Tuesday, March 9, 2010

Slow Cooker Chicken Lettuce Wraps... or not

My friend Leslie introduced me to this great website called You've Got Supper. I like to peek at it each week and see if theres anything that could be added to the menu. Thanks to this glorious weather (!!) I got to see Leslie outside this weekend (shes my neighbor) and she gave me a heads up about the Slow Cooker Chicken Lettuce Wraps on the website! They looked delicious and like something I wanted to eat this week as the weather was supposed to be phenomenal!! Awesome weather means more time outside with the kids, and less time stuck inside cooking, cleaning and breaking up fights!
So with that said I loved how easy this was. So easy. Although I made some changes so it doesn't really fit the title at all - I didnt use the slow cooker because it was faster for me just to cook it all up when I came inside. I used ground turkey instead of ground chicken because its what I had, I threw in some extra veggies, and I used cabbage leaves instead of iceberg lettuce. Cabbage packs way more of a nutritional punch with higher levels of fiber, vitmain C and beta carotene. Check out the website for the original recipe.
Fast Turkey Cabbage Wraps :)
1 pound ground turkey (or chicken)
1 inch piece of gingerroot minced
1 8 oz can water chestnuts
1 handful mushrooms (optional)
1 head of cabbage
2 tbl soy sauce
1/4 cup hoisin sauce
1 tsp chili garlic sauce (start there... add more depending on how spicy you like it!)
I ended up also adding fresh cilantro too which I think added a lot. Mint would also taste good!
Break up the cabbage leaves while your sauteeing. When the inside leaves start getting small just stop. I ended up chopping up that part and throwing it in with the meat for some more crunch.
In a bit of sesame oil or olive oil brown the ground turkey then add the ginger, mushrooms or whatever other veggies if you're using them, and I threw in that chopped cabbage too.
Add the wet stuff... hoisin, soy, and chili garlic sauce. Stir in the water chestnuts (I chopped them up a bit first) and the chopped cilantro.
Serve it on the cabbage leaves. Yup... its that easy!

Kevins out of town for the next week and a half which means two things: Theres a good chance I make dinners not even worth posting, if I even make dinner. And two, I won't be able to run outside for a while. Which means this Hungry Mom on the Run will have no new posts for a while.
On top of that... I'm lacking motivation lately. If you have any tried and true recipes please email them to me at HungryMomOntheRun@gmail.com!


Rebecca Samson said...

Thank you so much for doing this recipe. This is always one of my favs at PF Changs so it is nice to see that it is actually something I can make at home.

Kelly Herr said...

I'm trying this one this week- I'll let you know how it turns out=)

Kelly Herr said...

Karen- I made these last night and I was so excited that they only took me 20 minutes to make (my kinda meal!) and they were SOOO good- Nic and I aren't the healthiest eaters so we might opt for lettuce rather than cabbage next time but it was so yummy and I got to use my new favorite pampered chef tool- the food chopper! I seriously don't know how I lived without that thing:)