xiaoxl/recipe_data huggingface dataset:
Easy Mexi Bake (Low Fat)


Ingredients:
kidney beans, diced tomatoes, green chilies, corn kernels, scallions, cumin, oregano, corn tortillas, reduced-fat cheddar cheese

Directions:
Set oven to 400 degrees.
Combine first 7 ingredients in a mixing bowl and mix thoroughly.
Grease a 2-quart casserole and layer as follows, 4 tortillas (overlapping each other to cover the bottom of the dish, then half of the bean mixture, then half of the cheese.
Repeat the layers.
Bake for 12-15 minutes or until the cheese melts (do not over bake or the tortillas will become too soft].
Top with low-fat sour cream and salsa.
Protein-Packed Vegetarian Fried Rice
Category: main-dish
By OwlsTheDragon

This vegetarian fried rice is delicious and packed with protein; a nutrient that many vegetarians have trouble incorporating into their diets.

Ingredients:
1 tablespoon olive oil
½ (12 ounce) package firm tofu, cubed
2  carrots, peeled and diced
2 stalks celery, diced
¼  onion, minced
2 cloves garlic, minced
salt and ground black pepper to taste
3 cups cooked white rice
4  eggs, beaten
1 (8 ounce) package frozen chopped spinach, thawed
1 teaspoon sriracha hot sauce, or to taste

Directions:
Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper. Stir rice, egg, and spinach into the tofu mixture until egg is no longer runny, about 5 minutes. Stir in sriracha; season with salt and pepper.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 main-dish servings

Calories: 216.6
Fat: 7.4 g
Saturated fat: 1.6 g
Carbohydrates: 27.8 g
Sugars: 2 g
Dietary fiber: 2.4 g
Protein: 10.3 g
Cholesterol: 124 mg
Sodium: 165.8 mg
Raw Potato Pancakes


Ingredients:
potatoes, eggs, salt, flour, baking powder, vegetable shortening

Directions:
Grate potatoes by hand, or process them in a food processor, and place in a large bowl.
Add beaten egg yolks to grated potatoes.
Stir in flour, salt, and baking powder, and mix well.
Beat egg whites until stiff, and fold into potato mixture.
On medium high heat, place enough shortening in a large skillet to have about 1/4" deep oil when melted.
Drop batter by large spoonfuls into hot oil.
Turn over when edges become a nice crispy brown, about 2 minutes.
Cook another minute or two on the other side.
Remove to a paper towel lined plate and sprinkle with salt, if desired.
Add shortening as needed to keep the oil level deep enough to fry the pancakes, but not deep enough to cover them.
Strawberry Cream Salad
Category: desserts
By CBEV

Similar to a strawberry pretzel salad, but with a much better crust!  I'm not sure where this recipe came from; my aunt made it for years.

Ingredients:
6  egg whites
¾ teaspoon cream of tartar
2 cups white sugar
2 cups coarsely broken soda crackers
¾ cup chopped walnuts
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 (16 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored Jell-O® mix
2 cups boiling water
2 (10 ounce) packages frozen strawberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat egg whites until foamy.  Add cream of tartar and sugar and beat on medium speed until stiff.  Fold in cracker pieces, walnuts and vanilla. Spread into the bottom of a 9x13 inch pan.  Bake in preheated of for 25 minutes, remove from oven and set aside to cool. In a medium bowl, mix together the cream cheese and 1/2 cup sugar.  Fold in whipped topping and spread atop cooled crust. In a medium bowl, whisk the boiling water into the gelatin to dissolve.  Mix in strawberries and let stand for 15 minutes.  Pour over the cream cheese layer, cover and chill until serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 14 servings

Calories: 445.4
Fat: 18.9 g
Saturated fat: 11 g
Carbohydrates: 65.7 g
Sugars: 55.6 g
Dietary fiber: 1.6 g
Protein: 6.3 g
Cholesterol: 17.6 mg
Sodium: 236.4 mg
Mississippi Mud Cake II
Category: desserts
By Carol

This very unusual cake recipe uses marshmallow cream in the batter for a taste everyone will love.

Ingredients:
1 ¼ cups butter, softened
½ cup unsweetened cocoa powder
2 cups white sugar
4  eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups chopped walnuts
2 teaspoons vanilla extract
1 (7 ounce) jar marshmallow creme
½ cup milk
3 cups confectioners' sugar
⅓ cup unsweetened cocoa powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan. In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time. Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.  Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action. To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake.

