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Spring Roll in a Bowl
INGREDIENTS
2 green onions, about ¼ cup
1 pound ground beef
12 ounces coleslaw mix
1 Tablespoon minced garlic
1 Tablespoon low sodium soy sauce
¼ teaspoon ground ginger
DIRECTIONS
Wash your hands well with soap and warm water for at least 20 seconds.
Wash and cut green onions into small pieces , discard white roots.
Heat a large skillet over medium-high heat and cook beef until no longer pink, about 5 minutes. Drain beef in a colander.
While beef drains, add coleslaw mix, garlic, soy sauce, and ground ginger to the same skillet and stir to combine. Cook for about 3 minutes, until cabbage softens. Add beef back to the skillet, stir ingredients, and continue cooking for another 2 or 3 minutes.
Remove skillet mixture from the eye and top with green onions.
Refrigerate leftovers within 2 hours
Slow Cooker Jambalaya
INGREDIENTS
1 large onion
1 bell pepper
3 stalks celery
13 ounces smoked turkey sausage links
2 boneless skinless chicken breasts, about 1½ pounds
2 teaspoons Cajun seasoning
2 teaspoons dried oregano
½ teaspoon cayenne pepper
½ teaspoon dried thyme
1 28-ounce can diced tomatoes
2 cups low sodium chicken broth
DIRECTIONS
Wash your hands well with soap and warm water for at least 20 seconds.
Peel and cut onion into small pieces.
Wash and cut bell pepper into small pieces.
Wash celery and cut into small slices, discard white root ends.
Cut sausage links into slices about ½-inch thick. Add to slow cooker Trim fat from chicken and place in bottom of slow cooker.
Wash your hands well with soap and warm water for at least 20 seconds.
Add onion, bell pepper, celery, sausage, Cajun seasoning, oregano, cayenne pepper, and thyme to ingredients in slow cooker.
Top ingredients in slow cooker with diced tomatoes and chicken broth.
Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken reaches internal temperature of 165°F. Remove chicken breasts and place on cutting board. Let cool for about 10 minutes, then shred chicken with 2 forks. Add chicken back to slow cooker and stir ingredients. Serve over ½ cup cooked rice.
Refrigerate leftovers within 2 hours.
Recipes from MSU.