Bamigoreng

Bamigoreng
From the Kitchen of: Lisette Meynders

4 pieces bacon cut into 1/2” pieces
1/2 lb sausage
3 c cooked pork roast, cubed
1 onion, chopped
1 c celery, chopped
1/4 c cabbage, thinly sliced
Seasoning mix
Noodles

Cook the bacon, sausage, onion, and celery in a wok or large pot. While that’s cooking soak the seasoning in about 1/2 c HOT water. Cook noodles according to package directions. When bacon mixture is cooked add cabbage and cook for a couple of minutes. Add the Seasoning with the water. Let it simmer. It shouldn’t be too wet. Drain the water from noodles and toss noodles with mixture in wok.

Chicken and Raspberry Spinach Salad

Chicken and Raspberry Spinach Salad

1/4 cup raspberry vinegar or white wine vinegar
5 Tbsp extra-virgin olive oil
1 tsp honey
1/2 tsp finely shredded orange peel
1/8 tsp salt
1/4 tsp fresh ground pepper
4 boneless, skinless chicken breast halves (abt. 12 oz.)
8-10 cups torn spinach or torn mixed greens
1 cup fresh raspberries
1 papaya*, peeled seeded, and sliced

In a screw-top jar, combine the vinegar, 4 Tbsp of the oil, the honey, orange peel, salt, and pepper. Cover and shake well. Chill until serving time.
In a medium skillet, cook the chicken in the remaining 1 Tbsp of oil over medium heat for 8-10 minutes or until the chicken is tender and no longer pink. Turn the chicken often to brown evenly. Remove the chicken from the skillet. Cut into thin, bite-size strips.
In a large bowl, toss together the warm chicken strips and the spinach or mixed greens. Shake the dressing well. Add the dressing and raspberries to the chicken mixture. Toss lightly to coat well.
Divide the chicken mixture among 4 salad plates. Arrange the papaya slices on each plate.

*You may substitute 2 medium nectarines, pitted and sliced, or 2 peaches, peeled, pitted, and sliced for the papaya

Gingered Chicken Breasts

Gingered Chicken Breasts

1 Tbsp lemon juice
1 1/2 tsp grated fresh ginger
1/2 tsp fresh ground pepper
2 cloves garlic
4 boneless skinless chicken breast halves

Combine lemon juice, ginger, pepper, and garlic in a small bowl. Place the chicken breasts in a deep bowl. Pour the ginger mixture over the breasts, turning once to coat both sides. Cover, and refrigerate for 30 minutes to 2 hours.
Spray a large nonstick skillet with cooking spray. Heat the skillet on medium-high until hot. Add the chicken. Cook, turning once, until tender, about 8 minutes.

Salsa Chicken

Salsa Chicken

8 cups finely shredded iceberg lettuce
3 Tbsp chili powder
1 tsp ground cumin
1 lb boneless, skinless chicken breast, cut into 1” pieces
2 large egg whites
2 Tbsp extra-virgin olive oil
8 oz chunky tomato salsa
1/2 cup sour cream
Cilantro sprigs (optional)

Divide the lettuce among 4 individual plates, cover and set aside. In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl, shaking off the excess coating. Dip the chicken into the egg whites, then coat again with the remaining dry mixture.
Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot add the chicken and stir-fry gently until no longer pink in the center. Cut to test (5-7 minutes). Remove the chicken from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium and cook, stirring, until the salsa is heated through and slightly thickened.
Arrange the chicken over the lettuce; top with the salsa and sour cream. Garnish with Cilantro sprigs if using.

Stephanie's Muffins

Stephanie’s Muffins

3 cups all-purpose flour
1 cup sugar
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 cups low-fat plain yogurt
2 large eggs
8 Tbsp unsalted butter, melted and cooled

Mix flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a large bowl whisk together yogurt and eggs. Fold the flower mixture into the yogurt mixture until smooth. Fold butter into flour/yogurt mixture. Coat muffin tins well with vegetable oil spray. Evenly divide batter between all 12 muffin holes. Bake at 375 degrees for 25-30 minutes. Makes 12 muffins.

For a berry muffin use 1 1/2 cups of frozen mixed berries. Defrost under warm water until water runs clear.

Chocolate Layer Dessert

Chocolate Layer Desert


2 c flour
1 c margarine
1/4 c chopped walnuts
12 oz cool whip
2 pkg (8oz) cream cheese, softened
2 pkg chocolate pudding, prepared
1 c cool whip
Chopped nuts to garnish

Pastry cut flour, margarine, and chopped nuts. Press into 9x13 pan. Bake at 350 for 20 minutes. Set aside to cool.
Mix cool whip and cream cheese. Add to 9x13 pan.
Layer prepared pudding on top of cream cheese mixture in 9x13 pan.
Top with cool whip and chopped nuts.