wonton strawberry pie - 2.5 points

These come out a little better (crunchier) if you use olive oil, but they come out good with the spray as well, and the points are halved. If you have the points to spare, try it both ways.. 


2 servings (4 pies each) - 2.5 points



16 wontons - 3 points
2 one second sprays Pam (butter or olive oil) - 1 point
10 fresh strawberries (sliced) - 0 points
1/2 tsp sugar - 0 points
1/2 tsp brown sugar - 0 points
2 shakes cinnamon (to your taste) - 0 points
2 tbsp flour - 1 point




Heat oven to 400.

Lay out wonton wrappers and spray to coat with Pam. Fill each muffin cup with two wontons, Pam side down, overlapping so that as much of the sides are filled as possible. Lightly moisten inside of wontons with wet finger. Mix flour, brown sugar, cinnamon, and sugar. Slice strawberries and stir into flour mix to coat. Fill wontons with strawberries and top with any remaining flour mixture. Fold edges of wonton wrapper over strawberries to hold the filling better.

Bake wontons for 7-12 minutes or until golden brown and crispy.

Sweet and savory stirfry - 4 points

This is a super stir fry with an interesting flavor. Good for when your bored with other stir fry flavors. The cinnamon and ginger really combine to create an interesting sauce.

4 servings - 4 points per serving

4 frozen chicken medallions -8 points
1 bag frozen Asian veggies - 5 points (I like carrots)
1/2 can pineapples - 0 points
5 mushrooms (sliced) - 0 points

sauce
2 tbsp low sodium soy sauce - 0 points (watch the carbs or you have to add a point)
4 tbsp pineapple juice - 0 points
1 tsp chopped garlic - 0 points
1/2 tsp crushed ginger - 0 points
2 shakes of cinnamon - 0 points

Put frozen medallions in wok with water. Let cook until white around edges while putting together the sauce.
Combine soy and juice, add garlic and ginger. Stir. Then add cinnamon and stir well.
When the chicken is white around the outside, drain water and add 1/4 sauce. Flip chicken and cook in sauce until browned. Then add veggies and 1/4 more of the sauce. Let cook while you chop the pineapple and mushrooms into chunks. When the frozen veggies are mostly thawed, add the mushrooms, pineapples, (and sauce to taste).

Cook until mushrooms start to soften. You can serve this over rice, toss in some cooked angel hair pasta with the mushrooms, or eat it by itself.

Also, I'm sure you'll notice I cook straight from frozen. That's because I'm too busy and not attentive enough to thaw. you can, of course, alter any of my recipes to use fresh/thawed food.