(via etiquetteforalady)

beautiful saturday in philly! (Taken with instagram)

these dumplings are 30 calories each [1 WW pt!].

Ingredients:

• 1 can sliced water chestnuts, finely chopped
• 1/3 cup red pepper, finely diced
• 1/4 cup green onion, finely chopped
• 1/2 tsp garlic powder
• 4 oz mini shrimp, precooked (OR regular shrimp, chopped OR 4oz cooked chicken, chopped OR 2 Asian Morningstar burgers, chopped)
• 1/2 tbs soy sauce
• 1 tbs teriyaki sauce
• 1/2 cup fat free cream cheese
• 1 packet stevia
• 24 wonton wrappers

Method:

1.Place cream cheese in a mug and microwave for 20 seconds. Mix together cream cheese and all the rest of the ingredients, (except for wonton wrappers) in a medium size bowl.

2. Lay wonton wrapper on a flat surface. Place 1 teaspoon of filling into the center of a wonton wrapper, being careful to avoid the edges.

3. Using your finger tip, (or small kitchen brush), trace the edges of the wonton wrapper with water. Fold wonton wrapper in half over filling, pressing the two layers together to seal.

4. Repeat the process until all the wonton wrappers are filled. (For a quick and easy method I suggest laying out your wonton wrappers and making an assembly line.)

5. Heat a large non-stick pan over medium to low heat, and spray with non-stick cooking spray.  Transfer wonton wrappers in the pan (as many that will fit at one time, without over crowding.) Cook dumplings for 1 minute on each side, until the bottoms are light golden brown.

6. Pour 1/8 cup water into the pan and immediately cover the pan with a lid. Turn the heat to medium and let the dumplings steam for 1-2 minutes. Take off the lid and let the remaining liquid cook off, (takes about 1 more minute). Turn off heat, and remove dumplings from the pan. Brush with with Teriyaki sauce and sprinkle with sesame seeds if desired.

Enjoy immediately, or refrigerate until ready to serve!

this just moved to the top of my “must attempt to make and hope it looks as good as the picture” list.

file under: things that are more than okay with me.

david beckham is a phillies fan.

[& he eats junk food.]

i love tops like these. especially with jeans.

i’m always on the look out for going out shirts that i can wear in the winter (i.e. light weight & look great with a jacket/cardigan).

unfortunately this blouse is slightly out of my price range.

moving on…

(Source: cupcakesandcashmere.com)

pinterest has officially turned me into a recipe junkie. now, my next step is to actually make something!

& boy, does this curried chicken salad with asparagus & almonds look good!

Ingredients

2 skinless, boneless chicken breasts
2½ cups [625 ml] (1-inch) diagonally cut asparagus
¼ cup [60 ml] fat-free mayonnaise
¼ cup [60 ml] plain low-fat yogurt
1 tsp [5 ml] curry powder
1 tsp [5 ml] fresh lemon juice
¼ tsp [1.25 ml] salt
¼ tsp [1.25 ml] freshly ground black pepper
1/3 cup [80 ml] chopped red bell pepper
¼ cup [60 ml] chopped fresh flat-leaf parsley
2 green onions (scallions), finely sliced
2 tbsp [30 ml] sliced almonds, toasted

Method

Preheat olive oil in a grill or regular pan on medium-high heat. Season both sides of the chicken breasts with salt and pepper. Cook the chicken breasts about 4 minutes per side, until just cooked through. Let cool on a plate.

Steam the asparagus until crisp-tender: put the asparagus and 1 tablespoon [15 ml] water in a microwavable bowl, cover with plastic wrap and microwave (high) for 2 minutes. Uncover and let cool. Be very careful when taking the plastic wrap off as very hot steam will escape.

In a large bowl, combine the mayonnaise and next 5 ingredients (mayonnaise through black pepper) in a large bowl, stirring well with a whisk. Dice the cooled chicken breasts and add to the bowl. Add the asparagus, chicken, bell pepper, parsley, green onions and almonds; toss to coat.

Serve in lettuce cups or in a wrap.

of course mine would never look this good, but all of it just sounds so yummy!

gpoy.

hey philly!

has anyone been here? [they’re on south 2nd street]

it’s a nail salon. & a bar.

sounds kind of like an awesome idea, but i’m not sure…thoughts?