Monday, May 3, 2010
Jescipes - That's A Wrap!
I took down my April fitness ticker and updated it for May, but had you checked in here a few days ago, you'd have seen my grand total for the month: 1020. Awesome. I rule. I have the same goal for May, and it is off to a good start. Although my weekend was largely slothful (the boyfriend and I literally watched movies from noon to midnight on Saturday), I spent all day on Sunday in the yard: mowing, edging, weeding, seeding, sodding, watering, and paving. While it wasn't "intentional exercise," it was certainly a workout - I am more sore today than I have been in weeks, despite the biking, swimming, running, and walking.
In reality, I worked in the back yard for nearly 4 hours, but I'm only crediting myself with 90 minutes of exercise. I just don't usually count anything other than true workouts -- its too easy, otherwise, to rack up the numbers quickly after a few mega-shopping trips at our lovely mega-mall. ;-)
But -- this post wasn't actually meant to be about exercise. I'm making a return to "Jescipes" for my maiden post of May and sharing with you last night's dinner (which is about to turn into today's lunch): Asian Lettuce Wraps
If you've never eaten at PF Changs, I highly recommend that you go there immediately and try these. In my opinion, they are the best thing on the menu. The warm and spicy filling is such a great constrast to the cool crisp lettuce wrapper - and it is light and filling (and low in carbs, for those watching it).
A head of lettuce (I just used iceberg, and chopped it in half and cut the bottom off. You can also use Bibb or Boston, or cabbage). Pick about 6 nice cup-shaped leaves, rinse, pat dry, and set aside.
Protein filling (I used boneless pork chops, sliced really thin - you can also use ground turkey, tofu, ground beef, chicken breasts, or even steak, I'd imagine)
Vegetable filling (I used about 1/4 a bag of broccoli slaw, half a leftover onion, some shetaki mushrooms, half a can of water chestnuts (diced up), and half a can of bamboo shoots (also chopped). The theme here was "use up leftovers," in case you can't tell.
1/4 cup of hoisin sauce
1 TBSP soy sauce
1 TBSP rice vinegar
2 TBSP minced pickled ginger (chopped)
2 TBSP olive or vegetable oil (divided)
1 TBSP asian hot sauce (Sirichi -- optional)
2 tsp sesame oil
2 fresh garlic cloves, minced (or pressed)
1. For starters, heat up the EVOO in a saute pan and cook your protein filling - I used some pork, and then chopped it up into little pieces and set aside.
2. Mix the rest of your vegetables and sautee in a bit more EVOO. They should be cooked through.
3. Mix your sauce up separately, then add the protein, sauce, and continue cooking until everything is really well blended.
4. You'll want to eat this while it is still hot - wrap the filling in the lettuce leaves, burrito style, and enjoy! I paired this with some frozen egg rolls. Delicious...
5. And the best part - it makes for an easily reheatable lunch the next day. Which I'll be enjoying in approximately 57 minutes.
But who's counting?
Oh yeah -- YOU are:
Nutrition information (APPROXIMATION -- for the whole recipe, not per serving!)
(That's 22 points for the whole thing, if you are on WW - assume about 3 servings or about 7.5 points each. You could eliminate some calories / fat / points by reducing the amount of EVOO that you cook the vegetables in, possibly subbing a bit of vegetable or chicken broth. Hmph. Actually, wish I'd thought of that sooner!)
Off and running,