BECKIE SITAR FROM BEX BODY SCULPTING JOINS US NOW IN THE PA LIVE! KITCHEN WITH SOME HOLIDAY WEEKEND HEALTHY RECIPES — GROUND CHICKEN THAI LETTUCE WRAPS — CAULIFLOWER POTATO SALAD– AND ALL AMERICAN FRUIT SALAD.
Cauliflower Potato Salad
a head of cauliflower
6 hard-boiled eggs-chopped
3 stalks of celery-chopped
1 small onion-chopped
1 cup frozen peas-thawed
1/2 cup greek yogurt 1/2 cup mayo
1 tbs mustard
salt & pepper to taste
Boil the cauliflower until fork tender (about 10 min)–do NOT cook longer than fork tender. (you could also steam the cauliflower for great results!)
Mix ingredients together.
Chill in fridge for at least 3 hours
Ground Chicken Thai Lettuce Wraps
1/3 c soy sauce gluten-free
1-2 tsp Sriracha sauce *
1 tsp grated fresh ginger
1 Tbsp lime juice
1 Tbsp brown sugar packed
2 Tbsp vegetable or peanut oil
2 cloves garlic crushed
1 lb ground chicken
Â½ c carrots finely chopped
In a medium-sized bowl combine Thai sauce ingredients and whisk until combined. Set sauce aside.
In a large, non-stick skillet add oil and chicken. Cook over medium heat for 3 minutes, stirring occasionally.
Add carrots and continue cooking and stirring for 3 minutes.
Add garlic to the skillet and cook for 2 minutes. Crumble ground chicken completely using a potato masher or the back of a large fork.
Mix in Thai sauce and reduce heat to a simmer. Simmer for 3 minutes.
Serve ground chicken mixture immediately in lettuce wraps with peanuts, cabbage and green onions. Enjoy!
Butter leaf lettuce
Peanuts dry roasted, salted
Cabbage finely chopped
Green onions finely chopped