Chinese Chicken Stuffed Peppers
Yields: 4 Servings
1 lg sweet red pepper sweet red pepper
1 cup finely chopped chicken * finely chopped chicken *
1 tablespoon sesame oil sesame oil
1 cup cooked regular rice cooked regular rice
1 clove garlic minced
1/2 cup frozen English peas thawed
1 teaspoon minced fresh ginger root minced fresh ginger root
1/2 cup finely chopped carrots finely chopped carrots
1 tablespoon plus 1 1/2 t soy sauce plus 1 1/2 t soy sauce
1/4 cup thinly sliced green onions thinly sliced green onions
1/8 teaspoon salt salt
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2″ thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and ginger root; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2″ baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated.
PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg calcium.
Banana Push-ups – Kids
Yield: 6 servings
2 lg Bananas – Cut Up
1/2 c Instant Nonfat Dry Milk
1 c Plain Yogurt
6 oz Frozen Orange Juice Concentrate – 1 Can
1 c Water
Source: Super Snacks For Kids
Combine all of the ingredients in a blender and whirl until foamy. Pour into paper cups and freeze. Push up from the bottom of the cup.
Yield: 2 servings
1 pinch of salt
1/4 cup milk or hot water
2 ripe BANANAS
4 teaspoons butter
1 tablespoon powdered sugar
1 teaspoon lemon juice
Separate the eggs. Beat yolks with salt, sugar and milk until foamy.
Beat whites stiff and fold into yolks.
Slice two bananas and fry in omelet pan four minutes, and then pour in the omelet.
Cook slowly until done, and serve immediately.
1 cup whipping cream
1 cup mashed bananas
4 tbsp powdered sugar
tiny bits of crystallized cherries and citron
blanched and minced almonds
Whip a cupful of cream stiff. Rub enough ripe bananas through a fine sieve to make a cupful of pulp, and beat this at once into the whipped cream; add four tablespoons of powdered sugar, and beat to a frothy mass. Line a glass dish with almond macaroons, fill it with the banana cream, and sprinkle this generously with tiny bits of crystallized cherries, citron, and blanched and minced almonds. Serve at once. Mince the fruits and nuts before the preparation of the banana cream is begun.