Super Dinners - Recipes Starring The World's Most Powerful Veggies

This is actually an article that I got from the latest issue of Eating Well.  Instead of paraphrasing or adding my own witty comments, I'm just going to give you the whole article as it appeared in the magazine.  It's just too good to do anything else to it!  I will warn you ahead of time that it is a long post, as it's got 5 recipes in it.  So before you read this, get a drink and sit in a comfy chair!  Some recipes have a 2-serving version (even if it's not noted) so be sure to check EatingWell.com if you want to see how to divide the recipe for two people.

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SUPER DINNERS
A Week's Worth of Delicious Recipes Starring the Power Players of the Vegetable World
Pgs 22-26, October 2009 Issue, Eating Well Magazine

You can tell broccoli's good for you just by looking at it: all those little green fists raised to righteous health!  Even though nutrition fads come and go, broccoli's super-veggie status never falters.  So we decided to give you a week's worth of delicious dinners that star broccoli and other members of its family.  After all, the whole big band of brassica brothers, which runs from cauliflower and Brussels sprouts to turnips, kale and arugula, share a potent health profile.  They provide isothiocyanates, compounds that amp up the production of enzymes that help clear toxins from the body.  That's not all.  Take a look at the nutrition bonuses here: these vegetables are loaded with the antioxidants beta carotene (which the body converts to vitamin A) and vitamin C as well as folate, a vitamin that's linked with heart health and helps build healthy new cells.

Besides their stellar nutrition marks, this mighty family thrives in the cool  weather of fall.  We saute' kale, then set mild arctic char on top of it to gently steam.  Pizza gets a green makeover with pesto, broccoli and arugula.  We love twirling up long strips of bok choy along with noodles and pork in an easy stir-fry.  Turnips provide a peppery counterpoint to roasted potatoes and chicken, and thinly sliced Brussels sprouts join mushrooms in a creamy fettuccine.  These hearty suppers will give you all the strength you need to gear up for the cold season ahead.

MONDAY

GREEN PIZZA

-Healthy Weight Recipe-

Active Time: 20 Min - Total: 30 Min

Cooler-weather vegetables like broccoli and arugula are abundant at farmers' markets in early fall.  Why not use them as an unconventional pizza topping?  The arugula adds a slightly bitter peppery taste -- for a milder flavor, use spinach instead.  Serve with: wedges of fresh tomato tossed with vinegar, olive oil, basil and freshly ground pepper.


1 pound prepared pizza dough, preferably whole-wheat
2 cups chopped broccoli florets
1/4 cup water
5 ounces arugula, any tough stems removed, chopped (about 6 cups)
Pinch of salt
Freshly ground pepper to taste
1/2 cup prepared pesto
1 cup shredded part-skim mozzarella cheese

1. Position oven rack in the lowest position; preheat to 450F.  Coat a large baking sheet with cooking spray.
2. Roll out dough on a lightly floured surface to about the size of the baking sheet.  Transfer to the baking sheet.  Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes.  Stir in arugula and cook, stirring, until wilted, 1 to 2 minutes more.  Season with salt and pepper.
4. Spread pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese.  Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.

Makes 6 servings.  Cost per serving: under $2

Per Serving: 323 calories; 13g fat (4g sat, 7g mono); 19mg cholesterol; 33g carbohydrate; 15g protein; 3g fiber; 511mg sodium; 241mg potassium.  Nutrition Bonus: Vitamin C (45% daily value), Calcium (34% DV), Vitamin A (31% DV).

TUESDAY

PORK AND BOK CHOY STIR-FRY

-Healthy Weight and Healthy Heart Recipe-

Active Time: 40 Min - Total: 40 Min

In this zippy stir-fry we cut the bok choy into long, thin strips to mimic the long noodles.  We like Japanese soba noodles because they are made with buckwheat, which gives them a nutty flavor and a boost of fiber.  You can also use mild-flavored rice noodles or whole-wheat spaghetti.  Serve with: Japanese Cucumber Salad (EatingWell.com).



