appetizer

As I was typing the title of this recipe, I can upon a realization. When I think about healthy cooking, I rarely label it HEALTHY anymore. It’s just cooking!

While I always have the option of using butter and cooking with copious amounts of olive oil, I’ve grown to choose the lower-calorie alternatives every time I hit the kitchen. Unless I’m baking for my Grandpa or a special occasion, the meals that I’m whipping up in my kitchen are going to be healthy.

The thing I really don’t understand: Why even cook the other way??

I know that there is a flavor difference, but when you consider the fat/sodium/calorie difference… it’s just not worth it. Afterall, if you’re craving a certain splurge-like dish, I almost GUARANTEE there’s a healthier alternative out there for you to try instead.

Today’s recipe is the perfect example…

I was craving spring rolls. You know those yummy crispy rolls, fried in all their tasty goodness, with that crispy flaky crust. Well, this dish from Skinny Kitchen brought JUST as much flavor and texture, with a tiny fraction of the calories.

I’ve never deep-fried anything in my life, and wouldn’t even know where to begin. Again, why even head down the path of those unhealthy dishes if there’s a better-for-you alternative waiting for you…

Healthy Vegetarian Egg Rolls

From Skinny Kitchen

Serves 4

INGREDIENTS

1 cup shredded cabbage

1 cup broccoli slaw

1/3 cup snow peas or sugar snap peas, chopped

1/3 cup carrots, shredded

1/3 cup scallions, chopped

1 tsp. ginger

1 garlic clove, minced

2 tsp. lite rice vinegar

½ Tbsp. reduced-sodium soy sauce

A little crushed red pepper flakes (optional)

4 egg roll wrappers, see shopping tip

Cooking spray

INSTRUCTIONS

1. Preheat oven to 425 degrees. Coat a baking pan with cooking spray.

2. In a medium bowl, combine cabbage, broccoli slaw, carrots, pea pods and scallions.

3. Heat oil in a large nonstick pan over medium-high. Add ginger, garlic and cook for 30 seconds.

4. Stir in cabbage mixture, 1½ tablespoons soy sauce, rice vinegar and red pepper flakes. Cook for about 5 minutes until soft-crisp. Chill in refrigerator for 15 minutes.

5. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Dip your fingertips in water and wet the edges of the wrapper. Spoon ⅓ cup cabbage filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in corners and roll up jelly roll fashion. Repeat procedure with remaining wrappers and veggie filling.

6. Lightly coat egg rolls with cooking spray and place, seam side down, on a baking sheet coated with cooking spray.

7. Bake for 10 minutes. Turn over and bake 10 minutes more until golden brown on both sides.

8. Serve at once with your choice of dipping sauce. Note: I dipped my egg rolls in sweet chili sauce, but had I had the ingredients I definitely would have made the sauce Skinny Kitchen recommends. Find out how to make that sauce here.

9. To reheat, preheat oven to 425 degrees. Place egg rolls on a baking sheet. Place in oven and heat until crisp.

Per 1 Egg Roll Serving (sauce not included):

CAL 73; CARB 15g; FAT 0g; PROT 3g; FIB 2g; WW Points Plus: 2

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Super Bowl Sunday is just a day away… and what’s the best part of the game?

I bet Lauren would say it’s the Ravens, and some people will say it’s the commercials… but I’d bet there’s a high percentage of folks that will say it’s the food.

Now, for those of you who have spent the first 33 days of the year eating nutritiously and forming new healthy habits, the thought of attending a Super Bowl may generate a little anxiety with the thought of being exposed to all of those decadent snacks.

I completely understand!

The great news is that here at NTTC, we have quite a few healthier appetizers for you to choose from.

When you go to a Super Bowl Party, you have to take a snack, and why not take something that’s within your healthy eating plan? Here’s a few I’d recommend (click on the pics to see the recipes.)

For a full listing of NTTC healthy appetizers, click here.

In honor of the Super Bowl this year, I wanted to give you ONE MORE healthy appetizer to choose from. This one comes directly from our friends at Weight Watchers.

When I was at Fitbloggin, the ladies from Weight Watchers encouraged me to try this recipe and even gave me a coupon for a free bag of cheese to make it. I really can’t believe that it took me this long to make these cheese sticks! They rock!

Baked Mozzarella Sticks

From Weight Watchers

Serves 8

INGREDIENTS

6 Tbsp. unseasoned panko or breadcrumbs

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

2 Tbsp. enriched flour

2 egg whites, lightly scrambled

8 pieces Weight Watchers Natural Light String Cheese, cut in half

2 cups of your favorite marinara sauce

INSTRUCTIONS

1. Combine panko, garlic powder, oregano, salt, and pepper on a medium sized plate. Place flour on a small plate.

2. Dip each stick into flour to coat. Shake off excess and dip in egg whites, then panko mixture.

3. Place on baking sheet 2 inches apart. Spray tops with olive oil cooking spray. Place baking sheet in freezer for 1 hour. Note: This freezing step is REALLY important. If you don’t freeze them, they don’t really turn out right.

4. Fifteen to 20 minutes before serving, preheat oven to 400 degrees. Bake for 8 to 10 minutes, until sticks are just heated through by not melted. Note: You really need to follow step 3 in its entirety. Otherwise, your sticks will completely melt.