Yields: 1 -9x13 inch cake

Calories: 332.6
Fat: 15.8 g
Saturated fat: 7.1 g
Carbohydrates: 47 g
Sugars: 35.8 g
Dietary fiber: 1.7 g
Protein: 3.9 g
Cholesterol: 56.8 mg
Sodium: 158.3 mg
Curried Red Lentil, Chickpea and Kale Soup


Ingredients:
yellow onion, carrots, celery, red lentil, dried garbanzo beans, vegetable broth, coconut milk, kale, curry powder, mustard, garam masala, ground coriander, cayenne pepper, fresh ginger, salt, coconut, unsalted peanuts

Directions:
Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
Precook kale in large saucepan of boiling water for about 2 to 3 minutes.
Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
Cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
Allow soup to cool, then puree in blender, Once soup is blended return to pan. Add coconut milk, ginger, spices and salt. Stir well.
Cover and simmer for 10 minutes.
Add garnish of coconut and peanuts when served in bowls.
Mint and Lemon Iced Tea


Ingredients:
water, sugar, mint sprigs, lemon slice, mint sprig

Directions:
In a large pot over high heat bring 12 cups water to a boil. Remove from heat.
Add sugar, mint and tea bags, stirring until sugar dissolves. Steep for 1 hour. Discard tea bags and mint.
Stir in lemonade concentrate and remaining water (4 cups].
Pour into pitchers and chill for at least 3 hours before serving.
Serve over ice and garnish with lemon slices and mint sprigs.
Crab and Cream Cheese Wontons


Ingredients:
lump crabmeat, cream cheese, lemon zest, lemon juice, kosher salt, ground black pepper, fresh chives, wonton wrappers, egg

Directions:
Combine the crab, cream cheese, lemon zest and juice, salt, pepper and chives together.
Place a heaping half-tsp of filling on one corner of wrap.
Moisten the edges with egg wash.
Bring one set of opposite corners together and seal all the edges, making a triangle.
Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more egg wash.
Turn the third corner up if it isn't already, forming a small tortellini or hat-shape.
Heat the oil to 350 degrees.
Fry the egg rolls until they are golden brown, about 45 seconds to 1 minute.
Drain well on paper towel.
Cheese Omelet in a Mug: 2 Minutes Recipe


Ingredients:
egg, green bell pepper, cheese, onion, tomatoes, cheese

Directions:
Take a regular size microwave-safe mug and brush the mug with oil.
Then take 1 egg, crackle it in the mug. Add salt and pepper to taste. Now whisk the egg with the help of a spoon or fork.
Now add 1 tbsp of diced green bell pepper, onion, tomato, and grated cheese. Mix everything well.
Lastly, put the mug in a microwave for about 1 minute and 30 seconds. Remove the mug and garnish it with grated cheese and coriander. Keep it aside for about a minute and savor it.
Cardamom Apple Cake
Category: desserts
By Msbrighteyes

A not-too-sweet apple cake with a hint of cardamom that is delicious with coffee and a scoop of vanilla ice cream!

Ingredients:
1 ¾ cups all-purpose flour
¾ cup white sugar
3 teaspoons baking powder
1 teaspoon ground cardamom
¾ cup milk
1 ½ tablespoons milk
½ stick butter, melted
1 teaspoon vanilla extract
1 ½  Granny Smith apples, peeled and sliced
2 tablespoons pearl sugar  (Optional)
½ teaspoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2-inch round baking pan. Mix flour, sugar, baking powder, and cardamom together in a bowl. Add 3/4 cup plus 1 1/2 tablespoons milk, melted butter, and vanilla extract; stir until combined. Pour batter into the greased baking pan. Arrange apple slices over the top. Press them firmly into the batter, but make sure the slices are still visible. Sprinkle pearl sugar and cinnamon over the apples. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 8 1/2-inch cake

Calories: 262.7
Fat: 6.5 g
Saturated fat: 4 g
Carbohydrates: 47.9 g
Sugars: 22.8 g
Dietary fiber: 1.4 g
Protein: 3.8 g
Cholesterol: 17.3 mg
Sodium: 235.2 mg
Kid's Macaroni & Cheese Casserole


Ingredients:
"cheddar cheese"

Directions:
Brown ground chuck and onion in a large skillet.
Add the jar of spahetti sauce and simmer for 5-10 minutes.
Butter a large casserole dish and place half the mac& cheese mixture on the bottom.
Top with meat sauce and 1 cup of the shredded cheese.
Add the rest of the mac& cheese, the remaining meat sauce and finish with a cup of cheese.
Cover and bake at 350 for 20 minutes.
Tartar Sauce II
Category: side-dish
By Diane

This is a traditional tartar sauce complete with hardboiled egg and capers.  Can be stored in the refrigerator for up to 3 days.

