I’d like everyone . . .

to mark your calendars for yesterday.  Because that is the day that not only did I do all the laundry – I dried it, and get this!  I actually folded it all and put it all away! You see, I am the type of person who throws laundry in, realizes two days later that I actually washed laundry, it kind of smells since its been sitting for two days, then washes it all over again.  But that time I’ll remember to put it in the dryer – only to realize two days later that the black pants I’ve been looking for are now all wrinkled from sitting in the dryer – then I end up damping a towel wet, throwing that in the dryer hoping that it will take the wrinkles out so I don’t have to iron! 😀

I know April will be proud of me – but I am only doing laundry for two – not her huge family!  For the record, Hannah’s hated how I’ve done laundry since about the age of 8, wherein she took the responsibility of washing her own clothes. 😀

Breakfast yesterday was a low carb wrap, 1/4 cup egg beaters, sauteed red pepper, two slices of center cut bacon and 1 cup of blackberries.

It was an icky day outside – kinda cold, sprinkly – but a perfect day to stay inside to cook!  I made a chicken soba noodle salad for my lunch today (you’ll have to come back tomorrow for that recipe!) 😀  Later in the week I am making a Korean spicy tofu stew, but wanted to accessorize it somehow.  My idea was to make wontons on the side, but my grocery store only had egg roll wrappers – so egg rolls it became!

Chicken and Vegetable Egg Rolls (Each Egg Roll: 197 calories, 3.4 fat, 27.7 carbs, 1.3 fat and 13.2 protein.

Ingredients  (printer friendly version here)

2	ounces baby spinach
4	ounces broccoli slaw
4	ounces bean sprout
2 1/2	ounce broccoli
2	tablespoon rice vinegar
1/2	teaspoon sesame oil
2	teaspoon soy sauce
2	teaspoon honey
1	teaspoon chili sauce
1	teaspoon peanut butter
2 1/2	teaspoon hot sauce
5	ounce water chestnut
9	ounces cooked ground chicken
9	egg roll wrappers

Directions

1. Cook ground chicken breasts until cooked through. Remove and let cool.
2. Once cool – add all ingredients to food processor and chop until course. Fill each wonton wrapper with 3 ounces of mixture.
3. Seal with water and deep fry until golden brown – about 3 minutes.

it wasn't spicy enough, so I added dots of sriracha!

Then I added the cooked ground chicken and water chestnuts, and just pulsed until coarse.

It just so happened that my filling weighed in at 27 ounces, so I divided by 9 egg rolls, so each egg roll got 3 ounces of filling.

Start by putting your filling in the bottom 1/4 of wonton wrapper – be sure to wet the sides before rolling up – this way it won’t split in the fryer.

It took me about 5 minutes to wrap all 9.

Because our deep fryer holds the perfect temp, these were not greasy at all – they only cooked for about 3-4 minutes total.

I cooked them in batches of three – you don’t want to overcrowd, otherwise the temperature drops and that’s when you’ll get greasy food.

let rest on paper towels

so crispy 😀

Since I had such a late breakfast, one of these egg rolls became my lunch!  I drizzled with Thai Garlic sauce – only 5 calories a tablespoon!  Have you tried to make your own egg rolls before?

delicious!! crispy on the outside, tender and spicy on the inside!

So for dinner I did end up making my blackened chicken pizza!!

For the sauce:  1/4 cup tomato sauce, mixed with 1 tablespoon Green jalapeno Tabasco and 1 diced pickled jalapeno chopped:

I diced up half a link of this sausage:

I sauteed 2.4 ounces of the blackened chicken and since the sausage was already cooked, just put that on in the last minute to heat it up.

I decided to make a whole wheat version of my no rise pizza dough:

• 2 cups whole wheat flour
• 1 cup warm water
• 1 package yeast
• 1 teaspoon salt

This made a one pound loaf, so I divided it into four sections – one for my pizza last night and then refrigerated the other three for most likely breakfast pizza later in the week! 😀  Each 4 ounce portion is 233 calories, .7 fat, 48 carbs, 2.1 fiber and 7.1 protein.

I decided to top with cheddar cheese instead of mozzarella, and added 1/4 cup canned black beans – before going into oven:

Done!

can I tell you how much I loath our flourescent lighting in our kitchen?

I then shredded some lettuce for the top.  At first I didn’t think it was spicy enough, but the extra kick from the sausage did the trick!

My pizza for one: 392 calories, 56 carbs, 44 protein, 19.9 fat nd 5.2 fiber

And later in the evening I snacked on one ounce of peanuts while watching Celebrity Apprentice – its our one reality t.v. show guilty pleasure!

170 calories, 6 carbs, 7 protein, 14 fat and 2 fiber

Stats for Sunday:

• no exercise, unless you call laundry exercise! 😀
• 1,345 calories, 126 carbs, 87 protein, 58 fat and 26 fiber

Did you know a cup of blackberries has 8 grams of fiber??

I have to apologize to Alisa at One Frugal Foodie – she was the hostess of BSI this week, but the week kind of got away from me – sorry Alisa – thanks for hosting this week!

Alright – I am off to do yoga on the DVR!  Yeah me for getting up so early!

Have a great Monday!  Don’t forget, you have until Wednesday morning to enter my 250,000 page view giveaway.   Can I say how much I love people like goat cheese on pizza??  I may have to do that this week! 😀