Salmon Cream Cheese Wontons
16 Ounces fat free cream cheese, softened
2 (6 ounce) cans salmon, flaked
1/4 cup minced onion
2 cloves garlic, minced
24 wonton wrappers
2 tablespoons olive oil
Combine cream cheese, salmon, onion and garlic and mix well.
Place 2 tablespoons mixture in the center of each wonton
Moisten the edges with water and pinch to seal.
Heat 2 tablespoons olive oil in a large nonstick skillet over
medium heat. Add wontons to skillet and brown on all sides.
Remove wontons from skillet and drain well on paper towel.
Makes 8 Servings
Serving Size 3 wontons
Nutrients per serving:
Total fat: 7 grams (30% of calories)
Saturated fat: 2 grams
Cholesterol: 30 mg
Sodium: 682 mg
Carbohydrates: 18 grams (34% of calories)
Protien: 19 grams (36% of calories)
Dietary fiber: 1 gram
Sweet and Spicy Nuts
1/4 cup Canola oil
1 teaspoon Cayenne
1 tablespoon and teaspoon ground cumin
7 cups unsalted mixed nuts
3 tablespoons sugar
1 tablespoon salt
Preheat oven to 350°F.
In a small saucepan, heat the oil, cayenne pepper and cumin until warm.
In a bowl, combine the nuts with the oil, tossing until evenly coated.
In a small bowl, mix together the sugar and the salt.
Add it to the nuts and mix well.
Lay the nuts out evenly on a large baking sheet and bake for 18 to 20 minutes,
or until golden brown, stirring them once or twice.
Remove from the oven and let cool to room temperature.
Transfer to plastic bags or a lidded container.
Shelf life 2-3weeks.
Makes about 7 cups.