Keema Samosas

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1 jalapeno pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 1 tsp. garam masala
• 3/4 tsp. curry powder
• 1/4 tsp. ground turmeric
• 1 lb. ground skinless chicken breast
• 3/4 tsp. salt
• 1/4 cup chopped fresh cilantro
• 1 tbsp. fresh lime juice
• 34 (3-inch) square wonton wrappers

Makes 17 Servings (2 samosas per serving)

1. To make filling, heat oil in a large skillet over medium-high heat. Add onion, jalapeno, and garlic; cook until onion begins to soften, about 4 minutes. Stir in garam masala, curry powder, and turmeric; cook 30 seconds. Add chicken and sprinkle with salt; cook, breaking up chicken with wooden spoon, until no longer pink, about 5 minutes. Remove skillet from heat; let cool 10 minutes. Stir in cilantro and lime juice. 
2. Preheat oven to 425 F. Spray baking sheet with nonstick spray.
3. Place 6 wonton wrappers on work surface. Put scant 1 tablespoon of filling in center of each wrapper. Moisten edges of wrappers with water. Fold each wrapper over filling to form triangle. Press edges firmly to seal. Place samosas on prepared baking sheet. Repeat with remaining filling and wrappers, making a total of 34 samosas.
4. Lightly spray samosas with nonstick spray. Bake until crisp and golden, about 6 minutes per side. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the WW New Complete Cookbook. Keema samosas are popular road side snacks that are deep fried and delicious and a staple dish of India. This snack recipe is made using mutton keema and maida. These samosas are baked and use wontons and use ground chicken. You can also use ground turkey in these samosas and they will still be delicious. These Indian treats are filled with protein, plenty of spices and flavor. Samosas also make a great party food because they freeze easily. These Indian dishes will quickly become a favorite after eating just one.  

Vegetable Dumplings with Soy Dipping Sauce

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 1/2 cups shredded green cabbage or coleslaw mix
• 1/2 cup shredded carrot
• 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/4 cup + 2 tsp. reduced-sodium soy sauce
• 24 wonton wrappers
• 1 tsp. Asian (dark) sesame oil

Makes 6 Servings (4 dumplings & 1 tablespoon sauce per serving)

1. Preheat oven to 350 F. Spray large baking sheet with nonstick spray.
2. Heat olive oil in a large skillet over medium-high heat. Add cabbage, carrot, half of scallions, and the garlic; cook, stirring, until cabbage is wilted, about 2 minutes. Remove skillet from heat and stir in 2 teaspoons of soy sauce.
3. Lay wonton wrappers on work surface. Place 1 teaspoon cabbage mixture in center of each wrapper. With wet finger, moisten edges of wrappers, one at a time. Fold one corner over to meet opposite corner forming triangle; firmly press edges together to make tight seal. Repeat, transferring dumplings to prepared baking sheet; spray with nonstick spray.
4. Bake until dumplings are golden brown, about 15 minutes.
5. Meanwhile, stir together remaining  1/4 cup soy sauce, remaining scallions and the sesame oil in serving bowl. Serve with dumplings.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  This was a different take on typical Asian snacks. These wonton treats are baked not fried and they are not actually bad. They are very filling and will quickly fill you up. I highly recommend putting parchment paper on the baking sheet so the wontons don't stick to the baking sheet.



Artichoke Tarts

Ingredients:

• Cooking spray
• 16 wonton wrappers
• 1/4 cup low-fat shredded Cheddar Cheese
• 4 tbsp. fat-free cream cheese, softened
• 1/4 tsp cayenne pepper
• 1/2 tbsp. Dijon mustard
• 2 tbsp. sweet red pepper, chopped
• 7 oz. canned artichoke hearts, without oil, drained and chopped
• 1/4 cup fresh parsley sprigs

Makes 8 Servings (2 tarts per serving)

1. Preheat oven to 350 F Coat a 16-hole muffin pan with cooking spray.
2. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.
3. Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichokes; spoon about 1 teaspoon of the cheese mixture into each muffin cup.
4. Bake until chees mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears on www.weightwatchers.com. If you are ever hunger craving and you just want a little something to eat to get you through the day, these treats are for you. Everyone will love these treats, especially vegetarians because they're packed with veggies and bold flavors. These tarts are perfect for your next party or gathering because they look so beautiful and they taste delicious.

Potato-Cheese Dumplings with Sour Cream-Chive Dip

Ingredients:

• cooking spray
• 1 medium uncooked baking potato, peeled and cut into 1-inch pieces
• 2 garlic cloves, minced
• 1/2 cup shredded reduced-fat cheddar cheese
• 2 tbsp fat-free sour cream
• 24 wonton wrappers
• 1/4 cup fat-free sour cream
• 1 tbsp fresh chives, minced

Makes 6 Servings

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. Combine potato and garlic in a medium saucepan. Cover with water and set pan over high heat. Bring to a boil and boil until potato is fork-tender, about 8 minutes. Drain and transfer potato and garlic to a large bowl; add cheese and 2 tablespoons of sour cream. Mash mixture together with a fork until lumpy.
3. Place wonton wrappers on a flat surface. Drop potato mixture by tablespoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one side to make a half circle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
4. Bake until wontons are golden brown, about 15 minutes.
5. Meanwhile, combine remaining 1/4 cup of sour cream and chives. Mix well and serve with potato dumplings.
   
