Those of you who know me well, know that I love to cook & bake. I am known for my home-baked goodies. Cakes, cookies, brownies, candy, bread, just about anything fattening and oh so tasty. My husband actually married me because I owned a restaurant when we met! Just kidding, but that is where I met him. Even though I can bake just about anything, I never have learned how to cook healthy. There is a BIG difference in being able to cook & bake and cooking healthy. When your trying to watch your weight you have to think about everything sugar, butter, oil, fat, healthy carbs, bad carbs. It can literally drive you crazy! Pretty much all of my life Sunday has meant a big dinner. The dinner usually consists of a beef roast, mashed potatoes and gravy, rolls with butter and jam, a salad with dressing, a vegetable and of course dessert usually cake, cobbler or pie. I think this is kind of a Utah thing.
This morning I was talking with my husband, Mr. Fabulous and I was planning on cooking the regular Sunday meal. Then out of the blue I said “why don’t I find a fresh healthy recipe to try out?” He was all for it, so the recipe search began! I pulled out my favorite Paula Deen magazines and immediately thought Paula Deen, healthy recipe? Hmm…I doubt it. Then I found last years summer grilling recipes. The whole entire magazine was full of healthy recipes! It had homemade ice cream as well and I have to admit I was thinking of running out and grabbing an ice cream making machine, but I didn’t. So with that long story I wanted to share with you a recipe I chose to make today. Following is the one that I made for my family and it replaced our traditional Sunday dinner. It was a hit! We thought it was Fabulous so try it out and enjoy!
GRILLED CHICKEN LETTUCE WRAPS
Makes about 8 to 10 servings
1/4 cup Minced fresh cilantro
1/4 cup vegetable oil
2 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
1 Tablespoon packed brown sugar
1 Tablespoon plus 2 teaspoons minced fresh ginger, divided
1 Tablespoon sesame oil
3 cloves garlic, minced
1 1/2 pounds boneless skinless chicken breasts
1/2 cup finely chopped water chestnuts
2 Tablespoons ,miced green onion
Lettuce wrap Sauce (recipe follows)
2 Heads butter lettuce seperated into leaves
In a large resealable plastic bag, combine cilantro, vegetable oil, soy sauce, vinegar, brown sugar, 1 Tablespoon ginger, sesame oil, and garlic. Add chicken; seal bag, and refrigerate for 2 hours. Preheat grill to medium high heat ( I used a pan on the stove instead of grill). Spray grill with non-stick nonflammable cooking spray.
Remove chicken from marinade. grill chicken, covered with grill lid 5-6 minutes per side, or until chicken is no longer pink in the center. Cool chicken for10 minutes; cut into 1/2 inch pieces.
In large bowl, combine chicken, water chestnuts, green onion, remaining teaspoons ginger, and Lettuce Wrap Sauce, tossing gently to coat. Spoon onto lettuce leaves and serve.
LETTUCE WRAP SAUCE
Makes about 1/4 cup
2 Tablespoons hoisin sauce
4 teaspoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1/2 teaspoon rice wine vinegar
In a small bowl, whisk together hoisin sauce, soy sauce, oil, pepper flakes, and vinegar: Cover and chill.
Try olive oil instead of vegetable, it is better for you.
I did not use the pepper flakes so it would not be to spicy for my kids.
Instead of using the grill I used a pan on the stove, great if grilling is not your thing.
Use less soy sauce or low sodium.
You can substitute fresh ginger for powder if it is hard to come by.