Tag Archives: Recipe

Baked Broccoli Slaw Egg Rolls

A great recipe for a healthy version of a favorite take out food - Baked Broccoli Slaw Egg Rolls  happyfitmama.com

Hey guys!

I hope you had a great weekend! We enjoyed crazy warm January temps and took in Disney on Ice – Dare to Dream yesterday. I’m happy to say that I did NOT need to poke my eyes out. It was really a good show! And the kids had a blast. That’s all that matters, right. It definitely was a marvelous weekend.

In keeping with my promise to update some of my old recipes from my early blogging days, I’ve got another good recipe for you. This recipe first appeared on HFM almost three years ago to the date (that’s why you’ll see the old comments below). Since then, Baked Broccoli Slaw Egg Rolls make it on my meal planning list at least twice a month. They are so easy to make and taste so good.

Baked Broccoli Slaw Egg Rolls - A healthy recipe version of your favorite appetizer!  happyfitmama.com

Broccoli slaw has become a favorite of mine over the years. The possibilities of what to do with it are endless. It’s an easy filler for fish tacos. You can bake it, dose it with marinara and nutritional yeast or eat it plain like my little guy. He likes to pretend he’s eating sticks.

One day it dawned on me that I could easily make healthier egg rolls with broccoli slaw. This has become a family favorite. In fact, this is one of Ron’s specialties. He’s got some serious rolling skills! We like them with just the slaw but meat or tofu can be added if desired.

Try this healthy recipe for Baked Broccoli Slaw Egg Rolls as an easy weeknight dinner that tastes like take out or as an appetizer for your next party!  happyfitmama.com

Baked Broccoli Slaw Egg Rolls
Cook time: 
Total time: 
 
Ingredients
  • Teriyaki sauce:
  • ½ C soy sauce
  • ¼ C brown sugar
  • ¼ C Mirin rice wine
  • 1 T fresh ginger or ½ tsp ground ginger
  • Egg Rolls:
  • 3T Olive Oil
  • 1 Package of Broccoli Slaw
  • Homemade teriyaki sauce
  • Egg Roll Wrappers
Instructions
  1. Preheat oven to 400 degrees.
  2. To make Teriyaki Sauce:
  3. Combine soy sauce, brown sugar and Mirin rice wine in small sauce pan over medium/high heat.
  4. Bring to a boil and continue cooking until the sugar is completely dissolved.
  5. Remove from heat and add grated or ground ginger.
  6. In separate skillet, heat 2 Tbsp of olive oil over medium/high heat.
  7. Add broccoli slaw and stir fry till tender.
  8. Add enough homemade Teriyaki sauce to taste.
  9. To make the eggrolls:
  10. Take one eggroll wrapper and place on a cutting board or plate.
  11. Spoon about 3 Tbsp of the filling into the middle on a diagonal.
  12. Fold one corner over the filling tightly. Then take the side corners and wrap tightly from the side. Using your finger brush a bit of water on the remaining corner and roll the egg roll tightly, sealing with the final corner.
  13. Place seam side down on a sheet pan lined with parchment paper. Repeat until all of the filling is gone.
  14. Lightly brush the egg rolls with the remaining olive oil.
  15. Bake at 400 for 15 minutes, until browned and crisp.

The rolls come out crunchy, crispy and full of flavor. You definitely don’t miss the frying. Who wants that anyway?

The recipe for the Teriyaki sauce makes quite a bit. It can be used as a dipping sauce or save it for another dish. The rolls are good as a main course or sometimes we have them as an appetizer or side to Peanut Veggie or Chicken Stir Fry. Either way, they get devoured in a hurry!

Try these Baked Broccoli Slaw Eggs Rolls for your next party!  happyfitmama.com

With the Super Bowl coming up this weekend, this would be the perfect recipe for your Game Day party. I’m not too excited for the game this year because none of my teams are in it. I’m watching for the commercials. And the party food of course.

For more Meatless Monday ideas, be sure to check out Deborah and Annmarie’s link up.

Will you be watching the Super Bowl?

What’s your favorite appetizer?

Runner’s World Meals on the Run {What’s for Dinner?}

Runner's World Meals on the Run Cookbook. Perfect recipes for runners ready in 30 minutes or less.

Hey guys!

Hope you are having a great weekend. We are soaking in every last second. I’m hoping a walk in the woods or on the beach is on tap for today. I need some fresh air after a week of rainy, blah weather.

