Potsticker Soup

My first try at inventing a successful recipe. I don't know how much inventing actually goes into a rather simple soup, but here it is. I looked at several different recipes and did a combination of what sounded the best, left out things that sounded kinda gross (vinegar? Bok Choy?) and came up with this simple and tasty (not to mention uber fast) asian style soup! Hope you like you it too!

Potsticker Soup

Serves 2

Total Time: 10 min

32oz Chicken Broth

1tbs Soy Sauce

1tbs Toasted Sesame Oil

1c Asian Style Veggies (frozen; Carrots, Green Beans, Mushrooms, Onions)

1 clove Garlic, minced

14 Potstickers (I love Trader Joe's Chicken)

1 Green Onion, chopped

Put it all in a pot (excluding green onion) and bring to boil, reduce heat and let simmer for 2-3 min. Garnish with green onions.

You can use any type of veggie and as much as you want. Pork potstickers are good too. Reduced sodium broth and soy sauce is always a better option.

Nutrition Info

Serving is 7 potstickers and half of the broth (little more than 2c)

329 Cals

13.5g Fat, 37.2g Carb, 12.6g Protein

On-The-Go Breakfast Cookies

Another divine recipe from the 1,500 Calorie-A-Day-Menu Cookbook by Nancy S. Hughes (p. 32).

The nutrition info in the book is very different from what I figured using my calorie counting program (the BodyBugg one). The nutrition info here is the info that I figured, not what the book said.

These cookies are super good! They were fast and easy to make (under a half hour) and quite large. They tasted even better the next day. You can also use Go Lean Crisp (adds 25 cals per cookie) or the Crunch with Honey versions. Almonds or pecans and chocolate chips would be sinfully delish, and you can change out the dried fruit. Craisins were good. I also added 1/4c of Wheat Germ to up the nutritional value, and I used 2 eggs instead of wasting the yolks.

Ingredients

4c Kashi Go Lean Crunch! (or other high-fiber, high-protein cereal)
1/2c Quick-cooking Oats
1/2c Packed Dark Brown Sugar (I used light and it was fine)
3/4tsp Baking Powder
1/2tsp Cinnamon
1/4c Canola Oil
1 Large Egg and 2 Egg Whites
2/3c Dried Cherries


Directions:
Process dry ingredients in a food processor until it forms a crumb texture (I'm doubting this is a must, you could probably just mix it all and bake them). Add in oil and eggs, process. Remove blade, mix in dried fruit (and nuts or chocolate chips if you'd like).
Line a baking sheet with foil and spray with non-stick spray.
Spoon batter in just shy of 1/4c mounds, 1" apart (they don't really spread) and press down.
Bake at 350* for 12 minutes.
The cookies will not look done, but they are. They'll continue to set up. Pull foil off of pan and place on counter to cool for 7 minutes, then enjoy.
Once completely cooled, store in an airtight container.

Excellent source of Fiber & Calcium and a good source of Vitamins A & C. Adding wheat germ ups these, and adds Folic Acid.

Nutrition Info:

Serving Size - 1 cookie
163 Calories 5g Protein 24g Carbs 6g Fat