Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps!!!

ALMOST 19,000 HITS and I haven't posted in a loooong time!  I am so very sorry...you convinced me to come back!  And here I go - coming back with a BESTIE!

Oh we were FEASTING tonight!  Now I know there are sooo many of these recipes out there and I was searching to try and find a new one....but I reverted right back to this one my hubby and I created together several years ago.  IT'S EASY!  AND....AMAZING & HEALTHY TOO!

Welcome to my BLOG and THANK YOU for popping by!  I would absolutely LOVE if you became a 'follower' by clicking in the left hand side bar and SUBSCRIBED to email updates too!

Prep Time:  15 minutes

Cook Time: 15 minutes

Servings: 6

4 - Boneless Skinless Chicken Breasts
1 - 6 to 8 oz can of water chestnuts, drained

3/4 - cup of chopped green onions
1 - tablespoon of minced garlic
2 - tablespoons extra virgin olive oil
1/2 - cup peanut sauce
1 - head iceberg lettuce (you could use butter lettuce too)
salt & pepper (to taste)
soy sauce (to taste)

Start by heating your extra virgin olive oil at medium high heat in a large skillet.  Add your minced garlic toasting for just a couple minutes. 

Then I add my diced chicken to the pan to cook through.  Adding salt and pepper to taste of course!

 Meanwhile, chop your water chestnuts about half the size of your chicken pieces. 

After the chicken is cooked through add your chopped green onion & water chestnuts tossing everything together!



OH My goodness...my mouth is watering again....

Add your peanut sauce and stir until everything is evenly coated....and.....TASTE TEST!!!!

Carefully peel off each layer of your ice berg lettuce to make little bowls.

NOW...FILL it and splash with a dash of soy sauce on top! 

TIME TO ENJOY!  I serve mine with rice so the kids have something extra but I tell you what - these are one of my FAVORITE meals...EVER!

AND....DRUM ROLL PLEASE!  TASTY DELIGHTFUL HEALTHY GOODNESS!

Thanks again for stopping by my blog and I would LOVE LOVE LOVE to hear and see your comments!  Come see me again!  


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~Heather

Parmesan Asparagus Stuffed Chicken with Garlic & Herb Red Potatoes

Parmesan Asparagus Stuffed Chicken with Garlic & Herb Red Potatoes!

Oh...this was SO good and I completely made this from scratch with just what I had around the house.  NO SPECIAL trip to the grocery store for ANYTHING!  I had already thawed some chicken but only TWO breasts so I had to figure out what to do with them and I have a TON of asparagus that's gonna go bad soon if I don't use it up....so....

Parmesan Asparagus Stuffed Chicken with Garlic & Herb Red Potatoes it is!!!!

(Super duper healthy too....:)

THANK YOU FOR VISITING MY BLOG!  If you are new...Welcome and if you are a returning visitor...welcome back.  If you are NOT YET a follower....be sure to click on follow in the side bar and enter your email in the subscription bar!  Enjoy today's recipe!

My son...ate EVERYTHING on his plate!

NUTRITION FACTS:

Calories: About....175 in each roll up (STUFFED)  And....about 300 calories in a serving of potatoes

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Chicken:

2 - Large 6 oz Boneless Skinless Chicken Breasts

4 - Pieces of Canadian Bacon (fully cooked)

12 - stalks of asparagus

1/4 - cup parmesan cheese, shredded

1/4 - cup fat free feta cheese

1/4 - cup plain non-fat yogurt

1 - tablespoon fresh basil, finely shopped (or 1 teaspoon of dried)

1 - tablespoon fresh flat leaf parsley, finely shopped (or 1 teaspoon of dried)

1 - teaspoon salt

1/2 - teaspoon ground pepper

Pam Cooking Spray

Potatoes:

4 - Medium sized red potatoes, thinly sliced

2-3 - Large garlic cloves, minced

4 - Sliced Canadian Bacon, diced into bits

2 - tablespoons fresh basil, finely shopped (or 1 tablespoon dried)

1/4 - cup parmesan , shredded

Salt

Pepper

Pam Cooking Spray

Preheat Oven to 400 degrees.  Prepare a cooking sheet by lining it with tin foil (you will thank me later) and spraying with Pam cooking spray.

