Saturday, February 26, 2011

Lettuce Wraps!

I don’t know about you but I LOVE PF Chang’s lettuce wraps. I have to get them every time I go.  I found this recipe today when I was trying to decide what was for dinner. I’m part of the Food Buzz site and they always feature different recipes from other food bloggers.  I was inspired by this food blog.

They were quite simple and very good!! Kyle said “this one is going in the recipe book.” They even had a little spice to them. I made them with ground turkey instead of chicken. I didn’t have most of the ingredients. So Kyle and I headed to Kroger after our run this afternoon. Which by the way was terrible for me. Good thing I’m not running in the Little Rock Marathon! Kyle enjoys long distance running but I’m not a fan. Especially after a big lunch at Vino’s pizza today.


Served with an egg roll and Plum Wine


Brown the turkey with the ginger and garlic


While your turkey is cooking mix together your sauce. Most of these ingredients were found in the Thai section at Kroger.


Add the water chestnuts, onions, and mushrooms to turkey


Pour on the sauce and coat evenly.


Cut your lettuce


Place in lettuce and enjoy!


Asian Turkey Lettuce Wraps

2 Tablespoons canola oil

10 oz Baby Bella mushrooms, diced

1 1/4 lb ground turkey

1 clove garlic, minced

1/8 heaping teaspoon ground ginger

2/3 cup finely sliced green onions

1 8 oz. can of diced water chestnuts, drained

12 lettuce leaves

4 tablespoons hoisin sauce

3  tablespoons soy sauce

1 tablespoon rice vinegar

2 teaspoons Chile garlic paste

1. In a large sauce pan, warm 1 tablespoon oil over medium heat. Add mushrooms and sauté until tender. They will start to release liquid and smell amazing. Transfer mushrooms to large bowl.

2. Using the same skillet brown the turkey with your garlic and ginger. Drain if needed.

3. While the turkey is cooking mix your sauce. Add hoisin, soy sauce, rice vinegar, and Chile paste.

4. Add the turkey mixture, green onions, and water chestnuts to the bowl with the mushrooms tossing. Add the sauce mix until coated completely.

5. Spoon you turkey mixture to your lettuce and enjoy!


Monday, February 21, 2011

Homemade Mexican Goodness

Tonight I had a taste for Mexican. I  could eat Mexican every night! I made creamy enchiladas and homemade tortilla chips. I found the recipe off I love this site because its full of great healthy recipes. They take recipes and make changes to make them healthier.

I liked the enchiladas but I think it needed little something else. Like more green chilies or chili powder. Topped with avocado and tomatoes made it pretty yummy!



Chop onion and garlic.


Sauté onion and garlic


Mix together flour, cumin, chicken broth, and pepper


Pour mixture into onions and boil


Add Greek yogurt


Mix together chicken, corn, cheese, 1/2 cup of sauce, and chili's


Roll enchiladas with mixture.


Pour the rest of mixture on top with 1/2 cup of cheese.


Bake for 30 min




Creamy Chicken Enchiladas

1 Cup onion

2 teaspoons minced garlic

2 Cups chicken broth

3 Tablespoons flour

1/2 teaspoon ground cumin

1/8 teaspoon pepper

1/2 Cup plain Greek yogurt

2 cups shredded cooked chicken

1 cup frozen corn

1 cup shredded Mexican cheese

2 cans 4oz green chili's

8 corn tortillas

1 med tomato

1/2 avocado

1. Heat oven to 35o. Spray 13x9 baking dish with cooking spray.

2. In skillet, heat olive oil over medium heat. Cook chicken till done. Set aside and shred with a fork.

3. Add onion and garlic and sauté till onion is tender. Meanwhile in a medium bowl, stir broth, cumin, flour, and  pepper with a wisk until well blended. Slowly add mixture to onions and stir. Cook for 5 to 6 min until boiling and thickens slightly. Remove from heat. Stir in Greek yogurt until blended

4. In a medium bowl, mix chicken, corn, 1/2 cup of cheese, the chili's, and a 1/2 cup of sauce. Spoon mixture into tortillas and roll up. Place in baking dish.

5. Bake 30 to 40 min or until sauce is bubby.

Homemade tortilla chips


Spray tortillas with cooking spray on both sides. Cut into chip sizes.


Bake in 350 degree oven.


I’m not real sure sure how long I cooked these for. The first batch was a little chewing but second batch I cooked for a little longer  were perfect!

Tuesday, February 15, 2011

White Chicken Chili

Tonight was a chicken chili night.I figured that this might be the last time I make chili this winter! I have Spring fever and am ready to start making strawberry shortcake and homemade ice cream. But tonight it was one last savory winter meal.


Saute your onions and garlic together


Chop your chicken


I tore this chicken up!


Put all ingredients into your pot and boil for 20 min.


