Fakeout Takeout...Broccoli Beef and Crab Ragoon

In an effort to keep to my resolution, that I talked to you about last week, about not going out to eat as much including takeout I came up with this yesterday. Making your own fakeout takeout, plus it is done in the crockpot! YUM! Now this is not one of those recipes that you can throw in the crock at 6a.m. and come home to at 6p.m. and expect it to be perfect. But it is ideal for those weekend meals where you know you have a crud ton to do and getting dinner on the table probably isn’t going to happen. Throw this together after lunch and it will be perfect for supper or think Sunday morning before church for lunch!

I was kind of skeptical of this when I started basically because most of my attempts to make Chinese food at home never satisfy my need for CHINA INN (our local place). But I will say this did, so flavorful and not too salty but rich and hearty. Plus it is pretty darn healthy because you are controlling the ingredients. Plus the crab ragoons, though not as creamy as the restaurant ones, only have 1 WW point per ragoon! Please enjoy these recipes and let me know what you think I would love to hear from you!

Crockpot Beef and Broccoli

1lb Beef Arm Roast cut into thin strips

1 cup Beef Stock

½ cup Soy Sauce

3 cloves Garlic minced

1 TBSP Sesame Oil

1/3 cup Brown Sugar

2 TBSP Cornstarch

4 TBSP Cooking Liquid

1 package frozen Broccoli Florets

White Rice (I cooked mine in beef broth and a splash of Teriyaki sauce)

Cashews sprinkled on top for some added crunch

Combine in your crockpot insert stock, soy sauce, garlic, sesame oil, and brown sugar. Once mixture is well combined and sugar has dissolved add in your strips of meat and stir to coat. Cook on low heat for 4 -5 hours (don’t go much longer or you will have shredded beef.) Take 4 TBSP of your cooking liquid and combine with cornstarch pour back into the crockpot and add the broccoli, allow mixture to cook for 30 minutes longer. Serve over white rice and crab ragoon on the side. YUMMY!

Baked Crab Ragoon

15 wonton wrappers

3 oz Cream Cheese at room temp

4 oz Imitation Crab meat diced

1 green onion sliced thin

¼ tsp Worcestershire Sauce

¼ tsp Garlic Salt

Preheat oven to 425. Combine cream cheese, crab, green onion, Worcestershire, and garlic in a small bowl. Have a baking sheet that has been sprayed with pam ready. Take one wonton and place 1 tsp of the cream cheese mixture in the center, then using water dampen the edges of the wonton, bring up the sides to near fold the wonton in half, then bring up the other two sides and press together. Once all wontons are filled place on baking sheet and spray all the filled wontons with cooking spray. Bake for 8-10 minutes.

 

I am always taking pictures of food so last night Charlot wanted her plate in on the action!
BTW she cleaned her plate!