30 Meals in 30 Minutes - October 2017

Healthier-

than-Egg

Rolls

Frying anything at home is a little

intimidating for me, but I love

eggrolls. With this recipe, I’ve

figured out a way to get the best

part of the eggroll—without the

mess. This can be used to stuff

eggroll wrappers, but we love it on

its own, too.

—SUE MITCHELL LEAKEY, TX

START TO FINISH: 25 MIN.

MAKES: 4 SERVINGS

1 pound lean ground chicken

1 ¹₂cups sliced fresh mushrooms

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon minced fresh gingerroot

2 tablespoons reduced-sodium soy

sauce

1 package(14 ounces)coleslaw mix

1 tablespoon sesame oil

3 cups hot cooked brown rice

¹₂cup sweet-and-sour sauce

Wonton strips, optional

1.In a large skillet, cook and crumble
chicken with mushrooms, onion, garlic
and ginger over medium-high heat until
no longer pink, 6-8 minutes; drain. Stir in
soy sauce.
2.Add coleslaw mix; cook and stir until
wilted, 3-4 minutes. Stir in sesame oil.
Serve with rice and sweet-and-sour
sauce. If desired, top with wonton strips.
Test Kitchen TipsSesame oil adds a nutty
flavor that makes this dish taste a lot like
an egg roll. It’s available in small bottles
and makes a great addition to any pantry.
Use instant brown rice to make this dish
fast. Or make it faster with ready-to-eat
brown rice, which just needs to be heated
in the microwave.
PER SERVING 1 ¼ cups chicken mixture
with ¾ cup rice: 451 cal., 11g fat (3g sat.
fat), 81mg chol., 591mg sodium, 58g carb.
(13g sugars, 6g fiber), 30g pro.

30 MEALS IN 30 MINUTES