Italian Nachos

Wonton Wrappers

• 1 egg
• 1/3 cup water
• 250 grams flour
• 1/2 tsp salt

In a medium bowl, beat egg then mix in water. 

In a large bowl, combine flour and salt. Create a well in the center of the dry mixture and slowly pour in the egg and water. Mix well. 

On a lightly floured surface, knead dough until elastic. Cut dough and roll into two separate balls. Allow dough to sit for 10 minutes. 

After 10 minutes, cut each ball into 4 equal pieces, then one at a time, roll each piece until 1/8" thick. Cut the rolled out dough into pieces that are roughly 3"x3" (any shape works, squares and triangles working the best). 

In a wide and shallow saucepan, heat oil on medium-low. Fry the wonton wrappers until golden, flipping over half way through. Once done, set aside on a kitchen towel to drain. Repeat until all the wonton wrappers have been fried. 

• 1 batch wonton wrappers (see recipe above)
• 1/2 pound vegetarian italian sausage, cooked and crumbled
• 1 cup mozzarella cheese
• 1 (16 oz) jar four cheese pasta sauce
• 1/2 cup diced tomato
• 3 green onions, sliced
• 1 can black olives, drained and sliced
• 1/4 cup banana pepper rings
• 1/4 tsp red pepper flakes

In a small saucepan, heat the four cheese sauce until hot. 

On a large baking sheet lined with a nonstick silicone mat, layer fried wonton wrappers, sausage, and mozzarella cheese. Pour on the four cheese pasta sauce then continue layering any toppings you'd like, such as tomato, onion, olives, and/or banana pepper rings. Finish with a light sprinkling of red papper flakes. 

Bake at 400 degrees for 5-8 minutes. 

Hummus and Avocado Spring Rolls with Peanut Sauce

Spring Rolls

• 1/4 head cabbage, shredded
• 2 carrot, peeled and shredded
• 2 mini red bell peppers, seeded and cut into 10 strips
• 2 avocadoes: peeled, halved, and each cut into 10 slices (5 per half, 20 pieces of avocado total)
• 1 tbsp lime juice
• 2 cups hummus
• 1 (8oz) package rice noodles
• 1 tbsp soy sauce
• 20 spring roll wrappers

Peanut Sauce

• 96 grams (6 tbsp) creamy peanut butter
• 180 grams (3/4 cup) hoisin sauce
• 115 grams (1/2 cup) lime juice
• 1/4-1/2 tsp cayenne pepper

On a plate, arrange shredded cabbage, shredded carrots, and bell pepper strips. Place sliced avocado in a bowl and cover with 1 tbsp lime juice to prevent browning.

In a medium pot, boil rice noodles according to the packaged directions. Drain, rinse with cold water, then drain once more. Apply some pressure to the noodles while draining to squeeze out as much water as possible. Transfer noodles to a bowl and toss with 1 tablespoon soy sauce. 

Pour approximately a half cup of warm water on a dinner plate then one at a time, soak a spring roll wrapper for approximately 10 seconds, rubbing while it soaks. Turn the wrapper over and do the same for the other side. Move the wrapper to a clean work surface such as a small cutting board. Spoon about 2 tablespoons of hummus onto the center of the wrapper then top with some noodles, cabbage, carrot, a strip of bell peppers, and avocado. Roll like a burrito (top down first, then sides, then roll down) then wrap in a small square of plastic wrap. Repeat the process until all 20 spring rolls have been made and wrapped.

For the peanut sauce, whisk all ingredients together until smooth. Serve sauce along side spring rolls.

Streusel Cupcakes

Entire batch contines 2000 calories (makes 10-12 cupcakes that are 166, 182, or 200 calories each)

Batter

• 104 grams all purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp butter
• 67 grams (1/3 cup) sugar
• 1 egg
• 1/2 tsp vanilla extract
• 94 grams nonfat plain greek yogurt

Topping

• 70 grams all purpose flour
• 55 grams brown sugar
• 1 tsp cinnamon
• 1/4  tsp salt
• 3 tbsp butter, cut into small pieces

Glaze

• 60 grams powdered sugar
• 1 tbsp milk

Instructions

• In a small bowl, combine flour, baking soda, baking powder, and salt. 
• In a large bowl, cream together room temperature butter and sugar. Add in egg and vanilla extract and stir until combined. Stir in flour mixture and yogurt.
• Divide batter equally in cupcake liners to make 10-12 cupcakes
• In a bowl, combine all topping ingredients. Use your fingertips to incorporate the butter. 
• Sprinkle the topping over the cupcakes, lightly pressing it into the batter.
• Bake at 350 for 20-25 minutes then move to a rack to cool completely.
• In a small bowl, combine glaze ingredients. Drizzle over cooled cupcakes.