Sticky Chicken Lettuce Cups

Making chicken lettuce cups at home is very quick and simple. Its also fun to eat with your fingers as well as little mess to clean up afterwards. Most of all, if picking up kids from school or before you are heading out after work, its a perfect on the run snack. Its not too filling but rather light so not to complain about not eating at all. Although I have provided this recipe, I have also provided another version.

The title “related is at the very bottom of this post.

Ingredients:

500g Australian Chicken Breast Mince
2 tsp olive oil
1/2 brown onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup (125ml) hoisin sauce
1/4 head green cabbage, thinly sliced (about 2 cups)
1 large carrot, peeled, coarsely grated on large holes on a box grater
2 spring onions (white and green parts), thinly sliced diagonally
1 iceberg lettuce, halved and cored
2 tbs coarsely chopped coriander

Directions:

Section 1:
* Heat a large heavy non-stick frying pan over medium-high heat;
* Add chicken and cook, stirring occasionally, breaking up chicken with a wooden spoon for 4 mins or until just cooked through;
* Transfer to a heat-proof bowl

Section 2:
* Bring pan to heat;
* Add the oil, onion and garlic and cook, stirring occasionally for 1 min or until onion begins to soften;
* Stir in celery and cook, stirring often for 3 mins or until vegetables are slightly tender

Section 3:
* Mix/Stir in the hoisin sauce;
* Return the chicken to the pan and cook for 30 seconds to blend flavours;
* Stir in the cabbage, carrot and half the spring onions and season with pepper;
* Remove pan from heat

Section 4:
* Carefully separate lettuce leaves to get 16 neat cups, trimming as needed;
* Arrange lettuce leaves on 4 plates;
* Spoon chicken mixture into each leaf and garnish with remaining spring onions and coriander

Note: Plan ahead – prepare veggies for lettuce cups up to 8hrs ahead & refrigerate

Nutrition/Per Serve:

Energy 1237kJ/296 cal (14%)
Protein 28g (56%)
Fat 10g (14%)
Sugar 16g (18%)
Dietary Fibre 6g (20%)

Related: Sticky Chicken Lettuce Cups (Taste)

Rice Pudding with Roasted Strawberries

Rice puddings is a traditional dish and easy to make. They can vary a lot, depending on the persons tastes. It also depends on how you prepare the rice pudding and what ingredients you like to use. It comes down to personal taste and flavours.

Cooking: 25 mins
Prep Time: 10 mins
Serves: 4

Ingredients:

3/4 cup (150g) medium grain white rice
4 cups (1ltr) milk
1/2 cup (125ml) maple syrup
500g strawberries (halved)
2 tbs pistachios (roasted and chopped)

Directions/Instructions:

Step 1:
*  rinse rice under cold water
*  drain well
*  combine rice and milk in medium saucepan over high heat
*  bringing to the boil

Step 2:
*  reduce heat to low
*  simmer, stirring often for 20-25 mins or until rice is tender
*  stirring in HALF the maple syrup

Step 3: (meanwhile)
*  preheat oven to 180oC (356oF)
* combine strawberry and remaining maple syrup in a small baking dish
*  roast for 20 mins or until strawberries begin to soften

Step 4:
*  divide rice pudding evenly among serving bowls
*  spoon over the strawberry mixture and sprinkle with pistachio

Nutrition:
Energy: 1942kJ/465cals (22%)
Protein: 13g (26%)
Fat: 12g (17%)
Sat. Fat: 6g (25%)
Carbs: 75g (24%)
Sugar: 45g (50%)
Dietary Fibre: 4g (13%)

Dairy Free Chocolate and Berry Terrine

This is an exquisite desert using dairy free ingredients. So yummy . . . ! Although chocolate, there will be no guilty feelings eating this after dinner desert.

Related: Healthy No-Bake Fruit Terrine with Berries (Paleo)

Preparation Time: 10 mins, (plus 6 hrs freezing & 10 mins standing time)

Ingredients:

500ml dairy free dark chocolate sorbet
500ml dairy free coconut sorbet
500g pkt frozen mixed berries, slightly thawed
1 cup (200g) dairy free coconut yoghurt
1/4 cup mint leaves

Instructions:

Step 1:
*  Grease 10cm x 20cm (base measurement) loaf pan, lining base & sides with baker paper, allowing sides to overhang

Step 2:
*  Place the chocolate sorbet and coconut sorbet in separate bowls, setting aside for 5 minutes to soften slightly

Step 3: (meanwhile)
*  reserve 1 cup of berries in a bowl in freezer
*  place remaining berries in a food processor & process until smooth

Step 4:
*  Spoon HALF the chocolate sorbet into prepared pan and top with SOME (not all) of the berry puree
*  Spoon OVER HALF of the coconut sorbet and top with berry puree
*  Continue layering with the remaining chocolate sorbet, berry puree and coconut sorbet, finishing with chocolate sorbet
*  Smooth its surface
*  Tap pan on bench to remove any air bubbles
*  Cover with foil
*  Place in freezer for 6 hours or until firm

Step 5:
*  Remove terrine from freezer
*  Set aside for 5 mins to soften slightly
* Turn onto serving plate
*  Spoon over the coconut yoghurty and top with reserved berries
*  Sprinkle with mint

Related: Vegan Salted Caramel Chocolate Cheesecake

Nutrition:
Energy: 1286 kJ / 308 Cals (15%)
Protein: 4g (8%)
Fat: 15g (21%)
Sat. Fat: 12g (50%)
Sugar: 34g (38%)
Dietary Fibre: 2g (7%)

Dairy Free Pea & Leek Soup

Diary Free Pea & Leek Soup

This is a dairy free, pea & leek soup which is super quick to make and nice, especially in winter. I also have a chocolate desert which is dairy free also.

Ingredients:

2 leeks, pale section only, thickly sliced
1 large washed potato, peeled, coarsely chopped
4 cups (1Ltr) Massel Vegetable Stock
500g pkt frozen peas
2 tbs lemon juice

Directions/Cooking Time: 25 mins

Section 1:
* Combine leek, potato and stock in a large saucepan;
* Place over high heat, bringing to the boil;
* Reduce heat to medium and cook, partially covered for 20 mins or until potato is tender.

Section 2:
* Reserve 1 cup (120g) peas;
* Add remaining peas to the pan and bring to a simmer. Set aside to cool slightly

Section 3:
* Using a stick blender to carefully blend the pea mixture until smooth, returning pan to medium heat;
* Add the lemon juice and reserved peas, stirring until heated through;
* Season well;
* Divide the soup evenly among serving bowls

Serve with:
lemon slices, finely chopped chives and extra virgin olive oil

Related: Green Goodness Immune Boosting Soup

Providing (per serve):
Energy 736kJ/176 cals (8%)
Protein 11g (22%)
Fat 1g (1%)
Sugar 9g (10%); and
Dietary fibre 11g (37%).