8 ounced soba or rice noodles
3/4 to 1 pound pork tenderloin, trimmed
1/3 cup water
1/4 cup Shao Hsing rice wine or dry sherry*
2 Tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 Tablespoon peanut oil or canola oil
1 medium onion, thinly sliced
1 pound bok choy (about 1 medium head), trimmed and cut into long, thin strips
1 Tablespoon chopped garlic
1 Tablespoon chile-garlic sauce**

1. Bring a large saucepan of water to a boil.  Add noodles and cook according to package directions.  Drain, rinse with cold water and set aside.
2. Meanwhile, slice port into thin rounds; cut each round into matchsticks.  Whisk water, rice wine or sherry*, soy sauce and cornstarch in a small bowl.
3. Heat oil in a Dutch oven over medium heat.  Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes.  Add bok choy and cook, stirring occasionally, until beginning to soften, about 5 minutes.  Add the pork, garlic and chile-garlic sauce; cook, stirring, until the pork is just cooked through, 2 to 3 minutes.
4. Whisk the cornstarch mixture again, add it to the pan and bring to a boil.  Cook, stirring, until the sauce has thickened, 2 to 4 minutes.  Serve the pork and vegetables over the noodles.

Makes 4 Servings.  Cost per serving: under $2.50  For a 2-serving variation, go to EatWell.com.

Per Serving: 374 calories; 6g fat (1g sat, 2g mono); 55mg cholesterol; 51g carbohydrates; 29g protein; 2g fiber; 775mg sodium; 975mg potassium.  Nutrition Bonus: Vitamin A (94% Daily Value), Vitamin C (55% DV), Potassium (28% DV), Magnesium (23% DV), Iron (21% DV) Folate (20% DV), Zinc (19% DV).

WEDNESDAY

QUICK ROAST CHICKEN AND ROOT VEGETABLES

-Healthy Weight and Healthy Heart Recipe-

Active Time: 45 Min - Total: 45 Min

Roasted chicken in 45 minutes? No problem.  This technique of starting bone-in chicken breasts on the stovetop and finishing them in a hot oven with vegetables gets a hearty dinner on the table in a hurry.  While everything roasts, you still have time to make a quick pan sauce with shallot and Dijon mustard.  Serve with: Spinach Salad with Warm Maple Dressing (EatingWell.com).

1 pound turnips, peeled and cut into 1/2-inch chunks
1 pound baby potatoes, quartered
2 Tablespoons extra-virgin  olive oil, divided
1 Tablespoon chopped fresh marjoram OR 1 teaspoon dried
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
2 bone-in chicken breasts (12 ounces each), skin and fat removed, cut in half crosswise
1 large shallot, chopped
1 Tablespoon Dijon mustard
2 teaspoons red- or white-wine vinegar

1. Preheat oven to 500F.
2. Toss turnips, potatoes, 1 Tablespoon oil, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl.  Spread in an even layer on a large baking sheet.  Roast for 15 minutes.
3. Meanwhile, place flour in a shallow dish.  Transfer 2 teaspoons of the flour to a small bowl and whisk in broth; set aside.  Season chicken with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.  Dredge the chicken in the flour, shaking off the excess.  (Discard any leftover flour.)
4. Heat the remaining 1 Tablespoon oil in a large skillet over medium heat.  Add the chicken, skinned-side down, and cook until well browned on the bottom, about 5 minutes.  Remove from the heat.
5. After the vegetables have been roasting for 15 minutes, stir them and place one piece of chicken, skinned-side up, in each corner of the baking sheet. (Set the skillet aside.) Return the vegetables and chicken to the oven and roast until the chicken is cooked through and the vegetables are tender, about 20 minutes more.
6. When the chicken and vegetables have about 10 minutes left, return the skillet to medium heat.  Add shallot and cook, stirring, until fragrant, about 1 minute.  Whisk the reserved broth mixture again, add to the pan and bring to a boil.  Cook, stirring occasionally, until reduced by about half, about 8 minutes.  Stir in mustard and vinegar.  Serve the chicken and vegetables with the sauce.

