Ww Weight Watchers Picadillo Egg Rolls Food

WW WEIGHT WATCHERS PICADILLO EGG ROLLS

Steps:

• Preheat oven to 400.
• Coat a nonstick skillet with cooking spray. Add shallot and garlic and cook over medium heat for 30 seconds; add beef to skillet. Brown beef, stirring frequently with a wooden spoon to break beef into small pieces, about 5 minutes; drain off all liquid. Stir in tomato, tomato paste, raisins, almonds, salt, pepper, cinnamon, and cumin; simmer for 3 minutes to blend flavors.
• Place an egg roll wrapper on a flat working surface with the corners set vertically (pointing up and down like a diamond shape). Arrange 3 slightly rounded tablespoons of filling down the center of wrapper, leaving 1/2 inch at the bottom and top.
• Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
• Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes. Yields 1 roll and about 1 tablespoon of salsa per serving.

WW WEIGHT WATCHERS COBB SALAD

Steps:

• Arrange lettuce in 4 salad bowls. Evenly divide turkey, cheese, tomato, bacon, and egg among bowls.
• Spoon 2 Tbsp dressing over each salad just before serving.

WW WEIGHT WATCHERS CHICKEN AND CHEESE QUESADILLAS

Steps:

• In a small bowl, combine chicken, lime juice, cumin and salt; toss well to combine.
• Place 4 tortillas on a flat surface and spread each one with 2 tablespoons of bean dip. Top each with about 1/3 cup of chicken and then sprinkle each with 2 tablespoons of cheese; divide scallions over top. Cover with remaining tortillas and gently press down on each one.
• Coat a very large nonstick skillet with cooking spray; place over medium heat. Cook quesadillas in a single layer until golden brown on bottom, about 2 minutes. Flip quesadillas and press down on them with a spatula; cook until golden brown on second side, about 2 to 3 minutes more. Remove to a serving plate and cover to keep warm (or place in oven); repeat with remaining quesadillas.
• Slice each quesadilla into 4 pieces; serve with salsa and sour cream.
• Yields 1 quesadilla, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.

POT STICKER EGG ROLLS

Steps:

• Heat 1 tbsp oil in a wok over medium high heat.
• When hot add all vegetables and stir fry for two minutes.
• Add shrimp and crab and continue cooking for two more minutes.
• Make cooking sauce of 1 tsp sherry, 1 tsp soy sauce, 1 tsp sesame oil, dash of sugar, dash of salt and 1/2 tsp corn starch.
• Add to shrimp mixture and cook until sauce bubbles and thickens.
• Set aside to cool Roll 2 tbsps of the filling in an egg roll wrapper and fold up sealing the edge with egg whites.
• Spray a skillet liberally with cooking spray, and heat to medium high.
• Place egg rolls in skillet six at a time and brown on all sides (about 10 minutes).
• Add 1/2 cup chicken broth, reduce heat to low and cover steaming 10 minutes.
• Uncover and serve with chinese mustard.