Oh My Squash Potstickers ~ YUM!
Happy Monday all! I LOVE it when the weather person is WRONG and it’s SUNNY outside! Today, I bundled up for cold weather since it rained all day yesterday and they said it was going to continue today. I checked The Weather Channel and they had 70% chance with rain clouds ALL day. As I headed into work the sun rose and there wasn’t a cloud in the sky ~ all SUNSHINE! I’ll take it….Good Job Weather Peeps ~ it’s the “right” way to be “wrong” 
I wasn’t feeling breakfast this morning, so I just made up a quick grab and go snack.
1 slice TJ’s Whole Wheat Sour Dough (2 pts)
1 Tbsp Nut Barn Almond Butter (2 pts)
2 Cuties (.5 pt)
Plus, my mid-morning snack early ~ A Grande Fat Free Chai Tea Latte (4 pts). Surprisingly this kept me full ALL MORNING ~ awesome!
I couldn’t wait to bust into my lunch today ~ I mean, doesn’t it look good??
1 HUGE J@$$ Pear (1 pt)
A big cup of Homemade FRESH Tomato Basil Soup topped with parmesan & crushed red pepper flakes (posting the recipe this week). I think it’s better the next day! (1 pt)
Plus the STAR of the show ~ HOMEMADE BUTTERNUT SQUASH POT STICKERS!!! You get FIVE, count it, FIVE for only 3 points!
Don’t worry, I won’t keep you all in suspense….Here is my take on Hungry-Girl’s recipe. I added fresh ginger because it really adds tons of flavor, plus crushed red pepper flakes. I also changed up the sauce because we all know the SAUCE is what it’s all about. I was thinking that Roasting the Squash and Garlic would take these stickers to a whole new level!
I am always seeing Biz make pot stickers and Won Tons. This was my first attempt and it was SOOOO EASY! I am definitely going to be brave and try chicken next
Oh My Squash! Pot Stickers
Adapted from Hungry-Girl
INGREDIENTS:
For Pot Stickers
50 round potsticker or 25 square wonton wrappers (found in the refrigerated section of the supermarket with the other Asian items)
3 1/2 cups peeled and cubed butternut squash (about a pound)
1/2 cup grated carrots
1/4 cup chopped scallions
2 tbsp. light or low-sodium soy sauce
1 clove garlic, minced
2 tsp minced ginger
1/4 tsp. sea salt
1/2 tsp. crushed red pepper flakes, plus more for decoration if desired
For Dipping Sauce
2 tbsp. light or low-sodium soy sauce
1 tbsp. rice vinegar
1/2 tsp. Agave Nectar
1/2 – 1 tsp Sriracha Hot Sauce
INSTRUCTIONS:
1. Place squash in a large microwave-safe bowl with 1/2 cup water. Cover and microwave for 12 – 14 minutes, until squash is soft.
2. Meanwhile, combine ingredients for dipping sauce in a small bowl, and refrigerate until you’re ready to serve the pot stickers.
3. Once the bowl containing the squash is cool enough to handle, drain excess water. Using a fork or potato masher, mash squash completely. Add carrots, scallions, soy sauce, garlic, salt, red pepper flakes and ginger, and mix thoroughly. This is your filling. Set aside.
4. Lay two wonton wrappers flat on a clean, dry surface. Spoon approximately 1 tsp for round and 1 tbsp for square of the filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Then press firmly on the edges to seal. Set aside, and repeat with all remaining wrappers and filling.
I like to put them on a cookie cooling rack so they don’t stick or a cookie sheet with parchment paper.
5. Once all wontons are assembled, bring a pan sprayed with nonstick spray to medium-high heat. Working in batches, cook wontons for 3 – 4 minutes on each side, beginning with the flat sides down, until crispy. Add 1/4 c of water and “steam” for 1-2 minute. Drain water.
(Between batches, remove pan from heat and re-spray with nonstick spray.)
Serve with sauce, sprinkle with crushed red pepper flakes if using and enjoy!
MAKES 5 SERVINGS (I ended up making 50 rounds – 10 servings so I froze half!)
PER SERVING (5 pot stickers w/ sauce): 161 calories, 0.5g fat, 786mg sodium, 35g carbs, 3g fiber, 5g sugars, 4.5g protein, 3 WWPs
NOTES:
* You can freeze your tray of Pot Stickers, then, once frozen, place in a large container of zip loc bag for another meal another day.
* These would totally be awesome in soup too!
Add this recipe to your collection by clicking the SpringIt! Button! 
and Click HERE to PRINT this recipe only
When I got home, I had an AWESOME CANADIAN package waiting for me from Kristin over at Cook, Bake, Nibble. She was missing Trader Joe’s since she went up to Canada to become a Chef so I agreed to do a TJ’s swap for Canada Goodies. SO COOL! I LOVE that I’ve never tried any of it before and I totally cannot wait to dig in. Thanks Kristin ~ You rock!!
Since tonight was all about preparing for the Air Conditioning man tomorrow, dinner was FAST.
4 oz Leftover Apple Wood Bacon Smoked Pork Loin (4 pts)
1 Tbsp Gayle’s Original BBQ Sauce (.5 pt)
2 Tbsp TJ’s Pepper Jack Blend (1 pt)
2 Tbsp TJ’s Avocado’s Number Guacmole (1 pt) – That name is still funky to me!
Mini Sweet Peppers
1 Organic Flour Tortilla (2 pts)
This was phenomenal! It was like having a BBQ Pork and Bacon Cheesy wrap – i could taste everything you see in there….SO AMAZING, must, repeat!
For some veggies, I ate an entire Crookneck Squash topped with sea salt, black pepper and 2 Tbsp TJ’s Pepperjack cheese (2 pts). I LOVE cheese on my veggies – it totally brings me back to my childhood – that is how my mom got us to eat veggies.
