After struggling through last week in terms of work stress, piles of homework, and wedding planning, the past few days have had their share of good news. In going with the theme of wedding planning since we’re really in the thick of it now (6 months to go!), fiancé and I just realized we have officially reached our savings goal to comfortably pay for the wedding, and still have plenty left over. This is a great realization and relief, since we really cut back on our day to day activities and spending to make sure we met our monthly savings quota. Not that we plan on changing anything that we’ve been doing, but it’s nice to know we’ll have some cushion room too!
Even though I haven’t been running (thanks, foot) I have been dreaming about the moment I can comfortably go for a run without feeling like my foot might snap in half. I’m still not sure if I’m going to run the half marathon in April (just because I haven’t been able to train properly, aka at all), but I have every intention of signing up for the Philadelphia Marathon on April 1st when registration opens. My first full mary will probably be my first race post wedding – double excitement!
For dinner on Tuesday, I wanted to somehow use wonton/eggroll wrappers, but I wasn’t sure exactly what to do. I grabbed a bag of rainbow cabbage mix at the grocery store over the weekend, and just hoped for the best. What I actually got were some pretty awesome veggie eggrolls, that served alongside some steamed vegetables and a salad was the perfect weeknight meal! The best part was that they tasted fried, but I didn’t have to actually suffer through any flying oil, and they wound up (hopefully) healthier. It took about 20 minutes in total to prepare, and was super easy. The package of wontons I got had quite a few in it, so I’m hoping to try my hand at some Southwestern eggrolls later this week.
Easy Baked Eggrolls
– Makes 8 rolls –
8 eggroll wrappers (I used Nasoya brand)
1/2 bag Rainbow cabbage mix (I used Mann’s)
1/2 green pepper, diced
2 celery stalks, diced
2 Tbsp oil
2 Tbsp soy sauce
1 Tbsp Sambal Olek
1 Tbsp Worcestershire sauce
1 Tsp Chinese 5 spice
1. Preheat oven to 450 degrees
2. Heat oil in skillet, and add cabbage mixture, pepper, and celery. Cook for 5 minutes, until cabbage mixture begins to wilt
3. Add soy sauce, Worcestershire, Sambal Olek, and 5 spice. Cook additional 5 minutes
4. Once mixture is well combined and heated through, remove from heat. Place about 1 1/2 tablespoons of mixture into middle of wrapper, and fold in each side, starting at the bottom and rolling as you work your way up. Place the rolled wrappers on a greased baking sheet.
5. Brush some oil on the top of each of the rolls before placing in the oven. Cook for 10 minutes on the top rack in the oven.