Click on the link above and it will take you to the recipe site.
I will be serving the Sweet and Sour Chicken over Cauli-rice.
The Crab Rangoonies are great. Hubby really liked them and I thought they might go well with above recipe. You will almost feel like you've eaten at a fine Chinese restaurant.
Mary made the Baked Sweet and Sour Chicken this weekend. She made some suggestions : 1- Use 1/3 cup corn starch instead 1 cup 2-Put the cornstarch and chicken into a bag and shake 3- Instead of the garlic salt use 1/2 Tbsp. garlic powder. (Mary thought it was a little salty) Mary thank you for the suggestions. They are always helpful. The Crab Rangoonies  PER SERVING (4
"crab rangoonies"): 140 calories, 1.5g fat, 618mg sodium, 20g carbs, 1g fiber,
2g sugars, 9g protein -- PointsPlus® value 3*Don't let the name creep you out. What can we say? We love the '80s flick The Goonies! This recipe is too good to pass up... Ingredients:1/4 cup fat-free cream cheese, room temperature 2 wedges The Laughing Cow Light Original Swiss cheese 4 oz. imitation crabmeat, flaked 1 tsp. low-sodium/lite soy sauce 1/2 tsp. chopped garlic 2 scallions, finely chopped 16 small square wonton wrappers (often stocked near the tofu in the fridge section of the market) Optional: sweet & sour sauce or Chinese-style hot mustard, for dipping Directions:Preheat oven to 375 degrees. To make your filling, combine all ingredients except wonton wrappers in a bowl, breaking up the cheese wedges as you add them. Mix until uniform. Set aside. Spray a baking sheet with nonstick spray and set that aside as well. Lay two wrappers flat on a clean, dry surface. Spoon a heaping 1/2 tbsp. of filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Repeat with all remaining wrappers and filling, gently placing each rangoon flat on the baking sheet. Spray the tops of the wontons with nonstick spray. Bake in the oven for about 12 minutes, carefully flipping halfway through, until golden brown. Allow to cool slightly. If you like, dip your rangoonies in some sweet & sour sauce or hot mustard! MAKES 4 SERVINGS |
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Good Morning!
ReplyDeleteThought I'd let you know about some recipes I've tried. I made your Chicken Pot Pie the other night and both me and my hubby loved it! My son couldn't eat it since he's gluten intolerant, but I'm sure he would have loved it also. Also made the cabbage soup and Apple Tarts and I really, really like both of them! Made the Lavash Pizza and Apple Tarts for my mom and brother, and they couldn't get enough of both of them!
Went on the LaLoosh site and printed several recipes that I will be making this week (including the Baked Sweet and Sour Chicken)--thanks for the link. Haven't made the Braised Cabbage yet, but will soon.
I look forward to seeing the new things you have for us on your blog and check your site frequently.
I'm off to Curves and, later, to another weigh-in. Here's to a great new week . . .
Deb,
ReplyDeleteHope your weigh in goes well. It so nice to go into a weigh in when you know you are doing the right thing for you body.
Thank you for letting me know you are using some of the recipes. I have added some suggetions from Mary about the Sweet and Sour Chicken. They are posted above. Mary made it this weekend. It's always nice to get suggetions from someone who has tried a recipe but everything is to someones own personal taste.
Till I hear from you again. Hope you have a OP week.