Gina does it again. Her new book has the recipe for homemade wontons.
Easy Wonton Soup
Easy Wonton Soup
Asian, Soups, Quick
Prep Time: 15 mins Cook Time: 15 mins Servings: Yield: 4 servingsSource: skinnytaste.com
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 oneâs from Trader Joeâs
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.
Pizza Sausage Rolls wrapped in bagel dough with Italian chicken sausage, marinara and mozzarella make a fun recipe your whole family will love. Great game day food!
Pizza Sausage Rolls
Pizza Sausage rolls
Baked goods, Breads, Italian, Kid-Friendly
Prep Time: 20 mins Cook Time: 30 mins Servings: Yield: 4 servings Source: skinnytaste.com
INGREDIENTS
For bagel dough:
1 cup unbleached all-purpose flour, plus more for dusting, (5 oz in weight) use cup4cup for GF*
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup non-fat Greek yogurt, (should be thick) I recommend Stonyfield
1 egg white, beaten (whole egg works fine too)
sesame seeds, for topping (optional)
For filling:
2 raw chicken Italian sausage links, 3 oz total (halved lengthwise) I like Premio
4 slices provolone or mozzarella cheese
8 teaspoons pizza sauce or marinara
marinara sauce, for serving (optional)
DIRECTIONS
Preheat oven to 400 degrees F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
In a medium bowl combine the flour, baking powder and salt and whisk well.
Add the yogurt and mix with a fork or spatula until well combined (it will be sticky and look like small crumbles).
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away). If itâs too sticky, add a few extra sprinkles of flour.
Divide in 4 equal balls.
Working with 1 ball at a time, lightly dust a rolling pin and a work surface and roll dough into a 5 ½â circle, about Âźâ thick.
Spread 2 teaspoons pizza sauce down the middle of the circle, leaving about 1/2â border.
Lay 1 slice of cheese in the middle of the circle then top with 1/2 sausage link.
Carefully bring both sides of the dough up, wrap one side around the sausage then the other.
Press dough together so itâs sealed around the sausage and place it on the prepared sheet pan seam side-down.
Repeat with remaining dough, sauce, cheese and sausage.
Brush each with egg wash, top with sesame seeds, if using, and bake for 25-30 minutes.
Allow to cool for 5 minutes then slice into 6 pieces and serve.
NOTES
*I have not tested these with GF flour, but I have made the bagels with cup4cup and had great success so I am sure it will work. You may have to add 5 more minutes to the bake time.
so I thought I would share the food list for the first 17 days of the 17 Day Diet:
Cycle 1 Accelerate Food List
PROTEINS Fish Canned Light Tuna (water packed) Catfish Flounder Salmon Sole Tilapia
Opt for wild-caught rather than farm-raised fish, which may have received doses of antibiotics. Avoid the bigger fish such as swordfish, shark, king mackerel, and albacore tuna. They are the most likely to carry metals like methyl-mercury, which is considered a toxin.
