Veggie Shrimp Wontons

All I can say about these little treasures are WOW! I made these on Super Bowl & then again tonight because they were so darn good! They are really called Veggie Shrimp Egg Rolls but I noticed at the last minute that I only had wonton skins, not wrappers, in the freezer. Not big enough to make egg rolls, I just formed a triangle shape instead. 

They were so delicious & pretty healthy since they are not deep fried & have a lot of veggies! I had some filling left over for this evening while we celebrated my Dad's birthday so I freshened it up a bit by chopping up a little more shrimp as I warmed it up in a pan & then added scallions & a little powdered garlic & ginger. We all loved 'em. These are a big hit & have totally won a place at the top of the list for must make appetizers!!!!!!!

2 tsp minced fresh gingerroot
2 garlic cloves minced
3 tblsp olive oil, divided
1/2 lb uncooked medium shrimp, peeled, deveined & chopped
2 green onions, finely chopped
1 medium carrot, finely chopped
1 medium sweet red pepper, finely chopped
1 cup canned bean sprouts, rinsed & finely chopped
2 tblsp water
2 tblsp reduced-sodium soy sauce
38 wonton wrappers

In a large skillet, sauté ginger & garlic in 1 tblsp oil over medium heat until tender. Add shrimp, onions, carrot, red pepper, bean sprouts, water & soy sauce; cook & stir for 2-3 minutes or vegetables are crisp-tender & shrimp turn pink. Reduce heat to low; cook for 4-5 minutes or until most of the liquid has evaporated. Remove from the heat; let stand for 15 minutes. 

Place a tblsp of shrimp mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. 

In a large skillet over medium heat, cook egg rolls, a few at a time, in remaining oil for 5-7 until golden brown, turning once. Drain on paper towels. Serve with Duck Sauce & Sweet & Sour Sauce.

{My Thoughts}

In the ingredient list you will notice the wontons are wrappers. I used wonton skins instead, which are much smaller. Instead of forming an egg roll shape as mentioned above, I used just 1 teaspoon of filling & then formed a triangle. You still moisten the sides with water & seal tightly. I used fresh gingerroot leftover in my freezer but feel free to use powder. These are versatile in that you can use chicken, crab or lobster instead of the shrimp. 

{Click Here to Print Recipe}

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Chicken & White Bean Chili - Not So Fat Fridays

I found this in Good Housekeeping & thought it was perfect for Not So Fat Fridays. I enjoyed it even more than the Turkey & White Bean Chili I made back in December because this has salsa verde as well as cinnamon in it. The turkey chili has more of a tomato base to it & lots of chili powder. Both are easy, simple & tasty so you can't go wrong. I absolutely love this topped with yogurt & some avocado!!!!!

4 tsp olive oil
2 lb ground chicken (we used to do ground, now we always do shredded. Up to you)
1 tsp salt
1 medium onion, chopped
4 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
1/2 to 3/4 tsp ground red pepper (cayenne)
1 16 oz jar mild salsa verde
2 cans (15 to 19 ounces each) white kidney beans (cannellini), rinsed & drained
1 can (14 to 14 1/2 ounces) reduced-sodium chicken broth
2 tsp dried cilantro for garnish (optional)

Sour cream for garnish or yogurt (optional)
Sliced avocado for garnish

In large saucepan, heat a tblspn oil on medium-high until hot. Sprinkle chicken with salt, pepper & garlic powder. Add chicken & cook 4-5 minutes per side or until chicken is no longer pink. Shred chicken & set aside.

Using same pan, add remaining 2 teaspoons oil with onion & garlic to pan. Cook on medium heat for a couple minutes, stirring occasionally. Stir in cumin, oregano, cinnamon & ground red pepper; cook 1 minute. Add salsa verde, beans, broth & chicken; heat to boiling on high. Reduce heat to medium; cover & cook chili 15 minutes to blend flavors. To serve, garnish with cilantro & sour cream or yogurt and avocado. Makes about 8 1/2 cups.

{Click Here to Print Recipe}

Well, it was an eventful week. Since my medical insurance terminates today from being laid off we were able to fit in 6 doctor appointments, including my 1st mammogram & Tristan's 1st trip to the dentist. While I really didn't mind my boobs being served like a souffle, we didn't fair as well at Tristan's appt. We had to abort mission before we even took x-rays. However, we came home, watched some you tube videos of what a child can expect & then tried it again the next day with better success.

I do recommend going as early as 4 since the doctor was able to see a spot on Tristan's tooth that we can prevent from turning into a cavity with a little extra effort. Have a great weekend all!!!!!

Zucchini Pie

Easy post, easy recipe. This is a simple throw together to have around for house guests who may want to munch on something in between meals. I made this awhile back for my sister & her beau & am just getting around to posting it. There are so many variations to this & I like this one just as much as any. I am a big zucchini fan so this is a great way to use it up!

3 c. zucchini, sliced thin, with skin on
1 c. Bisquick
1/2 c. chopped onion
3/4 c. Parmesan cheese, grated
2 tsp. parsley
1/2 tsp. salt
Pepper
Dash oregano
1 c. oil
4 eggs

Mix all ingredients together in large bowl. Pour into greased casserole & bake at 350 degrees until brown & firm, about 35 - 45 minutes.

{Click Here to Print Recipe}

See you tomorrow for Not So Fat Fridays!

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

This is another "...have to make this right away recipe" that I found from Cooking Light. When I get the urge for one of those breaded chicken sandwiches from the fast food joints, I will reach for this instead. 

