This post is sponsored by Nasoya. All opinions are 100% my own.
Well, somehow Christmas is OVER. As I say every year, I have no idea how it came and went so fast. It doesn’t matter that I started listening to Christmas music in November and *gasp* had my tree up BEFORE Thanksgiving. Yep, I sure did…doesn’t matter however, because Christmas still came and went too fast.
Oh yeah, and 4 weeks before Christmas…Number One got sick. Three weeks before Christmas, Mr. Three got sick. Two weeks before Christmas, Miss Two got sick. And guess what happened ONE week before Christmas? You guessed it…mama got sick. So, that is why my last blog post was December 16. *insert sad face* I have all this cool Christmas stuff to share too…and who wants to read about that now? It’s New Year’s Eve. Party time! Then it’s ohmigahhh….resolution time. Time to give up everything we indulged in over the past month. *insert crying sad face*.
Luckily, I have something that will make the transition from indulgent eating to healthy eating virtually painless. It’s also party ready, fun, cute, portioned controlled, low fat. low in Weight Watchers points…no, I’m not talking about air. These actually taste great and are portable! Great for New Year’s, football, appetizers, or if you are like me, can make a meal out of them. They are Baked Shrimp WonTon Cups. They are quick and easy to prepare too. You can make the filling with whatever veggies and quantities you like. I’m just going to give what I use, and you can play with the recipe to make them your own.
Baked Shrimp Won Ton Cups
1 bag Cole Slaw Mix (or you can shred your own cabbage and carrots)
3-4 green onions, chopped (I usually use whatever onion I have on hand, green/red/yellow)
1/4 – 1/2 cup celery, finely chopped (just depends on how much you like celery!)
1-2 cloves of garlic, minced
1 bag frozen small shrimp, thawed and cut in half or thirds (can also use chicken/beef/pork)
2 Tablespoons soy sauce (I prefer tamari)
1/2-1 tablespoon hoisin sauce (Hoisin is strong and sweet. I use it if I have it, but it’s not mandatory)
salt and pepper, (to taste)
1 tablespoon olive oil
- Preheat oven to 375 degrees.
- Place won tons in a mini muffin pan, one won ton per muffin cup. (Just push them down in the cup, there will be some overlapping). Set aside.
- In a skillet over medium heat, heat tablespoon of olive oil. Add onions and celery. Heat until onions begin to soften. Add garlic, heat a minute or two until fragrant.
- Add bag of cole slaw mix, soy sauce, hoisin sauce and salt and pepper. Carefully stir (my skillet is always very full until cabbage begins to wilt.)
- Add thawed shrimp, stir frequently until shrimp is pink. Once shrimp is done and cabbage is softened, remove from heat.
- Place a tablespoon of mixture into the won ton cup. Bake won tons approximately 5-7 minutes, until lightly browned and crisp.
- Remove cups from oven and place on serving tray. Top with cilantro and drizzle with Ponzu Sauce if desired.
*Feel free to add any veggies and seasonings you like. My only recommendation is watch the amount of liquid produced (some veggies leach a lot of water out). You want as little liquid as possible in your wrappers because it will cause them to fall apart.
This is the same filling I use for egg rolls too. I love baked egg rolls, which is odd, because I do not like fried egg rolls, and we all know everything is usually better fried. To make the baked egg rolls, use the same filling, put a few tablespoons of filling in an egg roll wrapper (fold them better than I do!), place on a baking sheet, spray both sides with olive oil or cooking spray. Bake about 10 minutes per side. They are healthy and delicious!
My kids love these Baked Mozzarella Sticks. They are so easy, as it is just a mozzarella cheese stick (“string” cheese) wrapped in an egg roll wrapper and baked. Spraying both sides with olive oil or cooking spray just like with the egg rolls. They can be dipped in marinara or pizza sauce too.
Since my kids love Baked Cheese Sticks, I knew they would like Baked Cheese Cups too. I was right! Just add cheese to your won ton cups and bake until the cheese is melted and won tons are brown and crisp. You could serve these along side a sauce as well. So much healthier than frying and I love the little cups for a party or as an appetizer. You could add anything really…any dip can be placed in a won ton cup and suddenly becomes portable! Tonight I am making Buffalo Chicken Dip in won ton cups…it will make it so easy to eat! You can also bake the shells then add things like chicken salad or pimento cheese…the possibilities are endless. It makes me want to put pretty much everything in a won ton cup. What can I say, I love party food.
Happy New Year’s Eve as my little one said first thing this morning! I’d love to hear what’s on your menu for tonight. Or tomorrow…I haven’t fully decided what I’m cooking for New Year’s Day yet…but I’m pretty sure it won’t be black eyed peas!
I may be linking up at any of the following – (Monday) The Tumbleweed Contessa, The Dedicated House, Skip to my Lou, I Should Be Mopping the Floor, Huckleberry Love (Tuesday) Tickle My Tastebuds Tuesday, Sowdering About in Seattle, Naptime Creations, Mandy’s Recipe Box, Memories By the Mile,Inside BruCrew Life, VMG206, Anyonita Nibbles (Wednesday) The Newlyweds Pilgrimage, Fluster Buster, Mostly Homemade Mom, Adorned from Above,Ginger Snap Crafts, Naptime is My Time, Tessa the Domestic Diva (Thursday) Project Inspire,Joyful Homemaking, Miz Helen’s Country Cottage, Lamberts Lately (Friday) Foodtastic Fridays, Just Us Four, Bacon Time with the Hungry Hungry Hypo, Diana Rambles, The Better Baker, The Best Blog Recipes,Close to Home, 30 Handmade Days, A Peek Into My Paradise,The Jenny Evolution , Walking on Sunshine, Vintage Chic, Lady Behind the Curtain (Saturday) Six Sisters’ Stuff, Made from Pinterest