Egg Roll Stir-Fry

 

Ingredients

1 lb ground pork lean (90/10)

• 1 large onion thinly sliced
• 1 small head of cabbage shredded
• 3 carrots shredded
• 4 cloves of garlic minced
• 1 tbsp fresh ginger minced
• 2 tsp olive oil
• 1/4 cup reduced sodium soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp black pepper
• Servings: servings

1. Heat 1 tsp olive oil in a large skillet over medium high heat. Add in onions and ground pork, and cook until meat is cooked through. Transfer to a bowl and set aside.
2. Return skillet to heat, and add remaining tsp olive oil. Stir in cabbage and carrots, and cook, stirring regularly, until cabbage is softened and wilted a bit, about 5-7 minutes.
3. In a small bowl, combine sesame oil, rice vinegar, soy sauce, garlic, ginger, and pepper.
4. Reduce heat to medium. Return meat to the pan with the cabbage, and stir in the soy sauce mixture. Stir well to combine. Cook for another 2-3 minutes, and then serve.

Recipe Notes
Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 5 Smart Points

PER SERVING: 218 calories; 12g fat; 3g saturated fat; 1g carbohydrates; 0g fiber; 0g sugar; 22g protein

Layered Pudding Delight

 

And, unfortunately, most people throw away its seeds, however they are also really good for your health and they can prevent and treat cancer, as well as many different diseases and conditions. They seeds can help you treat hypertension, atherosclerosis and more.

But, ladies and gentlemen, here’s something you should be careful of and not consume the watermelon if you notice it…

Here’s what you need to know – when you open it up and notice big holes inside it, you should throw it away immediately. WHY? Well, that’s easy to answer – according to the experts, this is a clear indicator that it’s not naturally produced and it’s synthetically created.

The experts warn that if you consume it, you may develop a tumor and have some neurological issues, which will be very hard to treat. So, now that you know about this, be careful next time when you buy a watermelon, and remember that your health comes first!

Layered Pudding Delight

 

Ingredients

• 14 graham crackers
• 1 pkg. Instant Vanilla pudding
• 2 cups cold milk
• 1 cup cool whip
• 1 can cherry pie filling

Directions
Mix pudding with milk and cool whip.
In 9×9 pan layer bottom with crackers, next ½ of the vanilla pudding mixture, next crackers, next last ½ of pudding mixture and top with cherry pie filling. Chill over night….serve.
Double recipe for 9×13 pan.
Variations:
use vanilla wafers in place of graham crackers
use chocolate pudding in place of vanilla pudding
use blueberry pie filling in place of cherry

Best Ever Chicken Salad

 

Reviews

• This is great chicken salad. It’s simple, but with lots of flavor. I make it all the time when it’s too hot to cook. I just bake the chicken or boil it in broth, then dice it up. I’ve made it with a variety of different nuts – pecans, walnuts – and low-fat mayonnaise. It always tastes wonderful! I highly suggest including the lemon juice, it adds a great subtle flavor.

• I love this recipe. So does my whole family. It is a great starter recipe. You can make it as is or you can add or take out the things you like or dislike. I love the slivered almonds in mine. I like to cut up some apples and grapes and serve them on the side. That way everyone can eat it the way they like it. I don’t put celery in mine but I do add a finely chopped green onion and some sour cream to the mayo. I use half of the mayo and the other half sour cream. It is great!! Thanks for this recipe!! Will make again and again!!

• This is a great basic recipe. It was a little bland until I added some extra spices like garlic powder and onion powder, but I guess that’s why it’s called “basic.” This recipe calls for a LOT of almonds, but I love them in chicken salad, so I used them all!! Thanks for the recipe.

You’ll Need (for the salad):

• 4 cooked and chopped/shredded boneless chicken breasts.
• ½ cup of chopped onion.
• ½ cup of chopped celery.
• Salt and pepper for taste.
• ½ cup to 1 cup of dried cranberries.

You’ll Need (for the dressing):

• 1 cup of mayonnaise.
• ½ cup of sugar.
• ¼ cup of vinegar.
• 1 tsp of prepared mustard.
• 1 tsp of salt.
• ¼ tsp of pepper.

How to:

In a large bowl, mix together the chicken, onion and celery and add some salt and pepper to taste.
In a separate bowl, mix all the dressing ingredients together and add it to the chicken mixture. Just before serving, add the dried cranberries, otherwise the salad will turn pink.

Easy Sopapilla Cheese Cake

 

Ingredients

2 (8oz.) packs of Pillsbury crescent rolls

• 2 (8oz.) packs of cream cheese, room temperature
• 1 cup sugar
• 1 teaspoon vanilla
• 1/4 cup butter (melted)
• 1 tablespoon cinnamon
• 4 tablespoons sugar
  * honey

Steps
Preheat the oven to 350 degrees.
Spray 9 x 13 baking dish with cooking spray.
Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
* bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don’t like raw dough)
Combine softened cream cheese, sugar, and vanilla.
Spread mixture over crescent rolls.
Roll the remaining crescent roll over the top and stretch to the edges and seal.
Brush across the entire top of the crescent roll with the melted butter.
Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
Bake for about 30 minutes, or until golden brown.
Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
Slice into triangles or squares, drizzle with a little honey if you like and serve.

Southern Strawberry Punch Bowl Cake

 

Ingredient

• 1 yellow cake mix
• 1 (6 oz.) pkg. instant vanilla pudding
• 1 lg. can crushed pineapple, drained
• 2 (10 oz.) pkgs. frozen strawberries
• 2 bananas
• 1 (16 oz.) carton Cool Whip

How to make it:

Bake cake in two round cake pans and set aside to cool. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely. Repeat with the other layer the same – ending with Cool Whip. Let set in refrigerator overnight

JAMAICAN BANANA BREAD

 

Ingredients:

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain low-fat yogurt (or pina colada flavored!!)
• 3 tablespoons dark rum OR apple cider
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked sweetened coconut

Cooking spray

• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.

Add eggs, 1 at a time, beating well after each addition.

Add banana, yogurt, rum, and vanilla; beat until blended.

Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread.

Cool completely on wire rack