Happy Hump Day all! I think tonight I took my LOVE for NUTELLA and BANANAS to a whole new level……I honestly do think that bananas and chocolate were made for each other as I told you all last night when we talked ice cream.
Maybe that is why I almost ALWAYS have a banana whenever I get my Dirty lattes
This morning I was so sleepy and nothing sounded good for breakfast at first. All I knew was I wanted a Dirty Latte and a banana (4 points+).
Once I got to work and I got settled, I decided on my last two Taco Egg Muffins ~ I LOVE them STILL (5 points+).
I am such a food indecisive person today. I brought 2 options for breakfast and 2 options for lunch. The only thing was when lunch rolled around I decided I was tired of eating my Chinese Chicken Salad.
Since this is our absolute last week in Napa, I had to get my FAVORITE salad from Buckhorn Grill ~ Yik Yak Chicken Salad. (10 point+ estimate)
A crisp mix of greens, cabbages, crispy pasta, cilantro, green onions, jicama, red peppers, snow peas, tossed with sweet sesame dressing & topped with toasted almonds
The funny part ~ this IS a Chinese Chicken Salad I eat everything except the tortilla (it’s actually not good LOL).
Dinner tonight was a super easy, 30 minute meal a la Trader Joe’s Pesto Genovese!
I don’t dig the Maltodextrin x’s 2) but everything else sounds tasty.
1 point+ per ounce!
I sautéed some mushrooms and garlic in 2 tsp Olive Oil.
Then, removed them from the pan while I cooked the chicken. The chicken is so simple ~ you cook it over medium high heat for 3-4 minutes per side until done.
I removed the chicken, returned the mushrooms to the pan, adding 1/4 wine and 3 big handfuls of spinach.
Topped with 6 ounces cooked barilla multi-grain pasta, cherry tomatoes and a little basil.
Crushed red pepper flakes, sea salt, black pepper and 1/4 cup shaved parmesan.
Tadah!! Super easy ~ 1 cup is 4 points+
2 ounces of Pesto Genovese Chicken (2 points+) ~ I definitely prefer the real deal where you marinate chicken in your own pesto, but, sometimes, it’s nice when it’s done for you.
I LOVE BIG colorful pasta bowls that remind me of the fancy scallopini dishes you get at an Italian Restaurant. Except this one clocks in at only 6 points+
Yesterday my co-workers and I were talking about the things we will miss in Napa….including the GIA Nutella Banana Calzone that you all know I LOVE probably a little too much.
I TRIED to cure my Nutella Banana craving last night with ice cream and even spent some time tweeting with you all about my love of chocolate + bananas LOL.
THEN, today I saw a post over at Zesty Cook that made me realize it’s been a LONG time since I’ve had Nutella. I caved….I bought the BIG Jar.
I mean, after all, I still have a bunch of Egg Roll Wrappers left because believe it or not, I actually didn’t use them all LOL.
For all those afraid of portion control ~ ONLY MAKE UP AND BAKE UP WHAT YOU WILL EAT! You can’t eat what isn’t there
BANANA NUTELLA WON TONS, 2 POINTS+
- 6 Nasoya Egg Roll Wrappers, cut in half
- 12 tsp Nutella
- 1 banana, sliced in half, then, diced into little “moons”
- 1 Tbsp butter, melted
- Cocoa Powder and Powder Sugar Sprinkles, optional
1. Preheat oven to 425 and line a large cookie sheet with parchment paper or a sil-pat.
2. Take one egg roll wrapper 1/2 and place 1 teaspoon of nutella in the middle on the left hand side. Top with 4-5 banana moons.
3. Using your finger or a pastry brush, wet the outside half of the egg roll wrapper. Fold the right side over the left pressing the edges to see the wrapper together. You may need additional water to make sure it seals. Place your “won ton” on your cookie sheet and repeat process with the remaining wrappers.
4. Brush both sides of the won tons with butter. Bake for 8-10 minutes until golden and crispy. Remove from cookie sheet and place on a cooling rack to cool completely.
5. If using toppings, use a sifter to sprinkle a little cocoa powder then powered sugar on top. Enjoy!
Makes 12 Banana Nutella Won Tons, 2 Points+ each
Cut your egg roll wrappers in half. Place 1 teaspoon of Nutella in the center on the left side.
Add 4-5 banana slices on top of the Nutella and wet the outside of the egg roll wrapper.
Flip the right side over, press and seal the edges. Place on a cookie sheet and brush with melted butter.
Bake at 425 for 8-10 minutes.
Plate, sprinkle with cocoa powder and powdered sugar.
Dig in and try not to make noises at how AMAZING it is LOVE and it totally tastes just like a GIA!
NEW AT FRIENDS FOR WEIGHT LOSS
Then, if you are feeling like you NEED another GIVEAWAY
What is your FAVORITE use for Nutella?
Ok, I have a confession to make here. I honestly have ONLY ever eaten it off the spoon….I have never used it to bake with or even to spread on bread until tonight. It’s one reason I RARELY keep it in the house!