Light Chicken Lettuce Wraps

August 10, 2014 by Elizabeth Leave a Comment

Marinated, ground chicken, tender mushrooms, and crunchy water chestnuts, sautéed together in a flavorful sauce. These Light Chicken Lettuce Wraps are served inside fresh, crispy lettuce leaves, topped with slivered almonds, scallions, and a mouthwatering hoisin dipping sauce.

Happy Sunday! If you missed my other post from earlier this week, be sure to check out pictures from our trip to Rome and my recipe for Pasta with Tomatoes, Basil and Fresh Mozzarella. I hope you had a great weekend like we did. Yesterday’s fishing rodeo was of course the highlight for us! What a fantastic little event put on by our community. The boys had such a BLAST! They loved fishing, the midmorning donut snack, getting to pick out a prize, and the whole experience in general. Here are some of our favorite pictures from our time at the pier.

I love wrapping up a wonderful week with a fantastic meal. The first time I made this recipe, we all stuffed our faces, and thoroughly enjoyed it. William even found a second to give me a huge thumbs up from across the table, and said, “These are so good! They should go on your blog!” So, I decided to follow his great advice. 😉

These Light Chicken Lettuce Wraps have quickly moved to the top of our favorite recipes. This is one dish that I am super excited to share! You will definitely want to add these tender, tasty, delightfully refreshing lettuce wraps to your menu this week!

The first lettuce wraps that Andrew and I ever tasted were the chicken lettuce wraps at P.F. Chang’s. They are quite good, and are clearly a popular item on their menu. The last time we had them was on our San Diego Trip 2014. We even had to get a second order because we had no idea the boys would like them so much. However, my biggest gripe with them is that they are SO greasy! I mean for something that sounds healthy, they actually aren’t. They nailed the flavor, but with all the added salt, fat, and tons of chemicals, I guess it’s a no brainer that there’s some room for improvement.

The other example for this recipe came from our local favorite Chinese restaurant, Golden Chopsticks. Their lettuce wraps are also very good! They are a lot less greasy than P.F. Chang’s, but the hunt was still on for the perfect lettuce wrap.

With the flavors of inspiration dangling in my head, I knew that I just had to figure out my own version of chicken lettuce wraps. I spent a lot of time researching and testing this one! I used some ideas from America’s Test Kitchen’s Chinese Chicken Lettuce Wraps as my foundation for this recipe, and then followed my own instincts and trial and error from there. I wanted to give the hoisin dipping sauce a little kick, and slightly modified this Spicy Hoisin Dipping Sauce in my recipe. Additions, subtractions, and multiple versions. I tried to take everything I liked about both of my favorites, leave out the things I didn’t, and voila! May I present to you, Light Chicken Lettuce Wraps.

Easy enough for a week night, fancy enough for a special occasion, and impressive enough for company. When you’re craving that “take-out fix”, but don’t want to go out, these Light Chicken Lettuce Wraps are just what you’re looking for!

Light Chicken Lettuce Wraps

Ingredients

1 pound boneless, skinless chicken breasts
.4 to .5 oz dried shiitake mushrooms (about 1 cup)
4 cloves garlic, minced
1/2 cup thinly sliced scallions (about 3 large or 5 small)
1 (8 ounce) can water chestnuts, drained and diced
2 teaspoons canola oil

Marinade:

2 teaspoons cornstarch
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar
2 teaspoons soy sauce

Stir-Fry Sauce:

3 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon water
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
4 teaspoons rice vinegar
1/2 teaspoon honey
1/4 teaspoon Sriracha hot chili sauce

Hoisin Dipping Sauce:

1/2 cup hoisin sauce
1 teaspoon Sriracha hot chili sauce
3 tablespoons warm water

Serving:

Iceberg or romaine lettuce leaves (washed, dried and left whole)
Sliced scallions
Toasted, slivered almonds
White or brown rice

