Romaine Lettuce--Recipe: Chicken Lettuce Wraps

Romaine lettuce is so good for you. All of you who usually eat iceburg lettuce in your salads, should give romaine a try! Romaine lettuce is low in saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Folate, Iron, Potassium and Manganese.

So, for today's recipe I decided to go a different direction then with a boring salad. I came across a recipe that a friend posted on Facebook for a clone of the chicken lettuce wraps from P.F. Chang's. Boy, are they GOOD!!


Chicken Lettuce Wraps

Ingredients

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves Romaine lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chili paste

Stir Fry Sauce

6 tablespoons soy sauce
6 tablespoons brown sugar
3 teaspoons rice wine vinegar

Directions:

1)Make the special sauce by dissolving the sugar in water in a small bowl.

2)Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

3)Mix well and refrigerate this sauce until you're ready to serve.

4)Combine the hot water with the hot mustard and set this aside as well.

5)Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

6)Bring oil to high heat in a wok or large frying pan.

7)Saute chicken breasts for 4 to 5 minutes per side or done.

8)Remove chicken from the pan and cool.

9)Keep oil in the pan, keep hot.

10)As chicken cools mince water chestnuts and mushrooms to about the size of small peas. (I put the chicken, onion, garlic, mushrooms and water chestnuts into my Pampered Chef Manual Food Processor and cut it up small there. It minced up the chicken mixture wonderfully. You could also use a blender.)

11)Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

12)When chicken is cool, mince it as the mushrooms and water chestnuts are.

13) With the pan still on high heat, add another Tbsp of vegetable oil.

14)Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

15)Add the stir fry sauce to the pan and saute the mixture for a couple minutes.

16)To prep your lettuce: Tear off a desired about of leaves whole and wash them thoroughly. Cut the bottom off part that's crunchy. It won't roll:-) Then cut each leaf in half.

17)Top with"Special Sauce".

ENJOY! I know I did. Serve with brown rice** and steamed veggies.

**I used to not be a fan of brown rice. My sister is always harping on me that I need to trade my beloved white rice for brown. I found this recipe and it was SO good and so easy! Give it a try and add some extra fiber to your diet.

In This Weeks Basket...

We Have:

Veggies:
5 Tomatoes
1 Head of Romaine Lettuce
1 Bunch of Large Radishes
1 1/2 lbs Broccoli
1 Bunch Spinach
3 Avocados
1 Onion

Fruit:
7 Navel Oranges
9 VERY Green Bananas
1 1/2lbs black grapes (my kids will probably just eat these before the weekend is out!)
6 Fuji Apples
2 Asian Pears (My DH's Favorite!)


OK there you have it folks. Pretty good pull this morning. Wish I had ordered the extra veggie pack! Oh well....next time Gadget.

I'm Still Here!!!

Hello my faithful readers! The holidays are over and now I can resume posing wonderful recipes. I'm sorry I've been MIA for the last MONTH!! It's SO crazy how fast time really goes by.

In 2012, I decided that it's time for me to get healthy and be more active! So expect to see more healthy recipes and fun tips for success in the kitchen. I've ordered my Bountiful Basket for pick up on Saturday! I'm SO excited to see what I get!

OK- stay tuned folks!

Caramel Corn

This is one of our favorites in our house! I took it for a treat to a choir practice and have been asked several times for the recipe. So, here it is. Enjoy!





Caramel Corn

7-8 cups popped popcorn (I use 3 bags of regular better microwave popcorn)
1 1/2 C packed brown sugar
1 1/2 sticks (12 TBLS) butter
6 TBLS light corn syrup
1/2 tsp baking soda
1/2 tsp vanilla

Directions

1)Remove all unpopped kernels from the popped popcorn. Place popcorn in a 17x12x2 roasting pan.
2)In a medium sauce pan over medium, combine butter, brown sugar and corn syrup. Stir until mixture boils. Continue boiling at a moderate, steady rate for 5 additional minites. DO NOT STIR!!!! during those 5 min or your caramel will be chunky. While caramel is boiling, preheat oven to 300 degrees.
3)Remove sauce pan from heat and stir in baking soda and vanilla. Pour caramel over popcorn and gently stir. Bake at 300 degrees for 15 minutes. Stir popcorn, then bake for 5 minutes more. Spread caramel corn on a large piece of buttered foil to cool.

