Panda Express Cream Cheese Wontons (copy cat)

I have always wanted to make these, I've been a little afraid of the calories, because of the deep-frying.  My daughter convinced me we should go ahead and do it.  Super easy!  Very, very good!  I don't have a deep-fryer, so we just used a heavy pot on the stove top.  Oh my goodness...  I will make these again, and I will turn off the voice saying "how many calories are in these things?" Wonton wrappers are really easy to work with, a dab of water and they stick to themselves.  We had this with our Sweet and Sour Chicken meal. 

Panda Express Cream Cheese Wontons
8 oz. package cream cheese – softened
1-1/2 T scallions sliced thin
pinch of garlic powder
wonton wrappers
oil for frying
Sweet & Sour Sauce (for dipping)

Mix together cream cheese, garlic powder, and scallions.  Begin to heat oil in a heavy pot, a couple of inches is good (it should be hot-hot). Place about 1 tablespoon of cream cheese mix in a middle of a wonton wrapper, fold wonton wrap by dipping fingers into water and secure shut. Drop wonton into oil and turn over once, wonton will crisp up and then remove onto a paper towel. Serve with sweet and sour sauce.  I didn't count, but this made quite a few...

Scalloped Potatoes with Ham

I have a few favorite dishes that I make with leftover ham.  Scalloped potatoes and ham is one of them.  Quite often I just make a basic "Betty Crocker" version, nothing fancy.  Sometimes I like to do this one with the added flavor of thyme.  If you have made and enjoyed my recipe for Ham and Potato Chowder you will love this recipe.  Very much the same ingredients.  My advice, the longer you bake scalloped potatoes the better, let them get good and crispy on top.

Scalloped Potatoes with Ham
6 T. butter, divided
1/4 c. all-purpose flour
1 t. dried parsley flakes
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
3 c. milk
6 c. thinly sliced potatoes
1-1/2 c. chopped fully cooked ham
1 small onion, chopped

In a large saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.
Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.
WW PointsPlus™ = 14 pts. per serving

Fried Cabbage

This was my lunch yesterday, today and probably tomorrow.  After all I need to use the whole head :).  Seriously, I found myself with an extra head of cabbage and decided to do some research to see if there was something "else" I could do with it, the crushed red pepper caught my attention.  I cut the recipe down to 1/3 for my lunch portion.  I like a light lunch (save my points for supper), this fit the bill, the red pepper gave it the little zing I tend to lean towards when making low point lunches.  Maybe the "big" flavor makes me feel like I ate more....?

Fried Cabbage

2 T. butter
1 T. sugar
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. pepper
6 c. coarsely chopped cabbage
1 T. water

In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally. Yield: 6 servings.
WW PointsPlus™ = 2 pts. per serving

Indonesian Pasta

All peanut sauces are not created equal.  I have tasted a few, really like some, really didn't like others.  This recipe does a good job of getting the flavors right.  My niece served this one day last week, and I got very excited about it.  I have never made a peanut sauce that could come even close to an "authentic" peanut sauce from an Asian type of restaurant.  This one has just the right amount of zing and sweet nutty taste.  The actual recipe calls for peppers and asparagus.  I omitted the asparagus, but added chicken to make it more of a main dish.  If just using the vegetables, I would use it as a side dish.

Indonesian Pasta

1/2 c. chicken broth
2 jalapeno peppers, seeded and chopped
2 T. soy sauce
2 T. peanut butter
1 T. dried minced onion
1 T. lemon juice
1/4 tsp. brown sugar
6 oz. uncooked angel hair pasta
18 fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 medium sweet red pepper, julienned
2 tsp. olive oil
1/2 c. sliced green onion

In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm.  Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Add green onions; saute 2-3 minutes longer or until vegetables are crisp-tender.  Drain pasta; toss with vegetable mixture and reserved sauce.  Yield 4 servings.
WW PointsPlus™ = 6 pts. per cup

Garlic-Chive Baked Fries

I love being creative when preparing potatoes, the options are endless!  My family really likes "baked" potatoes pieces, be it French fry cut, or just cubed.  I always feel you can't over-bake cut up fresh potatoes, the longer you bake, the crisper they will be.

Garlic-Chive Baked Fries

4 medium potatoes
1 T. olive oil
4 tsp. dried minced chives
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper

Cut potatoes into 1/4-inch julienne strips.  Rinse well and pat dry.  Put into Zip-loc bag.  Mix together oil, chives, salt, garlic powder and pepper.  Add to Zip-loc bag; toss to coat.  Arrange in single layer on two 15 x 10 x 1-inch baking pans coated with cooking spray.  Bake at 450 for 20-25 minutes or until lightly browned, turning once.  Makes 4 servings.
WW PointsPlus™ = 6 pts. per serving

Parmesan Roasted Asparagus

Hmmmm, fresh asparagus.....  Sorry to say this is not from my garden, we lost ours (or we can't remember where we planted it :).  I love when friends share!  Roasting fresh vegetables is the only way to go, roasted green beans are to die for!  The trick is to roast them until you are starting to be concerned that you may be burning them.  For sure 25-30 minutes.

Parmesan Roasted Asparagus

1 lb. fresh asparagus, trimmed
3 T. olive oil
1/4 c. grated Parmesan
1 tsp. lemon-pepper seasoning
1/4 tsp. salt

Place asparagus into Zip-loc bag, add the rest of the ingredients.  Shake until well coated.  Heavily spray 15-in. x 10-in. baking pan with non-stick spray.  Bake at 400° for 25-30 minutes, until tender.  Stirring once.
WW PointsPlus™ = 14 pts. whole recipe

Oven Fried Potatoes

I grew up with potatoes being served with dinner just about every day.  It's a tradition I have carried on, supper doesn't quite feel right without potatoes in some form.  This recipe puts a little different spin on them.  It has the feel of home-made French fries.  The recipe says to French fry cut the raw potatoes, I usually just cube them as shown. 

Oven Fried Potatoes

12 med. potatoes, French fry cut
1/2 c. Parmesan cheese
2 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
1 tsp. pepper
1/3 c. vegetable oil

In small bowl mix all ingredients except potatoes.  Put potatoes into Zip-loc bag, pour other ingredient mixture into bag with potatoes; toss.  Lay out potatoes in a single layer on greased jellyroll pan, bake uncovered at 375° for 40-50 minutes or until golden.
WW PointsPlus™ = 110 pts. whole recipe

Roasted Sweet Potatoes with Honey and Cinnamon

As a child, I would have gone to great lengths to avoid sweet potatoes, as a child I avoided most foods, I was pretty predictable as to what I would and would not eat.  As an adult, I have definitely found a love for and an appreciation of all types of foods and have learned it's all in the preparation.  I try very hard to get my own children to broaden their horizons and at least try different things, they are often pleasantly surprised!

Roasted Sweet Potatoes with Honey and Cinnamon

4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 c. extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 c. honey
2 tsp. ground cinnamon
salt and freshly ground black pepper

Lay the potatoes out in a single layer on a roasting tray.  Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes.  Roast in 375° oven for 25-30 minutes or until tender.

Take sweet potatoes out of oven and transfer to a serving platter.  Drizzle with more extra-virgin olive oil.

Serves 4.

WW  PointsPlus™ = 10 pts. per serving.