HEART HEALTHY COOKING CLASS - Oriental Express

Fortune Cookies

12 strips (3 1/2 x 1/4 inch) paper
2 tablespoons butter, melted
1/4 cup sugar
1 tablespoon water
1 large egg white
1/4 teaspoon vanilla extract
1/3 cup all-purpose flour

1. Heat oven to 350° F. Grease cookie sheet. Write a fortune on each strip of paper and have an empty water glass ready.
2. Beat butter, sugar, egg white, water and vanilla in a small bowl with electric mixer on medium speed until well blended. Stir in flour.
3. Working in batches of 3, drop 1 1/2 teaspoons of batter at least 4 inches apart on prepared cookie sheet. Spread batter with back of a spoon into a 3-inch circle.
4. Bake 3 to 4 minutes or until edges turn golden brown. Working quickly, remove cookie with a spatula to work surface. Place a fortune horizontally in center of cookie. Fold bottom half of cookie to top and press edges with fingertips for 3 seconds. Holding top edge of cookie, place center of fold over rim of glass. Gently press sides down to bend cookie in middle. Let cool on rim 1 minute. Repeat with remaining 2 cookies. Let cookies cool completely on wire rack. Repeat process using remaining dough and cooled cookie sheet. Store in airtight container.

Springtime Chicken Stir-Fry

1 (3 to 3.5-oz.) pkg. reduced-fat chicken-flavor Ramen noodle soup mix
1/4 cup water
1/4 cup purchased garlic-ginger stir-fry sauce
2 boneless skinless chicken breasts (about 3/4 lb.), cut into bite-sized pieces
2 cloves garlic, minced
1 large carrot, thinly sliced diagonally
1/2 medium red onion (halved lengthwise), cut into thin wedges
2 cups fresh sugar snap peas (1/2 lb.), trimmed

1. In medium saucepan, bring 2 cups water to a boil. If desired, break Ramen noodles into pieces; add to boiling water. Cook 2 minutes, stirring occasionally. Drain.
2. In small bowl, combine seasoning packet from noodle soup mix, 1/4 cup water and stir-fry sauce; blend well. Set aside.
3. Spray large nonstick skillet or wok with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and garlic; cook and stir 2 minutes.
4. Add carrot and onion; cook and stir an additional 3 minutes or until chicken is no longer pink.
5. Add sugar snap peas and sauce mixture; cook until bubbly. Reduce heat to medium-low. Add cooked noodles; toss to mix. Cook until thoroughly heated.

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