   

WW POINTS VALUE: 4 pts (4 wontons and 1 tablespoon of dip per serving)

 

Note: This recipe appears on www.weightwatchers.com. Who doesn't love potatoes? This recipe puts a new spin on the traditional potato and sour cream. My mom and I loved these potato wontons. It was a mashed potato with the traditional toppings stuffed into a wonton and baked. These are easy to make and they also make a great appetizer and a delicious side dish to your dinner. You can also use any kind of cheese-Parmesean, mozzarella, colby, Monterey Jack, Swiis, Gruyere, etc-in this potato wonton and it will be delicious.



Apple-Cinnamon Wontons a la Mode

Ingredients:

• Butter-flavor cooking spray
• 2 medium apples, peeled, cored and minced
• 1 tbsp packed light brown sugar
• 1 tsp lemon juice
• 1/2 tsp ground cinnamon
• 24  wonton wrappers
• 1 1/2 tbsp powdered sugar
• 3 cups light vanilla ice cream

Makes 6 Serving

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. In a medium bowl, combine apples, brown sugar, lemon juice and cinnamon; toss to coat apples.
3. Place wonton wrappers on a flat surface. Drop apple mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surfaces with cooking spray.
4. Bake until wontons are golden brown, about 15 minutes. Place wontons on individual plates and sift powdered sugar on top. Serve with ice cream on the side.
   
   

WW POINTS VALUE: 6 pts (4 wontons, 1 teaspoon of powdered sugar and 1/2 cup of ice cream per serving)

 

Note: This recipe appears on www.weightwatchers.com. Fall is here, apples are in season and it's time to turn on your oven and make your kitchen and house smell heavenly delicious. Wontons are usually thought of in Asian cuisine and the apple filling is like an Apple pie filling so this is an East-meets-West dish. Basically, this dessert puts a new twist on the traditional apple pie dessert. If you don't have ice cream, you can use plain yogurt or sour cream but it may affect the point value. These wontons can even be enjoyed without the ice cream as well. I also highly recommend adding nutmeg and cloves along with the cinnamon to add more flavors to the wontons.




Mexican Beef & Cheese Wontons with Salsa

Ingredients:

• cooking spray
• 2 tsp extra-virgin olive oil
• 1/2 lb. lean ground sirloin
• 2 oz. low-fat cheddar or Colby cheese, shredded (about 1/2 cup)
• 2 tbsp chopped jalapeno chiles, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 30 wonton wrappers
• 1/2 cup fat-free salsa

Makes 6 Servings

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. Heat oil in a small skillet over medium-high heat. Add beef and cook until meat is browned, breaking up meat as it cooks, about 5 minutes; drain meat. Add cheese, chilies, chili powder and cumin; cook until cheese melts, stirring frequently, about 1 minute.
3. Place wonton wrappers on a flat surface; drop meat mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over to cover filling, press down firmly to seal and then gently twist ends to form a “firecracker” shape. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
4. Bake until wontons are golden brown, about 15 minutes. Serve with prepared salsa. Yields 5 wontons and 1 1/2 tablespoons of salsa per serving.

WW POINTS VALUE: 6 pts per serving

Note: This recipe appears on www.weightwatchers.com. I was watching my beloved Red Sox CRUSH the New York Yankees and I wanted to make some sophisticated game day food plus I love Mexican food. This is a clever twist on the classic nachos dish. It's kind of a fusion entree with the wontons of the East meets the beef filling of the West. These treats were very yummy with the cheese melted inside the baked wontons dipped in salsa. These treats are also great for a Cinco de Mayo party as well. You can also use ground chicken or turkey in place of the ground sirloin and the wontons will still be delicious. 

Chocolate-Banana Wontons

Ingredients:

• cooking spray
• 1 large banana, diced
• 6 tbsp mini chocolate chips
• 24 wonton wrappers, half 12 oz. package
• 1/2 tsp ground cinnamon
• 1 tbsp confectioners' sugar

Makes 4 (4 wonton) Servings

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. In a medium bowl, combine banana, cinnamon and chocolate chips; mix gently.
3. Place wonton wrappers on a flat surface. Drop banana mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
4. Bake until wontons are golden brown, about 10 to 12 minutes. Sift powdered sugar over wontons before serving.

WW POINTS VALUE: 5 pts.

Note: This recipe appears on www.weightwatchers.com. Weight Watchers had some wonderful wonton recipes and this recipe looked too good to pass up. Chocolate and bananas are so sweet and such a delicious treat for dessert. I added the cinnamon to add a little flavor. This was a delcious after-dinner treat.It's like having your own little banana split in a bite-sized pouch.

Baked Crab Rangoon

Ingredients:

• 1 (6 oz.) can white crabmeat, drained and flaked
• 4 oz. (1/2 of 8 oz. pkg) fat-free or reduced fat cream cheese, softened
• 1/4 cup thinly sliced scallions
• 1/4 cup Light or reduced fat Mayonaisse
• 1/2 tsp garlic powder
• 1/2 tsp A1 Steak Sauce 
• 12 won ton wrappers

Makes 12 servings, 1 won ton each

1. Heat oven to 350 F. Mix crabmeat, cream cheese, onions, mayonnaise, garlic and steak sauce.
2. Spray 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
3. Bake 18-20 minutes or until wedges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

WW Points Value: 1 per crab rangoon

Note: This recipe appears courtesey of http://www.kraftfoods.com/ in the healthy living section. I've always loved crab rangoon and I was desperate for some when I was trying to lose weight. I came aross this recipe about a year ago and I really enjoy it.