Wednesday, November 16, 2011

Sassy Wonton Tacos

This recipe was made by my friend Kim Cappello (Taken from the Hungry Girls website) on our craft night using ideas from Pinterest. Although are crafts were mediocre at best, these tacos were absolutely delicious!!

  • 8 small square wonton wrappers (usually stocked with the tofu in the refrigerated section of the market)
  • 1 cup dry coleslaw mix
  • 2 tbsp. chopped fresh cilantro
  • 2 tbsp. Newman's Own Lighten Up! Low Fat Sesame Ginger Dressing (or another low-fat sesame ginger dressing)
  • 4 oz. cooked and shredded (or finely chopped) skinless lean chicken breast
  • 2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving

Preheat oven to 400 degrees.

Spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape the wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep wontons from overlapping.) Bake until just crispy enough to hold their shape, about 3 minutes.

Remove pan from the oven, but leave oven on. Carefully remove wontons and gently open to form "taco shells." Set aside.

In a microwave-safe bowl, combine coleslaw mix, cilantro, and dressing. Mix well. Cover and microwave for about 1 minute, until slightly softened. Set aside.

In another bowl, combine chicken with BBQ sauce; mix well and set aside.

Spray a baking sheet with nonstick spray. Evenly distribute the BBQ chicken among the shells, followed by the slaw, about 1 tbsp. of each per shell. Lay the filled shells gently on their sides on the baking sheet.

Spray the shells lightly with nonstick spray. Bake until warm and crunchy, about 5 minutes. Let cool slightly and then serve!

NOTES: Kim used eggroll wrappers instead of wonton wrappers so they were slightly bigger. She added a little spice by using chicken sausage instead of chicken breast for some added spice! She also filled them and then baked but I would suggest sticking to these directions if you want a crunchier shell!

Monica's Turkey Chili Verde with Hominy and Squash

This recipe comes to us from the Sunny state of California!! Monica is a friend from when I was younger that I was able to reconnect with through Facebook. She is a working mother with two beautiful children, Penny & Wes. Can't wait to try this as it looks delicious!!!


2 TBSP extra virgin olive oil
1 lb cooked turkey sausage ( I use Jenny O's) cut into 1inch pieces
1 large onion, diced
11/2 tsp dried Mexican oregano
4 large garlic cloves, minced
1 15-oz can hominy, undrained
1 cup green chili enchilada sauce
1/2 cup plus 2 tbsp chopped fresh cilantro, divided
2 cups 3/4-in cubes of peeled butternut squash


1. Heat oil in heavy, large pot over medium heat. Add sausage.
Sauté until heated through, about 4- minutes. Add onion, oregano and garlic. Stir 2 minutes.
2. Add hominy, enchilada sauce, 1/2 cup cilantro and squash. Simmer for 10 minutes.
3. Transfer to slow cooker. Cook on low for 4-6 hours.
4. Transfer to a bowl. Sprinkle remaining cilantro on top and serve (optional).

Picture to come....

NOTES: Monica sometimes works long hours. So, she adapted this to the crockpot!! I look forward to more recipes from Monica!!

Monday, November 14, 2011

Stuffed Sweet Potatoes

Whats better than a baked Sweet Potato? Give up?? Stuffing it with a yummy mix of fruits and nuts! Went great with a Roast Chicken on the grill!


Sweet Potatoes (1 half per person)
2 pears, peeled and diced
Pecans (or nut of choice)
2 tablespoons butter (I used soy)
1 tablespoon brown Sugar
2 tablespoons vinegar (I used cider but balsamic will work too)


Poke wholes in the sweet potatoes and bake on a foil lined baking sheet at 350 for about an hour until fork tender. Put craisins in a cup of hot water for about five minutes and then drain well. Meanwhile, in a saute pan melt butter and add pears. Cook until browned. Add cranberries, brown sugar, and vinegar.Reduce heat to low and cook until sauce begins to reduce. Add nuts and continue to cook on low. When ready, the stuffing will have a syrup like sauce. Cut potatoes in half and top with pear mixture. Enjoy!