Here’s the scenario:
Mom-recovering from stomach bug
Dad-hungry and wants dinner
Plan: 5 minute soup with Annie Chun’s Spicy Vegetable Mini Wontons (& a few shitake mushroom potstickers thrown in for good measure)
Here’s how to make it happen:
Pour 32 oz of low or no sodium chicken stock into a stock pot. Add mini wontons and potstickers (can be added from frozen state) and bring to a boil. Reduce and let simmer for 5 minutes. Remove from heat and add 1/4 cup of low sodium soy sauce. Stir. Add chopped green onion (both green and white parts) and season with salt and pepper, if desired.
Add a green salad with chopped apple, cheddar cheese and a few dried cranberries and call it dinner.
Here’s the summary:
Kid-lapped it up and had seconds the next day
Mom-could eat it every day
Dad-felt like he was eating in a Chinese restaurant