Day: December 4, 2019

Holiday Bites: Crab & Brie Wontons

If you feel like the dishes have barely been done following Thanksgiving dinner when discussions and planning for December holiday parties and dinners begins, you could be right.  For those of us who love to entertain and treat our friends and family to fine meals, there are never enough days to plan the perfect meal.  This appetizer, from the December 2019 issue of #EatingWellMagazine, is rich and flavorful while also being surprisingly low in calories, fat, and carbohydrates!  #ThisGirLovesToEat

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Crab Wontons with Brie

  • 4 ounces Lump Crab Meat, drained & picked over
  • 4 ounces diced Brie Cheese
  • 1/4 Cup Mayonnaise
  • 2 TBLS Minced Jalapeno
  • 2 TBLS Minced Chives
  • 1/4 tsp Ground Black Pepper
  • 1/8 tsp Salt
  • 24 Wonton Wrappers
  1. Place a rimmed baking sheet in the oven; preheat to 350°F.
  2. Combine crabmeat, Brie, mayonnaise, jalapeño, chives, pepper and salt in a medium bowl. Scoop about 2 teaspoons of the crab mixture into the center of each wonton wrapper. Use your finger or a pastry brush to moisten the edges of the wrapper with water. Carefully lift two opposite points up until they touch. Gently pinch together to seal. Fold the remaining two points up toward the center just to close the opening. Pinch the edges together to seal into a four-pointed star.
  3. Carefully transfer the wontons to the hot baking sheet. Generously coat them with cooking spray. Bake until golden brown, 16 to 18 minutes.

To make ahead:  Assemble wontons (Step 2) up to 8 hours ahead. Cover and refrigerate.

Nutrition Information:

Serving Size 2 Wontons

  • Calories – 121
  • Fat – 7 g
  • Carbs – 10 g
  • Protein – 5 g
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Chicken Bacon Ranch Meatballs

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Ground chicken breast is one of my favorite ways to build a base for a #Keto meal!  It’s so versatile, mixes so well with most of my favorite ingredients, and is so easy to meal prep for the week ahead, that it’s become my go-to for creating new #KetoRecipes. 

This recipe for #ChickenBaconRanchMeatballs is fun because you can eat them all alone or pop them on a skewer between a piece of lettuce and 1/2 a plum or cherry tomato and drizzle with some ranch dressing for a fun lunch, light dinner, or appetizer.  #ThisGirlLovesToEat

Chicken Bacon Ranch Meatballs

  • 2 Pounds Ground Chicken Breast
  • 4 Pieces Thick Cut Bacon
  • 3 Pieces Thick Cut Peppered Bacon
  • 1 Large Egg
  • 2 Cups Fresh Baby Spinach
  • 1 TBLS Olive Oil
  • 4 TBLS Ranch Dressing
  • 1/2 Cup Panko
  • Olive Oil Spray

 

Using your hands, combine all of the ingredients in a medium bowl until well mixed.

Spray the basket in your air fryer lightly with olive oil spray, place a layer of meatballs, with space between for the air to flow around, set the temperature to 380° F, and set the timer for 8 minutes. Cook the meatballs, shaking them to turn them about halfway through so they brown evenly.

Quick, easy and oh so tasty!