Makes 4 servings.  Cost per serving: under $2.50

Per Serving: 333 calories; 10g fat (2g sat, 6g mono); 72mg cholesterol; 29g carbohydrate; 31g protein; 4g fiber; 770mg sodium; 1,033mg potassium.  Nutrition Bonus: Vitamin C (58% Daily Value), Potassium (30% DV), Magnesium (16% DV).

THURSDAY

ARCTIC CHAR ON A BED OF KALE

-Healthy Weight, Low Calorie and Heart Healthy Recipe-

Active Time: 30 Min - Total: 30 Min

Arctic char, related to salmon and trout, is sustainably farmed, making it a "best choice" for the environment.  It has a mild flavor and cooks up quickly.  We like the taste and texture of Lacinato (a.k.a. Dinosaur) kale in this dish.  Serve with: Mashed potatoes.

1 Tablespoon extra-virgin olive oil
1 large shallot, thinly sliced
1 cup reduced-sodium chicken broth
1/4 cup water
1 to 1 1/2 pounds kale, tough stems removed, coarsely chopped (14-16 cups)
1 pound skinned arctic char or salmon fillet, cut into 4 portions
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup reduced-fat sour cream
2 teaspoons prepared horseradish
1 Tablespoon chopped fresh dill OR 1 teaspoon dried
4 lemon wedges for garnish

1. Heat oil in a large skillet over medium heat.  Cook shallot, stirring, until beginning to soften, about 2 minutes.  Add broth, water and half the kale; cook, stirring, until slightly wilted, about 1 minute.  Add the remaining kale and cook until tender, about 8 minutes.
2. Sprinkle the fish with salt and pepper and place on the kale.  Cover and cook until the fish is just cooked through, 5 to 7 minutes.
3. Meanwhile, combine sour cream, horseradish and dill in a bowl.  Serve the fish and kale with the sauce and lemon wedges.

Makes 4 servings.  Cost per serving: under $5

Per Serving: 335 calories; 16g fat (3g sat, 8g mono); 90mg cholesterol; 14g carbohydrate; 35g protein; 2g fiber; 424mg sodium; 1,135 mg potassium.  Nutrition Bonus: Vitamin A (353% Daily Value), Vitamin C (230% DV), Potassium (32% DV), Calcium and Iron (24% DV), Magnesium (19% DV), good source of omega-3s.

FRIDAY

CREAMY FETTUCCINE WITH BRUSSELS SPROUTS AND MUSHROOMS

-Healthy Weight, High Fiber and Heart Healthy Recipe-

Active Time: 30 Min - Total: 30 Min

Think of this creamy pasta dish as the fall version of pasta primavera.  Sliced Brussels sprouts cook quickly and cling to the pasta.  Look for presliced mushrooms to cut prep time.  Serve with: Tossed Salad with Garlic-Dijon Vinaigrette (EatingWell.com).

12 ounces whole-wheat fettuccine
1 Tablespoon extra-virgin olive oil
4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
4 cups thinly sliced Brussels sprouts
1 Tablespoon minced garlic
1/2 cup dry sherry or 2 Tablespoons sherry vinegar*
2 cups low-fat milk
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup finely shredded Asiago cheese, plus more for garnish

1. Cook pasta in a large pot of boiling water until tender, 8-10 minutes.  Drain, return to the pot and set aside.
2. Meanwhile, heat oil in a large skillet over medium heat.  Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes.  Add garlic and cook, stirring, until fragrant, about 1 minute.  Add sherry (or vinegar)*, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
3. Whisk milk and flour in a bowl; add to the skillet with salt and pepper.  Cook, stirring, until the sauce bubbles and thickens, about 2 minutes.  Stir in Asiago until melted.  Add the sauce to the pasta; gently toss.  Serve with more cheese, if desired.