Instructions

Cut each breast into 4 pieces. Place 6-8 chicken pieces into food processor at a time, and pulse until chicken resembles very fine, minced pieces. Scrape chicken into a clean bowl and set aside.
In a small bowl, combine ingredients for the marinade: cornstarch, sesame oil, rice vinegar, and soy sauce, and whisk together. Pour marinade over chicken and mix together until chicken is well-coated. Cover and refrigerate for at least 20 minutes or up to two hours.
While chicken is marinating, in a small, heat-proof bowl, add dried mushrooms and add enough boiling water to fully cover them. Allow mushrooms to sit for 20 minutes. Drain mushrooms from water and press out additional water. Place mushrooms on a cutting board and dice. Set aside.
In a small bowl, combine ingredients for stir-fry sauce: oyster sauce, hoisin, water, sesame oil, soy sauce, rice vinegar, honey, and Sriracha, and whisk together, and set aside.
Combine ingredients for hoisin dipping sauce in a tiny bowl: hoisin, Sriracha, and water, and stir together. Set aside for serving.
In a large, nonstick frying pan, heat 1 teaspoon canola oil over medium heat. Add chicken and cook for about 5 to 6 minutes, stirring and breaking up chicken while cooking, until chicken is cooked through. After cooking, move chicken to a clean bowl.
Using the same pan, (not cleaned) heat an additional teaspoon of canola oil. When hot, add mushrooms and stir, cook for about 2 minutes. Then stir in garlic, scallions, and water chestnuts, and cook for 2 more minutes. Add the marinated chicken and stir-fry sauce (stir sauce again right before adding to pan), and mix together, until combined. Cook for about 1 to 2 more minutes, until all ingredients are hot. Remove from heat.
To serve, place about 1/4 cup of chicken onto a piece of lettuce. Top with scallions, slivered almonds, and a small spoonful of hoisin dipping sauce. Repeat!

Notes

To make these more filling as an entree, serve with a side of white or brown rice, or even add a small scoop of rice to each lettuce wrap.

https://elizabethshome.com/light-chicken-lettuce-wraps/

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No Butter, No Flour Oatmeal Pancakes with Warm Apple Compote

March 2, 2014 by Elizabeth 2 Comments

Soft, fluffy, oatmeal pancakes, topped with a mountain of sweetened apples, cinnamon and spices. No Butter, No Flour, Oatmeal Pancakes with Warm Apple Compote are the perfect way to start your morning. Heart-healthy and fabulous, this is one breakfast that’s worth waking up for!

Who doesn’t love cutting into a huge stack of thick, warm pancakes on the weekends? I know I sure do! The texture, the taste, the comfort. All rolled up into a cute little pancake. Pile them high, pour on the syrup, top with a little pat of butter, and all is right with the world. Until that sinking feeling in your stomach reminds you that just maybe you should have gone a little lighter on the syrup, or should have only opted for a shorter stack of pancakes. You know how it is, when you look back and regret indulging in a such a tasty morning breakfast.

Well, here’s one pancake recipe that you can feel good about piling high! Grab your plate and stack them up! These No Butter, No Flour, Oatmeal Pancakes with Warm Apple Compote will give you all you need to start your weekend, or your weekday, off on the right foot! They are filled with everything good that your body needs to fuel your morning.

The other night, Andrew and I were talking about our old stomping ground, Atlanta, Georgia. During our conversation, one of our favorite breakfast spots, The Flying Biscuit Cafe, popped into our heads. We sure have a lot of fond memories of that place! I remember going there for dinner one night while I was pregnant with William, and I ordered their amazing Organic Oatmeal Pancakes. Yum! There was also the time that we took my parents there when they were visiting. We had to wait outside for a table for over an hour! (The place is just that good!) As we were waiting, at least we were able to enjoy the lovely weather (that’s one thing that Atlanta has over Michigan for sure!). Great conversation, a beautiful morning, and all of the friendly people passing by. However, we will never forget the one man that was walking by, and decided to loudly comment on my dad’s burnt-orange colored sweater vest. From all the way across the street, he looked at my dad, and shouted, “That’s FABOO!”, and kept on walking. After the man walked away, the four of us were just about doubled over laughing. How funny?!!! Now, whenever we think of The Flying Biscuit, or my dad’s orange vest, we can’t help but think, “It’s FABOO!”.

With a little inspiration from our friends down south, here it is! My totally “faboo” recipe for No Butter, No Flour, Oatmeal Pancakes with Warm Apple Compote.

