Yummy…Apple Pie Eggrolls

Okay…..I weighed myself the other day and immediately decided that I was going back on the diet. I think training for this marathon has made me just want to eat more…..burning calories….yada, yada, yada.

Unfortunately, I don’t always want to eat right.  I love egg rolls….period. I could eat them everyday.  So when I came across this recipe for dessert egg rolls from http://www.spoonforkbacon.com, I jumped on it.(How can you not love the name of this blog…..it has bacon in it).  I am going to share the gorgeous pics from http://www.chef-in-training.com where I originally found the recipe because frankly their’s look so much better than mine did, but the taste is divine.

Diet….did I say I was going on that.  Right, tomorrow….after my run.

Happy Cooking!

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apple pie eggrolls
Picture courtesy of chef-in-training.com

Baked Apple Pie Egg Rolls

Makes 16

Ingredients:
apple pie filling:
2 green apples (about 2 heaping cups), peeled and diced

1 lemon, juiced
1/3 cup granulated sugar
3 1/2 tablespoons instant tapioca pearls
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground all-spice
1/8 teaspoon salt
1 egg, lightly beaten
16 egg roll wrappers
sweetened cardamom whipped cream:
3/4 cup heavy cream

1/4 cup superfine sugar (granulated is fine)
2 teaspoons vanilla extract
½ teaspoon ground cardamom

Directions:
1. Preheat oven to 375°F.
2. Place filling ingredients into a mixing bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.
3. Lay 1 egg roll wrapper on a clean surface and brush edge with a 1 inch perimeter of egg wash.
4. Spread 3 tablespoons of the filling across one side of the prepared egg roll wrapper.
5. Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
6. Place on a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
7. Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. Serve immediately with sweet cardamom whipped cream (recipe follows).
8. sweet cardamom whipped cream: Place cream in a mixing bowl and whip with a hand mixer, on medium-high speed. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla and cardamom and continue to whip until medium to stiff peaks form. Serve with baked apple pie egg rolls.

*Tip: Don’t overstuff these things and make sure the filling is covered by two layers of wrapper. This will help keep the egg rolls from bursting and sticking.

 

Recipe of the Week: Chicken with Gnocchi, Spinach and Mushrooms

Seriously people…..I go on these cooking frenzies were everyday I want to try something new and then a few days later I don’t want to see anything but a take-out box.  Well, this week was a try something new kind of week and I found this great recipe for chicken and gnocchi. Sounds scary and kind of like a lot of work, but it was super easy.  I got all of the ingredients ready before I took my daughter to ballet and when we got home, I whipped it up in about 2o minutes.  Super tasty and not too unhealthy.  Try it out and let me know what you think…..

Courtesy of Florida Coastal Cooking:

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Sautéed Gnocchi, Spinach and Mushrooms with Grilled Chicken, Asparagus and Onions

