Thursday, August 22, 2019

PF Changs Style Lettuce Wraps

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce
  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Serves 4

Per Serving
Calories 298
Fat 15.7g
Carb 20g
Protein 22g
Fiber 3.4g
Sugar 8g

Friday, August 9, 2019

Green Chile Egg Bake

Green Chile Egg Bake
(12 servings)

  • 10 eggs
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups cottage cheese
  • 2 cups shredded cheese (I used pepperjack)
  • 2 (4 oz.) cans diced green chiles
  1. Beat eggs for 3 minutes on medium speed until lighter in color. Whisk in flour, salt, & baking powder. Add cottage cheese, green chiles, and shredded cheese- mix until combined.
  2. Pour into lightly greased 9x13. Bake, uncovered, at 350 degrees for 40-45 minutes until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

PF Changs Style Lettuce Wraps

1 tablespoon olive oil 1 pound ground chicken 2 cloves garlic, minced 1 onion, diced 1/4 cup hoisin sauce 2 tablespoons soy sauce 1 t...