Dec 8, 2012

Lettuce Wraps

This is a copycat recipe I found for P.F. Chang's lettuce wraps.  MMMMmmm... they are so good.  They are fairly simple to make although there's a lot of chopping.  I use my food processor to make it go faster and get the pieces teeny tiny (since I hate mushrooms).   It was a little bit of an investment the first time I had to buy some of the ingredients but now it's a super cheap meal to make since I have most items on hand.

PF Changs Lettuce Wraps
Serves:  4-6
Prep time:  30 minutes
Calories:  177 (without lettuce)

Pouring Sauce:
-1/4 cup sugar
-1/2 cup warm water
-2 tbsp soy sauce
-2 tbsp rice wine vinegar
-2 tbsp ketchup
-1 tbsp lemon juice
-1/8 tsp sesame oil (don't skip!)
-1 tsp hot water
-1 tbsp dijon mustard
-2 cloves garlic, minced

Chicken Stir-Fry:
-3 tbsp olive oil, divided
-2 tbsp sesame oil
-2 boneless skinless chicken breasts, cubed
-8 oz can water chestnuts, minced
-1/2 cup mushrooms, minced
-1/2 yellow onions, minced
-3 cloves garlic, minced

Stir-Fry Sauce:
-2 tbsp soy sauce
-2 tbsp brown sugar
-1/2 tsp rice wine vinegar

1 head of iceberg lettuce, torn

- - - -

For pouring sauce:  In a large bowl, dissolve sugar in warm water.  Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil.  Mix well and put in fridge until you are ready to eat.  Just before serving, combine hot water, mustard and garlic and mix in a small bowl.  Add to pouring sauce.

To make stir-fry sauce:  Combine all ingredients in small bowl and mix well.

To make chicken stir-fry:  Combine 2 tbsp olive oil and sesame oil and add to wok or large frying pan.  Heat oil over high heat until it glistens.  Add chicken and saute until mostly cooked through, about 5 minutes.  Turn the heat down to medium-high.  Add another tbsp olive oil to pan , wait one minute, then add the rest of the stir-fry ingredients and the stir-fry sauce.  Stir-fry everything until the mushrooms have cooked through, about 4 minutes.  Remove from heat .

Serve stir-fry in lettuce pieces and top with pouring sauce.

Dec 7, 2012

(Lighter) Loaded Potato Soup.

I haven't put a recipe on here in forever but this one was worth it!  This is from the November 2012 issue of Cooking Light magazine (my new favorite read) and it is SO good and SO easy.

Serves: 4
Total prep time: about 25 minutes
Calories per serving: 325

-4 (6 ounce) red potatoes (the small ones are about 3 oz)
-2 tsp canola oil
-1/2 cup chopped onion
-1 1/4 cups fat free, lower-sodium chicken broth
-3 tbsp all purpose flour
-2 cups 1% milk (divided)
-1/4 cup light sour cream
-1/2 tsp salt (I added more)
-1/4 tsp pepper
-3 bacon slices, halved (I used bacon pieces  'cause I'm lazy)
-1/3 cup sharp cheddar, shredded
-4 tsp thinly sliced green onions

1.  Pierce potatoes with a fork.  Microwave on HIGH for 13 minutes or until potatoes are tender.  Let cool.

2.  While the potatoes cook, heat a large saucepan over medium-high heat.  Add oil to pan.  Add onions and saute 3 minutes, stirring frequently.  Add broth to pan.  Combine flour and 1/2 cup of the milk in a small bowl, stirring until smooth.  Add flour mixture to pan with remaining 1 1/2 cups of milk.  Bring soup to a boil, stirring frequently.  Cook 1 minute.  Remove soup from heat, stir in sour cream, salt, and pepper.  (I tasted and mine needed more salt).

3.  (If you are using real bacon).  Arrange bacon on a paper towel on a microwave-safe plate.  Cover with another paper towel; microwave on HIGH for 4 minutes.  Crumble bacon.

4.  Discard potato skins (I didn't do this because I like the skins).  Coarsely mash potatoes into soup.  Top with shredded cheddar, onions, and bacon.