No Butter, No Flour Oatmeal Pancakes with Warm Apple Compote

Yield: 20-22 pancakes

Ingredients

Oatmeal Pancakes:

2 cups old-fashioned oats
2 cups skim milk
4 egg whites (1/2 cup)
1/2 cup non-fat plain Greek yogurt
2 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil
1 tablespoon agave
1 teaspoon vanilla extract
1/2 cup oat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

Warm Apple Compote:

3 large, sweet apples (gala or fuji) peeled and diced
2 medjool dates, pitted and minced
1 1/4 cups water
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 dashes salt
1 teaspoon fresh lemon juice

Instructions

In a medium, microwave safe bowl, stir together the oats and milk. Microwave for 2 to 3 minutes, until oats are slightly softened. Set aside to cool.
In a large mixing bowl, add egg whites and whisk. Then add the yogurt, lemon juice, oil, agave, and vanilla and stir together.
In a small mixing bowl, add oat flour, baking powder, cinnamon, baking soda, and salt, and stir together.
Add the oatmeal mixture to the wet ingredients and whisk together. Then add the dry ingredients to the oat mixture and stir together using a rubber spatula, until just combined. Allow batter to sit for about 30 minutes to thicken.
While batter is sitting, you can make the compote: In a small sauce pan, combine apples, dates, water, vanilla, cinnamon, nutmeg, and salt. Turn heat to medium, and stir together. Allow mixture to come to a small boil, then turn heat to medium-low. Continue to simmer, stirring often, for about 30 minutes more, until apples are very soft, and the liquid has reduced greatly and looks thick and syrupy. Turn off heat and stir in 1 teaspoon lemon juice, and keep warm.
Lightly coat a non-stick griddle pan or frying pan with cooking spray, and pre-heat over a medium-low burner. Gently give batter one last stir after it has been sitting.
Once griddle is hot, ladle a little less than a 1/4 cup (about 3 tablespoons) of batter for each pancake, onto pan and cook pancakes on one side until small bubbles start to appear, about 3-4 minutes. Gently flip pancakes over and cook until golden brown, about 2-3 more minutes. Serve warm and top with apple compote.

https://elizabethshome.com/butter-flour-oatmeal-pancakes-warm-apple-compote/

Low-Fat Cream of Broccoli Soup

February 24, 2014 by Elizabeth Leave a Comment

A warm, comforting bowl of this Low-Fat Cream of Broccoli Soup will leave your tummy full, and your body happy. Loaded with fresh broccoli, onions, garlic, broth and spices, pureed together and topped with cheddar cheese. Serve this soup as an appetizer, for lunch, or for dinner with a green salad.

What could be better on a cold winter night than a hearty bowl of creamy (healthy) soup? Well, maybe a huge chocolate cake that was all mine! Kidding! (Make that sort of kidding, I mean I AM pregnant ;)) So, besides a gigantic chocolate treat, there aren’t too many other things that could make for such a perfect meal on a freezing cold night.

I first made this soup a few years ago when we were living in Atlanta. I figured I would try to put my own (much healthier and even better tasting) spin on everyone’s favorite Broccoli Cheddar Soup from Panera Bread. I mean who doesn’t love a huge bowl of thick, creamy broccoli soup?

Over the years, I have experimented and tested quite a few variations of a healthy cream of broccoli soup. One time I added spinach, cheddar and parmesan right to the soup and then pureed it. The verdict, tasty, but not it. I wondered if it was worth sautéing the broccoli stalks and trees separately? No, too much work and an unnecessary step. A few times I pureed half of the soup, and left the other half chunky. I thought that having some texture might be a great addition. The verdict, we preferred it creamy. It seems that with this soup, it just worked better to puree it all. So, now you can see a few of the changes that this recipe has gone through in order to become a winner.

This Low-Fat Cream of Broccoli Soup is fairly simple and easy to make! It is filled with vitamins and nutrients AND tastes amazing! This soup also reheats incredibly well, and makes for great leftovers. There is just something so satisfying about creating a great meal one night, and enjoying it again the next. Loved by adults and kids, this creamy soup has quickly become a new favorite around here.

Low-Fat Cream of Broccoli Soup

Yield: Serves 8

Ingredients

2 teaspoons extra-virgin olive oil
2 large onions (or 3 medium), diced
1 teaspoon salt
6 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine
6 cups low-sodium chicken broth
2 bay leaves
3 pounds broccoli floretts
1 1/2 cups half and half*
Salt and pepper to taste
Cheddar cheese, shredded (for topping)

