
 Any veggies you want from a salad bar about 2 cups
Olive Oil or Olive Oil spray
1/2 cup shredded Monterey Jack cheese or cheese of your choice
Pizza seasoning

Directions:
Preheat the oven to 500 degrees .
Roll out pizza crust and place on a greased pizza pan or baking sheet. Bake 5 minutes. Reduce heat to 425. Meanwhile, saute' veggies in some olive oil and pizza seasoning. Spread a thin layer of hummus over the crust. Sprinkle with more of the pizza seasoning. Arrange sauteed veggies over the hummus, and top with shredded cheese.
Bake for about 5 minutes more until the crust is golden brown and cheese is melted in the center. Slice and serve.

Baking times could be off because I made my own pizza dough. See recipe for Amazing Whole Wheat Pizza Crust under Breads.