Monday, February 4, 2013

Surviving Super Bowl

HA! Did you think by the title that I was going to recap the actual game? Unless you're talking about Beyonce's performance or the commercials, maybe even the blackout, I got nothin'. I may live in Steelers country, but when it comes to sports, I'm a college fan more than the pros. Nevertheless, Super Bowl Sunday is a holiday of sorts, and that means the food and drinks will be flowin'.

So to kick the day off, after some peanut butter banana stuffed French toast (argh, I keep forgetting the pics!), I headed to the gym for a swim. Half an hour and 700 meters later, I came home like this:

Hawtt, right? Complete with bad camera angle!

I then made baked crab rangoon to take to my in laws to watch the big game. These are modified from Iowa Girl Eats' recipe, and they're fantastic. Like can't stop at 7 1 fantastic. But at around 40 calories apiece, go ahead! My thought is, if it keeps me out of the nachos, it's a win! I totally cheaped out and used imitation crab (I'm hooked on these things - have been for years), but the taste is still there and they totally hit the spot.


Baked Crab Rangoon

24 wonton wrappers
1 package (4 oz) imitation crab chunks (Crab Delights)
8 ounces reduced-fat cream cheese
2 Tbsp. nonfat plain Greek  yogurt
2 green onions, sliced
1 garlic clove, crushed
1/4 tsp. ground ginger
1 tsp. soy sauce
1/2 tsp. sugar
nonstick cooking spray

Preheat oven to 415 degrees. Spray mini muffin pan with nonstick cooking spray.

Place one wonton wrapper over each muffin cup and press until it forms a little bowl.

Combine remaining ingredients in a large bowl and mix together. Place a tablespoon of filling in each wonton wrapper. Wet the edges with water and press together to form a little pocket, like the picture above. Mist wontons lightly with cooking spray. 

Bake for 15 minutes or until golden brown. 

How did you handle yesterday? Lights stay on where you were?

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