Instructions

Heat oil in a large stock pot over medium-high heat, until shimmering. Add onions and salt, and cook until soft, about 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Whisk in the flour, and cook for 1 minute, stirring constantly. Then whisk in the wine and cook for about 1 to 2 minutes, until absorbed.
Whisking continuously, gradually pour in the broth. Add bay leaves, and turn heat to high. Bring broth to a boil, then turn heat down to medium-low, and simmer for about 5 minutes, until broth has thickened slightly.
Add broccoli, and stir. Then cover pot with lid, and simmer covered, stirring occasionally, for about 15-20 minutes. Cook until broccoli is soft, but still green. (Don't overcook the broccoli.)
Remove soup from heat, uncover, and let cool slightly for about 10-15 minutes. Remove bay leaves.
Working with about one-third of the soup at a time, carefully spoon one-third of the mixture into a blender, and puree until smooth. Pour blended soup into a large, clean bowl. Repeat this step two more times, until all of the soup has been pureed. (When blending, make sure the lid is tight and secure, and place a kitchen towel draped around the top of the blender, incase the mixture should splatter.)
Wash and dry stock pot, and return pureed soup back to pot.
Stir in the half and half, and cook over low heat for about 5 minutes, until soup is hot. Do NOT boil. Season with salt and fresh ground pepper to taste. Serve immediately. Top with cheddar cheese.

Notes

*For an even healthier soup, whole milk may be substituted for the half and half. The soup will not be quite as rich, but the flavors and consistency will remain the same.

https://elizabethshome.com/low-fat-cream-of-broccoli-soup/

Guiltless Blueberry Mini Muffins

January 30, 2014 by Elizabeth Leave a Comment

Light, moist and fluffy mini-blueberry muffins that are packed with flavor, and skimp on the calories. Cinnamon, nutmeg, and lemon zest help to carryout the big flavor in these little guys. Guiltless Blueberry Mini Muffins are perfect for breakfast, dessert, snacks or anytime.

What more could you ask for in a little muffin. Except maybe for them to also be gluten free, low in sugar, low fat, and maybe even sort of healthy? Well your search is over! Seriously, these little muffins are loaded with spices and everything good for you!

One of my main goals when creating this recipe was the health factor, and the other was of course the taste. When we tested the first version of this recipe, we liked it a lot, but thought something was missing. In other words, they were “almost there”. After a few additions, and four different batches later, we have a winner! For this recipe, I kicked up the cinnamon, added a tad more nutmeg, and threw in some lemon zest. I really like how these flavors compliment the oat flour, and work together with the blueberries to bring out their sweetness. The Greek yogurt helps to keep these muffins moist, and adds an extra dose of protein.

I have a feeling we can all use a little extra protein with these cold temperatures lately! This chilliness is not just a Michigan thing, either. Andrew and I have been thinking about our poor friends in Atlanta these past few days as they’re experiencing all sorts of problems due to the snow and freezing temps. This winter seems like it has a mind of its own.

When the boys and I got into the car yesterday morning at 9:30, the temperature was -4 degrees! Brrrrrr! That is just downright cold, if you ask me. Those are the kind of temperatures that pretty much make me want to stay inside all day and keep warm. Although, there’s something to be said for bundling up, heading out and braving the cold, and then coming home to our warm house. So that’s just what we did yesterday. We ran to the grocery store, the library for story time, and then headed straight home for lunch to thaw out.

After lunch, while James was napping, William and I decided that the best thing to do when it’s freezing outside, is to bake something warm and yummy inside. I love cooking with my kids! Even though sometimes it means taking longer, more messes, etc, etc. I think it’s so cute that they love to cook with me!

William and I made a double batch of these delightful minis, and had quite a nice time just the two of us. Next time you’re snowed in, or staying in because it’s too cold to go out, or just because, be sure to try these Guiltless Blueberry Mini Muffins.

Guiltless Blueberry Mini Muffins

Prep Time:

Cook Time:

Yield: About 28 mini-muffins

Guiltless Blueberry Mini Muffins

Ingredients

1 3/4 cup oat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 egg whites
3/4 cup skim milk
1/2 cup plain fat-free Greek yogurt
2 tablespoons canola oil
1/4 cup apple sauce (unsweetened)
1/4 cup agave
2 teaspoons vanilla extract
1 teaspoon fresh lemon zest (loosely packed)
1 1/2 cups frozen wild blueberries, thawed and drained (or fresh blueberries)

