Veggie Pot stickers!


These veggie pot stickers are easy, delicious, and come out to be about 200 calories per serving (about 6 pot stickers). Feel free to modify it to your favorite veggies!


Makes 12-16 pot stickers

Ingredients:

  • 1/4 head cabbage, chopped into ribbons
  • 1/2 bell pepper, diced
  • 1 medium carrot, diced
  • 1/2 squash, diced
  • 1/2 zucchini, diced
  • 1/4 onion, diced
  • 1 tbsp ginger
  • 1 handful cilantro diced
  • Cooking spray
  • 1 tbsp vinegar
  • 1 tbsp soy sauce
  • 12 pot sticker wrappers (mine are 60 calories for 4 wrappers)
  • 1/4 cup water

Directions:

  1. Prepare your veggies by dicing everything to be pretty small. You’re wanting to get an even mixture when you fill the wrappers.
  2. Spray your pan, then add all of the veggies minus the cilantro. You can add your vinegar and soy sauce as well. You want your stove to be on a medium heat. You’re just trying to cook some of the water out of the mixture. Stir every few minutes.
  3. Once your veggie mixture is about half the size it was, you can remove it from heat and add your cilantro. Give it a good stir, then set aside to cool.
  4. When you’re ready to make your pot stickers, set your pan up on the stove on a medium heat with another spritz of cooking spray and about 1/4 cup water. As it heats up, add your filling to your wrappers, lining the sides with a bit more water, then pinching them closed. You can go for looks but the most important thing is that the dumpling is sealed completely.
  5. Add all pot stickers to your pan at once and cover, letting them steam for about 5 minutes. If your pan is too hot, the bottoms will burn while the tops won’t be cooked enough. You may want to try a tester dumpling to start. sometimes I’ll flip my pot stickers halfway through if I’m in that kind of a mood but it’s optional based on how doughy you like yours.
  6. You’re ready to eat! If you serve with 1/4 cup of white rice, tack on another 50 calories.

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Chicken Kabobs!

Today is Day 4 on my health journey. So far I’ve been consistent in going to the gym, running, and tracking my eating. I definitely could improve in how much water I’m drinking but other than that, I feel like I’m doing well. I’ll be posting an update on my workouts a little later after I get back from the gym.

I thought I’d share the recipe for last night’s dinner: Chicken Kabobs!

The awesome thing about Kabobs is that they’re totally customizable. You can easily sub in or out healthier items. The most complicated part of this recipe, which is not complicated at all, is the marinade.

Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup orange juice
  • 2 tbs rice vinegar
  • Garlic salt
  • Onion powder
  • Chili powder
  • Any other desired seasoning
  • 1-2 chicken breasts
  • 1 zucchini
  • 1 yellow squash
  • 1 red onion
  • 1 bell pepper
  • Any other vegetables
  1. If you are using wooden skewers, make sure to soak them in water for at least an hour before you put them on the grill. If you don’t, the skewer will catch fire and you’ll end up with a really charcoal-ly mess.
  2. Chop all chicken and vegetables to about 1 inch cubes. Marinade chicken in the soy sauce, orange juice, and vinegar for at least 1 hour.
  3. Thread the chicken and vegetables onto each skewer and sprinkle garlic salt, onion powder, chili powder, and any other desired seasoning onto the whole skewer.
  4. Cook for around 10 minutes, making sure the chicken is cooked to 165 degrees. Serve with rice for a delicious and filling dinner!

This recipe, even when you serve it with 1/4 cup rice, only comes out to about 280 Calories per serving. You may want to brush a sauce over it in the last minute or so of cooking. 2 tbsp of BBQ sauce will add about 67 calories and 2 tbsp of Teriyaki sauce will add only about 34 calories.