Ingredients:
1 cup mayonnaise
⅓ cup sweet pickle relish
1 tablespoon minced capers
1  hard-cooked egg, chopped
salt to taste
salt and white pepper to taste
1 dash Worcestershire sauce
1 dash hot pepper sauce

Directions:
In a small bowl, mix together mayonnaise, sweet pickle relish, capers, and egg.  Season to taste with salt and white pepper.  Add a dash of Worcestershire sauce and a dash hot pepper sauce.  Stir.  Chill.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 1 1/4 cups

Calories: 295.4
Fat: 30.1 g
Saturated fat: 4.7 g
Carbohydrates: 6 g
Sugars: 4.6 g
Dietary fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 49.3 mg
Sodium: 363 mg
Minty Cucumber Salad


Ingredients:
cucumbers, tomatoes, scallions, lemon juice, dried mint, olive oil, salt

Directions:
"Mix, serve and enjoy!"
Carrot and Rutabaga Puree


Ingredients:
carrots, butter, sugar

Directions:
In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
Drain and mash by hand or in a food processor until coarse.
Blend in butter, a pinch of sugar  and salt and pepper to taste.
Serve warm.
Artichoke Chicken


Ingredients:
artichoke hearts, parmesan cheese, mayonnaise, garlic powder, boneless skinless chicken breasts

Directions:
In bowl, combine artichoke hearts, cheese, mayo & garlic powder., Place chicken in greased 11x7x2 inch baking dish., Spread with artichoke mix., Bake uncovered at 375 degrees for 30-35 minutes.
Outback Steakhouse Tiger Dill Sauce


Ingredients:
sour cream, dried dill weed

Directions:
Mix together and let sit in refrigerator for a few hours to let flavors blend together.
The longer it blends the better.
Serve with grilled steak or any beef.
Lemon Veal Scallops


Ingredients:
butter, heavy cream, fresh parsley, paprika

Directions:
Preheat oven to 250ºF.
Heat half of butter in nonstick frying pan.
When hot, add half of veal; cook 2 minutes each side over high heat.
Set aside.
Repeat procedure for remaining veal.
Keep hot in oven.
Add lemon juice to frying pan; cook 1 minute over high heat.
Add cream and parsley; stir and continue cooking 3 to 4 minutes over high heat.
Replace veal in frying pan and sprinkle with paprika.
Cook 1 minute to reheat veal.
Parmesan Garlic Pasta


Ingredients:
pasta, garlic clove, dried parsley, olive oil, kosher salt, black pepper, parmesan cheese, white wine

Directions:
Cook pasta according to directions., Towards the end of the pasta cook time, heat 1 tbls olive oil in a frying pan., Add the pressed garlic, cook about 1 minutes, be sure not to burn., Add the 3 tbls white wine and deglaze the pan., Drain the pasta and add to the frying pan., Stir in the remaining 1 tbls olive oil, parsley, salt, pepper., Toss on heat until excess liquid is evaporated- just a few minutes., Put in serving bowl and toss with the shaved parmesan cheese.
No-Fuss Cinnamon Cheesecake
Category: desserts
By MELLISAR

When my friend Dee gave me this recipe I was very skeptical.  Who ever heard of cheesecake made with crescent dough?  I made it one day when I had 3 back-up desserts and it was one of the first to go. So easy to make and a popular demand by my family, I make it all the time.  Hey!!  Even my no-impress mother-in-law asked for the recipe!!!  Enjoy!