Cut each of your chicken breasts in half length wise.

Mix together your Parmesan, Feta, Yogurt, Basil, Parsley, Salt and Pepper.

Place a slice of Canadian Bacon, a quarter of your cheese mixture and 3 asparagus spears cut to fit on each half of chicken breast.  And roll up.  Place seam side down on your prepared cooking sheet. Cook at 400 degrees for about 25 minutes or until chicken is cooked through. 

NOW...Let's start your Potatoes!  Heat up a large pan on medium high heat and spray with Pam cooking spray.  Add your diced Canadian Bacon slices and cook until crispy like bacon bits (just a couple minutes). 

FRESH, HEALTHY INGREDIENTS....NUMMMMY!

 Add your garlic right about now....and mix evenly with bacon bits.  Then add your sliced potatoes, parmesan, basil and salt / pepper to taste.  Cover and cook about 20 minutes - - should be done when chicken is done or close to it.  STIR and Toss it around every so often.

Woot!  Woot!  You are done!  Finished...WAAALAAA!  Lovely flavors....I'm SO glad this turned out!  I took pictures along the way HOPING it would :)

Be SURE to comment below and let me know how YOURS turned out! 

I linked up this Recipe at....

Sugar Bee Crafts
Debbie Doos Blogging and Babbling
All Thingz Related
Ladybug Blessings
Vintage WannaBee

Homemade Chicken Noodle Soup ~ Slow Cook

Homemade Chicken Noodle Soup ~Slow Cook!

(SUPER easy too!)

THANK YOU SO MUCH FOR VISITING MY BLOG! I want to apologize for NOT posting the last couple of days....blogger was down and then deleted a post of mine, well...I GOT FRUSTRATED!  But I'm BACK and up and running!  Thank you!

Welcome to my blog and welcome back if you are a returning visitor!  I'd LOVE if you would stay awhile and click on 'follow' to become a follower!

 So when I was pregnant with my son (who is now 5) a really really good friend of mine made us a MEAL as people often do when someone has a baby.  But she made us Homemade Chicken Noodle Soup and I'll NEVER forget it!  I asked her how she made it and she didn't really have a specific recipe but I've tried to reproduce it over...and over again through the years.  We finally have one that we LOVE, but it's still not hers.  :)  Thank you my dear friend.

NOTE:  Make this on a day where you are just hanging around the house and have time to start cooking a few hours before dinner.

SUPER LOW-FAT and healthy!

                                                                          

3 - Boneless Skinless Chicken Breasts
4 - 32 oz containers of Chicken Stock
4 - cloves of garlic, shredded in a zester to make a kind of garlic paste (or minced is fine
1/2 - large onion
1 - tablespoon salt
1/2 - teaspoon ground pepper
4 - tablespoons green onions, chopped
3 - Carrots, peeled and chopped
2 - stalk of celery
1 - tablespoon dried basil
1 - tablespoon oregano
1 - 12 oz bag of NoYolk Pasta (don't use more or you wont' have any broth left!)

 Start by adding 1 of your 32 oz containers of chicken stock into a large cooking pot and setting on a medium high heat. Add your zested (or minced) garlic, onion, salt, pepper, green onions and your 3 chicken breasts.  Bring to just a boil and then cover and turn down to medium heat or so to where it is just lightly boiling. 

Gently boil for about an hour or two...then remove your chicken breasts.  Chop them into large chunky but bite size pieces.  It will be SUPER tender!  Then add it back to the broth mixture.

(What you have made at this point is a SUPER CONCENTRATED broth that has infused all your flavors into the chicken)

Now add the other 3 containers of your chicken stock and bring to a boil at medium high heat.  Add your chopped carrots and celery. Cook for about 15 minutes more.

Then, you add your noodles!  And I'm not kidding when I say don't add more than 1 12 oz bag of noodles.   I can't TELL you how many times I've added more thinking it wouldn't be enough and then...it soaks up ALLLLL my broth!  :) 

Simmer for about a half hour or until you are ready to eat and you are DONE!  Remember to add more salt and pepper if you like...we do...but for the purpose of a recipe I stay conservative! We let it simmer for hours and kind of eat on it all day on a lazy Sunday afternoon or a busy week night when everybody has a different schedule!