Makes 6 servings, about 1 1/3 cups each.  Cost per serving: under $2

Per Serving: 385 calories; 10g fat (4g sat, 2g mono); 22mg cholesterol, 56g carbohydrate; 19g protein; 10g fiber; 438 mg sodium; 467 mg potassium.  Nutrition Bonus: Vitamin C (75% Daily Value), Calcium (28% DV), Magnesium (25% DV), Folate (19% DV), Iron (18% DV), Vitamin A (16% DV).

* - Rice wine and dry sherry can be substituted with apple juice or white grape juice, or a non-alcoholic dry white wine. Sherry vinegar can be substituted with apple cider vinegar.  If you use sherry, use a dry sherry instead of a higher-sodium cooking sherry.
** - Chile-garlic sauce (also labeled chili-garlic sauce or paste) is a blend of ground chiles, garlic and vinegar.  It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.

RECIPE - Nut-Crusted Tilapia

I just got my October 2009 issue of Prevention Magazine yesterday and went directly to the recipes in the back to see what wonderful goodness they have this month.  This is one of the easiest things to make - only 4 ingredients!  I also love fish, and this would be a great way to add something new to the lineup.  They didn't print nutrition information per serving for this recipe, but it would be easy to figure.  You can look up nutrition information for thousands of foods on FatSecret.com and use those figures for the nuts, fish and lemons.  You can also get the information from whatever fruit salsa you choose from the container you purchase.

Nut-Crusted Tilapia

Finely chop 1 cup pecans in food processor or put in ziplock bag and crush with mallet.  Season both sides of 4 tilapia filets (about 1 1/2 lbs) with salt and freshly ground black pepper.  Dredge fish in flour, shake off excess, dip in milk, and then coat thoroughly with nuts.  Head a thin layer of canola oil in a large nonstick skillet over medium-high heat.  Cook fish until just done, turning once, about five minutes in all.  Stir the juice of half of a lime into 1 cup of fruity salsa (refrigerated produce case - we used Santa Barbara fresh mango-peach), and serve with the fish.  Serves 4.
-- "Cook! Instant Dish", Page 126, October 2009 Issue, Prevention Magazine. Recipe by Katie Kackenmeister, Photo by Con Poulos.

RECIPE - How To Roast Vegetables

I've never roasted vegetables before, so when I found these instructions in the October 2009 issue of Eating Well, I thought it was great for those of us who are new to it.  I love vegetables - my mother raised me well.  And the eggplant I didn't try until my 30's? Lots better than I expected.

Anyway, there is a whole article that gives you information on roasting vegetables, so I'll just touch on a few things.

Steamed veggies are great, but roasting is wonderful, too.  When you cook at temperatures above 330 F, caramelization starts.  At those hot temperatures, the natural sugars in veggies, meat, or even bread, turn nutty and richly sweet - giving a brown and almost crispy exterior.  YUM!

There are some rules to follow when roasting.  First, cut the vegetables into equal size pieces so they will cook at the same rate.  Second, you need to spread them evenly on your baking sheet or roasting pan so they do not touch.  Crowded veggies create extra moisture and steam in the pan.  Third, stir once or twice while cooking so the vegetables get nicely browned on all sides.  See the chart for prep instructions on common vegetables, but feel free to experiment.



Taken from "A Vegetable Roast" by Carolyn Malcoun, Eating Well Magazine, Oct 2009

Here's the master recipe for roasting your fall veggies:

1. Position rack in lower third of oven, preheat to 450.
2. Prep vegetables  (see veggie chart image for instructions).
3. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper or 4 teaspoons oil and Seasoning Mix (see end of recipe).
4. Spread the vegetables evenly on a rimmed baking sheet or roasting pan.
5. Roast, stirring once or twice, until the vegetables are browned (see veggie chart for timing).

SEASONING MIXES
Lemon-Herb

• 2 Tablespoons chopped fresh herbs (such as marjoram, oregano and/or rosemary) or 2 teaspoons dried herbs
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Toss the roasted vegetables with 1 Tablespoon lemon juice, if desired.

