Monday, February 22, 2021

Ground Turkey Eggroll

 I decided to give my air fryer a second chance. A Christmas present 2 years ago, it has been gathering dust in the basement after its inaugural run. Hearing friends extol its virtues, in fairness what else could I do.

Eggrolls are a once in a blue moon treat, so they seemed like a good place to start. After trolling the internet for ideas, I settled on the following recipe.

Servings - 8 eggrolls (2 SP each on WW green program)

8 eggroll wrappers

package of cole slaw mix

1  ginger, minced

1 garlic clove, minced

1 tsp toasted sesame oil

4 oz ground turkey

1 tbs reduced sodium soy sauce

1/4 tsp rice vinegar

1/4 tsp five spice powder

SLURRY MIXTURE: mix 1 tbs cornstarch with 1 tbs water

olive oil spray or vegetable nonstick spray


Heat the oil in a skillet. Add the garlic and ginger over medium heat and saute 1 minute. Add the ground turkey and cook, breaking up the meat, until no pink remains. Add the cole slaw, soy sauce, ricle vinegar, and five spice powder and stir well. Saute until vegetables wilt, about 5 minutes. Set aside to cool.

Divide mixture evenly. Working one at a time, set the wonton wrapper on the diagonal, add 1/8 of the mixture. Bring the bottom triangle over the mixture, fold in the 2 sides, then use your finger to wet the top left and right sides with slurry mixture, roll and place seal on bottom. As you roll remaining eggrolls, keep them covered with a damp cloth so they don't dry out. Spray tops of eggrolls with olive oil spray.

Fry in your air fryer (my 3 quart fryer took 6 minutes on each side) or bake in a 400 degree oven for about 20 minutes or until browned.

Chicken Parm Bombs

 I've made 2 ingredient dough before, using it to make bagels. After seeing a number of different uses for this quick and easy, no yeast dough, I was in the mood to experiment. After reading what others had tried successfully, I created these chicken parmigiana bombs.

Servings:  Makes 4 bombs at 4 SP each on WW green program

For the dough:

1/2 cup self rising flour

1/2 cup nonfat plain Greek yogurt

Mix together. Knead gently to form a ball. Cut into 4 equal pieces. Flour surface and roll out into 4-5 inch circles.

For the filling:

3 ounces shredded chicken breast (I used rotisserie chicken)

1 oz Neufchatel cheese

1/4 cup shredded part skim mozzarella

1/4 cup marinara sauce

garlic and salt to taste

Blend ingredients well.

To assemble:

Divide mixture equally among 4 dough circles and gather dough gently sealing it at the top. Spray with olive oil spray and sprinkle with garlic, oregano, and parsley.

Bake in a 400 degree oven until browned, about 20-25 minutes.



Two of these and a small salad made a very satisfying and delicious lunch. I intend to experiment with fillings based on the success of these bombs. In truth, one would have been enough.

Saturday, February 6, 2021

Low Calorie Corn Muffins

Most muffin recipes read more like cupcake recipes, laden with fat and sugar. They might be fine for an occasional indulgence, but they don't have a permanent place in a healthy eating plan. These corn muffins from Taste of Home, on the other hand, are low in fat and sugar and at 105 calories each can be enjoyed nearly guilt free. Baked in a regular muffin pan, they are just 3 SP on the green plan. Baked in a mini muffin pan, 2 of them are 3 SP on the green plan.

Here is the recipe.

 These muffins are very quick and easy to make, freeze well, and make a nice snack with a cup of tea. They work equally well as a side to chili or a bowl of soup.