Okay so who has a healthy snack that actually tastes good? I know that most of my treats are not healthy and do not match my unhealthy treats. I know that we are suppose to eat well but oh dear it is not so much fun. So I have decided to ask all of you to let us know what you eat when it is snack time and you need a good healthy alternative.
By the way I could talk about my yogurt, cashew,banana and honey sundae but I am not thinking it is very low calorie...Tastes great and makes you feel good b/c it is yogurt. Seriously the whole weight and health thing is hard, I really liked it when I was younger and it was easier. And seriously what tide are we fighting anyway...ladies in a few short decades we will all be eating chopped food in the old nursing home with a white towel bib!
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Arnie and I make these together and keep a supply in the freezer - we use won ton wrappers.
ReplyDeleteShrimp Potstickers (From Cooks Illustrated)
We prefer to use gyoza wrappers. You can substitute wonton wrappers, but the cooking time and recipe yield will vary. Potstickers are best served hot from the skillet; we recommend that you serve the first batch immediately, then cook the second batch. To freeze potstickers, place filled, uncooked dumplings in the freezer in a single layer on a plate until frozen, then transfer to a storage bag. There's no need to thaw frozen potstickers; just proceed with the recipe.
Ingredients
Filling
3 cups minced napa cabbage leaves
3/4 teaspoon table salt
3/4 pound peeled, deveined shrimp , pulsed ten times in food processor
6 tablespoons minced scallions (about 4 medium scallions, white and green parts)
1/8 teaspoon ground black pepper
4 teaspoons soy sauce
1 1/2 teaspoons grated fresh ginger
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1 egg , lightly beaten
24 gyoza wrappers , round, (see note above)
4 teaspoons vegetable oil
Instructions
1. Toss cabbage and salt in colander or mesh strainer set over medium bowl. Let stand until cabbage begins to wilt, about 20 minutes; press cabbage gently with rubber spatula to squeeze out excess moisture. Combine cabbage and all other filling ingredients in medium bowl and mix thoroughly. Cover bowl with plastic wrap and refrigerate until mixture is cold, at least 30 minutes and up to 24 hours.
2. Place 4 wrappers flat on work surface (keep remaining wrappers covered with plastic wrap). Following illustration 1, above, place one slightly rounded tablespoon filling in center of each wrapper. Using pastry brush or fingertip, moisten edge of wrapper with water. Fold each wrapper in half; starting in center and working toward outside edges, pinch edges together firmly to seal, pressing out any air pockets (illustrations 2 and 3). Position each dumpling on its side and gently flatten, pressing down on seam to make sure it lies flat against work surface (illustration 4). Repeat to form 24 dumplings. (Filled dumplings can be refrigerated overnight in single layer on baking sheet wrapped tightly with plastic wrap.)
3. Add 2 teaspoons oil to 12-inch nonstick skillet and quickly spread oil with paper towel to distribute evenly. Arrange 12 dumplings in skillet, lying flat on one side, with all seams facing same direction, overlapping just slightly, if necessary. Place skillet over medium-high heat and cook, without moving, until dumplings are golden brown on bottoms, about 5 minutes. Reduce heat to low, add 1/2 cup water to skillet, and cover immediately. Cook, covered, until most of water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet and increase heat to medium-high; cook, without stirring, until dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Turn off burner and slide dumplings from skillet onto double layer paper towels, browned side down, to blot excess oil. Transfer to platter and serve immediately with Scallion Dipping Sauce (see related recipe). Let skillet cool until just warm, then wipe skillet clean and repeat with remaining dumplings and oil.
Choosing the Right Wrap
Tasters preferred the slightly chewy texture of gyoza-style wrappers to thinner wonton wrappers, but both styles produced terrific potstickers. Although we developed our recipe using round wrappers, square or rectangular wrappers can be used as well. Here's how to adjust filling amount and steaming time. Because the smaller wrappers yield more dumplings, you'll need to cook them in multiple batches. (For wrapping instructions, see instructions below.)
WRAPPER
Round gyoza (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 10 minutes
Round wonton (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 6 minutes
Square wonton (3 3/8 inches square), fill with 2 rounded teaspoons, steam for 6 minutes
Rectangular wonton (3 1/4 inches by 2 3/4 inches), fill with 1 rounded teaspoon, steam for 5 minutes
Nancy, I'm thinking that maybe I should hire you to make me some of those!! LOL! And Deb, that yogurt sundae sounds pretty good. I wouldn't worry so much the caloric value of that treat. It is a healthy alternative, and it isn't full of white sugar, flour and fat. It sounds like a great snack to me. Wish I had one right now!!
