Baked Crab Rangoon with Sweet Chili Dipping Sauce

Finally a new recipe! Things are finally starting to settle down and I'm finding more time to try new recipes.  A couple weeks ago I found this recipe and decided to give it a go.  They sounded delicious and were baked so they were too unhealthy for you, and they make a nice appetizer.  (Even though the hubs and I decided to just eat them for dinner one night) I found this recipe on Pinterest, here is the original recipe.

Baked Crab Rangoon

• 2 tablespoons sour cream (light is fine)
• 8 oz cream cheese, softened (I used reduced fat)
• 1 scallion, thinly sliced
• 1 garlic clove, minced
• 1/4 teaspoon ground ginger
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• 1/2 cup crab meat, drained
• wonton wrappers

Preheat oven to 415 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.

Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp.

Makes 20-24 

Sweet Chili Dipping Sauce

• 3 garlic cloves, peeled
• 2 red serrano or jalapeno peppers, seeds removed
• 1/2 cup sugar
• 3/4 cup water
• 1/4 cup white vinegar
• 1 1/2 teaspoons salt
• 1 tablespoon cornstarch
• 2 tablespoons water

 Add the garlic, chili peppers, sugar, water, vinegar and salt in the bowl of a food processor. Process until well combined - the pieces of garlic and chili should be very small. Transfer the mixture to a saucepan and set over medium-high heat. Bring to a boil, then reduce the heat to a simmer, cooking until the pieces of garlic and pepper soften a bit, about 3 minutes. 

Whisk the cornstarch and water together in a small bowl. Add to the sauce mixture in the pan and continue simmering, whisking frequently, until the sauce has thickened, about 2 minutes. Leftover sauce can be stored in an airtight container in the refrigerator.

Makes about 1 cup

I have now made this recipe twice.  And I have not figured out how to make the "insides" not come out.  The second time I didn't fill them as full thinking I just made them too full the first time.  And that helped a little.  Hubby said to maybe poke a hole in the wonton wrappers to let some air out and that might help.  So next time we will try that.  The dipping sauce if super spicy.....so if you like that then great.  Me not so much, so next time I might make it without the jalapenos.  But these are truly delicious! 

Hungry Girl's Tiny Taco Salads

This week I have been craving all kinds of things, first Italian, now Mexican.  But instead of driving across the road to El Tequila and consuming 1,000 calories on a Mexican Fiest, I found this awesome recipe on Hungry Girl's website.

Instead of me re-typing everything, just head on over to her website and browse around while you are there :)
Tiny Taco Salads

I have had 2 servings (4 tiny tacos) at each sitting and they are really pretty filling.  You could pair it with a salad if you are still hungry.  I even braved it out and tried the Boca meatless soy crumbles and paired with the refried beans and taco seasoning, I thought it was real beef.  Or it tasted like it.

Happy eating!

Creamy Fettuccine Alfredo

I love me some Italian food, especially the creamy goodness that goes on Fettuccine. However, alfredo sauce is really bad for your health and waistline.  So I found this recipe and HAD to try it.  And it was absolutely fantastic.  Same texture and really good flavor of an alfredo dish at a restaurant. 


Nutritional Infomation:
Servings: 2
Calories per serving: 347
Fat: 11
Carbs: 46
Protein:  17
Fiber:  7


Ingredients:

• 4 oz. whole wheat fettucine
• 1 Tbsp whole wheat flour
• 1/2 cup skim or lowfat milk (I used unsweetened almond milk)
• 1/2 tsp. garlic powder or 1-2 cloves, pressed through garlic press
• pinch of salt and pepper to taste
• 3 wedges laughing cow cheese OR 1/3 cup light cream cheese
• 1/4 cup grated Parmesan cheese
• Optional: sprinkle of fresh parsley to garnish on top
• Optional: grilled chicken breast

Method:

1.  In a large pot, bring water to a boil.  Add noodles and cook until just tender.  Drain well.

2.  Meanwhile, in a medium sized saucepan, combine the flour, milk, garlic, salt, and pepper together over high heat.  Bring to a boil, then turn the heat down to medium-high.

