Okay, confession. I am not giving away actual chicken lettuce wraps. I am giving away the COOKBOOK that teaches you how to make the most scrumptious and good-for-you lettuce wraps and other healthy meals. It’s called Slim & Scrumptious, written by New York Times bestselling author and nutrition expert for the Today show, Joy Bauer.
On Friday, I posted all about Joy Bauer and her Food Cures website and book giveaway. That contest ends this Friday.
TODAY’S NEW GIVEAWAY is for her cookbook that has more than 75 delicious, healthy meals your family will love. And yes, that includes an easy and two-foodie-thumbs up recipe for chicken lettuce wraps.
Want the deliciously-fresh-and-crunchy-yummy-with a-depth-of-flavor chicken lettuce recipe?
Don’t let the ingredient list scare you. This is a really uncomplicated meal that can be put together quiet quickly. Nutrition information is available for all her recipes, which is rockin’… right @NWAMommy and @soarwitheagles?
RECIPE: CHICKEN LETTUCE WRAPS
Serves 4 (serving size is 3 lettuce wraps)
(p.103 of the cookbook, published with permission)
4 medium carrots, peeled and finely diced
2 stalks celery, finely diced
1 large red bell pepper, seeded and finely diced (I only had a green on hand)
1 (8 ounce) can water chestnuts, drained and finely diced
3 scallions (white and green parts), thinly sliced
2 tablespoons grated or finely minced fresh ginger (time for your trusty Microplane!)
4 cloves garlic, minced
1 pound ground chicken (at least 90% lean)
¼ teaspoon kosher salt
¼ teaspoon black pepper
1/3 cup bottled Chinese plum sauce
2 tablespoons reduced-sodium soy sauce (or tamari sauce for my gluten-free friends)
2 tablespoons rice vinegar
1 teaspoon hot chili paste, such as sriracha (or to taste)
¼ cup unsalted roasted cashews, chopped
¼ cup minced fresh cilantro, plus extra for garnish (optional)
1 head Boston or Bibb lettuce (if you’re not using these lettuces on a regular basis, we need to talk. Okay, I’ll write about it soon, I promise)
1.Liberally coat a large skillet with oil spray, and preheat it over medium-high heat.
2.Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Saute, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.
3.Reapply oil spray if necessary, and add the ground chicken to the skillet. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with salt and pepper.
4.Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.
5.Remove the skillet from the heat, and stir in the cashews and cilantro. Allow the mixture to cool slightly, about 5 minutes (if you can wait that long!).
6.Clean the lettuce and break off 12 individual leaves (trim away the stem ends of the leaves if they are touch). Fill each lettuce cup with roughly ½ cup of the chicken mixture. Garnish with additional cilantro if desired.
Calories 298; Protein 27g; Carbs 34g; Total Fat 9g; Saturated fat 2g; Cholesterol 80mg; Fiber 5g; Sodium 610g (or less if you use low-sodium soy or tamari sauce)
Curious about the giveaway?
2 crazy-lucky winners will receive their very own copy of the book, Slim & Scrumptious, delivered to their homes!
Contest ends this coming Sunday, August 14th at midnight (CDT). I will pick a winner via randomizer.
Leave me a comment, preferably with your twitter or blog name to make it easy to contact you. If you don’t have either, that’s okay, leave your name (need help on how to leave a comment? Click, here).
Comment question: What is YOUR favorite way to cook slim or scrumptious? Example: “I use chicken broth instead of oil to sauté.”
Want extra chances to win?
+1 extra entry: Tweet this giveaway (leave an extra comment to let me know!)
+1 extra entry: Facebook this giveaway (tag nwafoodie in the giveaway and leave an extra comment to let me know!)
Eat well, my friends. Eat well.