Asian Lettuce Wraps

Serves 4-5

Ingredients

Pork Marinade

1 lb. Korean Pork Belly (or your favorite meats)

CJ Korean BBQ Chicken & Pork Sauce (Original for Beef)

Filling

Butter Lettuce (or your favorite lettuce)

1 Cup Broccoli

1 medium Onion, diced

1 medium Bell Peppers, then sliced or diced

1 lb. Bean Sprouts

1 cup Carrots, matchstick (Publix)

1 cup Cilantro, diced

1 cup Green onions, diced

Seasonings: Salt, pepper, garlic powder, rice vinegar (to taste)

Sriracha Mayo Sauce

2 tsp. Sriracha (I squirt until it is deep red)

1 tsp. Mayo

½ tsp. Garlic powder

Sauce Dipping Sauce

1 tbsp. Tamarind Concentrate

Cilantro (to taste)

1 tbsp. Chili garlic sauce

2 tbsp. Soy sauce

2 tbsp. Water

2 tbsp. Rice vinegar

Splash of Lemon Juice

1 packet Stevia (or 2 tsp. Sugar)

1 tsp. Minced Ginger

 

Directions

Step 1

In a gallon bag, add pork and enough BBQ sauce to cover Meat. Let it marinade for 4-6 hours in the refrigerator.

Step 2

In a small glass bowl, mix Sriracha Mayo Dip. Let it rest for 4 hours in the refrigerator.

Step 3

In a medium glass bowl, mix Tamarind Dipping Sauce ingredients. Let it rest for 4 hours in the refrigerator.

Step 4

Cook the Filling Ingredients

Boil Broccoli in water salted to the consistency of the sea.

Separately Sauté Onions, bell peppers and carrots with salt.

Sauté Bean Sprouts with salt, garlic powder, and rice vinegar.

Step 5

With an indoor griddle, cook pork belly 3-4 minutes on each side. It cooks like bacon and pops. (If you do not have a griddle, you can cook in a sauté pan or in the oven at 400° until meat is cooked.)

Step 6

Wash and Dry lettuce cups. Make your wraps to your taste. It taste great but is messy. Use a Bib!

Classic Pumpkin Pie Recipe

I used this recipe for Thanksgiving and it was a hit. Link

Ingredients

Serves: 8

Pastry for 9-inch pie crust

2 eggs, well beaten

1/2 cup firmly packed brown sugar

2 tsp. Pumpkin Pie Spice

1 tbsp.  flour 

1/2 tsp.  salt

1 can (15 oz.) pumpkin

1 can (12 oz.) evaporated milk

Directions

1. Preheat oven to 425°F. Line 9-inch pie plate with pie crust.
2. Mix eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl until smooth. Stir in pumpkin. Gradually add evaporated milk, mixing well. Pour into pie crust.
3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted in center comes out clean.
4. Serve warm or cold. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store covered in refrigerator.

Vegetable Friendly Lasagna (not Vegetarian)

**For Vegetarian: Remove chicken and pepperoni
***For Keto Diet: substitute Noodles with Roasted Egg Plant (Roasting the egg plants removes the excess liquid; it helps to avoid a watery lasagna.)

Ingredients

1 lb shredded roasted chicken  (sub: use ground chicken or turkey)                            

1 medium zucchini, sliced

1 medium squash, sliced

1 medium onion

1 green bell pepper

16 oz cottage cheese, fat-free

1 cup parmesan cheese, grated

1 cup homemade chunky tomato sauce, preferred

8-10 oz mozzarella cheese

1 egg

1 cup Turkey pepperoni (optional)

garlic powder

black pepper                            

kosher salt

1 bag(s) Spinach, fresh (largest you can find)

Directions

Step 1

Optional: I make my sauce from scratch so I probably would make it the night before and refrigerate. I live by the motto that tomato sauce taste better the next day. But you can use pre-made chunky vegetable sauce.

Step 2

In a pan brown and season chicken with salt, black pepper and garlic powder.

Step 3

In a saute pan in a little oil, cook zucchini, squash, onion, green pepper, and season with salt, garlic powder, and black pepper. Put in a strainer for about 1-2 hours to drain access juice.

Step 4

In the cottage container, add egg, parmesean cheese, garlic powder, and black pepper to the cottage cheese.

Step 5


Boil lasagna and place cooked noodle on parch paper to avoid sticking; cook 1 minute less than instructions. (took that Mario Batali)

Step 6


Layer in a medium glass lasagna dish.

How to Layer Lasagna:

1. Layer of tomato sauce (too much sauce can cause lasagna to be liquidy)
2. Layer of noodles
3. Layer of tomato sauce
4. Layer of cottage cheese
5. Layer of chicken
6. Layer of turkey pepperoni
7. Layer of vegetable mix
8. Layer of spinach

9. Layer of noodles
10. Layer of tomato sauce
11. Layer of cottage cheese
12. Layer of chicken
13. Layer of turkey pepperoni
14. Layer of vegetable mix
15. Layer of spinach

16. Layer of noodles
17. Layer of tomato sauce
18. Layer of cottage cheese
19. Final Layer of cheese, then season cheese
-----red pepper (optional)
-----garlic powder
-----Italian seasoning

Step 8


Heat oven to 350° and Bake for 30 minutes to 1 hour till cheese is melted.

Strawberry Parfait (No Sugar Added)

Strawberry Parfait (No Sugar Added)

 I made this for my birthday dessert and it was excellent, quick and easy to make.

Ingredients

For Strawberry Topping

 

1 pint Fresh Strawberries (stems removed and cut into 4-ves)
1 tbsp. lime zest (or lemon juice substitute)
2 packet Pure Via Stevia (or any No Calorie Sweetener)

1 tbsp. cornstarch

For Parfait

1 cup Plain Almond Milk (or any low carbohydrate milk)
1 cup Plain Dannon Lit & Fit Greek Yogurt (or any low carbohydrate yogurt)
1 packet Sugar Free-Fat Free Vanilla JELLO Pudding Mix
1 tsp. Vanilla (optional)

Directions

For Strawberry Topping

1.      Put sliced strawberries and sweetener into a small saucepan and boil on a medium high heat.

2.      Stirring frequently.

3.      If needed lightly mash strawberries and then add lime zest or substitute.

4.      To thicken mixture, make a whole in mixture and add cornstarch directly to heat. (Another method to thicken sauce is to create a cornstarch slurry using 2 tbsps. water and 1 tbsp. cornstarch, then add it to sauce)

5.      Stir, then reduce heat to medium heat.

6.      Simmer for a few minutes, remove from heat and cool until room temperature.

7.      Then chill in refrigerator.

For Parfait

 

1.      In a large mixing bowl, pour milk, yogurt, and pudding mix. Using a whisk, mix until ingredients are combined and there are no lumps.

2.      Add vanilla and whisk until pudding mixture thickens (about 2 minutes).  

3.      Chill about 30-60 minutes.

4.      Spoon the pudding into serving cups about 3/4 full. (You can use a piping bag)

5.      Now fill the top with the strawberry sauce

6.      Optional: Garnish w/ sugar free or lite whip cream and mint.