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Egg Roll Noodle Bowl
·1 tablespoon sesame oil
·1/2 pound ground pork
·1 tablespoon soy sauce
·1 garlic clove, minced
·1 teaspoon ground ginger
·1/2 teaspoon salt
·1/4 teaspoon ground turmeric
·1/4 teaspoon pepper
·6 cups shredded cabbage (about 1 small head)
·2 large carrots, shredded (about 2 cups)
·4 ounces rice noodles
·3 green onions, thinly sliced
·Additional soy sauce, optional
In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.
Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.
Community Health Services of Union County, Inc.
One-Pan Taco Dinner
· Nonstick cooking spray
·1 pound lean ground beef
·1 (1.25 ounce) package taco seasoning mix
·2 cups water
·2 cups Minute(R) White Rice, uncooked
·1 cup shredded cheddar cheese
·2 cups shredded lettuce
·1 large tomato, chopped
Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium-high heat; drain off excess fat.
Add seasoning mix and water; stir. Bring to boil.
Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 minutes. Top with lettuce and tomato just before serving.
Blueberry Cloud Pie
·1-1/4 cups miniature marshmallows
·3 tablespoons butter, cubed
·2-1/2 cups crisp rice cereal
·1 package (3 ounces) berry blue gelatin
·1/2 cup boiling water
·1/2 cup cold water
·2 cups heavy whipping cream
·5 tablespoons confectioners' sugar
·1-2/3 cups fresh blueberries
· Additional fresh blueberries
1. In a large saucepan, combine marshmallows and butter. Cook and stir over medium heat until marshmallows are melted. Stir in cereal. With greased hands, press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
2.In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
3.In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
4.Fold berries and 3 cups whipped cream into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream for up to 4 hours. Garnish with reserved cream and additional blueberries.