Chinese Food

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Replies

  • tpelotte
    tpelotte Posts: 18 Member
    bump
  • sherisse69
    sherisse69 Posts: 795 Member
    I just said last night how I was craving Chinese! Thanks!
  • Doylie615
    Doylie615 Posts: 13 Member
    Thanks everyone for the suggestions!!! Also, Not to sound out of the loop (I'm new to this) what does "Bump" mean :)
  • Queen8shaq
    Queen8shaq Posts: 46
    bump
  • calimoma
    calimoma Posts: 64
    Heres another version from Hungry Girl...

    PER SERVING (4 "crab rangoonies"): 140 calories, 1.5g fat, 618mg sodium, 20g carbs, 1g fiber, 2g sugars, 9g protein -- PointsPlus® value 3*

    Don't let the name creep you out. What can we say? We love the '80s flick The Goonies! This recipe is too good to pass up...




    Ingredients:
    1/4 cup fat-free cream cheese, room temperature
    2 wedges The Laughing Cow Light Original Swiss cheese
    4 oz. imitation crabmeat, flaked
    1 tsp. low-sodium/lite soy sauce
    1/2 tsp. chopped garlic
    2 scallions, finely chopped
    16 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
    Optional: sweet & sour sauce or Chinese-style hot mustard, for dipping

    Directions:
    Preheat oven to 375 degrees.

    To make your filling, combine all ingredients except wonton wrappers in a bowl, breaking up the cheese wedges as you add them. Mix until uniform. Set aside. Spray a baking sheet with nonstick spray and set that aside as well.

    Lay two wrappers flat on a clean, dry surface. Spoon a heaping 1/2 tbsp. of filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Repeat with all remaining wrappers and filling, gently placing each rangoon flat on the baking sheet.

    Spray the tops of the wontons with nonstick spray. Bake in the oven for about 12 minutes, carefully flipping halfway through, until golden brown. Allow to cool slightly.

    If you like, dip your rangoonies in some sweet & sour sauce or hot mustard!

    MAKES 4 SERVINGS
  • schmitzky
    schmitzky Posts: 5 Member
    Thanks for the great recipes!
  • Doylie615
    Doylie615 Posts: 13 Member
    Thanks!!
  • JanaCanada
    JanaCanada Posts: 917 Member
    Steak Lo Mein

    Ingredients
    • 1 pound beef top round steak, trimmed
    • 2 tablespoons cornstarch
    • 1 teaspoon beef bouillon granules
    • 3/4 cup water
    • 1/4 cup soy sauce
    • 2 tablespoons vegetable oil
    • 1 garlic clove, minced
    • 2 cups shredded cabbage
    • 1 cup diagonally sliced carrots, partially cooked
    • 1 medium onion, sliced into rings
    • 1/2 cup sliced fresh mushrooms
    • 1/2 cup diagonally sliced celery
    • 1/3 cup sliced green onions
    • 15 fresh snow pea pods, trimmed
    • 1 can (8 ounces) sliced water chestnuts, drained
    • 4 ounces thin spaghetti, cooked and drained
    Directions
    • Freeze steak just until firm; slice diagonally across grain into 1/4-in. strips.
    • Combine the cornstarch, bouillon, water and soy sauce until smooth; set aside.
    • In a wok or large skillet, heat oil on medium-high. Add meat and garlic; stir-fry until the meat is no longer pink, about 5 minutes. Remove meat to a platter.
    • Add the cabbage, carrots, onion, mushrooms, celery and green onions; stir-fry for about 3 minutes. Add pea pods and water chestnuts; stir-fry 2 minutes. Add meat.
    • Stir bouillon mixture and pour into skillet; cook and stir until thickened. Gently toss in spaghetti and heat through for 1 minute. Yield: 6 servings.


    Nutrition Facts: One serving equals 329 calories, 8 g fat (0 saturated fat), 52 mg cholesterol, 834 mg sodium, 34 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 2 lean meat, 1-3/4 starch, 1 vegetable.
  • historygirldd
    historygirldd Posts: 209 Member
    bump for later eating. Thanks for posting
  • fjrandol
    fjrandol Posts: 437 Member
    bump
  • GuamGrly
    GuamGrly Posts: 600 Member
    *BUMP*

    Been looking for some "better" Chinese food recipes. Can't wait to try some of these.
  • midnight333
    midnight333 Posts: 149
    I'm a sucker for chinese food, I just eat it in moderation. Now I don't have to hahahaha!:laugh:
  • dzinter
    dzinter Posts: 22
    bump
  • newmom312
    newmom312 Posts: 24 Member
    Here is the recipe that was on here for Crab Rangoon. I believe that it was originally posted by changingforth

    Nutrition Info: makes 24 rangoons
    Per piece:
    41 calories
    1.1g fat
    2.7g protein

    Ingredients:
    24 wonton wrappers (I used Nasoya brand)
    olive oil cooking spray
    8oz lump crab meat
    1 tsp Worcestershire sauce
    2.5 tsp curry powder
    1 tsp ground ginger
    1/2 tsp cayenne pepper (optional)
    1/2 cup reduced fat cream cheese
    1/3 cup scallions, washed and thinly sliced

    Step by step:

    1. Preheat oven to 375

    2. Spray mini muffin tin with olive oil spray

    3. Push a wonton wrapper into each muffin tin

    4. In a mixing bowl, combine crab, Worcestershire, curry, ginger and cayenne

    5. Mix with a fork, breaking up large chunks of crab

    6. Add cream cheese, mashing with a fork until fully incorporated

    7. Using a teaspoon, spoon filling mixture into wontons

    8. Fold ends of wonton wrapper over mixture, wet finger to seal

    9. Bake for 10 minutes, until ends are slighly browned

    10. Serve hot garnished with scallions

    ENJOY



    Oh my! I'm def going to try. <3<3 crab rangoons
  • IzzyBooNZ1
    IzzyBooNZ1 Posts: 1,289 Member
    Bump yum!
  • gsbrooks1
    gsbrooks1 Posts: 54
    bump
  • deb54
    deb54 Posts: 270 Member
    Thanks soooo much !!! Bump
  • deb54
    deb54 Posts: 270 Member
    Good idea ! Bump

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