Spinach--Recipe: Chicken Alfredo Lasagna with Spinach

Despite what Popeye the Sailor Man said, "...I'm strong to the finich. Cause I eats me spinach. I'm Popeye the Sailor Man." I would not eat spinach when I was a kid. My mother would have to hide it in my food any was that she could to get me to eat it. Now that I have grown up, I've seen the light! I LOVE it! I like it most in salads with either a raspberry or balsamic vinaigrette or on a sandwich in place of lettuce. Spinach is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.


I think Popeye knew what he was talking about! Spinach is definitely a super food! Here are 11 reasons why you should be eating spinach:

Diet
One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating.

Cancer
Flavonoids -- a phytonutrient with anti-cancer properties abundant in spinach -- have been shown to slow down cell division in human stomach and skin cancer cells. Furthermore, spinach has shown significant protection against the occurrence of aggressive prostate cancer.

Anti-Inflammatory
Neoxanthin and violaxanthin are two anti-inflammatory epoxyxanthophylls that play an important role in regulation of inflammation and are present in unusual amounts in spinach.

Antioxidants
The vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium present in spinach all serve as powerful antioxidants that combat the onset of osteoporosis, atherosclerosis and high blood pressure.

Blood Pressure
By inhibiting the angiotensin I-converting enzyme, peptides within spinach have been shown to effectively lower blood pressure.

Vision
Both antioxidants lutein and zeaxanthin are especially plentiful in spinach and protect the eye from cataracts and age-related macular degeneration.

Immunity
One cup of spinach contains over 337% of the RDA of vitamin A that not only protects and strengthens "entry points" into the human body, such as mucous membranes, respiratory, urinary and intestinal tracts, but is also a key component of lymphocytes (or white blood cells) that fight infection.

Skin
The high amount of vitamin A in spinach also promotes healthy skin by allowing for proper moisture retention in the epidermis, thus fighting psoriasis, keratinization, acne and even wrinkles.

Bones
One cup of boiled spinach provides over 1000% of the RDA of vitamin K that can prevent excess activation of osteoclasts (the cells that break down bones), as well as promote the synthesis of osteocalcin, the protein that is essential for maintaining the strength and density of our bones.

Calcification
Vitamin K is a crucial component of the process called carboxylation, which produces the matrix Gla protein that directly prevents calcium from forming in tissue. Eating one cup of spinach contributes to this process that fights atherosclerosis, cardiovascular disease and stroke.

Brain and Nervous Function
The abundance of vitamin K in spinach contributes greatly to a healthy nervous system and brain function by providing an essential part for the synthesis of sphingolipids, the crucial fat that makes up the Myelin sheath around our nerves.

Source


Well....I'm convinced! I think I'll be adding more spinach to my diet!

Fun Fact:The popularity of Popeye helped boost sales of Spinach. Consumption increased 33 percent in the United States between 1931 and 1936 as Popeye gained popularity.


Chicken Alfredo Lasagna with Spinach

Ingredients

1 16 oz package uncooked lasagna noodles
1 jar alfredo sauce (I use Ragu Rosted Garlic alfredo)
1/4 C milk
1/2 tsp dried oregano
3 C cooked chicken, chopped
1/2 C chopped red bell pepper
1/4 C finely chopped onion
1 garlic clove, minced
3 cups shredded mozzerella cheese(I'm pretty sure I use a little more)
2 C packed spinach leaves, thoroughly washed

Directions

1)Preheat oven to 375 degrees.
2)Cook noodles to package directions.
3)In the jar the alfredo sauce comes in, add milk and oregano. Shake until well combined. Set aside.
4)In a large bowl combine chicken, bell pepper, onion, and garlic.
5) To assemble lasagna, in the bottom of a 9x13 baking dish spread just enough sauce to cover the bottom, about 1/4 to 2/3 of the sauce. Top with 3-5 noodles depending on your baking dish. Spread more sauce over the noogles just enough to coat the noodles. Layer 1/2 the Spinach leaves over the sauce then top with 1/2 of the chicken mixture. Cover with 1/3 of the cheese. Top layer with more noodles to completely cover the chicken mixture then repeat layer. Top 2nd layer with noodles and remaining sauce and cheese.
6) Bake COVERED for 45 min. Remove foil and bake for additional 15 min or until cheese is bubbly. ENJOY!

