24 wonton wrappers (defrosted)
1 12 oz. package of Mexican Style Veggie Crumbles (Lightlife Smart Ground)
1 16 oz. jar of salsa
8 oz. shredded cheddar cheese
Guacamole for serving (optional)
Preheat oven to 325′. Spray a mini cupcake pan with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks. Bake wrappers in oven on 325′ for 10 minutes. (the edges should be slightly browned) While the wrappers bake, heat up a frying pan with cooking spray and cook the veggie crumbles over medium heat. Break up the crumbles and cook for about 5 minutes until heated through. (careful to stir so it doesn’t stick to the pan!) Once the wonton wrappers have baked for 10 minutes, remove from oven but keep them in the pan. Layer each wonton cup with 1 tablespoon veggie crumble, 1 tsp. salsa, and 1 tsp. of shredded cheddar cheese. Once complete, place the pan back in the oven on 325′ and continue baking for an additional 10 minutes, until cheese is nice and bubbly. Serve with remaining salsa, cheese and guacamole on the side.
1 large bunch of asparagus, steamed
1 lb. flank steak, or sandwich steak
1/4 cup olive oil
2 tablespoons soy sauce
2 tsp steak seasoning (I use Mccormick Montreal Spice seasoning)
1 clove garlic, chopped
1 teaspoon minced ginger
In a large ziplock bag mix together the oil with the soy sauce. Add the garlic, ginger
and steak seasoning. Place the steak in the bag. Marinate the meat for at least 20
minutes. Heat a grill pan or frying pan until very hot, (without oil.) When the pan is
hot, add the steak and brown on both sides. Let it rest for a few minutes before
cutting. Serve it sliced up thinly over steamed asparagus or in a fresh garden
Chopped strawberries (or fruit of your choice)
Whipped Cream (whip up rich whip until thick and fluffy)
1 tablespoon cinnamon
1 tablespoon sugar
Grease a muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. Gently press down and up the sides so it’s molded to the muffin cup. Bake in oven on 325′ for 10 minutes until edges are slightly browned and crispy. Then, remove from oven and let cool off. Once cooled off, fill each cup with whipped cream and strawberries. Top with a sprinkle of cinnamon sugar mixture.
5 cups of cold water
1 cup of sugar
1 cup of fresh lemon juice from 6 lemons
1 bunch of lemon basil
Make a simple syrup by combining 1 cup of water and 1 cup of sugar in a pot and simmer over low flame until the sugar dissolves. Once the sugar has dissolved, remove from heat and let it cool off. Take 12 lemon basil leaves and let them sit in the water while it cools off. Meanwhile, squeeze the lemons until you have 1 cup of fresh lemon juice. Once the sugar water has cooled off, remove the lemon basil leaves and place syrup in a large pitcher. Add the lemon juice, remaining 4 cups of water and ice to the pitcher. Garnish with thinly sliced lemon basil leaves and top each glass off with a lemon wedge if desired.
*Tips&Tricks: If you are serving this for adults, add in some vodka!
These make the perfect bite sized appetizers! I’m crazy about mac and cheese. It’s the one dish that tastes great on a cold winter’s night AND in the heat of the summer. (just add an iced diet coke and call it a meal. I mean a nice healthy salad!) The crispy wonton cup adds an addicting crunch to the creamy mac and cheese.
24 wonton wrappers (defrosted)
2 cups of mac and cheese (recipe found HERE)
1/4 cup of bread crumbs
1/4 cup of grated parmesan cheese
Preheat oven to 325′. Spray a mini cupcake pan with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks to the bottom and up the sides. Bake wrappers in oven on 325′ for 10 minutes. (the edges should be slightly browned) Once the wonton wrappers have baked for 10 minutes, remove from oven but keep them in the pan. Fill each wonton cup with 1 tablespoon mac and cheese. Top with bread crumbs and parmesan cheese. Once complete, place the pan back in the oven on 325′ and continue baking for an additional 5 to 10 minutes until tops are slightly crispy.
When hosting, people often fuss with the main dish when really what you need is a good salad to start off the meal right! This sweet and tasty salad is a favorite of mine. With crunchy pecans, salty feta and sweet strawberries, it’s got a great combination of flavors and is sure to be a crowd pleaser.
6 oz. fresh spinach
1 cup sliced strawberries
1/2 cup pecans
1/4 cup crumbled feta
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon brown sugar
Place spinach in a large salad bowl. Layer on top the sliced strawberries, pecans and crumbled feta. Combine balsamic vinegar, olive oil and brown sugar in a small bowl then drizzle over salad right before serving.