EGG NOODLES WITH CABBAGE
PREP TIME 10 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 10 MIN. – SERVINGS 4
1 medium cabbage (about 2 lbs) 1 medium yellow onion 4 tbsp unsalted butter, divided
3 tbsp olive oil 1 (12 oz) bag wide egg noodles 2 tbsp chopped fresh dill, to garnish (optional)
AIR FRYER BANG BANG CHICKEN
PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 6
1 large egg ¼ cup low-fat milk
¹/³ cup cornstarch ¹/³ cup flour 1½ lbs boneless,
skinless chicken breasts Cooking spray ½ cup mayonnaise
¹/³ cup Blue Dragon® Thai
Sweet Chili Sauce, plus more to serve 2 tbsp sriracha (optional) Cooked brown rice, to serve ¼ cup thinly sliced green onions, to garnish
STEP 1 In a medium shallow bowl, lightly beat the egg and milk. Season with salt and pepper. To a gallon-size resealable plastic bag, add the cornstarch and flour. Season with salt and pepper. STEP 2 Pat the chicken dry and cut into 1-inch pieces. Transfer chicken to bowl with beaten egg and turn to coat. Using a fork or slotted spoon, transfer chicken to cornstarch mixture, letting excess egg drip back into bowl. Seal bag and shake to coat chicken. STEP 3 Preheat air fryer to 400°F. Coat basket with the cooking spray. Working in batches if needed, arrange chicken in air fryer basket, spacing pieces evenly. Cook 10–15 min., until chicken is crispy and cooked through, shaking the basket halfway through. STEP 4 Meanwhile, in a large bowl, combine the mayonnaise, chili sauce, and sriracha (if using). Season with salt and pepper. Toss chicken with sauce and serve on rice, garnishing with the green onions and more chili sauce, if desired.
PER SERVING: 377 CALORIES, 19G FAT, 4G SATURATED FAT, 132MG CHOLESTEROL, 353MG SODIUM, 22G CARBOHYDRATE, 0G FIBER, 9G SUGAR, 28G PROTEIN
60 SEPTEMBER 2024
SAVORYONLINE.COM
STEP 1 Core and thinly slice the cabbage. Thinly slice the onion. In a large Dutch oven, heat 3 tbsp butter and the oil on medium-high. When butter has melted, add onion and cabbage. Season with salt and pepper. Reduce heat to medium and cook 40–50 min., until cabbage is wilted and caramelized, stirring occasionally. If cabbage begins to burn, add ¼ cup water. STEP 2 When cabbage is almost done, bring a large pot of salted water to a boil on high. Cook the noodles according to package directions. Reserve ½ cup cooking water. Drain noodles. STEP 3 When cabbage is done, add noodles to pot with cabbage. Toss with ¼ cup cooking water and remaining 1 tbsp butter. Cook 1 min., until butter is melted, stirring. Add more cooking water, 1 tbsp at a time, if noodles are dry. Season with salt and pepper. Garnish with the dill, if desired. Serve immediately.
PER SERVING: 593 CALORIES, 26G FAT, 9G SATURATED FAT, 122MG CHOLESTEROL, 67MG SODIUM, 77G CARBOHYDRATE, 9G FIBER, 11G SUGAR, 15G PROTEIN
BROCCOLI & CHEESE– STUFFED BAKED POTATOES
PREP TIME 10 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 10 MIN. – SERVINGS 4
4 medium russet potatoes, scrubbed 1 (12 oz) pkg SteamReady Broccoli Florets 2 tbsp butter 2 tbsp all-purpose flour
1½ cups low-fat milk
1½ cups shredded Cheddar cheese 1 tbsp chopped chives (optional)
STEP 1 Preheat oven to 400°F. Wrap the potatoes in aluminum foil and bake 45–50 min., until easily pierced with a knife. STEP 2 When potatoes are almost done, microwave the broccoli according to package directions. Meanwhile, add the butter to a medium pot on medium-high. When melted, whisk in the flour and cook 30 sec., stirring constantly. Reduce heat to medium and slowly pour in the milk. Simmer 3–5 min., until thickened, stirring occasionally. Once thickened, remove from heat. Stir in the cheese. Cut any large broccoli pieces into smaller ones and stir into cheese sauce. Season with salt and pepper to taste. STEP 3 Once potatoes are baked, carefully remove from foil and cut in half lengthwise. Fluff potatoes a bit and season with salt and pepper. Top potatoes with broccoli and cheese mixture. Garnish with the chives, if desired, and serve immediately.
PER SERVING: 467 CALORIES, 21G FAT, 12G SATURATED FAT, 62MG CHOLESTEROL, 396MG SODIUM, 52G CARBOHYDRATE, 5G FIBER, 7G SUGAR, 20G PROTEIN
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