Egg Rolls

1 lb ground beef
1 package shredded cabbage (angel hair if you can find it)
1 package shredded carrot
salt and pepper
garlic powder
1 -2 package egg roll wrap
1 egg
canola oil (for frying)

Directions:
1 Fry the ground beef with the salt and pepper and garlic powder until the meat is completely browned.
2 Make sure to add a lot of the salt and pepper and garlic powder.
3 This needs to have a strong flavor because you'll be frying it with other ingredients.
4 Don't put so much in that you can't eat it, but you want to really taste it.
5 Once you are done getting the flavor right, get a LARGE bowl and put the shredded cabbage and carrots in it and then add the ground beef on top.
6 Mix together completely and let sit for about 15 minutes.
7 I do that so the mixture will soften and I can roll them more easily.
8 Check the mixture after it sits to make sure the flavor is still there and really stands out.
9 If not, add more of the salt and pepper and garlic powder.
10 It's really up to your taste buds.
11 Heat up your oil for frying in a deep fryer.
12 Follow the manufacturer's instructions for how much oil to add.
13 I usually only fill about half of the fryer.
14 Crack an egg into a small bowl to make a wash for sealing the egg roll wraps.
15 Take a wrap and put about 1-2 teaspoons of the meat mixture onto the wrap.
16 Wrap the roll as shown on the package, remembering to seal with the egg wash.
17 I try to wrap my rolls tightly.
18 Once you are done wrapping, place the egg rolls carefully into the oil about 2-3 at a time.
19 Cook them until they are blond in color.
20Take them out and let drain on paper towels

Hot Crab Dip

Thanks Renee and Stephanie!                                                                                                   

2 pkg or 2 cans crabmeat
1 lb cream cheese, softened
1/2 cup mayonnaise
1 bunch green onions, chopped
2 dashes red hot sauce
2 tsp worcestershire sauce



Preheat oven to 350. Mix all ingredients together and pour into baking dish. Bake at 350 for 20 minutes. Serve with rye bread, pita chips, crackers and/or vegetables.

Rotel Chicken Spaghetti Casserole

                                                                                                        

Thanks Stephanie!





3-4 large boneless chicken breasts (or rotisserie chicken)
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 clove garlic, minced or 1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tablespoon Margarine or butter
1 - 8 ounce Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained



Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through.

Pasta Carrabba

                                                                                                               




Thanks Stephanie!
Chicken
2 boneless, skinless chicken breasts
3 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
2 Tbsp fresh basil leaves (or 2 tsp dried)

Salt & fresh ground pepper to taste



Sauce
2 tablespoons butter
1 medium shallots
1 tsp minced garlic
1/4 cup grated parmesan cheese
1 cup half & half (or heavy cream)
3 oz fresh mushrooms (I used mushrooms from a jar)
1/2 cup frozen English peas

Salt & fresh ground pepper to taste



Pasta
1/2 (9 oz.) package fresh fettuccine
2 oz fresh grated Parmesan cheese



Combine vinegar, oil and basil. Pour over chicken and marinate overnight (I use a ziplock bag) in the refrigerator.
Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
Peel and finely chop shallot. Saute in butter 1 minute. Add garlic and saute until fragrant. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms, peas, and parmesan cheese and cook another 2 minutes.
Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

Diet 7UP Lemon Blueberry Cake

Thanks to plainchicken.blogspot.com                                                                                                             

1 box lemon cake mix
2 egg whites
10oz Diet 7UP
1 cup blueberries



Preheat oven to 350 degrees. Whisk together cake mix, egg whites and Diet 7UP. Fold in blueberries. Pour cake into a greased 9x13 pan and bake for 30 minutes. Top with cool-whip.