Category: Lunch

Ingredients

• 1 head of lettuce
• 4 oz. diced chicken
• 1 can diced water chestnuts
• 1 cup diced mushrooms
• 1/4 c. diced onion
• 2 T. minced garlic
• 2 T. sesame oil
• 1/8 tsp. Thai chili paste
• 3 T. lite soy sauce
• 2 T. rice wine vinegar
• 2 tsp stevia or 2 1 T. honey or agave syrup

Instructions

• Chopped green onion, julienned carrots, cilantro
• In wok or frying pan, add spray oil or 1 Tbsp. sesame oil and warm on medium heat.
• Dice the chicken very small and cook on med until cooked through.
• When chicken is close to being done, add diced mushrooms, water chestnuts, onion and put in pan on medium heat until mushrooms and onions are browned.
• Peel off lettuce leaves and wash.
• Try to keep whole leaves intact.
• Combine all pouring sauce ingredients into separate bowl and mix.
• Microwave 30 to 40 seconds.
• Take a lettuce cup and spoon desired amount of filling mixture, then pour desired sauce mixture on top of chicken.
• Top with choice of toppings from above if desired.

Notes

Pre-cook chicken for the week and you will have a faster prep time on cooking!

Ingredients

• 1 lean ground turkey
• 2-3 Tbs. toasted sesame oil
• 1 large onion chopped
• 1-cup shredded carrot
• 1 clove garlic or minced garlic
• small piece of ginger grated (1T. or to taste)
• 4 leaves of Bok Choy or a cup of spinach finely chopped
• 1-2 tsp Asian sweet chile sauce
• 2 tsp low sodium soy sauce
• 1 cup chopped mushroom
• Splash of chicken broth if needed
• 2 cups of cooked quinoa

Instructions

• Saute garlic, ginger and onions in 1 Tbs oil.
• Add carrots and saute until slightly tender then add turkey and saute until cooked through.
• Add mushrooms,spinach and cook until mushrooms get soft.
• Add your pre-cooked quinoa (use directions on box) and the rest of the sesame oil, asian sweet chile sauce and a little of the chicken broth (if desired).
• Tweak for yourself and enjoy!

Notes

Serve over a bed of chopped spinach or shredded cabbage. This is also fun to serve inside of a red pepper for a cute presentation and an extra veggie!

Portobello & Fig P-Za

Ingredients

• 1 Slice Whole Wheat Naan bread (I like Tandoori from Trader Joe’s)
• 3 T Fig Spread
• 1 Thin Sliced portobello mushroom cap – about 3/4 C
• Choice of 2 slices prosciutto or 2 cooked slices of turkey bacon chopped
• 3 T. Crumbled goat cheese

Instructions

• Preheat oven to 450 degrees
• Spread fig jam evenly over Naan.
• Place the rest of the ingredients evenly on the naan bread and sprinkle goat cheese over the top.
• Bake for 10-12 minutes or until crispy.

Figgy Tomato & Spinach Naan-Za

Ingredients

• 1 Slice Whole Wheat Naan bread
• 1/4 c. natural pizza sauce
• 4 Pieces thinly sliced tomato
• 6 figs sliced thin
• 1/4 c. crumbled goat cheese
• 1 c. spinach

Instructions

• Preheat oven to 450 degrees.
• Spread sauce evenly over Naan.
• Next place the rest of the ingredients evenly on the naan bread and sprinkle goat cheese over the top.
• Bake 10-12 minutes or until crispy.
• Once pizza is cooked, take fresh spinach and cover the top of your pizza and pile as high as desired!

Notes & Tips

Add sauteed red onion, choice of mushrooms or meat to either of the ZA’s! Have fun with it and get creative!