3.  Add the laughing cow cheese (or cream cheese) and Parmesan cheese to the saucepan.  Stir until the cheeses melt and are well combined into the sauce, then take off the heat.

4.  Taste sauce for seasoning, and add more salt of garlic if desired.

5.  Pour sauce over hot pasta and sprinkle on parsley for garnish.  Serve warm!!

My sauce was pretty thick so I had to add a little more milk to make it creamier.  I also cooked a small chicken breast to eat on top.  Delish :)

Turkey Taco Lettuce Wraps

I found this recipe on Pinterest and discovered it's actually on Skinnytaste.com which is a site that I find lots of healthy recipes!  There were pretty delicious and I can use the leftover meat to make a taco salad or something.


Nutritional Infomation:
Servings: 4
Serving Size: 2 taco wraps
Calories: 134
Fat: 1.7 g
Carb: 9.7 g
Fiber: 2.4 g
Protein: 21.3 g
Sugar: 4.3 g


Ingredients:

• 1 lb. 99% lean ground turkey (I actually used ground chicken)
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 2 tbsp bell pepper, minced
• 3/4 cup water
• 4 oz can tomato sauce
• 8 lauge lettuce leaves from Iceberg lettuce

Method:

1.  Brown turkey (or chicken) in a large skillet.  

Using my new tool my mom got me for Christmas

Cooking in my new apron :)

2.  When no longer pink, add dry seasonings and mix well. 

3.  Add onion, pepper, water and tomato sauce and cover.

4.  Simmer on low for 20-30 minutes.

5.  Wash and dry the lettuce.  

6.  Place meat in the center of leaf and top with tomatoes, cheese, salsa, sour cream (any or all of the above).  Extra toppings are extra calories. 

I had small pieces of lettuce so I made 3 small ones.

 You really could simply add a taco seasoning mix to the ground meat, but making your own uses less sodium, no sugar, no preservatives, and no msg.  I would recommend this to anyone!

Baked Zucchini Chips

Do you love crunchy flavored things but are trying to watch your carb and fat intake? Give these a try! I found this wonderful little recipe on Pinterest and remembered I had a zucchini in my fridge that I needed to cook, so I decided to give this recipe a whirl.  They really met my expectations, of course they don't taste like potato chips, but they are still really good.  


Next time I would leave them in the oven a bit longer to make them even crunchier.  


Ingredients:

• 3 Zucchinis, rinsed
• 1/4 cup Parmesan, shredded
• 1/2 cup Bread Crumbs
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Dried Parsley
• 1 tsp. Black Pepper
• 1/2 tsp. Paprika
• 2 Egg Whites

Method:

1. Preheat oven to 450 degrees

2.  Slice zucchini as thinly and uniform as possible

3.  Place on a paper towel for at least 10 minutes to let excess moisture drain. 

4.  Mix together all the dry ingredients. 

5.  In a bowl whisk the egg whites until frothy.

6.  Place the zucchini in the egg mixture, then coat in the bread crumb mixture.

7.  Place on a baking sheet and bake for 5 minutes.

8.  Pull out the baking sheet and flip over the zucchini chips.

9.  Return to the oven for another 7 minutes. 

Protein Pumpkin Pancakes

I decided to be adventurous this week and try these protein packed pancakes.

Nutritional Infomation:
Serving Size: 2 pancakes
Servings: not completely sure, a lot 
Calories: 255
Fat: 15g
Carbs: 11g
Fiber: 5g
Protein 19 g

Ingredients:

• 4 large eggs
• 3/4 cup egg whites
• 1 can of pumpkin
• 1 cup almond meal (I used whole wheat flour instead)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• dash of nutmeg
• 1 teaspoon ground cinnamon
• cooking spray

Method:

1.  In a medium bowl, mix all of the ingredients together.

2. Heat pancake griddle to medium heat and coat with cooking spray.

3. Cook each side about 3 minutes until brown, then flip and cook remaining side

These were....alright.  I loved the pumpkin flavor in them, but the consistency was a bit too thick for me.  It made me really just want some real pancakes.  So maybe I'll experiment with these a bit to make them more fluffy.  

