Chicken Lettuce Wraps

Ingredients:

• 1 tablespoon sesame oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 jalapeno or serrano pepper, diced (optional)
• 1 (5 ounce) can sliced water chestnuts
• 8 ounces bean sprouts
• 2 green onions, chopped
• 1 tablespoon soy sauce
• 2 tablespoons teriyaki sauce
• 1 teaspoon Chinese five spice powder
• kosher salt to taste
• 8 Boston lettuce leaves (can substitute iceberg or Bibb lettuce)
• Optional garnishes: roasted sesame seeds, sriracha, chopped peanuts

Instructions:

1. Heat sesame oil in a large skillet. Add chicken and 1/2 of minced garlic, cook until chicken is no longer pink. Transfer to a colander to drain liquid. Return the cooked chicken to the pan.
2. To the pan add jalapeno (if using), water chestnuts, bean sprouts, green onions, soy sauce, teriyaki sauce and Chinese five spice. Continue cooking, stirring occasionally, until bean sprouts are softened, about 5-7 minutes. Season to taste with salt.
3. Gently rinse and pat dry lettuce leaves.
4. Spoon mixture into leaves just before serving. Or place chicken mixture in a bowl next to lettuce leaves and let people dish up for themselves. Serve with roasted sesame seeds, sriracha or chopped peanuts as garnishes.

Source: Chicken Lettuce Wraps

Crêpes Suzette

 

 



Try this classic dessert crêpe:

12 dessert crêpes
4 tablespoons butter
¼ cup sugar
Juice of 6 oranges; zest from one
Extra whole orange for garnish
3 tablespoons of orange liqueur such as Grand Marnier

Melt butter in large skillet over medium heat. Stir in the sugar, zest, juice, and liqueur. While stirring constantly, reduce sauce to ⅔ cup.

Very delicately add each crepe to the pan—one at a time—and coat it in the sauce. Fold each crêpe in quarters, and arrange three on each plate, repeating until each crepe has been dipped and plated. Overlap them or arrange them in a circle.  Add extra sauce over the top. Scrap up the extra bits of orange zest and add orange slices as your garnish.

 

Zucchini Ribbon Salad with Sweet Corn & Avocado

Ribbons of zucchini and yellow squash with sweet corn, avocado, cilantro, queso fresco, and a light lime dressing. This elegant salad is simple to make and a great way to use up the summer zucchini.

Ingredients:

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
Salt and pepper, to taste
2 medium zucchini
2 medium yellow squash
2 ears cooked sweet corn
¼ cup chopped fresh cilantro
1/2 red onion, sliced
2 medium ripe avocados, peeled, pitted, and sliced
1/2 cup queso fresco (Mexican cheese)

Directions:

1. In a large bowl, whisk the olive oil and lime juice together. Season with salt and pepper, to taste.
2. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn the squash over and slice from the other side until you get to the center again.
3. Put the zucchini and yellow squash ribbons in a large bowl. Cut the sweet corn kernels off of the cob, cutting close to the cob. Discard cobs. Add sweet corn, cilantro, red onion, and avocado slices to the squash ribbons. Pour olive oil and lime dressing over salad and toss until coated.
4. Crumble queso fresco over the top of the salad and season with salt and pepper, to taste. Serve and enjoy!
Note-you can find queso fresco at most grocery stores. I like to buy it at our local Mexican market. If you can't find it, use feta cheese.

Source: http://www.twopeasandtheirpod.com/zucchini-ribbon-salad-with-sweet-corn-avocado/

Zucchini Noodles with Pesto

Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!

Ingredients:

4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional

Directions:

1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

Source: http://www.twopeasandtheirpod.com/zucchini-noodles-with-pesto/

Zucchini Lasagna (Lasagne) - Low Carb

Ingredients:

• 2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
• 1/2 lb lean ground beef (I use 1 lb.)
• 1/4 cup onion, chopped
• 2 small tomatoes, cut up
• 1 (6 ounce) can tomato paste
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
• 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
• 1 teaspoon flour

Directions:

1. 1
   Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. 2
   Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. 3
   In small bowl slightly beat egg.
4. 4
   Add cottage cheese, half of shredded cheese and flour.
5. 5
   In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6. 6
   Bake uncovered at 375 degrees F for 30 minutes.
7. 7
   Sprinkle with remaining cheese. Bake 10 minutes longer.
8. 8
   Let stand 10 minutes before serving.

Source: http://www.food.com/recipe/zucchini-lasagna-lasagne-low-carb-749