Persimmons--Recipe: Persimmon and Apple Salad

To the everyday American, persimmons are not something that you see regularly in the grocery store if at all. In fact, the only place I've seen them is at a local grocery store called AJ's. AJ's carries a lot of exotic fruits and veggies. They are pretty pricey. (I bet you could find them at a local Asian market also.) I bought them on a whim because I wanted to know what they are. Well, they appeared again in our bountiful baskets 2 weeks ago and I'm sure most of you are wondering what the heck you're going to do with them. Well here's a little background on the persimmon:

Persimmons origins go back to ancient China. Fate intervened in the 1880’s when a United States Commander brought back a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California where hundreds of different varieties flourish. This brightly colored, glossy orange red skinned fruit is an excellent source of vitamin A, a good source of vitamin C, manganese, and rich in fiber. They are also are very low in Saturated Fat, Cholesterol and Sodium.

Although there are countless different varieties of persimmons, only two are commercially available. There are distinguishable by their shape.


Hachiya: This type of persimmon makes up approximately 90 percent of the available fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes soft ripe.

Fuyu: This persimmon is gaining popularity here as it is in Japan. Similar in color, but looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still firm. Don't let it become mushy.(this is the type we got in our baskets)

So, with this fruit that was so alien to me, the first thing I did was tear off the leaf on top, wash it and sliced it up and tasted it. I really liked the mild flavor that it has. I'm not sure how to describe it. Next, I looked for recipes that had persimmons and I came up with everything from salads to cookies and breads and jams. I think the best thing to do with a fruit that is foreign to you is to select an easy recipe that will keep the fruit in its purest form so you can really get a good taste of it so you can decide if you like it. SO, I chose a simple salad.

Fun Fact: Persimmon wood is very heavy and hard. It was once used to make golf clubs.


Persimmon and Apple Salad

Ingredients

1 Tbsp walnut pieces, toasted
2 Tbsp orange juice
1 Tbsp sherry vinegar
1 Tbsp olive oil
3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise
3 firm-ripe Fuyu persimmons, rinsed, stemmed, and thinly sliced lengthwise

In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat. Serve over a bed of romaine lettuce and enjoy!

OK guys, let me know what you think!! Please leave your comments below!

Tomorrow's Vegetable: Spinach

Sweet Potato--Recipe: Roasted Chicken with Sweet Potato

Sweet Potatoes are so good and good for you! I love to eat them simply baked with a little bit of cinnamon butter. My kids love them too! So yummy!

Sweet Potatoes are low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese.

Sweet potato, not only is just sweet to your taste buds but also good for your cardiovascular health. This starchy root vegetable is rich source of flavonoid anti-oxidants, vitamins, minerals, and dietary fiber that are essential for optimal health. They are storehouse of starch, a complex carbohydrate, which raises the blood sugar levels slowly on comparison to simple sugars; therefore, recommended as a healthy food supplement even in diabetes.

Anti-inflammatory compounds abound in sweet potatoes, making this veggie important for those with arthritis, gout, irritable bowel syndrome, and other conditions related to inflammation. But Be CarefulEating too many sweet potatoes may cause abdominal swelling and indigestion.

Fun Fact:Sweet potatoes are the official vegetable of North Carolina.


Roasted Chicken with Sweet Potatoes

Ingredients

1 3-4 lb whole chicken
2 tsp garlic salt
2 tsp chili powder
1 tsp ground ginger

1 tsp ground cumin
4 TBS olive or canola oil
2 medium sweet potatoes, peeled and cut into 1" pieces (about 4 cups)
4 small red potatoes (or 2 medium russet potatoes) quartered
2 small green bell peppers, cut into 1 " pieces (about 2 cups)

Directions

1) Pre-heat oven to 400 degrees. Spray 9x13 baking dish with cooking spray. Remove and discard neck and giblets from chicken. With kitchen sheers or a very sharp chef knife, cut the chicken in half. Place halves side up in baking dish.

2) In a medium bowl, mix spices with oil. Brush chickens with 2-3 TBS of oil mixture. Toss the vegetables in remaining oil mixture. Arrange vegetables around the chicken in the baking dish.

3)Bake for 45-60 min or until the the chicken halves are fork tender and juices run clear and vegetables are tender.


Enjoy! This recipe is SO good!

Tomorrow's Fruit: Persimmons