As fast as this week has gone, it’s been really tiring. But just one more day to plug through! I have my second post-op appointment after work and I’m anxious to see how my vision is doing. I know I’m not seeing 20/20, but I do feel like it’s slowly improving…definitely a good thing.
Yesterday was GORGEOUS and I was crawling out my skin to get out of work and to get outside! Once I got home, I headed straight out for a run. I ended up doing another 4 mile run (that seems to be my distance lately) and it was challenging, but felt good. I was just happy to have the sun on my skin!
Once home and cooled down, I started on dinner — Chicken Lettuce Wraps (served with Lazy Microwave Sweet Potato Chips)! These came together quick and 30 minutes later, we were back out on the deck enjoying dinner. Eating dinner outside is my absolutely favorite way to spend my evenings. Mr. Prevention and I tend to slow down in warmer weather, enjoy each others’ company, and savor the healthy, homemade meal on the table.
I have only eaten at PF Chang’s a handful of times, but knowing their lettuce wraps are a crowd pleaser I tried them once and have always come back for more. These also reminded me of the lettuce wraps served at Flat Top Grill – a Midwest-based create-your-own stir fry restaurant that I worked at in college. Their lettuce wraps were always served on butter lettuce leaves, and so I adopted that idea. They form the perfectly curved shape to hold all the goodies inside!
3 boneless skinless chicken breasts (about 12 ounces)
3 green onions, diced
6 oz can water chestnuts, finely diced
1 cup mushrooms, finely diced
2 Tbsp brown sugar
3 Tbsp low-sodium soy sauce
1 Tbsp olive oil
1 oz rice sticks
canola oil, for frying (~2 Tbsp is absorbed)
1 head of butter lettuce, or lettuce of choice
In a large skillet, heat olive oil over medium heat. Add chicken breasts, and cook through. Remove from heat and let cool. After the chicken breasts cool, dice into small bite-sized pieces.
Meanwhile, finely dice the mushrooms, water chestnuts, and green onions. Combine the brown sugar and soy sauce, and stir well. Add the sauce, chicken, and veggies back into the skillet. Cook and stir over medium heat until heated through.
Place one inch of canola oil in a small sauce pan, and heat over medium high heat. Drop 1 ounce of rice sticks into oil. If oil is hot enough, rice sticks with immediately puff up. You may need to turn them over quickly so the other side will puff up as well. Remove from heat quickly and drain on paper towels.
To assemble lettuce wraps, place 3-4 tablespoons of chicken/veggie mixture in each lettuce wrap. Sprinkle with cooked rice sticks, and roll up. Yield: 10 lettuce wraps (about 3 servings, as a light entree).
Nutrition Information (per lettuce wrap, with rice sticks): 106 calories; 4.4 g. fat; 17 mg. cholesterol; 197 mg. sodium; 7.3 g. carbohydrate; 0.7 g. fiber; 8.7 g. protein
Result: These are very comparable to PF Chang’s – fun, light finger food. If you can’t find the rick sticks, or don’t care to fry them, you can easily leave them out or add something else crunchy on top — peanuts, bean sprouts, etc. These came together really quickly, and I loved the short ingredient list. These can be made as a light entree or be shared among many as an appetizer. Enjoy!
Price: I buy hormone and antibiotic-free, local chicken – 3/4 lb of the chicken breasts ran $3.82. The head of butter lettuce was $2.49, the water chestnuts ran $0.89 and I got a steal on the mushrooms — $0.99 for 2 cups (and I only used half). The total recipe cost was $8.55 and therefore each portion calculated out to $2.85/serving.
And just because…here’s a funny Lily picture to smile at. I shot this last night as she was begging for some table scraps. Does she look drunk to anyone else? 🙂
Other than sleeping in, I see pancakes and/or baked doughnuts in my weekend forecast 😉 Too bad the sun won’t be joining in…rain is headed this way. 🙁