Crispy Wontons & Sauteed Green Beans

So much food, so little points! 

Asian-inspired menu ahead! 

Here is yet another WW recipe, with a few of my own alterations.  These little guys are fun and relatively low points, particularly when served with these sauteed green beans.  Not sure if I have used Venison in a recipe for my blog yet, but I am in this one.  Jess came out of last hunting season with about 40 pounds of ground venison, so I have been slowly working on making that dwindle.  If you've never cooked with it before I can let you know it is just really bland meat.  I don't think it tastes "gamey," but I normally mix it in with other things.  For example, I would never make a venison burger, there just isn't enough flavor, read: grease.  Venison is incredibly lean.  It rarely even needs drained.  However, if I'm making like meatballs for spaghetti sauce or something similar, sure I'll use it.  Or if I want to make something like salisbury steaks, I will mix it 50/50 with beef. 

This recipe was orginally made for Pork, so the point values are actually based on that.  So feel free to subsitute ground pork where I am using ground venison.  Deer isn't a meat you can generally buy at Kroger, hahaha.

Crispy Wontons - 1 WWP+ per wonton
Ingredients:
22 Wonton Wrappers
1/2 lb gound meat, browned and drained
2 medium Scallions
1 TSP Lemon Pepper seasoning
1 TBSP ground Ginger Root
1 clove Garlic
2 TBSP Soy Sauce
1/2 TSP Olive Oil
 (I forgot to take a photo of the ingredients...sorry!)

Preheat oven to 400 degrees F and line a baking pan with parchment paper.

In food processor, combine scallions, ginger root, lemon pepper seasoning, and garlic.  Pulse until finely chopped.

Add meat, soy sauce, and olive oil.  Pulse to combine.

This was probably a bit much for my tiny food processor...

Fill 20 wonton wrappers with heaping teaspoon of mixture and seal using water on your fingertips. 

Line on baking sheet and spray lightly with cooking spray.  Bake 3 minutes, flip, spray, bake another 3 minutes.   If they aren't crispy enough for you, you can bake another 1-2 minutes, just be careful not to burn them.

Sauteed Green Beans - 1 WWP+ per 1 cup serving
Ingredients:
1/2 lb Green Beans, ends snapped
1 TSP Olive Oil
1 medium Shallot, chopped fine
1 clove Garlic, minced
1 TBSP Parsley, dried
1 TBSP Lemon Juice
1/4 TSP Salt & Pepper

Steam green beans for 6-7 minutes.

Run under cold water to stop them from cooking, set aside.

In medium skillet or wok, heat oil and saute the shallot for about 5 minutes.  Add garlic and toss for about 30 seconds.

Add green beans to skillet and toss for 3-4 minutes.

Combine parsley, lemon juice, and S&P, mix into skillet. When you serve them, be sure to scoop up some of the onions and stuff that is in the pan, it really makes the green beans.

Seriously, so many green beans.  They're my favorite food!