ReplyDeleteI'll make the filling if you form 50% of the potstickers! That's the annoying part (Arnie's job.) I do cut back on the soy sauce (plus use low sodium) and want to try just steaming them. Then they are really healthy. Very yum and the cook controls what's in them.
ReplyDeleteAsparagus Cream Cheese Prosciutto
ReplyDeleteCannot find the recipe, swore it was Cooks Illustrated - I have an account if anyone wants to use it.
Very simple - blanch asparagus, cool, dry them then spread cream cheese on slice of prosciutto - wrap around asparagus, then broil in around 425 oven on a sheet sprayed with cooking spray. Delicious!! Next time I am going to try with some good shave ham since I find the prosciutto salty…
WOW I want those Pot Stickers...I think we all go have Nancy make some for us when I get back from Florida. Those sound so good,,,,Pat V did bring in cup cakes today...Bad Pat! Did get to enjoy the really yummie shakes. Not bad at all. I actually enjoy the wellness and healthy nights at the center ...it is not so bad there when no one is around except a select few. Tonight they made pizza and it was very good. Okay Nancy what other treats can you make?
ReplyDeleteKathy the yogurt sundaes are the best...I love yogurt. But I also love peanut butter...I can eat it right off the spoon...More exercise is the key!
Plan to make this for overnight grazing... (with less spice) the protein will be good for me since I don't eat much. Did not make it out today for ingredients.
ReplyDeleteBean Dip
Ingredients
1 red bell pepper
3/4 cup minced fresh cilantro (about 1 bunch)
3 tablespoons finely chopped green onions
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 tablespoons hot sauce
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (15-ounce) cans black beans, drained
1 jalapeño pepper, seeded and diced
1 garlic clove, minced
Chopped red bell pepper (optional)
6 (10-inch) flour tortillas, each cut into 8 wedges
Cooking spray
Preparation
Preheat broiler.
Cut the bell pepper in half lengthwise, discarding seeds and membranes. Place the bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil for 5 minutes or until blackened. Place the bell pepper in a zip-top plastic bag, and seal. Let stand for 5 minutes, and peel. Place the bell pepper and the next 12 ingredients (bell pepper through garlic) in a food processor, and process until smooth. Spoon into a bowl, and garnish with chopped bell pepper, if desired.
Preheat oven to 400°.
Arrange the tortilla wedges in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until golden. Serve the dip with chips.
This is a tried and true recipe from Cooking Light years back -- we love it.. not a snack but I do snack on the leftovers
ReplyDeleteChicken Brochettes with Red Bell Peppers and Feta
1 cup plain nonfat yogurt
5 Tbs. (packed) crumbled, feta cheese
2 tsp minced garlic
1 tsp chopped fresh rosemary
1/4 tsp pepper
1 1/2 pounds skinless boneless chicken, cut in 1 1/2 pieces
2 large red peppers, cut into 1 1/2 pieces
6, 1 to 12 inch long wood skewers soaked in water 30
Mix yogurt, 3 Tbs. feta, garlic, rosemary and pepper in bowl, add chicken, toss, marinate at room temp. 30 minutes. Prepare Barbecue (med-high heat) or preheat broiler. Thread chicken and red pepper pieces on skewers. Sprinkle with salt and pepper. Grill or broil, turn occasionally until chicken is cooked through - about 8 minutes. Transfer to platter, sprinkle with remaining 2 Tbs. Feta
6 Servings
Oh that sounds very good. I really want to cook now maybe when I return. No plans to cook in the next week. :)
ReplyDeleteWhen we are down south (Caribbean preferred) do bring in breakfast and lunch depending on what is local... do make salads for lunch.
ReplyDeleteDinner - forget it! Always out - simple or extravagant, does not matter an NO counting calories. Did count them last week but that was different since with Dad.
Want to hear about Pine Island – love gulf coast of FL – white sand, blue water. Did do a high end convention on Marco Island with ex husband – nice but not enough town.
Keep your eyes out for beachfront accommodations with a small quaint town within walking distance!
Will do...I am thinking that I can control breakfast and lunch...dinner well you are right...anyone's guess. I will however walk every day and do some good workouts early in the morning. Thanks for the encouragement.
ReplyDeletePopcorn with brewers yeast.
ReplyDeleteSeriously what is Popcorn with brewers yeast?
ReplyDeleteNancy the bean dip is wonderful thanks for sharing just got around to it.
ReplyDeletepopcorn with brewers' yeast sprinkled on top. Brewers' yeast is yellow, flaky, savory flavor. It isn't like yeast for bread. Full of B vitamins. An acquired taste.
ReplyDeleteB vitamins are good huh? scares me when you say acquired taste but worth a try! thanks.
ReplyDelete