Pic of the Week: His&Hers

*Every Friday I'll try to post a favorite photo that each of us snapped that week. They won't necessarily be feats of great photography. They're just snapshots (literally) of what we did any given week: a great meal we had, a funny circumstance that happened; nothing is off limits.*

HIS & HERS

We share the same favorite snapshot this week because we both love food and cooking, but even more, we love cooking together, which is exactly what we got to do tonight! Jonathan got back from his work travels yesterday, so it was nice to have a lazy night at home cooking and enjoying time together. I had already planned to make some teriyaki chicken and veggie stir fry, but Jonathan had the added brilliant idea of making homemade crab rangoon. They were quite easy to make, and because we baked them instead of frying, I'd like to think they were not terribly unhealthy. 

Crab Rangoon

1 8 oz. pkg 1/3 less fat cream cheese

1 4 oz. can crabmeat, drained (we used Chicken of the Sea brand)

2 green onions, green ends cut finely

2 tsps. Worcestshire sauce

1/2 tsp. light sodium soy sauce

1/2 tsp. garlic powder

36 wonton wrappers

Duck sauce, for dipping (optional)

Preheat oven to 425 degrees and spray a baking sheet with cooking spray. Combine all ingredients in a bowl and stir until creamy. Place 1 tsp. of filling onto the center of each wonton; moisten the corners with water and fold up opposite sides (we tried other shapes but this was the most successful one for us...plus it holds the most filling!). Arrange the rangoon on the baking sheet and spray with cooking spray. Bake until golden brown, approx. 15 minutes. Serve with duck sauce. 

Happy cooking!