Asian Chicken Breast

 This has got to be one of my favorite dishes to make, and eat. Its so good, left overs are wonderful and its easy to make!

 3 Chicken breasts (I fillet them in half as you would a fish)
 1/8 cup sesame oil (Asian isle)
 1/2 cup low sodium soy sauce
 1/2 cup honey
 4 cloves minced garlic

1 TBS olive oil
1 red and 1 green bell pepper, diced ((pictured is yellow and green, all I had))

 The night before you want to make this, take your sesame oil, soy sauce, honey and garlic and mix it up in a big zipper top baggie. Add your chicken and let this marinate, over night in your fridge.... You can even make this marinade, add chicken then freeze it, later when you want to make it, as it thaws it will marinate!

 Anyway. On to making it today.

 Add 1 TBS olive oil to your skillet, get it nice and hot, then add your marinated chicken breast (discard marinade) Watch the chicken closely as the honey does like to try to burn on your pan. When your chicken is nearly cooked and your bell peppers. Saute until the peppers are tender and your chicken is cooked through.

 I like to serve this over brown rice with glazed baby carrots on the side.

 **Glazed baby carrots**
 3 cups baby carrots, steamed or boiled until tender
 1/2 TBS butter
 2 TBS Brown sugar
 Mix well :) YUM!

Lemon Shrimp Scampi

 Let me just pat myself on the back and say, this is a WONDERFUL recipe. MMMMM. Who needs olive garden when this is SO good and SO easy to make at home!

 What you will need:
 2 pounds of shrimp, peeled and cleaned out, no one wants to eat icky. (make sure its well dried)
 1/3 cup butter, use real butter, its worth it
 Juice from one lemon, and zest from one lemon
 3-4 cloves of garlic, minced
 salt and pepper to taste
 2Tbs Grated Parm. cheese
 parsley, chopped
 veggies of your choice cut small and uniform shape

 (I like to use, asparagus, zucchini, snow peas, red pepper, mushrooms, the sky is the limit really)

So once your shrimp is cleaned get your butter in a pan and get it warm.
Add the garlic and the lemon juice and lemon zest, let it cook a while, until it starts to smell nice... MMM garlic.
 Now add in your veggies, if they are ones that need some time to cook, say carrots, you might even want to steam them first. Once they are nearly to the tenderness you want.... Add your shrimp, it wont take long to cook! When it turns from grey, to pink, its done! sprinkle with salt and pepper to your taste.

 Remove from heat, and add your cheese on top and some parsley to garnish.

 You can toss this shrimp over angel hair pasta, or over rice pilaf, or heck just eat it alone, its shrimp and its veggies! We eat this with a nice big salad and its a meal. YUMMERS.

How To Make Eggrolls. Its simple!

 Ok I have this recipe actually published here:

http://www.recipezaar.com/Never-Know-They-Werent-Fried-Egg-Rolls-328657

 I have modified it a bit and I now make it without a recipe. I have given my BFF the recipe and she too makes them all the time... I know it might sound hard, but once you get the hang of it its not hard. Plus you can make up a giant amount, bake and then freeze them. They are just as good reheated, maybe even better!

 So here you go. This is what you need This is for 1 batch, like I said I usually double or triple this:

 1 pound ground pork (You could use shrimp or chicken also)

 1 tsp minced ginger root (or dried if its all you have)

 1 TBS garlic, minced (again you can use powder)

 2 TBS oyster sauce (Asian section of your store)

 3 green onions, minced

 2 large carrots, shredded

 1 small head of cabbage, shredded ((or get a bag of coleslaw mix and use that!))

 2 tsp sesame oil (Asian section)

 Salt and pepper to taste

 Spray oil or olive oil and a brush

SPRING ROLL WAPPERS (Be sure to use the ones from an Asian market not the kind in the grocery store, these are super thin, and tear easy be careful.)

1 TBS cornstarch mixed with 2TBS water

Brown your pork in a pan with 1tsp of sesame oil, when its almost cooked add your garlic,ginger and oyster sauce. Once its all cooked through add the green onions and remove from the heat.

 Stir together cabbage, carrots, sesame oil salt and pepper along with your still warm meat mixture. toss together well.

 Now pull an eggroll wrapper out and set it on your countertop. Place about 1/3 cup of your cabbage meat mixture into the shell like so.

 

Then you fold the bottom up and roll a bit, then fold the sides in, until both sides JUST touch (this way they are the same length) Like this:

 

Almost like an envelope. Roll the rest of the way, and put just a dab of your cornstarch mixture on that last corner to seal it. Set it seam side down on your pan w/ a rack (oiled lightly)

 Continue to do this until all your eggrolls, are rolled!

Lightly Spray your eggrolls with cooking spray, or brush them with olive oil (or canola whatever)

Bake in the oven at 350 until they get nice and crispy! If you want them a little browner, to look more "fried" Turn the heat up a bit to 425, or hit your broiler really quick careful those little ends will turn too dark pretty quickly though!

 Once they are crisp and brown to your liking, remove them and let them sit on the rack. Once cooled some serve with soysauce, spicy mustard, sweet and sour sauce, or whatever you like!!!

If you made a bunch, like I do and your wanting to store them for later, if they last that long...

 Take 6 or so and put them into a quart freezer bag. They fit great. Stick a straw in the top, and seal the zipper shut around it, suck out as much air as you can, then seal where the straw was... Or spend money and get one of those nifty machines that do it for you. They will last a good time in the freezer, and when your ready for one (or 6) just take them out put them back on a pan and bake again for 10-15 min until heated through!

 They go great w/ any asian dish, or as a small meal or snack on their own. I figured them up to run about 100 calories and 3.5 grams of fat each. Less fat if you don't use meat, or use shrimp instead of pork.