This was great! You could also add a cup or two of shredded cabbage.
1/4 cup soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
½ c. shredded carrots
1 ½ c. sliced celery
3 TB diced onion
14 oz can bean sprouts, drained
In small bowl, combine soy sauce, garlic, brown sugar, ginger and pepper; set aside. Spray large skillet with cooking spray. Add carrots, celery and onion; cook until crisp tender. Add bean sprouts and heat through. Pour soy mixture over all and toss to coat. Cook a couple more minutes then serve.
Yield: 3 large servings. Per serving= 91 Calories; trace Fat (3.4% calories from fat); 6g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1441mg Sodium.
Green Chile Chicken Enchilada Dip
1 ½ c. diced cooked chicken breast
½ tsp chili powder
½ tsp cumin
8 oz Greek light cream cheese
10 oz green enchilada sauce
4 oz diced green chilies
1 ½ c. shredded reduced fat cheddar cheese
Add all ingredients to 2 quart slow cooker and cook on low 3 hours. Serve with tortilla chips.
Yield: 12 servings. Per serving= 143 Calories; 8g Fat (48.0% calories from fat); 14g Protein; 5g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 292mg Sodium.
Delicious with sausage too!
Beef Enchilada Dip
8 oz 95% fat free ground beef
3 TB diced onion
2 (10 oz) cans Enchilada sauce
1 tsp cumin
1 tsp chili powder
Dash garlic powder
2 c. shredded reduced fat cheddar cheese
Brown ground beef and onion; place in 1 ½ quart slow cooker. Add enchilada sauce, cumin, chili powder and garlic powder. After heated through (about 2 hours) stir in cheese and continue cooking until cheese is melted. Serve with tortilla chips. (Sausage is good in here too.)
Yield: 8 servings. Per serving= 211 Calories; 11g Fat (60.5% calories from fat); 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 266mg Sodium.
Aunt Purple’s cookbooks are available in print at auntpurplescooking.com and as ebooks at smashwords.com