Ingredients:
2 (10 ounce) cans refrigerated crescent dinner rolls
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 tablespoon vanilla extract
½ cup butter, melted
½ cup white sugar
1 tablespoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Flatten one tube of crescent roll dough, and press into the bottom of a 9x13 inch pan. In a medium bowl, mix together the cream cheese with 1 cup sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan. Unroll the remaining crescent roll dough, and place over the top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with a mixture of 1/2 cup sugar and cinnamon. Bake for 30 minutes in the preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 9x13-inch pan

Calories: 482.7
Fat: 30.7 g
Saturated fat: 15.6 g
Carbohydrates: 44.9 g
Sugars: 28.5 g
Dietary fiber: 0.3 g
Protein: 6.3 g
Cholesterol: 61.4 mg
Sodium: 531.8 mg
Instant Pot® Chicken Enchiladas
Category: world-cuisine
By Carrie Bell

I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It's been a hit with family and friends ever since.  Now with our Instant Pot® it's been improved and made better than ever! For a different take on chicken enchiladas that will make everyone happy, give this one a try!

Ingredients:
1 ½ teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 ½ pounds skinless, boneless chicken breasts, or more to taste
½ cup chicken broth
3 cups shredded Monterey Jack cheese, divided
2 (10 ounce) cans green enchilada sauce, divided
1 (4 ounce) can chopped green chilies
½ cup chopped onion
2  jalapeno peppers, chopped, or more to taste
olive oil
16  corn tortillas, or more to taste
1 (10 ounce) can enchilada sauce

Directions:
Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken. Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended. Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels. Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture. Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top. Bake in the preheated oven for 20 to 25 minutes.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 16 enchiladas

Calories: 222.3
Fat: 10.2 g
Saturated fat: 4.7 g
Carbohydrates: 16.4 g
Sugars: 1.2 g
Dietary fiber: 2.5 g
Protein: 16.5 g
Cholesterol: 43.3 mg
Sodium: 548.6 mg
Boiled Italian Salad


Ingredients:
green beans, potatoes, carrots, pickle, peas, tomatoes, mayonnaise, parmesan cheese

Directions:
Mix in a big bowl the green beans, the potatoes, the carrots, the cucumbers and the peas. Mix them well.
Add the parmesan cheese.
Add the mayo and mix the salad.
Put on the top the tomato slices.
Flourless Oatmeal Chocolate Chip Cookies


Ingredients:
rolled oats, baking soda, salt, brown sugar, white sugar, chocolate chips, margarine, milk

Directions:
Blend first 5 ingredients together. (I used a blender].
Mix with other ingredients,.
use 1T measuring spoon to form into cookie shapes,.
and place on a greased cookie sheet or parchment paper.
Cook 6-10 minutes at 350°F.
let cool then enjoy!
thanks for ur interest! :D.
*this makes 1 batch approximately 10 cookies @ 1T a cookie.
Savory Cheese-Topped Fish Fillets


Ingredients:
mushrooms, green onions, butter, tomatoes, salt, basil, lemon-pepper seasoning, cheddar cheese

Directions:
Place fillets in a lightly greased 13 x 9 x 2 inch baking pan; drizzle with vegetable oil.  Bake at 500 degrees for 8 to 10 minutes or until the fish flakes easily when tested with a fork.  Set aside.
Saute the mushrooms and onions in butter in a skillet until tender.  Stir in tomato and remaining ingredients; cook 1 minute.  Spoon mixture over fillets.
Sprinkle cheese over the fish.  Broil 6 inches from the heat for 3 minutes or until the cheese melts.
Spanish Moss Cocktail


Ingredients:
Kahlua, creme de menthe

Directions:
"Shake well with cracked ice. Strain into old fashioned glass over 1 ice cube."
Shrimp and Couscous Stirfry


Ingredients:
gingerroot, garlic clove, couscous, coconut oil, red pepper flakes, soy sauce, shrimp, lime juice, sea salt, black pepper

Directions:
Dice ginger and garlic; set aside.
Prepare couscous according to package directions; set aside 1 cup.
Preheat pan with oil on medium heat; add red pepper flakes, soy sauce, garlic and ginger.
Steam frozen veggies and edamame.
Place shrimp in pan with ginger and garlic mixture.  Season shrimp with lime juice, sea salt and black pepper.
Sauté shrimp for four minutes.  Add steamed veggies and cook for two minutes.
Serve over hot couscous.
Maritime Gingersnaps


Ingredients:
molasses, shortening, all-purpose flour, baking powder, ground ginger, cinnamon, ground cloves, salt

