I tried planning out a 200 calorie version of our Asian Lettuce Wraps before, but with the sugar, peanut butter, and ground turkey, I just couldn't get it low enough. Once I got a jar of PB2 to replace the peanut butter, I pulled out the recipe again and knocked it down by replacing half of the ground turkey with a whole lot of mushrooms! We tried it for dinner with great results ~ it ended up being the same size of the previous meal and tasted very similar. With the mushrooms cut so small they blended well with the ground meat and didn't even seem like shrooms anymore.
3 Tbsp. soy sauce (30)
2 Tbsp. sugar (96)
1 Tbsp. white vinegar (0)
1 Tbsp. PB2 (23)
1/2 tsp. ground ginger (0)
1/2 Tbsp. cornstarch (15)
1/2 Tbsp. water (0)
1 Tbsp. lemon juice (0)
1/2 lb. ground turkey (320)
16 oz. mushrooms, minced or chopped small(100)
1 Tbsp. garlic, minced (0)
4 cups coleslaw mix (or shredded cabbage) (100)
8 oz. can water chestnuts, drained & minced (68)
2 green onions, white & green parts, thinly sliced (20)
1 head of Romaine lettuce (about 8 oz. used, 32)
1) In a small saucepan combine the soy sauce, sugar, white vinegar, PB2, and ground ginger. Bring to a boil over medium heat. Stir together the cornstarch and water and add to the pan along with the lemon juice. Stir until sauce thickens, about 3 minutes, then remove from heat.
2) (This cooks up quick so make sure everything is cut & ready to go!) Warm up a large pot (4qt) over medium heat. When hot, add ground turkey, mushrooms, and garlic. Cook for about 5 minutes, stirring frequently & breaking up the turkey into small pieces until cooked through. Spoon out all liquid from the pan.
3) Add the coleslaw mix, water chestnuts, and green onions. Cook for about 2 minutes to wilt the cabbage then stir in the sauce and heat until there is no liquid on the bottom of the pan.
4) Cut the end off of the Romain lettuce to separate the leaves. Cut the leaves into two pieces about 4" long, and you may want to trim the widest pieces down to about 4-5" wide to make them easier to handle (some are huge!). Each person will need 5 pieces. To eat, spoon some of the mixture down the center of the leaf and fold in half like a taco.
2) (This cooks up quick so make sure everything is cut & ready to go!) Warm up a large pot (4qt) over medium heat. When hot, add ground turkey, mushrooms, and garlic. Cook for about 5 minutes, stirring frequently & breaking up the turkey into small pieces until cooked through. Spoon out all liquid from the pan.
3) Add the coleslaw mix, water chestnuts, and green onions. Cook for about 2 minutes to wilt the cabbage then stir in the sauce and heat until there is no liquid on the bottom of the pan.
4) Cut the end off of the Romain lettuce to separate the leaves. Cut the leaves into two pieces about 4" long, and you may want to trim the widest pieces down to about 4-5" wide to make them easier to handle (some are huge!). Each person will need 5 pieces. To eat, spoon some of the mixture down the center of the leaf and fold in half like a taco.
Calories - 201 for 1/4
No comments:
Post a Comment