Baked Crab Rangoons with #FrozenFavorites #Cbias

Being a parent is tough, but keeping up with a healthy diet with kids can be tougher. I think everyone falls into the trap of not eating the right foods at one point in their life because being a parent is hard.  No one warned me how difficult having a toddler can be. Leo is always constantly on the run and he’s learning defiance.  The importance of finding a healthy diet while being a parent can be done without breaking the budget. If you head over to your local Sam’s Club they are running a great price on Lean Cuisine Meals and Skinny Cow during January & February.

These prices are:

• Skinny Cow: 8.98 (was 9.98)
• LC Asian Favorites 4-pk: 6.98 (was 7.98)
• LC Italian Favorites 6-pk: 9.98 (was 11.25).

I went to my local Sam’s Club and purchased the above items. I couldn’t resist the great value of purchasing Lean Cuisine & Skinny Cow together. Separately it would have cost a lot more. Because they are helping me eat healthier it gave me the opportunity to make a side to go with my Lean Cuisine Meal. I decided to make baked crab Rangoons. They’re easy to make and are a healthier alternative than the ones in an Asian restaurant. Plus I can make them while keeping up with my very busy toddler. The secret is baking them rather than frying. Baking spares you from the extra calories by frying in oil.

Baked Crab Rangoons

• 8oz cream cheese
• 1 can crab meat
• 2-3 thinly sliced green onions
• 1/2 tablespoon soy sauce
• 2 tablespoons Worcestershire sauce
• 1 garlic clove
• 1 vegetable oil substitute spray
• Optional: 1 – 2 tablespoons sugar substitute

*Note: It is VERY important to use regular cream cheese. I tried substituting with fat free cream cheese and the crab Rangoons leaked horribly.

Preheat oven to 425 degrees. In a bowl mix all of your ingredients together.

I’ve used both can crab meat and the imitation crab found in the meat department. I personally like the taste of the imitation crab meat a little better than the can of crab meat. If you decide to use imitation crab only use about 6 ounces.

You’ll want to only to make a couple Rangoons at a time in order to avoid the wonton wrapper drying out.

Dollop 1 teaspoon of filling into center of the wonton. Using water wet the edges around the wonton.

Fold however your heart desires. For today’s recipe I folded into a purse shape. Folding a triangle is easiest.

Place your crab Rangoons on a baking sheet. Using a can of vegetable oil substitute or vegetable oil spray, spray the crab Rangoons lightly.

Let the crab Rangoons cook until golden brown, or about 9-12 minutes.

Baked Crab Rangoons are a perfect compliment to the Ginger Garlic Stir Fry with Chicken. As I said earlier I found out my first batch didn’t bake right using low fat cream cheese but using regular cream cheese it tasted just like the crab Rangoons at my favorite Chinese buffet. I still ended up with a healthy meal both my husband and I could enjoy.

Want to keep up with Lean Cuisine & Skinny Cow in social media? Lean Cuisine & Skinny Cow are on twitter! Follow them at @LeanCuisine and @TheSkinnyCow. Speaking of Twitter you should RSVP for the #FrozenFavorites Twitter Party on Feb 8th from 1-2PM EST. Prizes will be given out so I hope to see you there!

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  and Nestle Lean Cuisine  and Skinny Cow #cbias #SocialFabric. All thoughts & opinions expressed are of my own.