Chicken Tostadas with Avocado Dressing

I got this recipe off of the message board from Weight Watchers.  And I'm so glad I did!



Nutritional Infomation:
Serving Size: 1 tostada
Servings: 4 tostadas
Weight Watchers: 8 Points Plus


Ingredients:

• 2 Tbs. FF Sour Cream
• 2 Tbs. FF Low Sodium Chicken Broth
• 2 Tbs. Lemon Juice
• 2 Tbs Canola Oil
• 1/4 Tsp Ground Red Pepper
• 1/8 Tsp Salt
• 1/2 Ripe Peeled Avocado
• 1 1/2 Tbs Canola Oil, divided
• 4 (6") Corn Tortillas
• 2 Cups Shredded Skinless, Boneless Rotisserie Chicken Breast
• 1 Cup Shredded Lettuce
• 1/2 cup shredded cheese

Method:

1.  Combine the first 7 ingredients in a food processor and process until smooth

2.  Heat a large nonstick skillet over med-high heat.  Add 3/4 tsp oil to pan.  Cook 1 tortilla 2 minutes on each side or until golden brown.  Repeat with remaining oil and tortillas.

3.  Plan 1 tortilla on a plate; top with 1/2 cup chicken, 1/4 cup lettuce, 1/8 cup cheese, and 3 Tbsp dressing.

Enjoy!

Ten Minute Taco Salad

Taco salad is one of my go-to meals when I'm short on time and want something to give me leftovers for a few days.  So I was thrilled when I found this recipe on how to make my own taco shell.

Ingredients:

• 2 cups shredded lettuce
• 1 lb ground beef/ground turkey, fully cooked
• 1/4 cup taco sauce 
• 1/4 cup canned corn
• 1/4 cup salsa
• 1 tbs light ranch (or sour cream)
• 1 low carb wrap (such as La Tortilla brand, or something with 100 calories/high in fiber)
• Optional: 1/4 cup low fat shredded cheese, 1/4 cup black beans

Method:

1. Preheat oven to 450 degrees. Gather ingredients.

2.  After removing the corn from the can, (I measure out 1/4 cup for my salad, and save the rest in a tupperware), remove the paper from the can, and place it on a sheet pan. (You could use any empty can you have on hand, or an oven safe mug or dish that you can drape the wrap over).  Drape the wrap over the can, and place in the oven for 8-10 minutes, or until the tortilla is golden brown, and crispy.

3. While the tortilla is baking, add the taco sauce to the meat, and stir until well combined.
4. Measure out, and prepare the rest of the ingredients to put in the salad.
5. When the tortilla is cooled, take it off the can, (it only takes about a minute), and add the lettuce first, followed by the rest of the ingredients.

Serve immediately and Enjoy!!!

Petite Lasagnas

I have discovered yet another amazing food blog.  This is is extra encouraging because the girl that writes it lost 135 lbs!!! That's just incredible.  Really anything is possible.  Never give up on your dreams.  Anyways, back to the recipe.  Her website is: http://www.canyoustayfordinner.com so go check it out.  


I had seen these petite lasagnas, or cupcake lasagnas, several places on the internet and really wanted to give them a shot.  So I found this lightened up version and went for it.  These were truly delicious and really good for those of us that have problems with portion control.  

Nutritional Infomation:
Serving Size: 1 lasagna
Servings: 12 lasagnas
Calories: 181
Weight Watchers: 5 Points Plus


Ingredients:

• 12 oz raw ground turkey
• ¼ tsp salt, divided
• ¼ tsp pepper
• 14.5 oz can crushed tomatoes, or tomato sauce (I just used a jar of Prego)
• 2 cloves garlic, minced
• 3 tsp dried oregano, divided
• ½ tsp dried basil
• 1 ½ cups part skim ricotta cheese
• 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
• 1 1/2 cups shredded mozzarella cheese

Method:

1.  Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
2.  Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.  

3.  In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
4.  Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

5.  Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
6.  Gently press another wonton wrapper on top of the mozzarella layer.
7.  Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

8.  Bake for 10 minutes, or until the cheese has melted.
9.  Let the cups cool, remove them from the pan, and serve!