Lettuce Wraps, Two Ways

The healthier eating continues...hooray.  Even better, our exercise has continued as well (running and 30-day shred for me and Crossfit for Ryan).  Eating and cooking are really important to us, so we continue to try to find new ways to make healthy but tasty things.  These are two recipes we've made for dinners this week (the leftovers were just as good for lunch the next day too). We took two recipes that are family favorites and modified them: tacos and chicken fried rice.  Both are lower carb and lower calories than the originals and use lettuce wraps to replace the taco shells and rice.  

Up first, Lettuce Wrap Tacos:

Start by cooking the meat: in a large frying pan over medium-high heat, heat 2 tablespoons of canola oil.  Once oil is hot, add 1 pound of lean meat (beef, turkey, or chicken) and cook for about 10 minutes until browned.  Break meat into small crumbles (I've found a potato masher does the best trick).  Add your favorite taco seasoning (or use your own- mix of chili powder, cayenne, garlic salt, onion powder, and Mexican oregano) and 1 cup of water.  Once water is simmering, reduce to medium-low and cook until liquid evaporates. Now it's taco time! Using bibb lettuce as a "shell" add the meat and top with whatever your favorite toppings are (cheese, avocado, salsa, jalapenos, etc.).  Yum! The leftover toppings and meat made for a delicious lunch the next day.

Next, Asian Chicken Lettuce Wraps:

This is a similar preparation as fried rice, just without the rice!  Start by sauteing two large diced onions in 2 tablespoons peanut oil over medium heat (about 30 minutes).  Once onions are cooked and starting to caramelize, remove from pan.  Add 4 whisked eggs to the pan and cook over medium-high heat for about 1 minute until cooked, remove from pan.  Add more peanut oil and add 1 pound of ground chicken to the pan.  Cook until browned and cook through (about 10 minutes). Put the onions and egg back in the pan with the chicken along with the juice of 2 limes, 1/4 cup low sodium soy sauce, 1 teaspoon siracha sauce, and 1 teaspoon sesame oil.  Serve with more limes and bibb lettuce.  Ryan said he didn't even miss the rice in the dish, it still had the same flavor.