Asian Chicken Lettuce Wraps

It’s Monday and my 4 day weekend continues…woo hoo!  I think that I really needed a little time off to take care of some business and catch up on sleep.  Today isn’t as relaxing as I’d like.  I mean, ideally I would just nap on the couch with Cooper and watch hours of the tour.  But, it’s still a no work Monday!  I woke up around 8am, brewed a cup of black tea, and took my shopping list to the grocery store for a week of meals.

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When I got back, I made 2 Ingredient Sweet Potato Pancakes for breakfast and changed for the gym.  After another tough arm workout (this seems to becoming a pattern), I drove back home.  I did a quick, but effective Ab Blaster (while watching the tour), showered and ate lunch.  My plan was to get dinner set in the crockpot, but I ran out of time before I needed to head back out the door.

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This time, I drove to the train station and settled in with a book for the hour journey into Chicago.  I was probably only in the city for 90 minutes, and got caught unprepared in a wicked rain storm, before grabbing a tea and settled back in with my book for the ride home.  BUT, it was totally worthwhile though because my fiancé and I got to pick out our wedding bands!

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There was plenty of time to make dinner and binge watch today’s stage of the tour when I got back home!  I was already pretty tired and I have a busy week ahead. I am trialing some new strength classes at a boutique gym by my house in the mornings.  Plus, work is busy with patients and yoga.  The BOY had to work late tonight, so I had a quiet afternoon…secretly jealous of Cooper who can nap all day and sleep all night.

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Sadly, the BOY missed out on this delicious dinner!

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This recipe is super easy and really, REALLY good!  Since he missed out, I promised that I would make it again real soon.

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I added some extra veggies to the original recipe and the combo of taste and textures makes this my new favorite crockpot recipe!  I also left out the rice that’s in the original recipe, and I can’t say that I missed it.  Ok then, I’m going to call it an early night, tonight! 

 

What are you eating this week?

 

Meal Planning 7/05/15

Monday: Slow Cooker Asian Chicken Lettuce Wraps

Tuesday: Turkey Taco Meatoaf

Wednesday: Pork Chops and Veggies

Thursday: Leftovers

 

Slow Cooker Asian Chicken Lettuce Wraps

Adapted from Cooking Classy

Ingredients

  • 2 lbs ground chicken
  • 3 cloves garlic, minced
  • 1 red bell pepper, cored and finely chopped (I used half red and half yellow)
  • 2 stalks celery, finely chopped
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup hoisin sauce
  • 2 Tbsp soy sauce
  • Salt and freshly ground black pepper
  • 1 (8 oz) can diced water chestnuts, drained and rinsed
  • 3 green onions, sliced
  • 2 heads iceberg lettuce

Directions

Place chicken and garlic in pan, sprayed with cooking spray.  Cook until no longer pink.   Drain off liquid and pour mixture into a 5 – 7 quart slow cooker. Add bell peppers, celery, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 – 3 hours until chicken is tender.

Stir in water chestnuts, cook until heated through 3 – 5 minutes. Separate iceberg lettuce leaves and serve with chicken filling.

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