Krystal's Crab Rangoonies

Ingredients:

1 clove of garlic, minced

1 1/2 (8oz) packages of cream cheese 

1 (6-8oz) package of imitation crab meat

2 thinly sliced green onions (or chives)

2 tsp Worcestershire sauce

1/2 tsp light soy sauce (regular is also fine)

48-50 wonton wrappers

Sugar (to taste - about 1 tbsp)

Small bowl of water for dipping finger (for wonton wrapper closer)

Instructions:

Thaw cream cheese in microwave (low heat) until cream cheese is liquidy. Combine, Worcestershire sauce, soy sauce, garlic, green onions, and sugar (to taste -- may add more or less if so desired). Mix until well combined. Add imitation crab. Once well mixed, spread out a few wonton wrappers. Dipping finger in water, run along all for edges of wonton wrapper until all edges are wet. Using a small spoon, get no more than a tbsp of mix and place in the middle of wrapper. Take one corner and folder over to meet opposite corner. Smooth all sides to make a triangle (like pictured). You will repeat these steps until you have no more mixture left. If you do not desire to eat all 50 wontons, you may freeze the rest for up to 3 months. I separate them into groups of 5-6 in sandwich bags and then put all sandwiches bags into a bigger gallon bag and mark the 3-month date on the bag so I know when they need to be eaten by. For those you desire to cook, you will heat oil (vegetable, canola, peanut...) in a skillet to deep fryer (I have a deep fryer at home). One oil is heated, cook until edges are a golden/darker brown. Let cool and enjoy. :) 

                         

Chicken BLT Wrap

Makes 4 servings

Aioli:
1/3 c. Mayo or Salad Dressing (I always use Ranch)
1 large clove garlic, finely chopped
1 tsp. lemon juice

Wrap:
4 flour tortillas
8 leaves green leaf lettuce (I use shredded lettuce)
1 Pkg (9oz) thinly sliced oven roasted chicken breast
2 Medium tomatoes, chopped
1/4 c. bacon flavored bits or chips (I use Oscar Meyers Real Bacon Bits)

Directions:
1. In small bowl, beat aioli ingredients w/ wine whisk. Spread each tortilla, leaving 2 in border from botton of each.
2. Arrange 2 lettuce leaves on each tortilla, leaving 2 in border at bottom. Evenly top with chicken, tomatoes, and bacon bits.
3. Fold bottom edge of each tortilla up and roll tightly. Secure, if desired, w/ tooth pick, foil, or wax paper.

**Note: I generally make this for lunch, so I always make the Aioli mixture the day prior and leave it in the fridge over night. I thin pack all my other ingredients (chicken, tomatoes, bacon bits, and lettuce) in a separate container for the next day.

Chicken and Mushroom Stew

*Taken from "Weight Watchers New Cookbook"

4 (5-oz) bone in chicken thighs, skinned (I used chicken breast)
3/4 tsp salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1/2 pound mixed mushrooms
1 carrot, thinly sliced
2 celery stalks, sliced
1 cup reduced sodium chicken broth

1. Sprinkle chicken with salt and pepper. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to plate.

2. Reduce heat to medium. Add oil to skillet. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add mushrooms, carrot, and celery; cook, stirring, until carrot is crisp-tender, about 5 minutes. Reduce heat and cook, stirring, until vegetables are softened, about 4 minutes.

3. Stir broth into skillet; bring to boil. Add chicken; reduce heat and simmer, covered, until cooked through, about 20 minutes.

Chicken with Rice

*taken from "Weight Watchers New Complete Cookbook"

1 1/2 pounds bone-in chicken parts (breasts, drumsticks, and thighs), skinned
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons olive oil
1 red bell pepper, chopped
2 celery stalks, sliced
1 onion, chopped
4 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1/2 cup reduced-sodium chicken broth
1/3 cup long-grain white rice
1/2 teaspoon dried oregano
1/2 teaspoon saffron threads, crushed (I didn't used- this is expensive)
1 cup frozen green peas
1/4 cup chopped cilantro


Preheat oven to 350.

Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to lidded 2-quart casserole dish.

Add bell pepper, celery, onion, and garlic to skillet; cook, stirring, until softened, about 5 minutes. Stir in tomatoes with their juice and broth, bring to boil. Stir in rice, oregano, and saffron; add to chicken.

Bake, covered, 25 minutes; sprinkle with peas. Bake covered, until chicken is cooked through, rice is tender, and liquid is absorbed, about 15 minutes (in addition to the first 25).  Serve sprinkled with cilantro.

Peppered Roast Tenderloin

Taken from  "Weight Watchers New Complete Cookbook"

1 (2 1/2 pound) beef tenderloin, trimmed and tied
2 garlic cloves, thinly sliced lengthwise
4 teaspoons olive oil
1 tablespoon cracked black peppercorns
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh sage
1/2 teaspoon salt

(I didn't use the fresh rosemary, thyme, and sage....just used what was in my spice cabinet).

1. Preheat oven to 425.
2. With small knife, make small incisions all over tenderloin; insert a slice of garlic into each incision. Rub oil all over meat. Mix together peppercorns, rosemary, thyme, sage, and salt in cup; rub mixture all over tenderloin.
3. Place tenderloin in roasting pan; roast 10 minutes. Reduce oven temp to 350. Roast until instant-read thermometer inserted into center of tenderloin registers 145 for medium, about 20 minutes longer.  (For medium-well to well done, I roasted mine with a lid on the roaster for an hour.)   Transfer to cutting board; let stand 15 minutes. Cut into slices.

Cowboy Grub (casserole)

(taken from "Busy People's Slow Cooker Cookbook")

1 pound eye of round beef, cut into 1/4" cubes
1 pound fat-free shredded hash browns
1/2 cup frozen chopped onion
3/4 cup barbecue sauce

Spray a slow cooker with nonfat cooking spray. In the cooker stir together the beef, hash browns, onion, and barbecue sauce until well mixed. Cover and cook on low for 9-10 hours or on high for 4 1/2 hours.

Chicken Dumpling Casserole

(taken from "Busy People's Slow Cooker Cookbook) 

3 cups hot water

8 ounces fat-free shredded cheddar cheese 

1 (4 oz) jar mushrooms, drained 

2 (10 oz) cans chicken breast

3 (12 oz) jars fat-free chicken gravy

1 (16 oz) can mixed vegetables, drained

1 (12 oz) bag egg-less dumplings (No-Yolk) 

Spray a slow cooker with nonfat cooking spray.  In the slow cooker mix together the water, cheese, mushrooms, chicken breast, gravy and vegetables. Cover and cook on low for 8 hours. Stir in the dumplings, making sure dumplings are completely covered with liquid.  Continue cooking for 1/2 hour more or until the dumplings are tender. 

Note: If some of the dumplings accidentally rise above the liquid and become dry, simply remove those few dumplings with a slotted spoon before serving.