A Couple Favorite Recipes

Mar 15, 2011

I got the Lettuce Wraps recipe from a post on the RNY forum, and the Pot Pies recipe from BariatricFoodie.com
PF Chang’s Lettuce Wraps           

              3 tablespoons oil

            2 boneless skinless chicken breasts

            1 cup water chestnuts

            2/3 cup mushrooms

            3 tablespoons chopped onions

            1 teaspoon minced garlic

            4-5 leaves lettuce

           

            Special Sauce

            1/4 cup sugar (keep in mind this is for 6 servings) - Use your favorite sugar substitute though!

            1/2 cup water

            2 tablespoons soy sauce

            2 tablespoons rice wine vinegar

            2 tablespoons ketchup

            1 tablespoon lemon juice

            1/8 teaspoon sesame oil

            1 tablespoon hot mustard

            2 teaspoons water

            1-2 teaspoon garlic and red chile paste

           

            Stir Fry Sauce

            2 tablespoons soy sauce

            2 tablespoons brown sugar

            1/2 teaspoon rice wine vinegar

Directions

Make the special sauce by dissolving the sugar in water in a small bowl.

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this aside as well.

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.

Saute chicken breasts for 4 to 5 minutes per side or done.

Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.

As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil.

Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

Top with"Special Sauce". 

 

Nik’s “Lil’ Baby” Pot Pies

Crust (makes more than you need but freezes well):

 1 c. Carbquik

¼ tsp salt

1 stick of reduced calorie baking spread or butter, chilled and cubed

Ice cold water (get 1 cup but you won’t use it all)

Optional: a dash of garlic powder and ¼ c. shredded cheddar cheese

Filling:

  1 large chicken breast filet, cooked and shredded (or you can use a can of chicken breast meat)

 1 can of mixed vegetables, drained and rinsed

1 can of light cream of chicken soup

¼ - ½ c. skim milk

 

Optional: a few scoops of 

Any Whey unflavored protein powder

 

Equipment: If you're looking to use all your filling, you'll need either, eight

2 oz. ramekins, six 4 ounce ramekins. Or you might also invest in larger ones(8 oz.)

 for the fam (in which case, depending on the size of your family, you might double both the crust and filling recipe!

 

Directions:

 Making the Crust

  Step One: Combine the Carbquik, salt and any other seasonings.

 Step Two: Cut in the butter. It is IMPORTANT that the butter be cold. I usually freeze my stick of butter  and cut it into cubes. I use a biscuit cutter but you can also use a food processor. Mix the flour mixture and butter until it is the consistency of small peas (although mine look more like dandruff...just sayin..)

 Step Three: Add cold water (again, the cold is important), tablespoon by tablespoon until you are able to get the mixture into a dough ball. For me, this took about 4 tablespoons of water, but it really does depend on a lot of factors INCLUDING the humidity where you are.

 Step Four: Wrap your little dough ball in plastic wrap and refrigerate until you are ready to put it all together.

 Making the Filling

  To make the filling you’d combine your chicken, veggies and soup in a sauce pan.

Then add as much milk as you need to just slightly thin it out. Bring to a boil and then remove from heat..  Add protein powder after removing from heat and make sure it is thoroughly mixed in.

 Cut your dough ball in half (it takes half the dough ball to make the crusts for four pies). Using a rolling pin, roll your dough out to the desired thickness. Use the appropriate size biscuit cutter to form a round disc.

 Fill your ramekin to the top with the chicken mixture. If you want to add additional protein, you'd add 1/2 a scoop of unflavored protein powder directly into the ramekin with the chicken mixture and stir well.

Using your finger, put a layer of water around the rim of the ramekin and then top with the disc of dough. There should be a slight overhang. Pinch down the sides and then cut a small slit in the top for ventilation.

 Bake at 400 degrees for about 10-15 minutes or until crust is golden brown. If you use the cheese keep an especially good eye on the crust as the cheese will brown quickly.

  

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