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Chicken Fried Rice
Quick, healthy solutions

With some leftover rice and your rotisserie chicken, you can create this healthy Chinese classic in less than 20 minutes from slicing to serving. Makes four servings. 2 tablespoons vegetable oil 1 small dried red chili, chopped 1/2 pound bok choy, sliced 1 cup mushrooms, thinly sliced 1-1/2 tablespoons low-sodium soy sauce 3 green onions, diced 4 cups cold, cooked rice (long-grain white or basmati) 1 beaten egg 1 cup rotisserie chicken meat (light or dark), diced 3 tablespoons chicken stock 1 teaspoon sesame oil Salt and pepper

Whip egg with sesame oil, salt and pepper, then set aside. Add 1 tablespoon vegetable oil to hot wok or frying pan. When oil starts smoking, add chili and stir briefly. Add bok choy and cook for 1 minute. Add mushrooms and dash of soy sauce. Sauté until mushrooms are tender, 2-4 minutes. Add green onions and stir for 1 minute. Remove vegetables from the pan. Add 1 tablespoon vegetable oil and crumble rice into the hot pan, stirring to break up. Cook evenly for about 2 minutes. Clear an area in the middle of the rice and add the beaten egg. Let it set for a minute or so, then flip to cook on other side, then continue to stir-fry this into the rice. Add the chicken and chicken stock and sauté for 2 minutes until chicken is warm. Add vegetables and remaining soy sauce into pan; stir to blend and taste for seasoning. All materials courtesy of Sam’s Club. For more recipes and meal solutions, visit