Saturday, May 21, 2011

When we were at lunch today the table next to us ordered lettuce wraps as an appetizer. We are both suckers for them but rarely order them out for all of the sodium. So for dinner we thought we would make a healthier version at home. This can also be made with ground turkey but we used 96% lean beef. The spices give them a nice kick  in contrast to the crisp lettuce leaves/cups and you can always add some cheese if you like.

Thai Beef Wraps

  • 1 tablespoon vegetable oil
  • 1 pound  lean ground beef
  • 1 small sweet red pepper, seeded and thinly sliced
  • 3 scallions, trimmed and thinly sliced
  • 2 tablespoons  finely chopped ginger
  • 2 cloves  garlic, finely chopped
  • ½ teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 3 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 12 large Boston lettuce leaves, rinsed and patted dry
  • 1 cucumber, peeled and thinly sliced
  • 1 bunch each mint and cilantro, leaves picked, rinsed and dried
  • 1 lime, cut into wedges
1. In a large skillet, heat oil over medium-high heat. Crumble in beef and cook for 5 to 6 minutes or until no longer pink.
2. Add sweet pepper, scallion, ginger, garlic, pepper flakes and sugar. Cook for 5 minutes, stirring occasionally. Turn off heat; stir in the soy sauce and sesame oil.
3. To serve, put lettuce, cucumber, mint and cilantro on a platter. Place 1/4 cup beef mixture in a piece of lettuce, top with some cucumber, mint and cilantro. Squeeze some lime on top and roll up.

Nutrition Facts: Calories 252, Total Fat 11g, Saturated Fat 3g, Cholesterol 70mg, Sodium 545mg, Carbohydrate 11g, Fiber 4g, Protein 28g

No meal is ever complete without dessert. Tonight, for dessert I made some peanut butter and chocolate chip drop cookies. You can’t go wrong with peanut butter and chocolate and these didn’t let me down. One of the best parts is that everything called for in the recipe are items I keep on hand in the pantry and doesn't require planning ahead or a trip to the grocery store. There isn’t even any butter in them so I like to think they are healthier. 

Super Peanut Butter Drops
Servings: 24 cookies

1 cup peanut butter (I used creamy)
½ cup granulated sugar
½ cup packed brown sugar
1 teaspoon baking soda
2 eggs
½ cup all-purpose flour
½ cup chocolate chips, plus more for garnish

1. Preheat the oven to 325 degrees.

2.  In the bowl of your standing mixer fitted with the paddle attachment, combine the peanut butter, granulated sugar, brown sugar, and baking soda until well mixed.

3. Add the eggs, one at a time.

4. Add in the flour, mixing until well combined.

5. Stir in the chocolate chips. I did this with a wooden spoon so that the standing mixer would not ground up the chocolate chips

6. Using a cookie dough scoop or your hands, form the dough into 1 and 1/4-inch balls, slightly flattening each one, and place onto an ungreased cookie sheet.

7. Bake the cookies for about 10-12 minutes or until the cookies are slightly puffy and light brown around the edges. Let cool on a wire rack.

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1 comment:

  1. i will try this recipe sometime soon. i am obsessed with finding good cookie recipes. the best chocolate chip recipe that i have found so far, my stand-by, is the one on the back of the nestle semi-chocolate chip bag. good stuff!