Kat and Nomad you both had me chuckling over your banter last night.
Jaxson- Congrats on the no smoking. Maybe you should try gum or lollipops(like Kojak) instead of the sweets. Not that anything is wrong with sweets, lol. How I love them. Mike gained a bunch of weight the first time he stopped because of Pringles.
That is so cool that you know someone who is 100. Tell her Happy Birthday. I love taking a walk down memory lane with people that have lived for so long. It is fascination.
burdell- Good luck with all the moving aggravation. This should be a fun and exciting time for you. I hope you get it cleared up soon.
skbs- Sounds like Diva had a blast anyway.
Lacey- Welcome home.
Amber- That dinner looks so good. I can't have anything like that until June or so.
Cyn- My heart goes out to you. You have had such a rough time lately and I feel so bad.
I went grocery shopping again today. My DH thinks I have become obsessed, lol. I can't buy much because we aren't eating much but I love the sales. Loaded up on Strawberries. Now I need help. I bought 5 containers
and they are so good.
Last night's Oven Fried Chicken with Panko was delicious. Tonight DH is having leftovers a la Parmesan. I am making Egg Foo Young. I have never made this before so I hope it turns out well. This is the recipe. I am not using any meat and I am using eggbeaters for a very low cal dinner and no rice.
Ingredients
1 (14 ounce) can bean sprouts
1 (7 ounce) can mushrooms
1 (8 ounce) can sliced water chestnuts
4 green onions, including green parts, chopped
1 1/2 cups leftover cooked turkey or ham or cooked chicken, chopped
8 eggs
peanut oil, for sauteing
Sauce
1 cup water
1 chicken bouillon cube
1 tablespoon soy sauce
1 tablespoon cornstarch, mixed with
1 tablespoon cold water
cooked rice
Directions
1 Drain the canned veggies REALLY well; I remove the lids and then press, with the lids, down into the cans, in the sink to get as much liquid out as possible; slice the sliced water chestnuts into thin strips (sounds silly but this is how I do it); chop up the mushrooms into 1/4-inch pieces.
2 Combine the bean sprouts, mushrooms, water chestnuts, green onions and whatever meat you've chosen in a mixing bowl; make a well in the center and crack the eggs in there, then break up and 'scramble' the eggs; then just mix the whole dang thing like heck, you should have a nice, eggy mixture where the eggs and other ingredients are about equal in proportion; too much egg and your patties will run, too little egg and the patties won't hold together.
3 Heat about a 1/4 cup of oil until hot but not smoking in a good, solid, frying pan; working in batches, add the egg mixture in about 1/4 cup amounts with a large spoon, patting them into circles and 'scooping' the runny side egg mixture into the patties as you work; mix the egg mixture before adding to the pan as the solid ingredients tend to fall to the bottom of your mixing bowl.
4 check the bottoms of the patties and turn them over and cook until they become a nice, golden brown; put them on a serving platter to keep warm in the oven, they keep warm very well for quite a while without losing quality.
5 Repeat the above step with remaining egg mixture, adding extra oil as needed to the frying pan; the magic formula here is a good, hot, frying pan with enough oil to 'seal' the egg mixture so it doesn't run too much.
6 Sauce:.
7 Combine water, chicken bouillon cube and soy sauce in a pot and bring to a boil; combine cornstarch and water and then stir that mixture into the boiling broth/soy sauce mixture until thickened (I suggest doubling this, we always consume the sauce).
8 Serve the patties over steamed rice, with the sauce.
9 Freezing tips:.
10 This stuff freezes really well; wrap patties in enough foil to fit a baking sheet then stick the package in a plastic freezer bag and when you're ready to use them, just unwrap the package, reusing the foil, place on a baking sheet and heat at about 350°F for about 15-20 minutes; make your rice and sauce while the patties are reheating and you have dinner in 30 minutes!
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Happy Spring anyway
