Southwestern Eggrolls

1 skinless chicken breast fillet
salt
ground black pepper
1 tsp. vegetable oil
2 Tbsp. minced red bell pepper
2 Tbsp. minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 Tbsp. frozen spinach, thawed and drained
2 Tbsp. diced, canned jalapeno peppers
1/2 Tbsp. minced fresh parsley
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. salt
dash cayenne pepper
3/4 cup shredded reduced-fat Monterey Jack cheese
5 7-inch flour tortillas

Preheat BB-Q grill to high heat.  Rub the chicken breast with vegetable oil, then grill it on the barbecue for 4-5minutes per side until done.  Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. Preheat 1 teaspoon of vegetable oil in a medium-size skillet over medium-high heat.  Add the red pepper and green onion to the pan and sauce for a couple of minutes until tender.  Dice the cooked chicken into small cubes and add it to the pan.  Add the corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.  Cook for another 4 minutes.  Stir well so that the spinach begins to fall apart and is incorporated into the mixture.

Remove pan from heat; add cheese.  Stir until cheese is melted.  Wrap the tortillas in a moist cloth and microwave on high for 1 1/2 minutes or until hot.  Spoon approximately 1/5 of the mixture into the tortillas.  Fold in the ends and roll tortilla over the mixture; roll very tightly.  Peace with a toothpick to hold it together.  Cover the plate with plastic wrap and chill for an hour or two (or overnight if you wish).

When ready to cook, spray each eggroll entirely with oil cooking spray.  Arrange the egg rolls on a baking sheet and bake for 17-20 minutes or until surface browns and becomes crispy.  Turn the egg rolls over about halfway cooking time.
Let the egg rolls cool for a few minutes and then slice each one diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.  Serve with low-fat avocado-ranch dipping sauce with the chopped tomato and onion.

Flaky muffins

Butter
6 eggs
1 c. flour
1 c. milk (almond milk works fine)
1 Tbsp. sugar
1/2 tsp. salt


Preheat oven to 375. Place a pat of butter in each circle of 2 muffin pans. Melt in oven.  Beat the remaining 5 ingredients together.  Place batter in muffin tins (each muffin will have only a bit of batter but will rise a lot).  Bake for 15-20 minutes, or until golden brown.

These are good alone, with fruit on top, chicken salad, etc.

Deluxe Fajita Nachos

2 1/2 c. shredded, cooked chicken (or 1 1/4 lbs. cooked ground beef)
1 pkg. (1.27 oz) LAWRY'S Spices & Seasonings for fajitas
1/3 c. water
8 oz. tortilla chips
1 1/4 c. grated Cheddar cheese
1 c. grated Monterey Jack cheese
1 large tomato, chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
1/4 c. sliced green onions
Salsa
Guacamole
Dairy sour cream

In medium skillet, combine chicken. Spices & Seasonings and water; blend well. Bring to a boil; reduce heat and simmer 7 minutes. In large, shallow ovenproof platter, arrange chips. Top with chicken and cheeses. Place under broiler to melt cheese. Top with tomato, olives, green onions, and desired amount of salsa.
Makes 4 appetizer servings or 2 main-dish servings.

Sweet 'n' Sour Meatballs

1 lb. lean ground beef or turkey
1 c. soft bread crumbs
1 egg, slightly beaten
2 Tbsp. milk
1 clove garlic, minced
1/2 tsp. salt
1/3 tsp. pepper
1 Tbsp. vegetable oil
2/3 c. chili sauce
2/3 c. red currant or grape jelly

Combine beef, bread crumbs, egg, milk, garlic, salt and pepper; form into 40 bite-size meatballs, using full teaspoon for each. Brown meatballs lightly oil. Cover; cook over low heat 5 minutes. Drain excess fat. Combine chili sauce and jelly; pour over meatballs. Heat stirring occasionally, until jelly is melted. Simmer 10-12 minutes until sauce has thickened, basting occasionally.

Makes 40 appetizers with 3/4 c. sauce.