SPICY CHICKEN WONTONS

1/2 cup soy sauce
1/2 cup water
1 1/2 pounds chicken, cooked and shredded
2 tablespoons Spicy Steak Seasoning
30 to 35 won ton wraps

Water or 1 beaten egg white (to seal wraps). Preheat oven to 400°F. In a large bowl, whisk together soy sauce, water and Spicy Steak Seasoning. Add chicken and stir. Let marinade 5 to 10 minutes. Spoon meat (approximately 1 tablespoon) onto each wrap. Moisten edges of wrap with water or egg whites. Fold over to make a triangle and pinch closed. Bring the ends together and twist slightly, forming the characteristic won-ton shape. Place on greased cookie sheet and bake 15 minutes.

Chef Suggests:
Cut soy sauce in half and substitute water for lower-sodium version
Won tons can be deep fried instead of baked.
Serve with teriyaki or sweet and sour sauce.

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SOUTHWEST SALAD

2 ripe medium diced tomatoes
1 can drained corn
1 can drained and rinsed black beans
1 package Simply Organic Fish Taco Mix
1/2 cup olive oil
Juice from 1 lime

Dice 2 medium tomatoes, and place in a large bowl. Add corn and black beans. In a small bowl, whisk Simply Organic Fish Taco Mix packet contents and 1/2 cup olive oil together and pour over vegetables. Squeeze on lime juice. Makes 13 servings.

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