Thursday, September 09, 2010

Pork Steamed Dumplings

It's been a long time since we've had a new family favorite/top rated recipe but this one is getting that title.  They are absolutely fabulous!  I used regular soy sauce and 1/2 Tbsp ground ginger since I had these on hand.  I needed two packages of wonton wrappers eventhough I stuffed them quite full.  They did stick together after steaming but not too bad:)
I found this recipe on the Mom's Plan's blog here.

Pork Steamed Dumplings2 lbs. ground pork
1/3 c. cornstarch
2 tbsp. minced fresh ginger
1 tsp. minced garlic
3 tbsp. reduced-sodium soy sauce
3 tbsp. sugar
2 tsp. sesame oil
1/2 c. chopped green onions
60-90 won ton wrappers (depending on how full you stuff them)

-Mix all ingredients together in a bowl.

-Place about 1 tsp of the pork mixture in the center of each won ton wrapper and gather up the corners, pinching them together at the top. Pat the edges with water to make them stick.

To prepare and eat now:
Bring a pot of water to a boil and arrange dumplings in steamer basket over the boiling water. Cover and steam about 20 to 25 minutes or until the pork mixture is entirely cooked.

To freeze:Freeze for one hour on a cookie pan and then place in a Ziploc bag.

To prepare after freezing:Bring a pot of water to boil and arrange dumplings directly from the freezer in the steam basket over the boiling water. Cover and steam about 25 to 28 minutes or until the pork mixture is entirely cooked.

Wednesday, September 08, 2010

Spicy Chicken Lasagna Roll-ups

This is another Kraft recipe found here.  I made it with whole wheat lasagna noodles and to make it again I'd use regular plus lots more sauce.

what you need
1 jar (26 oz.) spaghetti sauce
1 tsp.  Italian seasoning
1 tsp. Crushed red pepper
3 cups  shredded or chopped cooked chicken
2 cups KRAFT Shredded Mozzarella Cheese, divided
1/2 cup  KRAFT Grated Parmesan Cheese
2 Eggs, beaten
12   Lasagna noodles, cooked, rinsed and drained
make it
HEAT oven to 375ºF.

MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.

SPREAD 1/2 cup of the remaining sauce mixture onto bottom of 13x9-inch baking dish; cover with lasagna rolls (seam-sides down), remaining sauce mixture and mozzarella.

BAKE 25 min. or until heated through.

Wednesday, September 01, 2010

Cheesy Chicken & Salsa Skillet

Another kraft recipe.  This one can be found here.  I used more pasta and tomatoes than called for just because the little ones love noodles and will pick out green peppers so it made the balance better for us:)

what you need
2 cups multi-grain penne pasta, uncooked
1 lb.  Boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup  Frozen corn, thawed
1 large Green pepper, cut into short thin strips
1 cup  KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
make it
COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.