White Chicken Chili

1 Cup of chopped onion

4 cloves of garlic, minced

1 Tablespoon ground cumin1 TablesIMAG0244poon oregano

2 (4oz) cans of green chili's

3 Cans of Northern beans, drained

3 Cups of Chicken broth

2-3 Cups of shredded chicken (I used a rotisserie chicken)


Sauté onion and garlic for 2 min. Add seasonings, chili's, beans, and broth. Boil for 20 min.

Serve with cilantro and a spoon full of greek yogurt.

What’s your favorite winter meal? Will you be making it one more time before Spring?

Sunday, February 13, 2011

Garlic Shrimp Pasta

The weekend is coming to an end. It’s been a pretty good weekend. Kyle and I celebrated v-day on Friday night and went to Café Prego in Little Rock. I love going to eat at little family own restaurants. This is a small Italian place in the Heights. I thought I would carry on the Italian theme and cook up a little Italian dinner tonight. Garlic Shrimp Pasta that was adapted from


I started out by chopping  up half of a medium onion, 3 fresh garlic cloves and boiling water for 8oz of uncooked whole wheat angle hair pasta.


Sauté veggies in 1 tablespoon of olive oil for 2 min. Add 1/4 teaspoon of crushed red pepper flakes.


Once your noodles are done, drain and rinse in hot water. Add 1 1/2 cup halved cherry tomatoes and 1 cup of fresh spinach, cover with lid and set aside.



Add 1 1/2 lb of shrimp to your veggies and sauté till shrimp is pink.


Once your shrimp is all pink, add 1/2 cup dry white wine, 1/3 cup chicken broth, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons of butter. Sauté for another 2 min.


Garlic Shrimp Pasta

8 oz Uncooked angle hair pasta

1 cup baby spinach

1 1/2 cup halved cherry tomatoes

1/2 medium onion

1 1/2 lb fresh shrimp

3 cloves garlic

1/4 teaspoon crushed red pepper flakes

1/2 cup dry white wine

1/4 cup chicken broth

1/4 teaspoon salt

1/8 pepper

2 tablespoon butter

Cook pasta, drain, and rinse in hot water. Add tomatoes  and spinach to hot pasta and cover. Sauté onions, red pepper flakes and garlic for 2 min. Add shrimp and sauté till pink. Stir in wine, broth, salt, pepper and butter for 2 min.





This was really flavorful and perfect with some garlic bread. It would have been even better if we would’ve  had a glass of red wine to go with it.

Wednesday, February 9, 2011

Comfort Food For a Comfy Day

Are you all snuggled up on the couch under you blankets? I am! There is 7 inches of snow outside and I was craving some comfort food.
So I decided to make….
Stuffed baked potatoes!
It’s a baked potato topped with ground turkey taco meat, Greek yogurt, cheese, and tomatoes.
Bake your potatoes.
Brown your turkey meat.
Add your taco seasoning with a little water and simmer for 5 min.
Toppings: Greek yogurt + Tomatoes + Cheese
This hit the spot. It was perfect for this snowy day. We are going to use the leftover taco meat for tacos tomorrow.
Now I’m all curled up with Kyle and Moses about to watch a movie. Great ending to a snowy day!

Tuesday, February 8, 2011

Soba Lo Mein

Is everyone ready for all the snow they say we are going to get tomorrow?  I hope this is the last of it. I’m ready for Spring! Flowers, bike riding, and walks in the park!

Tonight I decided to use the Soba noodles I bought back when I couldn’t eat gluten. Soba noodles are made with 100% buckwheat flour and are gluten free. I’ve never tried them but I thought they would taste more like whole wheat noodles which I love. I decided to use my Chicken Lo Mein recipe without the chicken and with Soba instead of whole wheat.


They didn’t taste quite like whole wheat noodles. They had the same texture but a really odd after taste. I think I stick to whole wheat from now on. You can make this Lo Mein with whatever noodles you prefer. The peanut sauce mixed with the soy sauce is so good!!


I used the following ingredients.



I started out by sautéing some onions and a garlic clove in 2 tablespoons of toasted Asian sesame dressing.


While you are cooking your noodles add in the veggies, peanut butter and  vegetable stock.


When your noodles are done cooking. Rinse really well with hot water. Add noodles to sauce then add soy sauce and peanuts.


The peanut butter and soy sauce makes this smell so yummy!

Soba Lo Mein

2 Tablespoons Peanut butter

1/4 Cup Soy Sauce

1/4 Cup Asian Toasted Sesame dressing

1/2 of an onion

1 garlic clove minced

1/2 Cup Vegetable broth

1 package of stir fry vegetables

1 lb of noodles of your choice

1. Cook noodles according to directions.

2. Sauté onions for 3 min in sesame dressing. Add vegetables, broth and peanut butter. Sauté for another 7 min.

3. Rinse noodles in hot water and add to sauce. Add soy sauce and peanuts. Toss together and serve.



This was enjoyed with a Virgil’s Cream Soda.


I love to drink these ever once in awhile. It’s an all natural soda made with unrefined cane sugar. Drinking cream soda brings back childhood memories of my mom buying me cream sodas.

Stay warm!!