Day CINCO!!! Wonton Recipe

Day five:
Weight- 184 LBS  Finally down 2 lbs!!
Treadmill- 20 minutes, 1 mile and 95 calories burned
Elliptical- 10 minutes, .5 miles, 65 calories burned


Thank God for seaweed!!10 calories per sheet and full of all kinds of vitamins and minerals and fills the crunch craving I always seem to have.  So yay to super food!!

Tomorrow I hope to gain the confidence to join this beginner's fitness course.  Something in me wants so bad to do it but the fear of the unknown is still there...I will do it, just getting used to this new routine....and really afraid of looking like a big, fat, fool!

Oh well, moving on...

I had some friends over tonight and made dumplings...again...for like the 15th time in the past week, no joke... And they were a HUGE hit!  So simple to make and great to hide all those veggies that my family wont eat!!!

So here's how you can make your own little doughy pieces of goodness (and healthiness):

Ingredients:
3-4 Chicken Breasts (I used cutlets, but whatever kind of chicken is fine too)
1 tbsp Canola oil
2 cups fresh whole leaf baby spinach
1 zucchini chopped
1 onion chopped
1 bell pepper chopped
1 cup baby carrots chopped (I'm sure any carrots would work)
4 cloves roasted garlic (I already had these roasted ahead of time but any chopped garlic would work)
Lite Soy sauce ( low sodium)
Lite Teriyaki Sauce
1/4 cup Canola oil to pan fry dumpling or prepare a steamer pot to steam dumplings
Wonton wrappers or egg roll wrappers (I use organic wontons but regular ones work too)
Cup of water to seal wontons
Steps:

• Put about 4 inches of water into a pot and bring to a boil.  Place chicken in (I drop it in frozen just because it eliminates the mess of raw chicken) and add 1 tbsp each of teriyaki and soy and boil for about 45 minutes or until cooked.  Roughly chop chicken and pulse in food processor until chicken is a crumbly texture.
• In a large skillet, add 1 tbsp oil and add chopped veggies (excepts spinach) and saute for about 10 minutes or until soft, add spinach, cook until just wilted. 
• Place all veggies into a food processor (I use a Ninja but whatever will work) and pulse to make small pieces to fit in wontons.
• Combine both veggie mixture and chicken mixture in a skillet and cook down for about 10 minutes, just to cook off some moisture, and season to taste.  I usually add a little more soy and teryaki to taste. Go easy on the salt since the sauces have high sodium contents.
• Prepare a clean surface to build your wontons.  Take 1 tsp (more or less depending on your wonton size) and place in center of wontons, wet the outer edge of wontons and fold over to seal. 
• Heat 1/4 cup oil in small skillet and place wontons in when hot.  It only takes about 1 minute per side to brown them.  Drain on paper towel lined plate.  As you fry, your oil will disappear, I like the last batch of wontons because they have a fried portion and a steamed portion because the pan wasn't as full. 
• If you steam, fill your steamer pot with 2-3 inches of water and bring to  a boil.  place steam rack in and line the bottom of the steamer rack with wontons, do not stack like tamales, they will stick together.  Steam for 10-12 minutes.  Pull out and let sit for 2 minutes before removing.  If you remove too soon, they will fall apart very easily. 
• ENJOY!