Since I had so much dough leftover from our pizza party Saturday night, it was inevitable that I would make breakfast pizza again! This time: 3 oz. dough, 1/4 cup sauce, 1 ounce mozzarella, handful of baby spinach and 1/4 cup egg whites poured over the top. You can taste the egg whites even if you can’t see them – it kind of blends into the cheese!
When I saw Beth@990’s spicy green beans with tofu, I knew I would be making that soon! I just made 1/4 of her recipe for my lunch. I didn’t think that would be filling enough, so I made pork potstickers on the side :D
I deviated slightly from her recipe – I left out the onions and raisins! :D
I made Alton Brown’s pot sticker recipe, but added 2 teaspoons of my spicy peanut butter!
Ingredients (printer friendly version)
- 1/2 pound ground pork
- 1/4 cup finely chopped scallions (left out – but subbed in 1 cup of shredded cabbage)
- 2 tablespoons finely chopped red bell pepper
- 1 egg, lightly beaten
- 2 teaspoons ketchup
- 1 teaspoon yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon light brown sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 teaspoons Peanut Butter & Co. Spicy Peanut Butter
- 35 to 40 small wonton wrappers
- Water, for sealing wontons
- 3 to 4 tablespoons vegetable oil, for frying
- 1 1/3 cups chicken stock, divided
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
I am submitting this recipe to the Great Peanut Butter Exhibition Recipe Contest. Thanks Mara for posting this!
I had the spicy green beans with five pot stickers. I drizzled the pot stickers with House of Tsang Szechwan sauce – only 25 calories a tablespoon – and a touch of sweet and sour sauce. This was such a filling lunch!
Whenever my store sells chicken wings for .79 cents a pound, I cannot pass that up! And what better way to serve them but fried! :D I used this recipe for the chicken. I don’t know what it is, but whenever I soak chicken in buttermilk, it is so tender!
I’ve discovered that if you let the chicken sit for at least 5 minutes after you coat the chicken, it stays on better.
My plate: (I only ate one wing), 1 cup mashed potatoes with gravy and 1/2 cup green beans on the side.
I got mail! Thanks to Jen at Prior Fat Girl – I won new kicks!
I decided these are going to be my new “gym” workout shoes – I won’t use them outside. I wore them while I was making dinner and it was like I wasn’t wearing shoes at all – and these retail for $65!! :D Thanks Jen!
Stats for Monday: 40 minute walk at lunch. 1,429 calories, 185 carbs, 65 protein, 51 fat and 22 fiber.