Wednesday, March 27, 2013

I made this with the Chicken Egg Rolls last night and served it over brown rice...Yum!!

Slow Cooker Beef & Broccoli from

Toss out your takeout menus! This is the best tasting Chinese food I have ever made at home, not to mention the easiest. It even tastes better than any beef & broccoli I’ve ever eaten out of a white paperboard pail. The brown sugar and the garlic and the sesame oil and the soy sauce all mix together to make the most delectable sauce, and the beef and broccoli cooked to perfection in the slow cooker.

This recipe only takes 4 ½ hours total to cook, so it makes a great weekend recipe. If you work an 8+ hour day during the week like I do and can’t let this cook while you’re gone, you can also always cook it in the evening and refrigerate to serve the next day. My favorite part about using a slow cooker is just being able to toss the ingredients in and walk away, and this worked perfectly. I let the recipe start cooking a little after lunch time today, went to the gym, did some cleaning and errands, read for a while, got some other things done, and when it was dinner time, voila! It was already waiting.

Slow Cooker Beef & Broccoli
Source: Table for Two

1 lb uncooked lean & trimmed boneless top round roast of beef, sliced thin and cut into bite-sized pieces (I bought it pre-sliced thin into cutlets at Wegmans and then just had to cut it into pieces)
1 cup fat free beef broth
½ cup low sodium soy sauce
1/3 cup brown sugar
1 T sesame oil (found by the other Asian products)
3 garlic cloves, minced
2 T cornstarch
2 cups frozen broccoli florets/pieces, unthawed

1. Combine the broth, soy sauce, brown sugar, sesame oil and garlic in your slow cooker and stir together to combine. Add the uncooked beef pieces and mix until the beef is covered by the liquid.
2. Turn crock pot temperature to low and cover. Cook for 4 hours (the original recipe says 6 but my beef was perfect after 4 hours, so check to see if yours is done at 4 and if not you can add more time) until the beef is cooked through.
3. Remove 4 tablespoons of the liquid from your slow cooker to a bowl and stir in 2 tablespoons of cornstarch. Once combined, add the cornstarch mixture back into the slow cooker and mix in thoroughly. Add the frozen broccoli and stir in. Re-cover the slow cooker and cook on low for another half hour.

Yields 4 (1 cup) servings. Weight Watchers Points Plus: 8 per serving (P+ calculated using the recipe builder on
Nutrition Information per serving from 305 calories, 20 g carbs, 11 g fat, 29 g protein, 1 g fiber

Chicken Egg Rolls (Baked Not Fried)

So I've decided that I am going to blog when I can but not put the pressure on myself to blog every recipe...I made these Baked Chicken Eggrolls from last night and they were delicious.


Chicken Egg Rolls

Chicken Egg Rolls
Source: adapted from Just a Taste

1 teaspoon sesame oil
2 teaspoons olive oil
4 cloves garlic, minced
2 teaspoons minced fresh ginger (I shred it on my box grater)
1 lb ground chicken breast (if you can’t find breast meat only in ground then you can buy a pound of chicken breasts and toss them in your food processor for instant ground chicken breast meat!)
1 cup finely shredded green cabbage
¼ cup finely shredded carrots
¼ cup chopped bean sprouts
1 cup finely chopped shitake mushrooms
3 Tablespoons Hoisin sauce (found by the other Asian sauces in your grocery store)
14 egg roll wrappers (these are larger than wonton wrappers and different than spring roll wrappers)

Serving suggestion: Serve these with your favorite egg roll dipping sauce! I recommend Duck sauce, Sweet Chili sauce or Hoisin sauce. Dipping sauce not included in nutritional information below.

1. Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside.
2. In a large skillet or sauté pan, bring the sesame and olive oils to medium heat. Add the minced garlic and ginger and cook for 1-2 minutes until fragrant. Add the ground chicken and break it up small with a spoon until cooked through. Add the mushrooms, carrots and bean sprouts and cook for another 1-3 minutes until the mushrooms are just wilted.
3. Remove the pan from the heat and add the cabbage, scallions and Hoisin sauce. Stir together until thoroughly combined and let cool for 5 minutes or so.
4. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the chicken mixture on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.
5. When all of the egg rolls are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with your favorite dipping sauce.

Yields 14 egg rolls. WW P+: 3 per egg roll (P+ calculated using the recipe builder on
Nutrition Information per egg roll from 113 calories, 15 g carbs, 2 g fat, 10 g protein, 1 g fiber