Spicy Chipotle

• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground chipotle pepper (or 1/2 teaspoon chili powder)

Asian

• 1 Tablespoon chile-garlic sauce
• 1 Tablespoon reduced-sodium soy sauce
• 1/8 teaspoon ground white pepper
  

I hope you enjoy this recipe.  What kinds of veggies have you roasted before that isn't on the chart? Please share with us!

RECIPE - Watermelon Feta Salad

I ran across this recipe when I was looking through the Max Sports and Fitness August 2009 issue and at the back they have some interesting information about watermelon.

Watermelon is high in vitamins A, B and C, beta carotene, magnesium, potassium and thiamin.  It is also 92% water and also contains the antioxidant lycopene (found in other pink and red fruits).  Lycopene is found to be a preventative way to combat the formation of cancerous cells.  Eating fruits like watermelon also help improve eyesight and reduce inflammation.   

Included with this article there was a great recipe I wanted to share with you for Watermelon Feta Salad.

Ingredients:
8 cups cold cubed watermelon, seedless
1/2 red onion, sliced very thin
1/4 cup fresh mint leaves, sliced thin, plus a few whole for garnish
1 Tablespoon olive oil
the juice of one lemon or lime
1/4 cup crumbled feta cheese

Directions:
Place watermelon and red onion in a large bowl, toss to combine.  At this point it may be refrigerated for several hours.  To make vinaigrette, whisk together oil, lime/lemon juice, and fresh mint.  Add salt and pepper, if desired.  For service, sprinkle with feta cheese and citrus vinaigrette and garnish with whole mint leaves.

Serves 4-6

What-a-Melon! by Jessie Monds, Max Sports & Fitness Magazine, August 2009

RECIPE - Vegetarian Egg Bake (Jillian Michaels)

I received an email this morning from Jillian Michaels and it's got me PUMPED!! I have been getting emails from her site every day for motivation - for a long time I just threw them out without reading - but now I'm reading them every day and it just helps get me ready for the day. How exciting!

The recipe she has in today's newsletter is for a Vegetarian Egg Bake. Here's a quote from her August 26, 2009 Newsletter Losing It With Jillian Michaels:

Are You Eating a Breakfast That Lasts?
As many of you know, breakfast is an absolute MUST in my book. Eating a hearty breakfast helps reduce levels of the hunger hormone ghrelin, keeping you satisfied throughout the morning and allowing your mind to focus on things other than your next food fix. While you probably don't have time to make a gourmet meal before work each morning, that's no excuse to skip breakfast. There's nothing easier than pouring low-fat milk into a bowl of whole-grain cereal; more involved recipes can be made ahead of time, or you can cut down on the morning workload they entail by preparing the core ingredients the night before. Try this vegetarian egg bake — it's packed with high-volume, low-calorie veggies and lots of healthy protein that will keep you satisfied and prevent energy lags later in the day. The salsa adds a nice kick! Make this the night before and give it a quick warm-up in the microwave in the morning.
Vegetarian Egg Bake
Ingredients

• 10 egg whites, beaten
• 1/4 cup reduced-fat (2%) milk
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1 large onion, diced
• 2 cups tomatoes, chopped
• 1 cup fresh spinach
• 1/2 cup salsa

Preparation
Preheat oven to 300 degrees F. Combine egg whites, milk, and pepper in a large bowl and set aside.
Spray a large, heavy skillet with cooking spray and heat over medium heat. Sauté onion 5 minutes. Add diced tomatoes and spinach and sauté another 10 minutes, stirring frequently.
Transfer vegetables to egg mixture and combine thoroughly. Pour into a lightly oiled glass pie plate and bake 15 minutes or until eggs are set. Do not overcook.
Cut into wedges and serve at room temperature with salsa.
Makes 4 servings.
Get the nutritional information.

 Well you can count on me to make this and take a picture of it this weekend!  Right now, we are eating dinner every day with my mom - she's a great cook and has helped me tremendously in making better meal choices.  We are getting to the point where I think some good habits are created, and I might be able to cut the apron strings (a better metaphor might be taking off the training wheels - I might be wobbly on my own at first but I think I just might make it!) and work on cooking once a week for the rest of the week for me and my boys.

