80--- Elk Wonton Soup

This soup was restaurant-good and so easy and filling! I was planning on serving edamame with it for a healthy "filler", but my neighborhood grocery didn't have any, so that plan was shot. But, my hard-working hubby didn't even need it!

I LOVE wonton wrappers-- can't imagine my life without them.

Elk Wonton Soup

Serves 4

WONTONS

1/2 lb ground elk

1 egg white

1/4 tsp crushed red pepper

1/2 tsp garlic powder

1 tsp lemon juice

2 tsp lite soy sauce

2 tsp sesame oil

2 tsp maple syrup

3 Tbsp panko crumbs

16 wonton wrappers

SOUP

8 cups low sodium chicken broth

1 carrot, shredded

1/2 cup bok choy, chopped

1 clove garlic, pressed and minced finely

1 cup sliced fresh mushrooms

Combine ingredients for wonton filling and mix thoroughly (with hands works best). Place in refrigerator for at least 1 hour.

Bring chicken broth to a boil and add remaining soup ingredients. Reduce heat to simmer while preparing wontons, ~ 20 minutes.

Place wonton wrappers on a flat clean surface. Brush each wrapper lightly with water (with a pastry brush). Place 1 1/2 Tbsp elk mixture in the center of each wrapper. Fold edges of wrapper together into a triangle and press edges together. Make sure no air is trapped in with the meat!

Gently place wontons into soup and place over medium-low heat. Cook for ~6-8 minutes.

Place 4 wontons in each bowl and cover with remaining soup broth.

Nutrition Info per 4 wontons and ~2 cups broth: 268 calories, 8 g fat, 3 g saturated fat, 22 g protein, 25 g protein, 1 g fiber

80--- Elk Spring Rolls

My husband and his friend shot an elk a few weeks ago. Mixed feelings here: poor elk BUT yay for meat! So-- be looking forward to future elk recipes. Truth: I do not love game meat. I know that I am a Montanan, but we never had it growing up. It is somewhat an acquired taste. Therefore, you know that my recipes will not be gamey.

Elk, like buffalo, has less total fat and saturated fat then their mooing counterparts. There is also something very appealing about knowing that they have been eating whatever grows in the woods and on the prairies and not what is provided in grain bins (corn).

Elk Spring Rolls

Serves 4

16 spring roll wrappers

10 oz Maifun rice noodles, soaked for 30 minutes in warm water, drained

3 carrots, peeled and sliced into 3" strips ~1/8" thick

2 cucumbers, peeled, seeded, and sliced into 3" strips ~1/8" thick

2 cups baby spinach leaves, stemmed

6 oz elk tenderloin steaks, trimmed

Dipping sauce of your choice

Marinade

1/4 cup lite soy sauce

1 Tbsp Thai chili sauce

1 tsp garlic powder

1 tsp coriander powder

Place tenderloin steaks in marinade overnight.

Preheat a grill to medium heat. Cook steaks for ~10 minutes each side (cooking time will vary on thickness) until medium-rare. Note: avoid overcooking to reduce game flavor. When done, slice steaks into 1/4" thick slices (~2-3" long).

Soak spring roll wrappers, one at a time, in warm water for ~15 seconds or until slightly pliable. Layer soaked wrappers in between moist paper towels. I recommend having all other ingredients ready to go and set out so you can quickly start wrapping without wrappers becoming too soft (more likely to tear).

Lay moist wrapper on a plate. Fold one edge of wrapper in ~ 1 inch. Place 2 cucumber slices, 2 carrots slices, 2 spinach leaves, and 1/8 cup noodles on folded edge. Place steak slices in middle of wrapper. Starting at the folded edge, roll the wrap and seal the edge. Note: you can fold in edges as you go (like a burrito), or leave ends open.

Repeat process until all have been wrapped! Serve with hot chili sauce, sweet & sour sauce, peanut sauce, or your choice of dipping sauce!

Nutrition Info per 4 rolls: 324 calories, 8 g fat, 3.5 g saturated fat, 26 g protein, 40 g carbohydrates, 8 g fiber

80 - - - Creamy Cucumbers

This is my mother-in-law's recipe, slightly revised (health-ified). These cucumbers are a favorite of mine-- I always request them on my birthday. These also are my favorite dish to serve alongside the Thai Chicken Calzones.

Cucumbers are a great source of vitamin C, and they are also very low in calories-- VERY LOW. One third of a medium cucumber contains only 10 calories.... practically none.


Creamy Cucumbers
Serves 8

4 medium cucumbers, peeled and sliced thin
1 onion (red or white), thinly sliced
14 oz 2% Greek yogurt
1/3 cup apple cider vinegar
2 Tbsp sugar
3 Tbsp fresh dill, finely chopped
1 tsp salt

In a colander, layer cucumbers and sprinkle with salt. Place a heavy bowl on top of cucumber to press out water. Allow to sit for one hour.

Combine all ingredients in a large bowl and refrigerate.

Nutrition Info per 1/2 cup serving: 58 calories, 7 g protein, 1 g fat, 5 g carbohydrates, 1 g fiber

80--- Chicken Satay

This morning I thought "What a perfect fall day for one last summery grilled meal". Then it snowed. Nevertheless, I persevered.

Chicken satay is a great Thai dish. A satay is a dish consisting of marinated, skewered or grilled meats served with a dipping sauce. This sauce is often a peanut sauce. You can purchase some great peanut sauces. But, isn't it more fun to make one from scratch-- just so we know what exactly is going into it? It took me a few tries to get this recipe just right-- and now it is perfect!

I served this with some sauteed spinach and red pepper strips, with a side of my mother-in-laws creamy cucumber salad (coming soon). This sauce will also make a great salad dressing, and it will complement my Thai Chicken Calzones (coming soon) nicely as well.

Chicken Satay
Serves 4

2 lb skinless, boneless chicken breasts, sliced into thick strips (enough to get a skewer through)
Marinade
1/2 cup lime juice
1/4 cup fresh cilantro, chopped
2 Tbsp low sodium soy sauce

Sauce
1/2 cup reduced-fat creamy peanut butter
1 Tbsp sesame oil
1/3 cup lite coconut milk
1 1/2 Tbsp low sodium soy sauce
1 Tbsp garlic powder
2 tsp hot chili sauce (Thai chili sauce)
1/2 Tbsp brown sugar
1/2 Tbsp red pepper flakes
3 Tbsp lime juice

Bamboo skewers, soaked in water for 20 minutes prior to grilling (so they do not catch on fire like mine did)
Chopped cilantro (for garnish)

Mix marinade ingredients in a shallow bowl and add chicken strips. Marinate in refrigerator for ~2 hours (no more than 3).

Mix sauce ingredients in a medium bowl until well blended (can be made a few days ahead of time). Store in refrigerator until ready to use.

Place skewers through chicken strips length-wise. Place 1/2 of sauce mixture into a small bowl. Brush chicken strips with sauce (do not cross-contaminate). Place chicken on medium-hot grill and cook for ~7 minutes on each side (internal temp should reach 160 degrees).

Approximately 3 minutes prior to removing chicken from grill, brush non-contaminated remainder of sauce on chicken.

Serve warm.

Nutrition Info per 3 oz chicken (~2-3 skewers): 348 calories, 10.5 g fat, 3 g saturated fat, 55 g protein, 4 g carbohydrates