Archive for the ‘Egg Whites’ Category

Parmesan Crescent-Topped Chicken A La King

parmesan-crescent-topped-chicken-a-la-king
Recipe & picture courtesy of Pillsbury

Prep Time: 40 Min
Total Time: 1 Hr
Makes: 8 servings

Casserole

  • 2 tablespoons butter
  • 1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
  • 1 1/2 cups carrot strips (1 1/2×1/4×1/4 inch)
  • 1 1/2 cups cut fresh green beans or Green Giant® Valley Fresh SteamersTM frozen cut green beans
  • 1 cup thin red bell pepper strips (1 medium)
  • 1/2 cup sliced green onions
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 3/4 cups Progresso® Chicken Broth (from 32-oz. carton)
  • 3/4 cup milk
  • 1/4 cup grated Parmesan cheese

Topping

  • 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
  • 1 egg white, beaten
  • 2 tablespoons grated Parmesan cheese
  1. Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
  2. Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13×9-inch (3-quart) baking dish.
  3. Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
  4. Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

**Personal Review: No Review Yet**

Lemon-Cream Cheese Cupcakes


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr 34 min
Makes: 24 servings, 1 cupcake each

  • 1 pkg. (2-layer size) white cake mix
  • 1 pkg. (3 oz.) JELL-O Lemon Flavor Instant Pudding
  • 1 cup water
  • 4 egg whites
  • 2 Tbsp. oil
  • 1 pkg. (16 oz.) powdered sugar
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 Tbsp. lemon juice
  1. Heat oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.
  2. Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
  3. Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

**Personal Review: No Review Yet**

French Toast with Pears and Pomegranate Sauce


Recipe & picture courtesy of Bon Appétit

4 servings
Prep: 30 minutes
Total: 30 minutes

  • 5 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 1/4 teaspoons ground cardamom, divided
  • 4 3/4-inch-thick slices egg bread
  • 4 tablespoons butter, divided
  • 2 firm but ripe unpeeled red Anjou or Bartlett pears, halved, cored, cut lengthwise into 1/3-inch-thick slices
  • 1 cup pomegranate juice
  • 3/4 cup (packed) golden brown sugar
  1. Whisk eggs, milk, vanilla, and 1/2 teaspoon cardamom to blend in 15x10x2-inch glass baking dish. Add bread slices; let stand until egg mixture is absorbed, turning bread slices occasionally with spatula, about 10 minutes.
  2. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add pears; sauté until beginning to soften, about 3 minutes. Transfer pears to plate. Add 2 tablespoons butter to skillet; stir to melt. Add pomegranate juice, sugar, and remaining 3/4 teaspoon cardamom; simmer until liquid is slightly thickened and syrupy, about 5 minutes. Remove sauce from heat.
  3. Melt remaining 1 tablespoon butter on griddle or in another large nonstick skillet over medium heat. Add bread slices and cook until golden brown, about 3 minutes per side. Cut French toast slices diagonally in half; divide among plates. Top with pear slices, spoon sauce over, and serve.

**Personal Review: No Review Yet** 

Bacon and Egg Pie


Recipe & picture courtesy of Family Circle

Makes: 8 servings
Cook: 9 minutes
Prep: 15 minutes
Bake: 42 minutes

  • 4 slices turkey bacon
  • 1 teaspoon olive oil
  • 1/2 of a small red onion, chopped
  • 2 cloves garlic, minced
  • 5 large eggs
  • 5 large egg whites
  • 1 cup 1% low-fat milk
  • 2 tablespoons all-purpose flour
  • 1 to 2 tablespoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 plum tomatoes, sliced
  • 2 tablespoons grated Parmesan cheese
  1. Preheat oven to 350°F. Coat a 10-inch pie plate with cooking spray and set aside.
  2. Cook bacon in a large nonstick skillet over medium heat until browned. Remove from skillet and dice.
  3. Add the oil to the same skillet. Add the onion and garlic and cook, stirring often, 2 minutes or until onion is softened. Transfer to a large bowl.
  4. Add the eggs, egg whites, milk, flour, dill, salt, and pepper and whisk until smooth. Stir in the diced bacon and mozzarella and pour into prepared pie plate. Top with the tomato slices. Sprinkle tomatoes with the Parmesan.
  5. Bake for 42 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.

