Wrap It Up Redo

    Another week is well on it’s way, and MN has finally got a taste of summer weather! Yesterday was the first dab of 80 we’ve felt in a long time. Will it stay? Probably not, but you’ll have to stay tuned to see.

    Question #1-So do you guys like Lean Pockets, Hot Pockets, or any kind of quick and convenient on-the-go pocket you can grab, heat, and eat? I sure do! Especially when the college year kicks off and I barely have time to sit down, it’s nice being able to know I have a Lean Pocket in my lunchbox. But, sometimes I often find myself feeling like I fork over a lot of money for the things(unless of course they’re on sale), and most of the time I was wishing there was more of this or that or an added vegetable. Can you relate? If so, you’ll want to keep reading!

    Question #2- Do you guys like McDonald’s cherry or apple pies that they sell for under a buck? They are usually piping hot from being “baked” and aren’t half bad—although the nutritionals could be improved a bit. What if you could make your own—sound interesting? Read on!

   So, I decided to take on the challenge and make my own Lean Pockets and Homemade Cherry Pie Pockets as well. Sounds like a daunting task you say? Not so much when you use the unlikely ingredient I did. It turned out to be great + cheap! Let me introduce the 2nd Recipe Redo on a Budget--->

This or that?

Can you guess the secret ingredient these little gems are wrapped in? Egg wrappers! For $2.49 for 25 it’s a price that can’t be beat! Now I did my Lean Pocket in a cream of chicken flavor—you could do ANYTHING—meatless, pizza, a recreation of your already favorite pocket—the sky’s the limit! If you have any awesome ideas lemme know! (I was thinking Hawaiian pizza theme next?)

Recipe Cost Analysis

• Canned Mixed Veggies $1.19
• Egg Roll Wrappers(med size) $2.49
• Butterfield Canned Chicken $1.00
• Can of FF Cream of Celery Soup $0.89

Total= $5.57  Makes= 12 Cost Per Serving= $0.46

Lean Chicken Pockets Inspired by Hungry Girl

PER SERVING (1 pocket): 88 calories, 1g fat, 242mg sodium, 16g carbs, 1g fiber, 1.5g sugars, 4g protein

Ingredients:
*12 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
*One 10.75-oz. can 98% fat-free cream of celery condensed soup
*2 cups canned bite-sized mixed veggies (like diced carrots, peas, corn, etc.)
*2 oz. cooked skinless lean chicken breast, finely chopped
*Optional: salt and black pepper, to taste
Directions:
1)Preheat oven to 350 degrees.
2)In bowl combine soup, veggies and chicken, mix well, and then season to taste with salt and pepper, if you like. This is your filling. Set aside.
3)On a large dry surface, lay out three egg roll wrappers. Set out a small dish of water, dip your finger into it, and then run your finger along all of the wrapper edges -- repeat this as needed while preparing your pockets, as it will help keep them sealed.
Starting about 1/2 inch from the bottom, place 2 - 3 tbsp. of filling along the bottom half of each wrapper, leaving a 1/2-inch border on both sides. Fold the top half of each wrapper over, so that the top edge meets the bottom -- the mixture should be completely encased with a 1/2-inch border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal all sides. Press firmly along the borders with the prongs of a fork to seal completely.
4)Line a large baking pan with foil and/or spray with nonstick spray. Using a large spatula, carefully transfer the pockets to the baking pan. Repeat the entire process 3 more times, so that you have 12 pockets on the baking sheet. If needed, prepare and use an additional baking sheet.
5)Bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving. Then dig in!

In a Snap Cherry Wrap

Recipe Cost Analysis

• Can of light cherry pie filling= $2.39
• Egg Wrappers= $2.49

Total=$4.88 Makes=12 Cost Per Serving=$0.41

PER SERVING: Calories-51.8 Total Fat-0 Sodium-3.0 mg Carbs-11 g Fiber-1.2 g Sugars-2.8 g

Ingredients:

• 2/3 C + 2 TBSP cherry pie filling
• 6 large egg roll wrappers, each cut into two

Directions:

1)Preheat oven to 350 degrees.

2)On a dry surface, lay four half egg roll wrappers out. Set out a small dish of water, dip your finger into it, and then run your finger along all of the wrapper edges -- repeat this as needed while preparing your pockets, as it will help keep them sealed.
Starting about 1/2 inch from the bottom, place 1 tbsp. of cherry pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on both sides. Fold the top half of each wrapper over, so that the top edge meets the bottom -- the mixture should be completely encased with a 1/2-inch border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal all sides. Press firmly along the borders with the prongs of a fork to seal completely.

4)Line a large baking pan with foil and/or spray with nonstick spray. Using a large spatula, carefully transfer the pockets to the baking pan. Repeat the entire process 3 more times, so that you have 12 pockets on the baking sheet. If needed, prepare and use an additional baking sheet.
5)Bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving.