Spring has Sprung and the Produce is Poppin'

Just last weekend i managed to FINALLY plant the fruits and veggies that I've been meaning to get into the ground for quite some time now.  Today I got home from work to discover little pots of green gold sprouting already!  Luckily the rain came in this week and help my little seeds along.  So far my garden is supporting broccoli, two different varieties of tomatoes, watermelon, cantaloupe, and cucumber.  I still have some strawberry plants to get started as well as a yellow pepper plant and a couple of other tomato plants that have been started but need to be transplanted.  I also want to get a planter garden started with kitchen herbs and smaller vegetables.  I'm pretty stoked about this new endeavor and about the money it will be saving me this summer  :)

 (watermelon)

(tomatoes)

yum!

so i recently came across this recipe via www.hungrygirl.com and it is fabulous!    this recipe was rather delicious- maybe too much so- and i imagine that it would work nicely with tortillas in place of the wonton wrappers as well...ill try that next time since there will most certainly be a next time :).

Wonton 'Quitos

PER SERVING (1/4th of recipe, 4 pieces): 202 calories, 2g fat, 759mg sodium, 20g carbs, 0.5g fiber, 2.5g sugars, 23g protein -- PointsPlus® value 5*



Mexican finger food at its finest -- crunchy, perfectly sized, and with an ideal calorie count. So good and SO easy to make!

Ingredients:

One 12.5-oz. can 98% fat-free chunk white chicken breast in water, drained and flaked (about 1 1/2 cups)

1/2 cup salsa verde (a.k.a. green salsa)

1/3 cup shredded fat-free cheddar cheese

1/4 cup frozen corn, thawed and patted dry

1 tbsp. chopped roasted red peppers

16 small square wonton wrappers

Optional dips: red enchilada sauce, additional salsa verde, fat-free sour cream

Directions:

Preheat oven to 375 degrees. Prepare a baking sheet by spraying with nonstick spray and set aside.



In a medium bowl, combine the chicken with salsa and mix thoroughly. Cover and refrigerate for 15 minutes.



Drain any excess liquid from the chicken mixture. Add cheese, corn, and roasted red peppers to the bowl. Mix thoroughly and set aside.



Lay two wrappers flat on a clean, dry surface. Spoon a heaping tablespoon of chicken mixture onto each wrapper, and spread it evenly over the entire surface of each. Roll each wonton up tightly into a cigar-shaped tube. Place wontons on the baking sheet, seam side down. If needed, secure with toothpicks. Repeat with remaining wontons and chicken mixture.



Bake until crispy, about 15 minutes.



Allow to cool slightly. Remove toothpicks, if using. Then serve and, if you like, dunk in the optional dips!



MAKES 4 SERVINGS



HG Alternative! If you're not into canned chicken, use 1 1/2 cups of cooked & shredded lean skinless chicken breast instead. (But honestly, canned chicken rocks in this recipe.)