EASY Homemade Wonton Soup 🍵

Gina does it again. Her new book has the recipe for homemade wontons.

Easy Wonton Soup

Easy Wonton Soup

Asian, Soups, Quick

INGREDIENTS

6 cups chicken broth low sodium

1– inch piece fresh ginger, sliced thin

1 clove minced garlic

20 mini frozen wontons, I love the Chicken Cilantro one’s from Trader Joe’s

1 1/2 cups sliced shiitake mushrooms

4 baby bok choy, halved lengthwise and halved

1 tablespoon soy sauce

1 teaspoon sesame oil

scallions, sliced green parts only for garnish

DIRECTIONS

Bring chicken broth to a boil in a large pot.

Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.

Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.

Stir in soy sauce and sesame oil.

Divide soup in four bowls. Garnish with fresh scallions.

NUTRITION

136 Cals 9 Protein 22.5 Carbs 2 Fats
Serving: 11/2 cup (generous), Calories: 136kcal, Carbohydrates: 22.5g, Protein: 9g, Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 6.5mg, Sodium: 1218mg, Fiber: 2.5g, Sugar: 5g Blue Smart Points: 2 Green Smart Points: 2 Purple Smart Points: 2

Breakfast Egg Rolls

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

Breakfast Egg Rolls
SkinnyTaste’s Breakfast Egg Rolls

Breakfast Egg Rolls

★★★★★

Breakfast, Make Ahead, TO TRY

INGREDIENTS

6 large eggs

1 tablespoon water

1/4 teaspoon kosher salt

black pepper, to taste

1/2 pound chicken or turkey sausage

2 tablespoons chopped green onions

2 tablespoons diced red bell pepper

olive oil spray

12 egg roll wrappers

salsa, optional for dipping

DESCRIPTION

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

DIRECTIONS

Beat eggs with water, salt and black pepper.

In a medium nonstick skillet, cook sausage over medium heat until no longer pink, 4 minutes, breaking into crumbles; drain.

Stir in scallions and peppers and cook 2 minutes. Set aside on a dish.

Heat the skillet over medium heat and spray with oil.

Pour in egg mixture and cook stirring until eggs are fluffy and cooked. Stir in sausage mixture.

Place 1 eggroll wrapper on a clean, dry work surface with corners positioned like a diamond.

Add 1/4 cup of the egg mixture on the bottom third of the wrapper.

Carefully lift the bottom point nearest to you and wrap it around the filling. Dip your finger into a small bowl of water and run it along the edges of the wrapper.

Fold the left and right corners in toward the center and continue to roll into a tight cylinder.

Repeat with remaining filling and wrappers.

Spray all sides of the egg rolls with oil and rub with your hands to evenly coat.

Preheat air fryer to 370F.

Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp.

Serve immediately with salsa, if desired.

Egg Roll Oven Recipe:

Bake 400F in a preheated oven 12 to 16 minutes, flipping halfway.

From frozen, 375F 18 to 20 minutes, flipping halfway.

NUTRITION

Serving: 2egg rolls, Calories: 240kcal, Carbohydrates: 24.5g, Protein: 17.5g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 221.5mg, Sodium: 585mg, Fiber: 1g, Sugar: 1g Blue Smart Points: 4 Green Smart Points: 6 Purple Smart Points: 4

Virgin Bloody Mary

Virgin Bloody Mary

★★★★★

Craving a Bloody Mary but doing a dry challenge? Make this Virgin Bloody Mary, also known as the Virgin Mary, and you won’t miss the vodka!

BEVERAGE

INGREDIENTS

2 cups prepared tomato juice, preferably low sodium

1/4 cup dill pickle juice OR olive brine

2 tablespoons fresh lemon juice

1 tablespoon prepared horseradish

1 teaspoon hot sauce, such as Franks

1 teaspoon Worcestershire sauce

1/4 teaspoon celery seeds

1/8 teaspoon cayenne pepper

4 small celery heart stalks with leaves, for serving

4 lemon wedges, for garnish

12 large olives, optional for serving

DESCRIPTION

Craving a Bloody Mary but doing a dry challenge? Make this Virgin Bloody Mary, also known as the Virgin Mary, and you won’t miss the vodka!

