Tuesday, April 14, 2009
My version of the CPK Lettuce Wraps...
So, as some of you know...I've been trying to lose some weight, get in shape, get healthy...you get the idea. Well, I've never been able to go to Weight Watchers or anything like that where you learn to count calories, points...whatever.
The only thing I understand is low-carb. Now before any of you start screaming...don't worry. I am not stuffing my gob with high fat meats and cheese and Diet Coke.
I occasionally eat salad, too. LOL Just kidding.
Anyway, here is a meal that I came up with that reminds me of the lettuce wraps at California Pizza Kitchen. Have you ever tried those?? Yum!
So, here's what I did to throw this together.
4 - Boneless skinless chicken breast
1 - Handful of shredded carrots
2 - Small cans of water chestnuts (chopped)
1 - Chopped Red bell pepper (mostly because I had it and for color)
1 - Tablespoon of fresh, minced garlic
2 - Tablespoons toasted sesame seed
3 - Heads of endive (red or yellow...I used both)
Sesame Seed Oil
Light Sodium Soy Sauce
Rice wine vinegar
Extra Virgin Olive Oil
Okay, so I just eye-balled all of this and made it up as I went, but you'll figure it out.
Cut up the chicken breast into thin strips.
Add minced garlic - keep it moving...you don't want to burn garlic. Yuck!
Sautee in olive oil
Add carrots. Cook until slightly tender.
Remove and when cool enough - chop into very small pieces (I used the Pampered Chef chopper)
Return it to the pan and add bell pepper and water chestnuts.
Continue to sautee. Add soy sauce, sesame oil, and rice vinegar to taste.
Turn off heat, cover and let sit for about 5 minutes.
Add toasted sesame seeds as a garnish.
Serve in a bowl with separated endive leaves (or you could use the small leaves of a romaine lettuce)
Even my kids loved this!!