Poultry Chicken Breast Eggs (2 eggs = 1 serving) Egg Whites (4 egg whites =1 serving) Turkey Breast
FIBROUS FRUIT- 2 SERVINGS DAILY ⢠Apples ⢠Berries, all types ⢠Grapefruit ⢠Oranges ⢠Peaches ⢠Pears ⢠Plums ⢠Prickly pear cactus ⢠Prunes ⢠Red grapes
PROBIOTIC FOODS- 2 SERVINGS DAILY Acidophilus milk: (1 cup = 1 serving) Kefir: similar to a drinking-style yogurt; great for making smoothies (1 cup = 1 serving) Low-fat acidophilus milk (1 cup = 1 serving) Reduced salt miso dissolved in low-fat, low-sodium broth (1 tablespoon â 1 serving) Sauerkraut: (1/2 cup â 1 serving) Yakult: (1 cup = 1 serving) Yogurt, any type, including Greek-style, sugar-free (6 oz. container = 1 serving) FRIENDLY FATS: 1 TO 2 TABLESPOONS DAILY Flaxseed oil Olive oil CONDIMENTS Condiments and seasonings are allowed in moderation: ⢠Salsa, low-carb marinara sauce, lite soy sauce, low-carb ketchup, fat-free sour cream, Truvia (a non-caloric sweetener made from natural ingredients), sugar-free jams and jellies, vegetable cooking spray, fat-free cheeses (i.e. Parmesan), fat-free salad dressing, salt, pepper, vinegar, mustard, herbs, and spices. Substitutions for vegetarians: One-half cup of tofu (any type) One-half cup of beans, lentils, or any legume 1-2 vegetarian or black bean burgers (made from textured vegetable protein) 2-4 ounces any vegetarian cheese, including soy cheese 2 vegetarian âsausageâ links (great substitute for eggs!) 2 scoops vegan rice protein powder (great for smoothies, blend with 1 cup unsweetened almond milk and a fruit) for a quick 17-Day Diet vegetarian breakfast Any type of vegetarian meat substitute made from textured vegetable protein (see package for serving size) For dairy substitutes: 1 serving is 1 cup unsweetened soy milk, almond milk, or rice milk For yogurt substitutes, it is fine to use soy milk yogurt. These subs will work for all cycles as meat-protein substitutions.
If this appeals to you I recommend the ORIGINAL version of the book (at many libraries) as well as the various groups youâll find on the WWW.
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.
Prep Time: 15 mins Cook Time: 15 mins Servings: Yield: 6 servingsSource: skinnytaste.com
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.
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 â 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 Âź cup cucumber, then 2 tablespoon of avocado, then Âź 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.
1 lb. beef round (I just use one steak, no matter the size)
1 clove fresh garlic, minced
Âź cup soy sauce
1½ teaspoons fresh ginger, minced
Âź 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.
âForget the fast food–this take on Mongolian Beef delivers all the flavor without the insane sodium and fat levels. This vibrant, Asian-inspired dish brings just the right amount of spice to the plate.â – Cooking Light
Mongolian Beef
Mongolian Beef
Asian, Main Dish,
Cook Time: 20 mins Servings: Yield: 4 servings Source: cookinglight.com
INGREDIENTS
2 tablespoons lower-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic (such as sambal oelek)
Âź teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
DIRECTIONS
Combine first 8 ingredients, stirring until smooth.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sautĂŠ for 2 minutes or until beef is browned. Add green onion pieces; sautĂŠ 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
Iâve been wanting to try this new cast iron pan that was designed to grill (and serve) shrimp ever since I bought it. Fridayâs delivery of Alaska Spot Prawns from Sitka Salmon Shares sealed the deal.
Cast Iron Shrimp Pan
But first, the pan needs to be seasoned. I followed these instructions:
âI scrubbed my pan thoroughly with plain water, dried; then used paper towels to cover the entire pan with a light coating of vegetable oil. If the oil pools, wipe up the excess. Bake for 60 min. in 350-degree oven: Turn the pan upside-down on the oven rack, over a drip pan or big sheet of aluminum foil. After 1 hour, turn off oven and let pan cool.â
1 pound large shrimp peeled and deveined (you can either leave tails on or remove them)
1/4 cup olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
2 teaspoons minced garlic
1 tablespoon chopped parsley
lemon wedges for serving
DIRECTIONS
Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.
Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.
Marinate for at least 15 minutes or up to 2 hours. You don’t want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.
Thread the shrimp onto skewers. Heat a grill or grill pan over medium high heat.
Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.
Sprinkle with parsley and serve with lemon wedges.
Weâre pretty landlocked when weâre up north, so finding a reliable source of great seafood is truly exciting. Itâs even better when youâre 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 canât recommend them highly enough.
Prep Time: 20 mins Cook Time: 20 mins Servings: Servings: 4 Source: eatingwell.com
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
1âÂź 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.
