1-1/2 lbs. boneless skinless chicken thighs, visible fat removed, cut into thin strips
6 Tbsp. low-sodium soy sauce
1-1/2 tsp. cornstarch
1 Tbsp. sesame seed oil or canola oil
1/3 medium yellow onion chopped
6 medium garlic cloves, minced
3 cups Chinese cabbage chopped
1/3 cup canned bamboo shoots, drained and chopped
1/3 cup canned straw mushrooms, drained and sliced
3 large egg beaters or egg whites, beaten
6 large low-fat or FF burrito-sized tortillas, room temp.
1/2 cup Hoisin sauce
Place cut-up chicken thigh strips into a medium-sized bowl. Add 1 Tbsp. soy sauce and cornstarch and stir to coat.
Heat oil in a very large skillet or wok on medium-high heat. Add onions and garlic, stir with a large wooden or heat resistant spoon and saute about one minute. Add chicken and cook until browned. Add another Tbsp. soy sauce and stir cooking another minute.
Keeping heat set to med.-high add cabbage, bamboo shoots and mushrooms. Add the remaining Tbsp. of soy sauce, stir continuously and saute vegetables for about 5-6 minutes. Move “mu shu” mixture to one side and add egg. Cook about 1-2 minutes and then stir completely into mu shu, until egg is fully incorporated.
To serve:Place a room temperature tortilla on a dinner plate. Spread 2 tsp. of Hoisin sauce on tortilla and then place about 1/2 cup of the moo shu chicken filling on top of sauce. Roll up like a burrito, folding in one end to seal and then rolling from one side to the other. Serve immediately.
Karen’s Note: You can pre-cook or steam rice, brown is higher in fiber content, but white rice is usually served in Chinese restaurants. This is a knife and fork dish, but chopsticks can be served along with the Mu Shu too!
4-5 medium russet potatoes, washed scrubbed and eyes removed
Sea salt grinder
Canola or olive oil non-stick spray
2-3 Tbsp. Olive oil
1/2 tsp. Seasoned salt
1-1/2 tsp. Paprika
1 tsp. Onion Powder
1 tsp. Garlic Powder
To make baked potatoes: Preheat oven or gas grill to 350 degrees F.
Using a fork, poke several holes all around each potato. Sprinkle grounded sea salt on each potato and wrap completely with aluminum foil. Bake for 25-30 minutes.
Unwrap potatoes and allow to completely cool or store in covered container in the refrigerator, until ready to use. Cut potato in lengthwise quarters and then into thick strips (varying from about 1/4 – 1/2″ thick).
Preset oven to 400 degrees F. Coat a baking sheet with non-stick cooking spray and lay potato strips, potato side down, onto baking sheet. Drizzle with olive oil and sprinkle seasoned salt, paprika, onion and garlic powders on top. Put into oven and bake for 25-30 minutes, turning the fries on the other side half-way through baking. Remove from oven and serve immediately with your favorite sandwich, hamburger or as alone as an appetizer with ketchup for dipping…enjoy!
Karen’s Note: I made this twice for my family now from my husband Frank’s Baked Potatoes on his grill and it was a hit and goes great with fish sandwiches or Barbecued Frank-Burgers.
“I served this at our Easter Dinner, especially for my dad (who just loves Pineapple Upside-Down Cake) and was saying over and over that he hadn’t eaten any in a long while. He ate and enjoyed every bite on Easter! Father’s Day is coming up very soon, so I’ll be sure to make him another one then!” -Karen
1/4 cup light brown sugar
2 Tbsp. light butter
1 small can of pineapple slices in 100% juice, drained
3-4 maraschino cherries, stems removed (if any) and halved
1-1/4 cup all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/2 tsp baking soda
1 cup low-fat buttermilk
1/4 cup canola oil
1 large egg
1 tsp. vanilla extract
Buttery non-stick cooking spray
Preheat oven to 350 degrees F. Spray a 9-inch round baking pan with non-stick cooking spray.
In a large non-stick skillet, combine brown sugar and light butter. Set heat to medium-low and cook, stirring frequently, until the butter melts and the sugar dissolves; about 3 minutes. Set aside.
Make a single layer of the drained pineapple rings on the bottom of the non-stick coated baking pan. Put cherry halves upside down in the middle of each ring. Drizzle sugar coating mixture over layer of fruit and set aside.
In a medium mixing bowl whisk together flour, sugar, baking powder and baking soda. In a separate medium bowl whisk together buttermilk, oil, egg and vanilla extract. Slowly add the buttermilk vanilla mixture to the flour mixture, while stirring, until fully incorporated into a smooth cake batter.
Pour the batter evenly over the single layer of fruit and bake for about 40-45 minutes, until a toothpick inserted into the center comes out clean. Let cool about 20-30 minutes. Run a very thin plastic knife or spatula around the cake to loosen it from the pan. Invert it onto a serving plate and lift off the pan. Allow to complete cool and store in a covered cake container (refrigeration recommended), until ready to serve…enjoy!
Karen’s Note: I can’t believe how wonderful this cake is for the size…my dad just loved it! You may want to make two of these Pineapple Upside-Down Cakes or make it as well as my Cran-Apple Upside-Down Cake for a dessert variation…enjoy!
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.