With my mom being out of town, it was hard to do our throwdown this week, so I’m giving you another week of Tasty Thursday. I love taco salad, but sometimes I miss a good crunchy taco. Today, I had the best of both worlds. I used the fabulous butter lettuce leaves I found at Costco that I used for my Copycat Pf Chang recipe from last week, and made salad tacos. It was so fun to feel like I was eating tacos again without the carbs, I got the crunch, and my veggies in all at once. Here’s the recipe, simple but tasty;)
We have decided to change Thursdays up every once in awhile. Today we have Tasty Thursday. On Tasty Thursdays, I’ll post one of my favorite recipes that I’ve created or tweaked and I encourage you to Try it for yourself!!!
My husband and I were given a gift card to PF Chang’s for Christmas and were finally able to go on a date! We loved the infamous lettuce wraps, so I came home and made my own version. Of course, you can tweak it to your liking, but this is now one of our new favorite meals!!! As you know my photo skills are not the best, inspite of having a professional photographer for a father in law, but you get the gist;)
Tasty Thursday- My PF Chang Lettuce Wrap Copycat-S
In a med. pan, Satuee veggies in 1-2 T. coc oil until soft
In a large skillet, Stir fry chicken tenderloins in 1-2 T. coc. oil, add ginger, garlic and soy sauce
Break chicken with a spatula as it cooks
Add sauteed veggies to chicken, cover, and let simmer for 5 minutes on low heat
In the meantime, wash butter leaves individually and pat dry with a paper towel
Add nuts and sesame seeds to skillet
To serve, spoon about ¼ c. of chicken and veggies onto the middle of a butter lettuce leaf, wrap up like a taco and enjoy!
*You can add hot mustard and soy sauce to your lettuce leaf before wrapping or make a dipping sauce with hot mustard and soy sauce. Unsweetened chili sauce would be a good addition as well;)
Up next week for Throwdown Thursday: Our favorite spring salads- We encourage you to participate and make your favorite salad recipe and share it. We’d be happy to feature it on our blog or link it up to your blog;)
2 teaspoons sesame oil (or oil of your choice if you don’t have sesame, but the sesame really makes the dish!)
1 lb. ground pork or beef (S) or lean ground turkey (E or FP)
6 cups finely sliced cabbage (about 1 medium head)
1 cup shredded carrots (4g carbs per ¼ cup serving so fine for this S meal)
1 medium onion
chopped 3 cloves garlic
finely chopped or minced 1 teaspoon ground ginger/ginger powder
(if you choose fresh ginger for this recipe, you'll need to use quite a bit and be sure it's grated/minced very fine; I love fresh, but ground really works better in this recipe)
¼ cup coconut aminos (soy sauce alternative) or Bragg's Amino
Salt and black pepper to taste
Optional: 2-3 green onion stalks, finely chopped
Optional: ¼ tsp red pepper flakes adds a nice kick!
Brown the ground pork (or beef) in large frying pan until fully cooked.
Turn heat to medium-high and add chopped onion (not the green onions yet) and sesame oil, increase heat to lightly brown the onions.
In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add the sliced cabbage and stir.
Cook for a few minutes, stirring often, so that it doesn't burn and so all cabbage slightly wilts and reduces in size.
Then add shredded carrots and cook for another few minutes.
Turn off heat, add chopped green onions, salt and black pepper to taste, stir one last time and serve warm.
Same great taste you’ll get in an eggroll, minus the deep fried wrapper, so MUCH healthier!
To make it E: Use extra lean meat instead (like 99% lean ground turkey, or skinless chicken breast - ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add ¼ cup of fat-free chicken stock (or water). To make it E: You may want to also add a bit more of the aminos and ginger, and feel free to add extra carrots too! Serve over brown rice. To make it FP: Use extra lean meat instead (like 99% lean ground turkey, or skinless chicken breast - ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add ¼ cup of fat-free chicken stock (or water). You may want to also add a bit more of the aminos and ginger. However, with the above said, it's by far best as S using ground pork (not sausage!) or ground beef. ENJOY!
Cut peppers and onions into skinny strips and in a small fry pan sautee in coconut oil
Cut browned chicken tenderloins in strips (they will not be cooked through yet)
Put chicken tenderloins back on medium pan and add the marinade ingredients: powders, extracts, amonio acids, vinegar, liquid smoke, cilantro
Cook chicken in marinade until cooked through
For avocado- lime dressing:
Put ripe avocado, lime juice, olive oil, garlic salt, and cilantro in a food processor and process until ingredients are evenly mixed together. Do not over process.
Fajitas: Adapted from the book "Everyday Low Carb Cooking" by Alex Haas The original recipe is a chicken marinade, but this is the lazy man's way of doing it;) I rarely remember to make a marinade in time for dinner, so this works best for me!
Make a bed of greens with romaine lettuce and/ or spinach, put on the warm chicken and peppers, sprinkle a little cheese on top until it melts and serve with avocado-lime dressing and sour cream. ENJOY!
*You can throw the fajita ingredients in a low carb tortilla and have an old fashioned fajita
*The avocado- lime dressing is also very good as a dip for Jospeph's pita chips;)