DIRECTIONS

Combine tomato juice, pickle juice, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery seeds, and cayenne in a large pitcher.

To serve, pour about 2/3 cup into 4 ice-filled glasses. Garnish each with a celery stalk, olives and a lemon wedge.

Can be made 4 days ahead; keep chilled.

NUTRITION

Serving: 2/3 cup, Calories: 33kcal, Carbohydrates: 7g, Protein: 1g, Fat: 0.5g, Sodium: 295mg, Fiber: 1.5g, Sugar: 4.5g Blue Smart Points: 1 Green Smart Points: 1 Purple Smart Points: 1

Satisfy your Sushi Cravings with Spicy California Shrimp Stacks

Spicy California Shrimp Stacks

Spicy California Shrimp Stack

★★★★★

Asian, Seafood

INGREDIENTS

1 1/3 cups cooked short-grain brown rice, from 1/2 cup uncooked

2 tablespoons rice vinegar

8 ounces cooked shrimp, peeled and tails removed

1 cup diced cucumber, about 1 small

1 teaspoon chopped fresh chives

1/2 cup mashed avocado, about 1 medium

4 teaspoons Furikake, such as Eden Shake or use sesame seeds

4 teaspoons reduced-sodium soy sauce, or gluten-free

4 teaspoons mayonnaise

1 teaspoon sriracha sauce

DESCRIPTION

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

DIRECTIONS

Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.

Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.

Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.

Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.

Repeat with remaining ingredients.

NUTRITION

Serving: 1stack, Calories: 225kcal, Carbohydrates: 23g, Protein: 10g, Fat: 11g, Cholesterol: 73mg, Sodium: 662mg, Fiber: 4g, Sugar: 2g Blue Smart Points: 5 Green Smart Points: 5 Purple Smart Points: 3 Points +: 6

DELICIOUS 😋

O Christmas tree, O Christmas tree 🎄

Cheesy Garlic pull-apart Christmas Tree 🎄





Cheesy Garlic Pull-apart Christmas Tree

1 lb. raw pizza dough
Egg wash (1 egg mixes with 1 tbsp water)
7 mozzarella sticks
1/4 c. melted butter
1/2 c. finely grated Parmesan
1 tbsp. Thinly sliced basil
1 tbsp. chopped parsley
1 tbsp. chopped rosemary
1 large clove of garlic minced
Marinara, warmed (for serving)

Preheat oven to 450°. Line a large baking sheet with parchment paper. Cut mozzarella sticks into 1” pieces and set aside.
On a floured surface, divide pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut dough into 2” squares (you’ll need 33 total).
Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball. Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching). Brush egg wash on dough balls and bake until golden about 20 minutes.
Meanwhile, whisk together melted butter, Parmesan, garlic and herbs. Brush on baked pizza balls. Serve warm with marinara for dipping.

Even dinner’s starting to look a LOT like Christmas 🎄

Pepper Steak Stir Fry


Pepper Steak Stir-Fry

★★★★★

Asian, Stir Fry

INGREDIENTS

1 lb. beef round (I just use one steak, no matter the size)

1 clove fresh garlic, minced

¼ cup soy sauce

 teaspoons fresh ginger, minced

¼ cup peanut oil

2 green onions, sliced thin

2 celery stalks sliced in 1″ squares

1 green pepper, sliced in 1″ squares

1 red bell pepper, sliced in 1″ squares (optional but sure gives nice color)

1 tablespoon corn starch

1 cup water

DIRECTIONS

Cut beef across the grain into thin strips.Combine soy sauce, garlic and ginger in bowl, add beef. Toss and set aside while preparing veggies.