Directions:
Preheat oven to 375°F.
Combine molasses and shortening in a small pan; heat, stirring constantly, just to boiling over medium heat. Remove immediately from heat and allow to cool.
Meanwhile, measure remaining ingredients into a large bowl. When molasses mixture has cooled, pour over flour mixture and mix well to combine. Chill dough for 10 minutes.
Shape into small (about quarter-sized] balls and arrange 2 inches apart on baking sheets. Flatten with bottom of a drinking glass or with fingers.
Bake until dry and crisp, about 8-10 minutes. Watch carefully as they may easily burn.
When done, place pan on cooling rack and cool cookies on baking sheet for 5 minutes. Remove from baking sheet to cooling rack and cool completely.
Once completely cooled, store in an airtight container.
Flan De La Abuela Flor. the Best and Easiest Cuban - Peruvian Fl


Ingredients:
eggs, sweetened condensed milk, evaporated milk, vanilla extract, granulated sugar

Directions:
Pre heat Convection or conventional oven at 350.
Put the sugar in a pan at high temperature. When the sugar starts melting lower to medium heat and take the pan from the heat and move in circular directions, put it back to the heat for few seconds and move the pan again until the sugar is totally melted. Be careful with sugar. It could burn you really bad. And it could get burn itself. If that happens, start over with a new cup of sugar.
Put the caramel (melted sugar] inside the baking dish and move it around, so all the bottom of the dish is cover in caramel.
Put all the rest of the ingredients in the blender. Blend for 2 minutes.
Pour the mix into the baking dish, over the caramel.
Put it in water bath. It means, put a bigger baking dish inside the oven, then put the baking dish that holds the flan mix inside the big baking dish and add very hot water inside the bigger baking plate. Do not add water into the flan mix. Put an inch or so of hot water, so the caramel doesn't burn while cooking in the oven.
Bake it for 60 minutes (1 Hour].
Put it away without the big baking dish. Let it cool for 30 minutes.
When is cold put a big flat dish on top of the baking dish and flip it. You will see the flan with the caramel on top.
Enjoy it!
Don't forget to put extra caramel on top of each portion you serve :D yum yumm!
Salmon Croquettes with Fresh Salmon
Category: uncategorized
By fabeveryday

These croquettes are made with fresh salmon, but still cook really quickly. They are great to snack on as an appetizer dipped into some tartar or remoulade sauce, over a green salad, or with some wild rice and veggies on the side.

Ingredients:
1 pound boneless, skinless salmon fillets
½ cup baking mix (such as Bisquick®)
½ cup diced onion
¼ cup diced red bell pepper
¼ cup freshly chopped parsley
1 large egg
3 cloves garlic, minced
½ teaspoon Worcestershire sauce
¼ teaspoon seasoned salt
¼ teaspoon seafood seasoning (such as Old Bay®)
⅓ cup cornmeal
2 tablespoons vegetable oil

Directions:
Finely chop the salmon using a food processor. Transfer salmon to a bowl with baking mix, onion, bell pepper, parsley, egg, garlic, Worcestershire, seasoned salt, and seafood seasoning. Mix until the ingredients are well blended. Form the mixture into 8 small patties, and place onto a plate lined with waxed paper. If you are struggling to form the patties due to the mixture being sticky, rinse your hands after forming every few patties, as the mixture is easier to work with while your hands are clean. Refrigerate the patties for 30 minutes. Heat the vegetable oil in a skillet over medium heat. Place the cornmeal into a shallow dish and dredge each patty in the cornmeal, pressing lightly so that the cornmeal adheres to both sides of the patties. Working in batches, cook the patties in the oil until golden and cooked through, 3 to 4 minutes per side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 8 croquettes

Calories: 321.6
Fat: 14.4 g
Saturated fat: 3 g
Carbohydrates: 22.1 g
Sugars: 1.9 g
Dietary fiber: 1.5 g
Protein: 24.8 g
Cholesterol: 95.2 mg
Sodium: 360.6 mg
Sesame Chicken Edamame Bowl


Ingredients:
canola oil, fresh ginger, fresh lemongrass, garlic cloves, boneless skinless chicken breast, edamame, bell peppers, low sodium soy sauce, mirin, cornstarch, green onion, sesame seeds, salt, cooked brown rice

Directions:
Heat canola oil in a large nonstick skillet over medium-high heat.
Add ginger, lemongrass, and garlic; sauté 1 minute or just until mixture begins to brown.
Add chicken; sauté 2 minutes.
Add edamame and stir-fry mix; sauté 3 minutes.
Combine soy sauce, mirin, sesame oil, and cornstarch, stirring with a whisk. Add to pan; cook 1 minute.
Remove from heat.
Stir in onions, sesame seeds, and salt.
Serve over rice.