StrollerFit Pot Luck Recipes from 2/5/09

I was asked for two recipes from Pot luck today, if you want any others, email me for them and I will have them posted.

1. Cari's Vietnamese Spring rolls

ingredients:
1/2 package (8 oz) package dry rice vermicelli
1 pound of shrimp, peeled, deveined and cooked or 1 large boneless chicken breast browned or grilled
16 (8-inch) round sheet rice paper
2 cups lettuce leaves (i used romaine)
1/2 cup fresh mint leaves
2 cups bean sprouts
2 cups shredded carrots

instructions:
1. bring 2 quarts of eater to a boil in a sauce pan, add vermicelli, cook 3-4 minutes, drain and rinse under cool water, set aside. halve shrimp length wise and chill until ready to use.

2. soak 1 sheet of rice paper at a time as you work with it, in cool water until pliable. place on a dry surface and blot excess water away

3. place 4 shrimp halves (or a small slice of chicken breast) in lower center of rice paper. top with 1/4 cup noodles, some lettuce, 3-4 mint leaves, 2 tbs bean sprouts and carrots

4. roll over filling once, fold insides and finish rolling, lay seam down to seal

dipping sauce
ingredients:
1 tsp canola oil
1/3 tsp chopped garlic (about 1/2 clove)
2 tsp Chile paste
2/3 cup water
2 tbs hoisin sauce
2 tbs rice wine vinegar
3 tbs low sodium soy sauce
1/3 cup creamy peanut butter


directions:

heat oil in a sauce pan over medium heat, add garlic. Saute 1 minute. Add remaining ingredients and whisk until smooth. Reduce heat to low and cook for 2-3 minutes. remove from heat and set aside until ready to serve.

Danielle's Root Vegetable Lasagna (this recipe is in our heart healthy cook book)
ingredients:
6 cups (1/2 inch cubed) butternut squash (about 2 1/2 pounds)
2 1/4 cups (1/2 inch cubed) peeled sweet potato (about 1 pound)
2 coarsely chopped onions, divided
1 tbs olive oil
cooking spray
4 cups low fat milk
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1 bay leaf
1.5 ounces all purpose flour (about 1/3 cup)
1/2 tsp salt
1/4 tsp ground black pepper
1 1/4 cups (about 5 ounces) Parmesan-reggiano cheese, grated
9 no boil lasagna noodles
1 1/2 cups grated low fat mozzarella

directions:
1. preheat oven to 2350 degrees
2. combine, squash, potato, 1 cup onion, in a roasting pan coated with cooking spray, bake for 30 minutes or until vegetables are tender, stir once and set aside

3. Combine remaining onion, milk, nutmeg, cinnamon and bay leaf in a sauce pan, over medium heat, bring to a simmer. remove from the heat and let stand for 15 minutes. Strain milk over a bowl Thur a fine sieve, discard the remaining solids. clean the pan well before cooking the strained milk to have a silkie sauce. Return milk mixture to the pan. lightly spoon flour into a measuring cup, level with a knife. add flour, salt and pepper to milk, stir with a whisk, cook over medium heat for about 10 minutes, or until thick, stirring frequently with a whisk. remove from heat, add Parmesan-reggiano cheese.

4. drop oven to 375 degrees.

5. spread 1/2 cup milk mix over bottom of 13 x 9 inch baking pan coated with cooking spray. arrange 3 noodles over milk mix, top with half squash mix, 1/2 cup mozzarella, 1 cup milk, repeat layers of noodles, squash, cheese, spread remaining milk, noodles and cheese. cover with foil coated with cooking spray. Bake for 30 minutes covered, 20 minutes uncovered. Let stand for 10 minutes before cutting and serving.

Hope your families enjoy these great recipes and check back for many other delicious recipes. see you all in class tomorrow for health hear items, prizes from the last challenge and many other surprises, including some new moves to work off today's pot luck!!!