Thank you again for stopping by and REMEMBER...come back tomorrow!

I linked up this recipe at...

Joy of Desserts

Debbie Doos Blogging & Babblings

Homemaker on a Dime 

Garlic Roasted Potatoes with Turkey Sausage and Brown Rice

Welcome to my blog!  I give you a new recipe EVERY day so make sure to come back tomorrow! I would love for you to click on 'follow' and become a follower too!  I've had a great start with over 300 visits in just my first 2 days!  Thank you! Thank you!

What an icky...rainy...windy day...hmmmmm. Tonight, we are having Garlic Roasted Potatoes with Turkey Sausage and Brown Rice.  This dish was my way of combining a little bit of everything that each member in our family likes!  It's kind of a twist on my mom's roasted potatoes and my sister in laws roasted veggies....WE ADD TURKEY SAUSAGE (my son's favorite - that means he'll eat it)!!!! 

Nutritional Info Per Serving:  ONLY ABOUT 500 CALORIES in the WHOLE meal!!!
Preparation Time: About 15 minutes                      
Cook Time:  30 minutes
Number of Servings:6
                                                                                     

1 - 14 oz link of Hillshire Farm Turkey Polska Kielbasa (fully cooked)

4 - medium potatoes

1/2 - sweet onion

1/2 - cup of carrots 

1 - cup broccoli

1 - cup cauliflower 

3 - garlic cloves, minced

1/4 - cup Extra Virgin Olive Oil

1/4 - cup Balsamic Vinegar

2 - tablespoons of basil fresh or dried (I don't have any fresh on hand so I'm using dried)

Salt (I use Sea Salt)

Pepper (I use freshly ground because it makes a difference in the taste)

Prepared Brown Rice (for 6 servings)

Pam cooking spray

Preheat oven to 400 degrees

Cover two cooking sheets with tin foil (Helps with clean up...I promise!)

Spray tin foil/cooking sheets with Pam cooking spray

Grab a large bowl and add your Extra Virgin Olive Oil and Balsamic Vinegar

Then start chopping everything up!  I chop my potatoes into about 1 1/2 inch pieces.  

Try to keep everything around the same size so it cooks evenly but not too small or it will over cook.

Slice your sausage link into about 1/2 inch thick rounds.

Put your chopped potatoes, sausage, broccoli, carrots, onion and cauliflower into the oil & vinegar mixture you made in your large bowl.  Toss them to coat evenly.  (I use my hands to toss)

Immediately transfer the coated veggies to your prepared cooking sheets & discard excess oil/vinegar mixture.

Evenly toss the minced garlic over the top of everything.

TIP:  If you turn your knife flat on top of the garlic clove and lightly pop down on it...the garlic skin will peel right off!











Sprinkle your basil evenly over everything.

Add Salt and Pepper to taste.  (Remember that it takes more salt to season potatoes)

Put your cooking sheets in the oven and cook for 30 minutes.  

I like to give it a toss once or twice while it's cooking.
TIP: Check potatoes to make sure they are done before you take it out of the oven

NOW IS THE TIME YOUR HOUSE STARTS TO SMELL REALLY REALLY GOOD AND MAKE EVERYONE HUNGRY!

Spread your prepared rice evenly onto a platter and top with your Garlic Roasted Potatoes with Sausage!  Presentation can make the biggest difference!

Nuuuummmmmy!  Perfection!  Dinner is SERVED!  

And ONCE AGAIN...I forgot to turn off the oven!  That's what husband's are for right??

Oh my goodness....I had a BIG boo boo too!  I left a towel on a burner that was still on...my husband found it, he's a firefighter....can you imagine what he said??  YIKES!!

I'D LOOOOOVE TO HEAR ABOUT YOUR COOKING ADVENTURES! LEAVE ME A COMMENT AND CLICK TO FOLLOW MY BLOG!  THANK YOU AND I HOPE TO SEE YOU ALL TOMORROW!

~Heather