If you want to subscribe to this free newsletter, you can go HERE and enter your email address.  There are several choices for newsletters you can receive, the one for Jillian is towards the bottom.  If you don't want to subscribe on your own and just want a copy of THIS newsletter, you can email me at awesomedietbuddies(at)gmail(dot)com and I will be happy to forward it to you.

Are you eating breakfast?  Are you eating one that will last, like Jillian has suggested?  I used to be a no-breakfast person, but now I know I won't make it through the day without one.  It was a chore at first, trying to eat 5-6 meals per day - but with practice, you can do anything you really set your mind to doing.

RECIPE - Ratatouille Varieties

Remember that Ratatouille recipe I posted? Here are some ideas on how to "switch it up" and either clean up your leftovers with a twist, or just have a new idea on an old favorite.

• Tex-Mex Add 1/2 cup corn kernels and 1 tsp chipotle peppers in adobo sauce. Top with cilantro rather than parsley.
• Greek Swap 1 tsp oregano for the thyme, add 1/2 cup pitted kalamata olives, and sprinkle crumbled feta cheese on top.
• Spanish Add 2 tsp paprika, 1/2 cup pitted green olives, and some sliced cooked chorizo.
• Italian Add 1 tsp dried rosemary with a cooked and crumbled italian sausage.
• Indian Add 1 tsp turmeric and 1 Tbsp curry powder.

To change the Ratatouille from a side dish to a meal, try using some of the following variations:

• Pasta Toss with any type and sprinke with grated Parmesan cheese.
• Omelet Add a few tablespoons right before folding.
• Sausage Sandwich Spoon over sausage in a crusty roll. (It's better than a chili dog!)
• Vegetarian Medley Ladle over couscous and top with toasted nuts.
• Pizza Top dough and shower with grated fresh mozzarella.
• Rice and Beans Serve on a bed of rice - or any grain - mixed with cooked dried or drained canned beans.

What are your variations of Ratatouille? Please share!
These variations were found in the September 2009 issue of Prevention Magazine

RECIPE - Ratatouille

We just made this tonight for dinner and it was AWESOME. Unfortunately we can't find small eggplant around here, just the big giant ones. It's best to use smaller size zucchini and eggplant for this recipe.

DO NOT PEEL THE VEGETABLES. Otherwise they will become a puree.

3 Tbsp olive oil
1 medium yellow onion, peeled and chopped
3 cloves garlic, minced
2 green bell peppers, slices in 1/2" strips (thin)
2 medium zucchini, sliced in 1/2" rounds
2 small eggplant, sliced in 1/2" rounds
4 large tomatoes, peeled and chopped OR 1 can (28 oz) tomatoes, drained
2 tsp dried thyme
1 1/2 tsp salt (I used 1 tsp and it was plenty)
Freshly ground black pepper
2 Tbsp chopped parsley

1. HEAT oil in a Dutch oven or deep skillet. Cook onion over medium-high heat until golden, about 5 minutes. Add garlic and cook 1 minute longer.
2. REDUCE heat to medium-low, add peppers and cook until beginning to soften, about 5 minutes.
3. ADD zucchini, eggplant, tomatoes, thyme and salt. Cook, covered until cooked through, about 30 minutes, stirring occasionally.
4. SEASON with additional salt if desired, and black pepper to taste. Serve warm or at room temperature, sprinkled with parsley.

NUTRITION INFO PER SERVING:
Serves: 4
193 calories, 5g protein, 23g carbs, 9g fiber, 11g fat, 1.5g saturated fat, 898mg sodium.
Recipe from September 2009 issue of Prevention Magazine
NEXT POST: What you can do with Ratatouille - make it TexMex!

RECIPES - 10 Ways To Use Egg Roll Wrappers

Tired of the same old thing? Need ideas for entertaining, or just something healthy and fun to eat? Here are 10 fun recipes using egg roll wrappers to sink your teeth into.