While this is meant to be a healthy alternative, I did succumb to the urge of fattening it up just a bit by adding a little cheese. I also used spicy Doritos instead of baked tortilla chips. This really only takes minutes once you have the chicken marinating. I love how the hot sauce works its way through the chicken in the short time it marinates. This is a must try folks!

MAYO:
1/4 cup reduced-fat mayonnaise
2 tblsp chopped fresh cilantro
1 tsp fresh lime juice
1 garlic clove, minced

CHICKEN:
1/4 cup egg substitute
3 tblsp hot sauce (such as Tabasco)
1 tsp dried oregano
1/2 tsp salt
2 (6-ounce) skinless, boneless chicken breast halves
4 1/2 ounces baked tortilla chips (about 6 cups)
2 tblsp olive oil

REMAINING INGREDIENTS:
4 (2-ounce) Kaiser rolls, split
12 (1/8-inch-thick) red onion slices
Lettuce leaves

To prepare mayo, combine the first 4 ingredients.

To prepare chicken, combine egg substitute, hot sauce, oregano & salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Pound out a bit to uniform the size & make thinner. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.

Crush tortilla chips in a shallow dish until ground.

Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken & chips.

Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 1/2 minutes on each side or until browned & done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf & 1 chicken cutlet; top with top halves of rolls. Makes 4 sandwiches.

{My Thoughts}

I used Spicy Doritos (used less than the 6 cups mentioned) for the breading. I also added 1/2 slice of American cheese to each sandwich because we love cheese!!! We made these twice & while I used dried cilantro I do recommend using fresh. I also think this sandwich would be as equally tasty with just mayo but my husband loved it so much as is. 

I rarely ever use red onions because they're so strong but they work really nicely on this sandwich. Also, feel free to use whichever sandwich rolls look best to you at your market. I used French hamburger rolls from the bakery because they looked too beautiful to pass up. I marinated the chicken for 2 hours & it was perfect. 

{Click Here to Print Recipe}

For more Tempt My Tummy Tuesdays please visit Blessed with Grace!!!!

Coconut Curry Chicken Soup - Not So Fat Fridays

I found this recipe in Cooking Light & it was love at first sight & I loved it even more when I tasted it. Thai has become one of my favorite foods & I find that I enjoy the curry flavor in Thai food more than any other cuisine. Even if you don't enjoy curry I highly recommend this soup. 

The red curry paste adds such an amazing flavor & is different from the yellow powder. Also, don't be taken back by the fish sauce. It's not something you taste in the soup but I am sure contributes to the overall excellence!!!!!!!

This is perfect for lunch, dinner, weeknight family or special occasion for company!!!!!

{Picture taken from Cooking Light. My picture will not load right now}

4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed & cut in half crosswise
1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
1 tablespoon canola oil
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (13.5-ounce) can light coconut milk
2 1/2 cups shredded cooked chicken breast (about 1 pound)
1/2 cup chopped green onions
2 tablespoons sugar
2 tablespoons fish sauce
1/2 cup chopped fresh cilantro
4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
7 lime wedges

1. Bring 4 cups water to a boil in a large saucepan. Add spinach & peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.

2. Heat canola oil in pan over medium-high heat. Add shallots & the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, & bring to a boil. Add coconut milk to pan; reduce heat, & simmer 5 minutes. Add chicken, onions, sugar & fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro & chiles. Serve with lime wedges.

{My Thoughts}

You can find the red curry paste & fish sauce in the ethnic section of your market. The red curry has such an excellent taste. I could not find the pad thai noodles individually so I had to buy an 8oz package which had a sauce packet in it (in ethnic section as well) & reserved the sauce for another use. 

I used rotisserie chicken, dried cilantro instead of fresh & used the red pepper flakes instead of red chiles. I also didn't serve with the lime wedges. This was not a spicy soup but did have a nice subtle kick. I wouldn't change a thing.

HAVE A GREAT WEEKEND EVERYONE!!!!!

Garlic Basil Shrimp

I came across this recipe from a blogger friend in my Tempt My Tummy Tuesdays group but I don't recall who exactly. So, my apologies. If you come on by, let me know it was you & I will be happy to give you the proper shout out you deserve since this was delicious!

She came across this recipe on Food Network & it is a keeper. I am a shrimp lover but my hubs isn't so when he was out of town this past week I threw this together in no time for a quick meal for myself. At about 10 calories per shrimp I didn't feel bad eating this whole plate. Yep, I did. 

2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled & deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper

Heat the oil in a large heavy skillet over moderately high heat until hot, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic & red pepper flakes to the oil remaining in skillet & cook until fragrant, 30 seconds. Add wine & cook over high heat, stirring occasionally, for 3 minutes. Stir in basil & tomatoes & season the sauce with salt & freshly ground black pepper, to taste. Return the shrimp to pan & cook just until heated through.

{My Thoughts}

This is just too easy, a really nice non-fuss meal or even appetizer. If you don't have wine on hand or don't drink check out this link here for substitutes. See bottom of page for wine.

{Click Here to Print Recipe}

And of course, I have to share with you a couple more pics of Nash. Potty training is going well but it takes a lot of work & patience. I have quickly found that this new member of the family is worth the work! 

See you tomorrow for Not So Fat Fridays. I am excited about the dish I am posting.

We're Having a Baby!!!!!

of the furry kind! What were you thinking?

Meet Nash, our 9 week old English Bulldog.



Tucker, our Lhasa Apso, finally has a little guy around the house to keep him company during the day!

Potty training a puppy is the perfect job for Mommy while she isn't working. But she could really do without the flying poop all over the cage act, mkay?! Please, two times in 12 hours is a bit much!

Love You Already Nash!!!!!

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