I am off to kick up my feet and read my book! Tomorrow is a BIG day because we FINALLY get Central Heat & Air….it’s a total necessity in California since our summers are in the 100’s and I am high maintenance like that
Night all!
How-To Roast Squash
One of my FAVORITE things about the Fall and Winter is SQUASH. I LOVE all the different varieties that you can find at the market and have fun trying out different ways to bake, roast and cook them. I think my FAVORITE method of eating any type of squash is by far Roasting it. It’s quite simple and roasting just brings out all the sweet, nuttiness in the squash and makes it so tender it just melts in your mouth. I think another reason I LOVE squash is that you serve it sweet like dessert, savory as a side or even use it as a healthier alternative to FRIES!
This is the first time I’ve used Kabocha Squash and I LOVED it. The flavor reminds me of a cross between butternut squash and pumpkin. Here are two easy methods for roasting squash plus a few variations to help you spice or sweeten it up. Enjoy!
HOW TO ROAST SQUASH
INGREDIENTS:
1 Kabocha Squash
2 tsp Extra Virgin Olive Oil
Sprinkles of Sea Salt ~ 1/4 tsp
Dashes of freshly ground pepper ~ 1/8 tsp
OPTIONAL VARIATIONS:
* You can make your squash sweeter by adding cinnamon, brown sugar and butter like this Brown Sugar Butter Acorn Squash.
* FRIES!!! Butternut Squash Fries are an amazing alternative too!
INSTRUCTIONS:
1. Preheat your oven to 400 degrees. Prepare a cookie sheet with foil and nonstick spray.
2. Rinse the outside of your squash, slice in half and scoop out the seeds. Slice your squash into pieces, think cantaloupe slices, leaving the skin on.
3. Place squash slices onto prepared cookie sheet. Drizzle with olive oil and sprinkle with sea salt and freshly ground pepper.
4. Bake for 30 minutes, flipping your slices over once half way through.
Makes 2-4 servings, depending on how much squash you’d like to enjoy!
ENJOY!
STEP-BY-STEP:
Rinse and dry your squash to remove any residual dirt.
Slice in half and use a spoon to scoop out the seeds.
You can roast your squash in two halves, just skip to step #3. This method would be the preferred method if you are making the Brown Sugar Buttered Squash.
However, I prefer to roast them sliced because they are more fun to eat that way 
Place your squash slices on your prepared cookie sheet. Drizzle with olive oil, sea salt, and black pepper.
NOTE: Any sea salt will work, however, I prefer to use a course salt that has a intense flavor like this Himalayan Pink Sea Salt. You will be surprised how different it tastes from what you can pour out of a shaker ~ a little goes a long way
Roast at 400 degrees for 30 minutes, flipping half way through.
If you are brave, you eat the skin too, but, if you are like me, you leave the skin behind
This method works great for just about any squash, however, Kabocha and Acorn Squashes work best.
and Enjoy!
Butternut Squash Soup
I LOVE thick, hearty and rich vegetable based soups in the winter. This soup has so much flavor that there really is NO cream required. You will be surprised at how easy it is to make and by the flavor. The onion, garlic and ginger give it a nice spice, while the brown sugar and squash sweeten it slightly. I actually learned how to make this simple Butternut Squash soup during my Bikini Bootcamp Challenge. I LOVE how the challenge always had you start each dinner with a broth based soup so that you would eat less during dinner. If you want more low calorie soup recipes like this, be sure to check out the Bikini Bootcamp Challenge or look up my Soups tag.
The BEST part is the fun toppings and add-ins you can use to make it a meal, just have it as is for a snack or before dinner.
BUTTERNUT SQUASH SOUP
INGREDIENTS:
1 Tbsp extra virgin olive oil
1/2 large onion, chopped
1 garlic clove, minced
1 thumb-sized piece ginger, peeled and minced
2 Tbsp brown sugar
1 medium butternut squash, peeled and cut into chunks
3 c low-sodium chicken or vegetable broth
Sea Salt & Freshly Ground Pepper to taste
Optional topping: Toasted pumpkin seeds or almond slivers for garnish
Optional add in: Serve over steamed vegetables ~ My NEW FAVORITE way to make this filling soup even heartier.
INSTRUCTIONS:
1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and ginger, and sauté, stirring frequently, for 6 to 8 minutes, until the onion is soft, but, not browned. Stir in the brown sugar and set aside.
2. Cook the squash in a large pot with the broth until tender, 25 to 30 minutes.
3. Remove the squash from the heat, but do not drain. Let cool for 10 minutes. Add the garlic-ginger mixture.
4. Work in batches, transfer the soup to a food process or blender and process until smooth.
5. Return the soup to the pot and cook over medium heat for 5 minutes longer. Season with salt and pepper.
6. Top each serving with a sprinkle of toasted pumpkin seeds or almond slices. Serve immediately.
Makes 4 heaping 1 cup servings
Nutritional information per serving (excluding toppings or add-ins):
Calories 136.6, Total Fat 3.6 g, Saturated Fat 0.5 g, Polyunsaturated Fat 0.4 g, Monounsaturated Fat 2.5 g, Cholesterol 0.0 mg, Sodium 62.5 mg, Potassium 522.2 mg, Total Carbohydrate 25.1 g, Dietary Fiber 5.3 g, Sugars 0.0 g, Protein 3.4 g
This soup FREEZES well. I like making up a big pot and freeze half for the nights when you just don’t want to cook. I added this to my SpringIt so you all can add it to your collection.
Have a great night all! I will be back tomorrow with my daily recap and my first LONG run recap. Fun!
Nite all!
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