Instructions

Preheat oven to 400 degrees.
In a large mixing bowl, add the flour, baking powder, baking soda, salt, allspice, cinnamon, and nutmeg, and mix together. Set aside.
Slightly beat egg whites in a medium bowl. Then add in milk, yogurt, oil, applesauce, agave, vanilla, and lemon zest and whisk together until combined.
Make a well in the center of the oat flour mixture, and gradually whisk in the wet ingredients, until just combined.
Using a rubber spatula, gently fold in blueberries. Allow batter to sit out for about 20 minutes. (This will help soften the oat flour and thicken the batter.)
Coat a mini-muffin tin with cooking spray. Spoon batter into pan, filling each cup about 3/4 full.
Bake for 8 to 10 minutes, until lightly browned and toothpick inserted comes out with just a few crumbs attached.
Allow muffins to cool in pan for 10 minutes. Gently remove from tin and let cool on wire rack. Store in an air-tight container.

https://elizabethshome.com/guiltless-blueberry-mini-muffins/

White Bean Soup with Tomatoes, Spinach and Pasta

January 22, 2014 by Elizabeth 3 Comments

A healthy, hearty soup with white beans, tomatoes, and fresh spinach, topped with shredded parmesan cheese. Serve with crunchy bread and butter and this soup can be a vegetarian meal in itself. Or, omit the pasta and serve with a side salad and you’ll have the perfect gluten free dinner. There’s just something so delightful about a big bowl of warm, comforting soup that can hit the spot on a chilly night.

Speaking of chilly, it is down right freezing here in Michigan again! Is it spring yet? I’m ready for some warm days where we can actually go outside to play for more than five minutes without losing all feeling in our fingers and toes! Well, soon enough I guess.

In the meantime, we’ve been staying pretty active around here. The boys and I are having fun attending story time at the library, playing with friends, seeing family, and attending different children’s plays in our area. We’ve been busy with the usual day to day things, too. Especially grocery shopping, and planning fun and exciting additions to our menu.

Andrew and I even had a date night out on Monday night. We met up with my sister and had a fabulous dinner out. We went to a great well-known place near her, about a 45-minute drive for us. (We went there for Andrew’s birthday dinner last year, but unfortunately our whole experience was a bust. We let the manager know and they told us to come back for our next dinner on them!) So Monday night, for his birthday dinner re-do, we spent over two hours talking and savoring most things on the menu. Wow, what a perfect night with my husband and sister! I even walked away with a number of great new recipe ideas. 🙂

On a much different note, we’ve had a few health changes in our house lately, so I’m feeling super motivated to create many more of those “good for you” recipes. However, like all of my recipes, TASTE is such a factor here! I mean, let’s be honest, if it claims to be healthy but tastes like glue, why on earth would you touch it? Thankfully, I love experimenting with recipes to create that healthy/tasty perfect combo. I guess you know my new little project for the time being. So, the “healthier” recipes have been moved to the top of my list these days, so I hope you’re up for them!? 🙂

Kicking off our “healthy AND tastes good” recipes, I give you a family-tested and much approved, (yes, even the boys loved it!), White Bean Soup with Tomatoes, Spinach and Pasta. It’s quick, easy, and of course healthy and delicious, too.

White Bean Soup with Tomatoes, Spinach and Pasta

Prep Time:

Cook Time:

Yield: 4-6 servings

White Bean Soup with Tomatoes, Spinach and Pasta

Ingredients

2 teaspoons extra-virgin olive oil
1 large onion, diced
1 clove garlic, minced
2 (15-ounce) cans cannelini beans (drained and rinsed)
2 (15-ounce) cans diced tomatoes and juices
6 cups low-sodium chicken broth
1 1/2 teaspoons dried basil
3 cups fresh spinach, roughly torn
1/2 cup short pasta, such as ditalini or tubettini (omit for gluten-free)
Salt and fresh ground pepper to taste
1 cup water, if needed
Fresh-grated Parmesan cheese for serving

Instructions

In a large Dutch oven over medium heat, heat olive oil until shimmering, then add onion and 1/4 teaspoon salt and cook until tender, about 3 minutes, stirring occasionally. Add garlic and stir, cook until fragrant, about 30 seconds.
Add beans, tomatoes, broth, basil, and salt and pepper, and stir. Simmer on medium heat for about 30 minutes, until the broth has thickened and reduced a bit, stirring occasionally. Do not boil.
Add pasta and cook for about 10 minutes or until pasta is almost tender. (If omitting pasta, continue cooking for about 10 more minutes). Then add spinach and cook for about 3 minutes or until spinach has wilted. If necessary, add up to 1 cup water. Season with salt and pepper to taste. Remove from heat and serve with Parmesan cheese, and crunchy French bread and butter, or a side salad.

https://elizabethshome.com/white-bean-soup-tomatoes-spinach-pasta/