1. Cilantro Wrapped Shrimp. Halve raw shrimp lengthwise and season with salt and pepper. Cut wrappers into quarters. Dip each in a milk and egg mix and place a shrimp half on a corner. Add a pinch of cilantro and a slice of red bell pepper. Roll up, put seam side down in a pan with a thin layer of hot oil and cook until they are light golden brown and shrimp is done. -- Guy Fieri, Food Network host and author of Diners, Drive-Ins and Dives

2. Build a Salad. Pan searing wrappers in some olive oil gets them sturdy and crisp so you can layer them with your favorite salad ingredients. For a Caesar salad, stack layers of mixed greens and chicken between wrappers. Top with tomato, shaved Parmesan, and dressing. -- Jim Coleman, chef and host of Healthy Flavors on PBS

3. Make a Napoleon dessert. Quarter egg roll wrappers to form smaller squares. Fry or bake them until crisp. Brush with melted dark chocolate, layer with fresh seasonal fruit to make a Napoleon. -- Mark Gaier and Clark Frasier, chefs and owners of Arrows and MC Perkins Cove in Ogunquit, ME

4. Make a Personal Lasagna. Rinse the wrappers with cold water to remove excess starch. Then mix ricotta, cubed mozzarella, grated Parmesan, eggs and seasoning. In small baking dishes, layer marinara sauce and the filling in between wrappers (trimmed to fit the dishes), and top with more sauce and mozzarella. Bake until bubbly. -- Maria Helm Sinskey, author of Williams-Sonoma Family Meals

5. Top a Pie. Pile fruit in an oven safe dish with sugar and a little cornstarch. Brush wrappers with melted butter [or substitute] on one side and sprinkle with sugar and cinnamon. Loosely crumple them and arrange, buttered side up, on top of the fruit until there are no gaps. Bake until fruit is tender and topping is golden brown. -- Nadia Arumugam, author of Chop, Sizzle and Stir

6. Make Appetizers. Great for Asian-inspired crab salad! Just cut them down to size, press into mini-muffin tins, brush with oil and bake until crisp. Then spoon crab salad - made with crab meat, mango, scallions, cilantro, and lime - into the cups right before serving. It's the perfect party pleaser! -- Ellie Krieger, Food Network host and author of The Food You Crave

7. Snack on Crispy Chips. Cut the wrappers into strips. Brush with canola oil, top with a few grinds of salt and pepper and bake until firm. Server them like chips with salsa, or make an Asian dipping sauce by whisking together garlic, chiles, lime, hoisin sauce, champagne vinegar, sugar and cilantro. They're a perfect little snack. -- Tim Love, chef and owner of the Lonesome Dove Western Bistro in Fort Worth, TX

8. Fold Crepes. Use them like the thin French pancakes and fill them with fruit and nuts. Grind up toasted pistachios and mix with apples or peaches and a little milk, sugar and cinnamon. Spoon into a wrapper heating in a pan, cook until warm and fold closed. -- Lyssie Lakatos, RD, coauthor of The Secret to Skinny

9. Stuff Empanadas. Simply fill the egg roll wrappers with your favorite ingredients, fold over and seal the edges to make easy empanadas. Brush each side with some olive oil and bake in the oven until golden. These Latin turnovers [are wonderful] filled with a mixture of spinach, Manchego cheese, and artichoke; but any vegetable, cheese or cooked meat or a combination tastes great. -- Darren Carbone, executive chef at Alma de Cuba in Philadelphia

10. Bake Pizza Rolls. Mix chopped tomatoes, scallions, peppers, mushrooms, lean ham, reduced-fat shredded cheese, crushed garlic and dried oregano. Spread no-salt-added tomato paste onto wrappers and top with a spoonful of pizza filling. Fold into an egg roll shape, spritz with cooking spray, and bake on a pan coated with spray until browned. -- Annette Sym, author of the Simply Too Good to Be Ture low-fat cookbook series

All recipes found on pages 143-145 of the special September 2009 issue of Prevention Magazine.