Tonight’s post contains two new recipes, both featuring something I haven’t bought in… years?? That would be iceberg lettuce. I have nothing against it, I just prefer romaine, spinach, or other darker greens that have more nutrients and flavor. I have to say, though, the crunchy, refreshing iceberg played a crucial role in these recipes… and I might just be buying it more often now.
Saturday’s Dinner was my own creation, inspired by the delicious bar version… Taco Pizza! Hooooly crap, this was really, really good!!
a WannaBe Chef creation
1 pre-made, whole wheat, thin pizza crust such as Boboli
1/2 cup fat-free refried beans
2 Tbsp salsa
6-7 ounces cooked taco meat (mine was lean ground beef, leftover in the freezer)
1/4 – 1/2 cup shredded Mexican or taco cheese
2 cups iceberg lettuce, shredded
1 large handul cilantro, chopped
1 medium tomato, chopped
1 Tbsp light sour cream
juice from half a lime
– From the bottom up, layer the beans, salsa, taco meat, half the cilantro and cheese evenly on the crust
– Bake at 400 for about 10 minutes until bubbly, broil for the last couple minutes if top appears too “wet” and to brown the cheese if desired
– While the pizza is cooking, mix the sour cream and lime juice in a small bowl. You might need a bit of water to thin the “sauce” enough to make it drizzle.
– Let pizza rest for about 3-4 minutes then top with remaining cilantro, lettuce, and tomatoes. Drizzle the sour cream mixture over the top. Slice and serve.
Sunday’s Dinner was something I’ve been meaning to make for awhile now… chicken lettuce wraps. Using the lettuce as the wrap instead of a tortilla saves tonsss of calories, so that means you can eat a lotttt more! Hehe, love that. These were also sooo, sooo good! Sweet, spicy, salty and super healthy 🙂
Chicken Lettuce Wraps
Modified from Joy Bauer’s Slimming Chicken Lettuce Wraps, recipe HERE
3 medium carrots, peeled and finely chopped
1 medium red bell pepper, finely chopped
1 small package sliced mushrooms
1 bunch green onions, sliced, with most of green parts too
2 Tbsp fresh ginger, grated or very finely minced
2-3 cloves garlic, minced
8 ounces chicken breast, cut into small cubes (about 2 med/large chicken breasts)
salt and pepper
3 Tbsp plum sauce
2 Tbsp low-sodium soy sauce
2 Tbsp rice wine vinegar
1 tsp hot sauce (or to taste) such as Frank’s or siracha
1 tsp cornstarch
1/4 cup cashews, chopped
handful of cilantro, chopped
1/2 head of iceberg lettuce, cut in half (so you have 2 quarters of the whole head…)
– Saute all the veggies, ginger and garlic in a large skillet until they start to get tender
– Add the chicken to the pan and cook through, season with salt and pepper
– Mix the plum sauce, soy sauce, vinegar, hot sauce, and cornstarch in a medium bowl.
– Pour mixture into skillet, stir to combine. Bring to a boil then let simmer until thickened.
– Remove from heat and stir in the cilantro and cashews.
– Let cool slightly and serve in lettuce cups.
I have to say, these two dinners are highly recommended! Both dishes are very easy to make, highly customizable, FULL of flavor, and pretty darn good in terms of calories (if anyone wants the cal counts, let me know!). Toodles for now, peaches.