Wednesday, June 12, 2013

Asian Chicken Lettuce Wraps #DASH

On Monday I started the DASH Diet Plan.  I'm not going to call it a diet, but more of a healthy way of eating.  I've had high blood pressure for a few years.
Over the last month I was feeling dizzy and finally went to the doc.  My BP was 150/84 - while on medication!
The main focus of the diet is to cut out all sugar, salt and starch (for the first two weeks). No bread, no pasta, no wine.....WHAAAAAA!
So don't cringe, I'll be posting healthier recipes that can be adjusted to your liking!
You don't have to eliminate salt entirely - just in moderation.  Let's face it, some things just need a little salt.
This is the second recipe I have made from the cookbook with some adjustments.
These wraps have lots of crunch with a little spicy kick.  
Great for lunch or dinner!
2 Tbsp. low-sodium soy sauce
1 Tbsp. ketchup
2 Tbsp. rice wine vinegar
1 pkg. Stevia sweetner
1/2 tsp. sesame oil
3 Tbsp. canola oil
2 cloves garlic, minced
2 tsps. minced fresh ginger
3 scallions, chopped roughly
1 cup chopped mushroom (about 6)
1/2 cup water chestnuts, diced
1 package broccoli slaw
1 lb. boneless, cooked chicken breast, diced
1 Tbsp. chili garlic sauce
8-10 inner leaves chilled iceberg lettuce
Fresh cilantro leaves
Roasted cashews, chopped

Combine the soy sauce, ketchup, vinegar, Stevia and sesame oil in a small bowl and mix together until the sugar dissolves.

Heat 1 Tbsp. of the oil in a skillet over medium-high heat.  Add the garlic and ginger, cook until fragrant.  Add mushrooms, onions and water chestnuts.  Stir in broccoli slaw.  Add a little more oil if necessary.  Cook until vegetables are tender but still crisp.  Stir in chopped chicken, reserved sauce and cook until chicken is heated through.

Spoon the filling into each of the lettuce cups.  Top with cilantro and chopped cashews.
~Adapted from The Dash Diet

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