Back in October I was sent a copy of Runner’s World new cookbook to review, Meals on the Run (FYI – affiliate link). With the promise of 150 energy packed recipes ready in 30 minutes or less, I was hooked. I mean a cookbook that are not only fast to prepare but also help as prerun fuel or post run recovery is a runners dream. You don’t want to see me post run hangry!

This cookbook has something for everyone. Every recipe is broken down to Pre-Run, Recovery, Low-Calorie, Gluten-Free, 5-Minute Fix, 10 Minutes Tops, and Hydrating meals. Because all runners need to know what to eat before and after a run.

The recipes were contributed by elite runners like Kara Goucher, celebrity foodies Joe Cross and Mark Bittman, and many by registered dietitians and Rodale test kitchen. If it’s good enough for them, it’s good enough for me!

I’ve put quite a few of the recipe to the test.

The Sweet Potato Pie Smoothie, Sunny Side Up Pizza (eggs on pizza = yum!) and the Soba Noodles with Peanut-Sesame Sauce. Each one was absolutely delicious. And just like was promised – ready in 30 minutes or less.

This week, I’ve got more recipes from the cookbook planned. My belly can’t wait!

What’s for dinner this week?

Sunday: Maple Roasted Salmon + Kale and Roasted Butternut Squash Salad

Monday: School event

Tuesday: Spice Chickpeas with Spinach – RW Meals on the Run

Wednesday: Stir Fry Tofu and Shrimp – RW Meals on the Run

Thursday: Butternut Squash Apple Soup + Grilled Cheese Avocado Sandwiches

Friday: Homemade Pizza Night

Saturday:  Date night

For more meal planning ideas, check out Laura’s weekly link up.

What is your favorite pre-run meal?

What’s for dinner this week?

A Healthier Cheesy Dip

Vegan Cheese Dip  happyfitmama.com

What do you call a dip that could also be a sauce?

What do you call a recipe that is cheeseless, but tastes like cheese?

Serious first world problems here. I briefly thought about calling this recipe Awesomesauce but changed my mind at the last minute. Healthier Cheesy Dip will have to do.

You’ve heard about Meatless Monday, right? This football season, try kicking meat to the curb in connection with Monday Night Football this fall.

When I think of football, I think of appetizers. Give me a good dip with veggies and chips and I’m good to go.

Vegan Cheese Dip for #meatlessmondaynight  happyfitmama.com

I love cheese. Everything is better with cheese on it, right? What I don’t love is the way most cheese dips are made – with nothing but fake cheese. This recipe, doesn’t have dairy or cheese in it. But it does have cheesy flavor. The special ingredient is Nutritional Yeast aka Nooch. Nooch provides a wealth of vitamins, minerals and protein that almost anyone — from paleo enthusiasts to vegans — can enjoy. It’s definitely a crowd pleaser.

Sideline meat for #MeatlessMondayNight with Healthier Cheesy Dip   happyfitmama.comThis dip is so versatile. It can also be used as a sauce in Mac n’ Cheese, Cheesy Quinoa or by the spoonful. Yes, I’ve done that. And it is awesomesauce.

Dairy-Free Cheesy Dip
 
Ingredients
  • 1 Tbsp non dairy butter
  • 2 Tbsp all purpose flour
  • ¾ Cup Silk Unsweetened Cashew Milk
  • 6 Tbsp Nutritional Yeast
  • 2 tsp Dijon Mustard
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • salt and pepper to taste
Instructions
  1. Melt butter in small pot over medium heat on the stove.
  2. In small bowl, whisk flour and milk till smooth and free of lumps.
  3. Add combination to melted butter on the stove.
  4. Add nutritional yeast.
  5. Whisk over medium heat.
  6. Add remainder of ingredients till sauce thickens - approximately 5 minutes.

 

BTW – for more Meatless Monday ideas, be sure to check out Tina and Deborah’s weekly link up.

I don’t eat a ton of meat, but I’m taking the Meatless Monday Challenge myself. Studies have shown that eating a plant based diet may bring about many health benefits which includes helping you live longer. It also sets the tone for the rest of the week on a nutritious high note. It’s also a good idea for your heart. Cutting back on meat can lower cholesterol, decrease blood pressure and overall reduce risk of heart disease. Did you know vegetarians have a 32% lower risk of dying from heart disease than meat eaters? Meatless Monday has many other environmental and animal benefits you can read about here.

Won’t you join me?

This conversation is sponsored by Silk. The opinions and text are all mine.