**Personal Review: No Review Yet** 

Ham and Pepper Jack Soufflé


Recipe & picture courtesy of Good Housekeeping

  • 4 tablespoon(s) margarine or butter
  • 1/4 cup(s) all-purpose flour
  • 1 1/2 cup(s) reduced-fat (2%) milk, warmed
  • 6 ounce(s) Pepper Jack cheese, shredded
  • 4 large eggs, separated
  • 1 large egg white
  • 3 ounce(s) smoked ham, chopped
  • 1 can(s) (4 1/2-ounce) chopped mild green chiles, drained
  1. Preheat oven to 325 degrees F. Grease 2-quart soufflé dish.
  2. In heavy 2-quart saucepan, melt margarine on low. Add flour and cook 1 minute, stirring. With wire whisk, gradually mix in milk. Cook on medium until sauce thickens and boils, stirring constantly. Reduce heat to low and simmer 3 minutes, stirring frequently. Stir in Pepper Jack and cook just until cheese melts and sauce is smooth, stirring. Remove saucepan from heat.
  3. In medium bowl, with whisk, lightly beat egg yolks; gradually whisk in hot cheese sauce. Stir in ham and green chiles.
  4. In large bowl, with mixer on high speed, beat 5 egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into cheese mixture. Fold in remaining whites just until blended.
  5. Pour mixture into prepared soufflé dish. Bake about 50 minutes or until soufflé is puffed and golden-brown and knife inserted 1 inch from edge comes out clean. Serve immediately.

**Personal Review: No Review Yet**

Orange Beef and Broccoli


Recipe & picture courtesy of Redbook

Serves: 4
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min

  • 3 tablespoon(s) cornstarch
  • 1 large egg white
  • 1/2 cup(s) chicken broth
  • 1/4 cup(s) Asian orange sauce or citrus stir-fry sauce
  • 2 tablespoon(s) reduced-sodium soy sauce
  • 1 1/2 teaspoon(s) grated fresh ginger
  • 1 1/2 teaspoon(s) garlic paste
  • 3 tablespoon(s) canola oil
  • 6 small whole dried chiles or 1/2 teaspoon crushed red pepper flakes
  • 1 navel orange
  • 1 pound(s) beef sirloin, trimmed of fat and cut into 2-inch slices (1/2-inch thick)
  • 1 bag(s) (16-ounce) broccoli florets
  • 1/2 cup(s) shredded carrots
  • Cooked rice
  1. Remove the peel from orange (colored part only) using a vegetable peeler and reserve; juice orange and reserve.
  2. In a medium bowl, whisk 1 tablespoon of the orange juice, 2 tablespoons of the cornstarch, and egg white until blended; add beef strips; toss to coat.
  3. Cook broccoli in microwave with 2 tablespoons water in a microwave-safe bowl covered with vented plastic wrap 2 to 3 minutes on high, or until crisp-tender. Drain; refresh under cold water; reserve.
  4. Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger, and garlic.
  5. Drain beef; heat 2 tablespoons of the oil in a large, deep nonstick skillet over medium-high heat. Cook beef, in 2 batches, 1 to 2 minutes per side until golden brown. Remove to a plate.
  6. Add the remaining 1 tablespoon oil to skillet; add orange peel and whole chiles and stir-fry 1 to 2 minutes, until peel and chiles begin to darken and smell fragrant. Pour reserved orange sauce mixture into skillet and cook, stirring, until bubbly and sauce starts to thicken. Add broccoli, beef, and carrot; continue to cook 2 minutes, stirring, until hot and coated with sauce. Serve over cooked rice.

**Personal Review: This was really simple to make – cooked quickly.  Go easy on the red pepper flakes though – wow what a kick!  I also added a bit more orange juice than what I got from the orange itself – I’m glad I did, I really liked the orange hint the meat had!**