Serves 6 (1 1/2 cup) servings
**6 WW Pts Plus
Ingredients
1 1/2 lbs chicken breast
1 bunch fresh asparagus, washed and ends trimmed
1 onion, sliced into rings
16 oz mini gnocchi
8 oz fresh spinach
8 oz sliced baby bella mushrooms
2 cloves garlic
1/8 cup white wine
1 14 oz can diced tomatoes with Italian spices such as basil, oregano and garlic
2 Tbsp oil of choice (I used virgin pecan oil), divided
Coarse sea salt
Fresh ground pepper
Garlic powder
Italian seasoning mix
12 Tbsp shredded part skim mozzarella (I used Organic Valley)
Directions
1. Preheat grill to medium high heat and place a large skillet over medium heat.  Lay out about a 2 foot sheet of foil.
2. Rub 1/2 tbsp oil over chicken breasts and season with salt, pepper and a generous amount of garlic powder. Place asparagus and onion on sheet of foil, pour 1/2 tbsp oil over and season with salt, pepper and garlic powder.  Lower grill heat to medium, place chicken and foil with asparagus and onion on grill.  Cook about 8 minutes, once browned, flip chicken, turn vegetables and cook an additional 8 minutes until chicken is cooked through.  Let chicken rest for five minutes and chop chicken and vegetables into bite size pieces.
(As chicken cooks)
3. Pour 1/2 tbsp oil into preheated skillet; add gnocchi, season with garlic powder and Italian seasoning, to taste; stir frequently for approximately 8 to 9 minutes or until browned.  Set aside in bowl.
4. Lower heat in skillet to medium-low and pour remaining 1/2 tbsp oil in, turn to coat.  Add spinach, mushroom and garlic; season with salt, pepper, garlic powder and Italian seasoning.  Stir frequently to wilt spinach, about 4 to 5 minutes; add wine to prevent sticking. Add gnocchi, chicken and juices, asparagus, onion and tomatoes to spinach mixture.  Stir gently to combine.  Divide into 6 (1 1/2 cup) servings.  Top each serving with 2 Tbsp of shredded mozzarella.
Nutrition Facts
6 (1 1/2 cup) Servings
***6 WW Pts Plus
Amount Per Serving
Calories 264.4
Total Fat 6.8 g
Saturated Fat 1.4 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.4 g
Cholesterol 38.0 mg
Sodium 657.9 mg
Potassium 530.0 mg
Total Carbohydrate 36.8 g
Dietary Fiber 6.1 g
Sugars 3.8 g
Protein 13.6 g
Vitamin A 80.3 %
Vitamin B-12 1.2 %
Vitamin B-6 15.9 %
Vitamin C 56.6 %
Vitamin D 3.3 %
Vitamin E 13.2 %
Calcium 13.3 %
Copper 12.3 %
Folate 40.8 %
Iron 12.0 %
Magnesium 12.5 %
Manganese 28.8 %
Niacin 18.8 %
Pantothenic Acid 5.8 %
Phosphorus 11.5 %
Riboflavin 14.6 %
Selenium 9.9 %
Thiamin 10.9 %
Zinc 5.3 %
(If you like the 1 cup serving size this makes 9 servings)
Nutrition Facts
9 (1 cup) Servings
**4 WW Pts Plus
Amount Per Serving
Calories 176.2
Total Fat 4.5 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.3 g
Cholesterol 25.3 mg
Sodium 438.6 mg
Potassium 353.4 mg
Total Carbohydrate 24.5 g
Dietary Fiber 4.0 g
Sugars 2.5 g
Protein 9.1 g

Happy Cooking!!!

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More Snack Ideas for the Peeps…

After writing the last post on lunches for the kiddos, I felt better……but now what do we do when they come home after school and they are hungry, hungry, hungry.  HELP!!!


Okay, here are some fantastic ideas that I found for great afternoon snacks.

Real Simple

Love the snack station for the fridge loaded with bunches of healthy stuff!  Here is the list from Real Simple for this snack station:  

Refrigerator Snack Station
Jar of peanut butter (preferably the natural kind, for dipping)
String cheese
Yogurt
Grapes
Assorted crudités—baby-cut carrots, celery sticks, pepper slices—in plastic bags
Orange segments
Lunch-meat roll-ups (like turkey-and-Swiss or ham-and-Cheddar)

Tub of hummus (for dipping)


Real Simple

Pantry Snack Station


       Fish-shaped crackers (best bet: the kind sold at health-food stores that don’t have          hydrogenated oils)

    • Real Simple kids’ mix: Cheerios, raisins, almonds, pretzels, and chocolate chips
    • Fruit leathers
    • Graham crackers
    • Pretzels
    • Cheerios
    • Almonds
  • Raisins or other dried fruits
Now that we have after school taken care of, here is an interesting party idea……kids snack station at the appropriate height requirement……
Apartment Therapy…..and last but not least handy snacks for packing up that diaper bag for the toddlers….

I’m in love with these cute reusable snack bags from Harriet’s Haven.  What a great idea for those snacks in the diaper bag.

….and reusable makes it even better.  No more ziplock bags in the trash.

You can purchase these bags at etsy.com/harrietshaven

Do you have snack ideas for your kids that are easy and fast to put together as well as healthy…..would love to hear from you.

Until next time….