UM. This is super good! Greg says it tastes like its from a chinese restaurant!
This is a must try!
9 oz. raw lean ground turkey (I used ground chicken only cause Walmart was out of turkey)
2 tsp. reduced-sodium/lite soy sauce
2 tsp. dried minced onion
1/2 tsp. garlic powder
1/8 tsp. black pepper
16 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
6 cups fat-free chicken broth
2 cups dry broccoli cole slaw
1/3 cup canned bamboo shoots, drained
1/2 cup canned straw mushrooms, drained and roughly chopped
1 tsp. chopped fresh ginger (Be careful!!)
1 tsp. chopped garlic
1/2 cup chopped scallions
I added some soy sauce into the actual soup to give it some more flavor!!!
To make the wonton filling, combine all wonton ingredients except the wrappers in a medium bowl. Mix by hand until evenly combined. Set aside (and, duh, wash your hands).
In a large pot, combine all soup ingredients except scallions. Bring to a boil on the stove. Reduce heat to low and allow soup to simmer for 10 minutes.
Lay three wonton wrappers flat on a clean, dry surface. Scoop a spoonful (about 2 tsp.) of filling into the center of each wrapper. Moisten all wrapper edges by dabbing with water. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Set aside, and repeat with remaining wrappers and filling.
Stir scallions into the simmering soup. One at a time, carefully add wontons. Make sure they're submerged, but don't stir. Simmer for 5 minutes, adjusting temperature if soup begins to boil, until wonton centers are firm. (Don't worry if the wontons fall apart a little. They'll still taste delicious!)
Carefully serve up wontons and broth. Slurp 'n chew, people!
MAKES 8 SERVINGS
PER SERVING (1 cup with 2 wontons): 115 calories, 3g fat, 541mg sodium, 12g carbs, 1.5g fiber, 1g sugars, 9.5g protein --PointsPlus® value 3*
One 16-oz. package cole slaw mix, dry (or 6 cups shredded cabbage mixed with 1 cup shredded carrots)
1/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
2 1/2 tbsp. seasoned rice vinegar
1 tsp. Dijonnaise
2 no-calorie sweetener packets (like Splenda)
1/4 tsp. seasoned salt (like Lawry's)
salt and pepper, to taste
To make dressing, combine mayo, sour cream, rice vinegar, Dijonnaise, sweetener, and seasoned salt. Mix well. Place cole slaw mix in a large bowl. Add dressing and stir until all of the slaw is thoroughly coated. Cover and refrigerate for at least 3 hours. (For best flavor, make slaw the night before you plan to serve it.) Then just give it a good stir, and season to taste with salt and pepper. Enjoy! MAKES 6 SERVINGS
Nutrition Facts: One serving is 2/3 cup. 50 calories! 300mg sodium, 2g fiber, 5g sugar, 1g protein.