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Company Information:, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

Secure On Line Ordering 24 hours a day.100% Satisfaction Guaranty - "If you don't like it send it back we will eat it"

Low Fat Chinese Menu

Low Fat Chinese Menu

This menu serves 4

You can omit the fried rice if you count carbs, and please don’t put the chicken over rice. I didn’t include a recipe for pineapple slices and cherries. I’m hoping you can figure that one out. You probably will not want desert after this meal unless you need something sweet. But remember the old saying that Chinese food doesn’t fill you up for long, so save the leftovers for later. If you want to cheat on this menu, just add more chicken and shrimp than called for. They’re full of protein and no fat.


Oven Fried Spring Rolls (178 calories, 5 g fat, 28 g carb)

Garlic Grilled Shrimp (161 calories, 4 g fat, 5 g carb)

Spicy Szechwan Chicken (152 calories, 3 g fat, 11 g carb)

Curried Fried Rice (239 calories, 6 g fat, 40 g carb)

Pineapple Wedges with Iced Bing Cherries


Oven Fried Spring Rolls:

2 tablespoons reduced sodium soy sauce

2 teaspoons grated peeled gingerroot

1/2 teaspoon packed light brown sugar

1/2 teaspoon salt

1 carrot, shredded

1 red bell pepper, seeded and julienned

1 green bell pepper, seeded and julienned

1 cup trimmed snow peas, julienned

1 cup bean sprouts

4 7”-square egg roll wrappers

4 teaspoons Asian sesame oil

4 teaspoons hot Chinese mustard, optional

Preheat the oven to 400 degrees. Spray a nonstick cooking sheet with non-stick cooking spray, or line with parchment. In a large bowl, combine the soy sauce, ginger, brown sugar, and salt. Add the carrot, bell peppers, snow peas, and bean sprouts: toss to coat. Place the egg roll wrappers on a clean dry work surface. Divide the mixture evenly among the wrappers; fold in the ends and roll up jelly roll fashion. Brush each spring roll with 1 teaspoon of the sesame oil and place on the prepared baking sheet. Bake until the spring rolls are crisp on the bottoms; about 7 minutes; turn and bake until crisp all over, about 5 minutes. Serve with mustard if desired.

Garlic Grilled Shrimp:

3/4 lb large shrimp, peeled leaving tails on, and deveined

1 tablespoon rice vinegar

2 teaspoons peanut oil

3 garlic cloves, minced

1/4 teaspoon hot chili paste

1 cup trimmed snow peas, steamed

Butterfly the shrimp by slicing them down the back almost but not quite in half lengthwise. To prepare the marinade, in a gallon sized ziplock bag, combine the vinegar, oil, garlic, and chili paste; add the shrimp. Seal the bag squeezing out the air. Turn to coat the shrimp and refrigerate the shrimp for 30 minutes. Drain the shrimp and discard the marinade. Spray a broiler or grill rack with nonstick spray. Preheat the broiler or grill. Thread the shrimp and snow peas onto skewers in an alternating pattern. Grill 5 inches from the heat turning occasionally, until the shrimp are barely opaque, 2-3 minutes. Serve.

Spicy Szechwan Chicken:

1/2 teaspoon Szechwan peppercorns

1 teaspoon cinnamon

1/2 teaspoon anise seeds

1 teaspoon sugar

10 ounces skinless boneless chicken breasts, cut into thin strips

2 teaspoons peanut oil

4 scallions, thinly sliced

1 1/2 inch piece fresh ginger, peeled and minced

2 cups thinly sliced mushrooms

4 cups thinly sliced bok choy (Chinese cabbage)

3/4 cups water chestnuts, coarsely chopped

1 tablespoon reduced sodium soy sauce

In a small nonstick skillet, toast the peppercorns, shaking the pan, until they begin to smoke, about 1 minute. Crush in a mortar and pestle or a spice grinder. Sift through a fine sieve and remove the shells reserving the powder. Return the skillet to the heat, and add the cinnamon and anise seeds; toast, stirring constantly, until fragrant and lightly browned (do not burn), 45-60 seconds. Let cool on a plate.

In a gallon-size ziplock bag combine the peppercorn powder, cinnamon mixture, and sugar; add the chicken. Seal the bag squeezing out the air and shake to coat the chicken. Refrigerate at least 2 hours, turning the bag occasionally.

In a large nonstick skillet or wok, heat 1 teaspoon of the oil. Add the scallions and ginger and cook, stirring as needed, until the scallions are softened, about 2 minutes. Add the mushrooms and cook, stirring as needed until the mushrooms have released and reabsorbed their liquid, 3-4 minutes. Add the bok choy and stir-fry until wilted, 3-4 minutes. Add the chicken, water chestnuts and soy sauce; cook stirring gently until heated through and the chicken is cooked, 3-4 minutes.

Curried Fried Rice:

3 cups cold cooked rice, long-grain white or brown

4 teaspoons peanut oil

8 scallions, thinly sliced

2 teaspoons curry powder

2 carrots, diced and steamed

1 cup steamed chopped green beans

1/2 cup diced lean ham

Place the rice in a shallow bowl; with moistened fingers separate the grains. In a large nonstick saucepan, heat the oil. Add the scallions and cook, stirring as needed until softened, 2-3 minutes. Add the curry and cook, stirring constantly until just fragrant (do not burn), about 30 seconds. Add the carrots, green beans, and ham; cook tossing lightly, about 1 minute. Stir in the rice and 2 tablespoons water; tossing gently to combine, until the rice is thoroughly coated. Serve at once.

menu081600, L.L.C. 1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068 Local: 404-725-2933 Orders in before 2 P.M. E.S.T. will be shipped same day (normal business days, click on "About Us" for delivery times) /, L.L.C. has earned a Top Customer Service Rating at Yahoo Shopping Top Service
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