Publix Simple Meals

Orange Chicken with Oriental Salad and Strawberry Rangoons

Orange Chicken with Oriental Salad and Strawberry Rangoons
Servings:
4
Total Time:
40 minutes

Cooking Sequence

  • Assemble rangoons through step 2 (10 minutes)
  • Prepare dinner recipe and serve (15 minutes)
  • Cook rangoons when ready to serve (15 minutes)

Orange Chicken with Oriental Salad

Ingredients

2 bags frozen complete Chinese dinners (22–24 oz each)
1 yellow squash
1 cup fresh prediced tomatoes
3 whole romaine hearts
1/4 cup ginger salad dressing

Prep

  • Slice romaine into 1/2-inch-thick ribbons; place in salad bowl.
  • Cut squash into 1/2-inch-cubes.

Steps

  1. Prepare frozen dinner following package instructions.
  2. Add squash and tomatoes to romaine.
  3. Add dressing to salad; toss until evenly coated. Serve with chicken dinners.

Strawberry Rangoons

Ingredients

6–8 fresh small strawberries
1/4 cup strawberry cream cheese spread
12 won ton skins (from Produce)
Plastic wrap
3 tablespoons canola oil
Cinnamon sugar blend (optional)

Steps

  1. Stir cream cheese in gently until blended.
  2. Lay won ton skins flat. Place about 1 teaspoon of the strawberry mixture in center; do not over fill. Moisten a 1/4-inch-strip along outside edge; fold one corner over filling to opposite corner to form a triangle. Press edges together tightly to seal; repeat with remaining skins. Cover with plastic wrap; set aside until ready to cook.
  3. Preheat oil in large sauté pan on medium-high 3–4 minutes. Add 3–4 rangoons (do not crowd pan); cook 1–2 minutes on each side or until crisp and golden. Drain on absorbent paper; cook remaining rangoons. Sprinkle with cinnamon sugar, if desired, and serve warm.

Aprons Advice

  • Complete your meal with rice, chow mein noodles (to top salad), and egg rolls.
  • Cooking the rangoons in small batches is important; crowding the pan will lower the oil temperature and result in soggy rangoons.

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Orange Chicken with Oriental Salad

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Strawberry Rangoons

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Orange Chicken with Oriental Salad

CALORIES (per 1/4 recipe) 520kcal; FAT 15.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 50mg; SODIUM 1110mg; CARB 69g; FIBER 6.00g; SUGARS 20g; PROTEIN 26g; CALC 15%; VIT A 110%; VIT C 110%; IRON 25%

Strawberry Rangoons

CALORIES (per 1/4 recipe) 200kcal; FAT 15.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 20mg; SODIUM 100mg; CARB 17g; FIBER 1.00g; SUGARS 3g; PROTEIN 3g; CALC 2%; VIT A 4%; VIT C 20%; IRON 4%

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