The weekend was a lot of bite-sized items – very common for food conferences with lots of walking, talking, and eating. That is, until brunch this morning at Moonshine in Austin, Texas where the brunch buffet was beyond tempting. Two plates of gluttony lasted me all day long. Sometimes, you’ve got to splurge.
And hey, there was some fruit involved. There was also gravy and cinnamon rolls and perhaps a mimosa, but who’s keeping tabs? Tomorrow is Monday, the weekend of foodie bliss is over, and I can redeem myself from a food coma with a week a healthy eats to undo the damage that I have to assume will show up in the evidence of a pound or two on the scale.
I am leaving with a stack of business cards of blogs that I absolutely must check out. When there will be the time to do so is the much bigger issue. There’s just so many talented foodies in this world, flooding the internet with some of the most stunning food in the world. Yes, the world.
I even had the opportunity to hear a fellow RD and a personal inspiration of mine, Regan Jones, speak at BlogHer Food on the topic of food photography and specifically, healthy food photography. For those that don’t know, Regan is behind this amazing food porn site called Healthy Aperture. You want to bookmark that site. For sure…
Somehow, some way, I even have a menu planned for this week.
My bigger issue? Finding the time to grocery shop for the ingredients. Seeing as I’m sitting on the not-so-comfy-or-cleanly floor of Austin’s airport, delayed
several many hours, and work in the morning staring back at me…I’m just not sure how this is all going to play out.
This week may end up like last week when I made these Baked Crab Rangoon Cups, an appetizer, and said, “Dinner is served!” I like to keep things interesting, delicious, and healthy. The rest is up in the air…unlike me.
6 oz reduced fat cream cheese, softened 2 Tbsp light mayonnaise 1 tsp low-sodium soy sauce 1 tsp lemon juice 1/2 tsp garlic powder 4 oz water chestnuts, chopped 8 oz lump crabmeat 4 green onions, chopped 24 wonton wrappers Cooking spray
Preheat oven to 375 F.
Place wonton wrappers into muffin pan, pressing lightly with your fingers to lay in the bottom of the pan; spray the tops with cooking spray. Bake 4-5 minutes, or until just starting to brown. Remove from oven.
Meanwhile, combine cream cheese, mayonnaise, soy sauce, lemon juice, and garlic powder in medium bowl. Add water chestnuts, crab, and green onions and gently fold into the cream cheese mixture.
Fill wonton cups with filling and return to oven to bake for 6-8 minutes or until golden and filling is hot.
Yield: 24 wonton cups.
Nutrition Information (per cup): 50 calories; 1.9 g. fat; 18 mg. cholesterol; 133 mg. sodium; 4.8 g. carbohydrate; 0.25 g. fiber; 3.1 g. protein; 0.4 g. sugar
Result: These were delicious! And suuuper easy to make! I wasn’t sure about the water chestnust, but they definitely worked! Next time, I will sprinkle some of the greens of the green onions on top for some color Enjoy!
Weekly Menu: June 10th – June 13th
- Sunday: airport!
- Monday: Crab and Avocado Salad
- Tuesday: Beer Pulled Pork with Cherry Barbecue Sauce
- Wednesday: Szechuan Chicken with Noodles
- Thursday: cookbook recipe
HOPE to see you in Michigan!