Slow Cooker Jambalaya

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Since the sun sets earlier and the wind blows colder it’s time for hearty stews and soups. I had never tackled a Jambalaya before so I found this “beginner friendly” recipe that ended up being amazing. I would do only one thing different next time and that’s huge because I usually tweak a recipe a lot the second time around. I’ll add my suggestion during the directions section of the recipe. Perry loved this one especially because it had so many left overs which meant gourmet lunches for work. This recipe found at http://www.prevention.com

Calories: 317   Serves: 6-10

Ingredients:

– 1 large onion, peeled and diced

– 3 cloves of garlic, peeled and minced

– 2 stalks of celery, diced

– 2 carrots, diced

– 2 medium red sweet red peppers, rinsed and chopped

– 1 15oz can of crushed tomatoes

– 1 cup of long grain brown rice

– 1 12oz pkg of andouille turkey/chicken sausage, sliced into 1/2 inch pieces (we used chicken)

– 1 tsp. hot sauce

– 2 tsp. dried thyme

– 1 tsp. salt

– 1/2 tsp ground black pepper

– 2 cups of water

– 3 tbsp fresh parsley, minced

– 1 lb uncooked shrimp, peeled and deveined.

Directions:

1.) (In this specific order) Place onion, garlic, celery, carrots, peppers, tomatoes, rice and sausage in the crockpot. (My suggestion is to cook the rice separate because it gets a little mushy cooked in the crockpot for so long. Stick to the recipe the first time you make it to see what you think.)

2.) Add hot sauce, thyme, salt, pepper and water.

3.) Cover and cook on low for 8-9 hours

4.) One hour before it’s due to be done add parsley and shrimp. Stir until combined adding more water if needed.

5.) Enjoy!

*Original recipe found at http://www.prevention.com

**Photo is original taken by me

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Baked Vegetable Wontons

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After making the wanton tacos we had a won of wonton wrappers left over. Since my son loves breads and pastas I figured I might be able to trick him into eating vegetables if I stuffed some wantons with veggies. All I can say is that it was a huge success! Not to mention the hubby loved them too! It is worth mentioning that this recipe is from weight watchers and one serving of 4 wantons are only worth 3 points (including sauce) It’s just a win all around!

Ingredients:

– Cooking Spray

– 2 tsp. olive oil

– 1 1/2 cups of coleslaw mix (shredded green cabbage and carrots)

– 2 cloves of garlic, minced

– 2 medium uncooked scallions, minced and divided

– 2 tsp low sodium soy sauce

– 24 wanton wrappers (This is half of the package if you get the 12 oz pkg.)

– 1/4 cup low sodium soy sauce

– 1 tsp. sesame oil.

Directions:

1.) Preheat your oven to 350 F. Coat a large baking sheet with cooking spray

2.) Heat olive oil over medium-high heat. Add slaw mix, garlic, and one of the scallions. Sauté  for approximately 2 minutes until the cabbage begins to wilt. (It’s important to not burn the garlic so I would add that last. There is nothing worse then burnt garlic)

3.) Remove from heat and add 2 tsp of soy sauce

4.) Place wrappers on a flat surface and add about 1tsp of vegetable mixture in the middle. (My husband asked me to make extra and fill them more next time so you can experiment here.)

5.) Moisten the edges of each wrapper with moist fingertips. Fold to make a triangle shape and press the edges together to seal them.

6.) Place folded wantons on your baking sheet and spritz a little cooking oil over the top of the wantons. Don’t over do this because you don’t want to make it oily. The purpose of spraying them is to get then crisp and golden brown. We don’t want to end up oven frying them.

7.) Bake 10-13 minutes until golden brown.

8.) In a bowl mix 1/4 cup of soy sauce, scallion, and sesame oil. Serve sauce with wantons and enjoy!

Chicken Wonton Tacos

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I was in the mood for something different when I found this recipe. I’ve had it for a few months now and finally had the guts to give it a go. I don’t know what took me so long to try it but I really wish I would have made these sooner. This recipe is a “makeover” from an item on the Applebee’s appetizer menu. They are meant to be a starter but I figured since 4 of them are a serving it would suffice for dinner. It was the perfect amount of food and at 191 calories per serving I could not resist. There is a lot of flavor in these little guys so don’t overdo it with the BBQ sauce on the chicken. Also at least double the recipe because it only makes 8 wontons. You’ll want leftovers.

Makes 2.5 servings    Calories: 191 per serving

Ingredients:

  • 8 small square wonton wrappers
  • 4oz cooked skinless lean chicken breasts, trimmed and diced
  • 2 tbsp BBQ sauce (to keep this low cal stick to a sauce with around 45 cals/2tbsp serving.
  • 3/4 cup of dry coleslaw mix
  • 2 tbsp low fat sesame ginger salad dressing.
  • 2tbsp chopped cilantro

Directions:

1.) Preheat your oven to 400

2.) Spray the inside walls of a deep baking pan with nonstick spray. Drape the wonton wrappers over the pans walls in a diagonal manner making triangle shaped shells. Bake 3-4 minutes until just crispy enough to keep shape. Remove pan and let cool

3.) Cook up your diced chicken

4.) Combine chicken with BBQ sauce. Mix well and set aside

5.) In a microwave safe bowl combine coleslaw, salad dressing and cilantro. Mix and microwave for 45 seconds. Set aside.

6.) Spray a baking sheet with nonstick spray. Carefully remove wonton shells from the pan and fill each one with a spoonful of chicken and coleslaw mix. Lay the filled wontons on their sides on the baking sheet.

7.) LIGHTLY spray the upward facing sides of the shells with cooking spray and bake for about 5 minutes until warm and crunchy.

8.) Enjoy!

*Original recipe belongs to http://www.hungry-girl.com/newsletters/raw/1552

**Photo is an original taken by me