Thursday Night Chicken lettuce wraps

Well I must say that I have been slacking in both the making really healthy food department and in the blogging department….oopps. So last night I made one of my husband’s favorite meals, chicken lettuce wraps which I got the recipe from Rachel Ray when I was a stay at home mom and could watch daytime TV. (I miss those days!). Anyways I know there not vegan but they are yummy and pretty healthy so below is the recipe. I also made one of the boxed grains I bought at the vegan store I went to a few weeks ago…I didn’t follow the recipe on the back, I just made it the basic way by boiling and simmering it in vegetable stock….I wasn’t sure what to put on it so I used Braggs’ and nutritional yeast…..not sure it that was the best idea since it tasted mediocre.

This is the Granissmo made by GoGo Quinoa………not sure if I am a fan yet, must try a different topping next time. It contains: organic black quinoa, brown rice, lentils, millet and amaranth.

This is what the finished product looked like :)

Satay Lettuce Wraps

  • 1/2 cup dry-roasted peanuts
  • 2 tablespoons vegetable or peanut oil
  • 1 1/4 pounds thinly sliced pork or chicken cutlets or 1 1/2 pounds ground pork or chicken
  • Pepper
  • 1/4 pound oyster, baby white or shitake mushrooms, chopped or thinly sliced
  • 1 bunch scallions, chopped or thinly sliced
  • 4 cloves garlic, chopped
  • 1 1 1/2-inch piece of fresh ginger root, cut into thin matchsticks or finely chopped
  • 2 tablespoons creamy peanut butter
  • 1/2 cup unsweetened apple juice or chicken stock
  • 1/4 cup Tamari (dark soy sauce)
  • A few dashes of hot pepper sauce
  • 1 small head iceberg lettuce, core removed and head quartered

Using a food processor, finely chop the peanuts.
In a large skillet, heat the oil, two turns of the pan, over high heat. Add the pork and cook until browned, about 5 minutes; season with pepper. Add the mushrooms, scallions, garlic and ginger; toss for 2 minutes. Push the ingredients to the side of the pan and add the peanut butter to the center to melt. Whisk in the apple juice, Tamari (eyeball it) and hot sauce. Stir in the peanuts.
Spoon the satay into a serving bowl or individual bowls. Serve the lettuce wedges alongside. Scoop the satay mixture into lettuce leaves to wrap up as you eat.

Satay Lettuce Wraps

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