Heat oil in wok (or large non-stick skillet). Add beef and stir fry til browned. Turn heat up and add vegetables and stir fry til tender-crisp (about 10 minutes).

Mix the cornstarch with the water; stir and add to pan. Cook and stir until thickened. Serve over hot rice.

Savannah Bee’s Lemon Pound Cake with Whipped Lemon Honey Frosting

I already have a to-die-for Lemon Cake recipe but I’m REALLY tempted to try this:

Granny P’s Pound Cake with Whipped Lemon Honey Frosting

Cakes

INGREDIENTS

Cake Ingredients:

12oz jar of your favorite honey

1 1/2 cups sugar

3 cups flour

1 stick butter

1 cup shortening

7 large eggs

1/3 cup fresh orange juice

1 1/2 Tbsp. almond extract

1 Tbsp. salt

Frosting Ingredients:

Whipped Lemon Honey

1 cup (stick) of Philly Cream Cheese

DIRECTIONS

Preheat oven to 300 degrees.Cream together sugar, honey, butter, and shortening.

Add in flour and salt.

Combine wet ingredients (eggs, almond extract, orange juice) and add into the mix.

Pour into greased and floured pan.

Bake at 300 for 90 min.

Let pound cake cool for 10 min.

Place plate over baking dish and flip cake onto plate – you may have to go around the edges with a rubber spatula carefully pulling the edges off of the dish.

Using a different plate, flip the cake once more so the cake is upright. The top forms a crunchy candy shell that’s always everyone’s favorite. (If you leave the cake in the pan, the cake will continue to cook and sink in the middle).

FROSTING:

Cream together 1 cup of Philadelphia Cream Cheese with 1/2 cup of Lemon Whipped Honey (about 1/2 of the large jar).
Drizzle over cake and sprinkle with lemon zest (optional).

Drizzle over cake and sprinkle with lemon zest (optional).

It may be a Pandemic but we’ve never eaten better …🦀

Last night’s entree 🦀

We’re pretty landlocked when we’re up north, so finding a reliable source of great seafood is truly exciting. It’s even better when you’re purchasing directly from an Alaskan fisherman.

Not only is their fish fresh, it bears the name of the vessel that caught it. Even their packaging is sustainable. I can’t recommend them highly enough.

Sitka Salmon Shares

9 Month Premium Sitka Seafood Share

Pan Roasted Sesame Salmon

Pan-Roasted Sesame Salmon

Main Dish, Seafood

INGREDIENTS

4 scallions, whites and greens separated

1 clove garlic, grated

1 tablespoon hoisin sauce

1 tablespoon reduced-sodium soy sauce

1 tablespoon toasted sesame oil

1 tablespoon sesame seeds, plus more for garnish, toasted

1 teaspoon honey

1 teaspoon mirin

1 ¼ pounds skin-on salmon fillet, cut into 4 portions

½ teaspoon salt

1 tablespoon canola or grapeseed oil

DIRECTIONS

Preheat oven to 350°F.

Finely chop scallion whites and place in a small bowl (chop and reserve greens for garnish). Add garlic, hoisin sauce, soy sauce, sesame oil, sesame seeds, honey and mirin and stir to combine.

Pat salmon dry and sprinkle with salt. Heat canola (or grapeseed) oil in a large ovenproof skillet over medium-high heat. Add the salmon, skin-side up, and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and spoon the sauce over the top.

Transfer the pan to the oven and bake until the salmon flakes easily with a fork, 3 to 4 minutes. Sprinkle the salmon with scallion greens and more sesame seeds, if desired.

NUTRITION

265 calories; fat 13g; cholesterol 66mg; sodium 561mg; carbohydrates 6g; dietary fiber 1g; protein 29g; sugars 3g; exchange other carbs; niacin equivalents 10mg; saturated fat 2g; vitamin a iu 354IU; vitamin b6mg.