Hgs Totally Thai Chicken Lettuce Cups Ww Points 4 Recipes

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CHICKEN SATAY LETTUCE CUPS



Chicken Satay Lettuce Cups image

This recipe is sponsored by Kohl's®️. The secret to easy summer entertaining is a make-ahead meal that each person can customize to their own tastes. Inspired by Malaysian-style satay, these lettuce cups are perfect for a crowd. They start with chicken skewers coated in a fragrant paste of lemongrass, turmeric, brown sugar and cayenne. While they marinate, you can prepare the tangy peanut sauce and crispy garlic and sugared peanut toppers. When your guests arrive, simply heat up your grill pan and sear the chicken to serve with plenty of fresh lettuce leaves and sliced cucumbers, tomatoes and onions.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 28

1/3 cup packed dark brown sugar
1/4 cup vegetable oil
1 1/2 teaspoons ground turmeric
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1/4 teaspoon ground cumin
4 cloves garlic
2 stalks lemongrass, tender white parts only, finely diced
1/2 white onion, coarsely chopped
Kosher salt
3 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 cup salted dry-roasted peanuts
1/2 cup coconut milk
3 tablespoons tamarind paste
2 tablespoons distilled white vinegar
1 tablespoon dark brown sugar
Pinch cayenne pepper
Kosher salt
10 cloves garlic
3/4 cup vegetable oil
1 cup salted dry-roasted peanuts
2 tablespoons dark brown sugar
Kosher salt
2 pints cherry tomatoes, halved
2 English cucumbers, sliced
2 heads Bibb or Boston lettuce, leaves separated (about 48 leaves)
1/2 white onion, thinly sliced
4 cups cooked white or sticky rice

Steps:

  • For the chicken and marinade: Combine the brown sugar, oil, turmeric, cayenne, coriander, cumin, garlic, lemongrass, onion and 1 tablespoon salt in a food processor and process to a smooth paste. Reserve 2 tablespoons of the marinade for the peanut sauce. Add the remaining marinade to a large bowl with the chicken and toss to combine. Cover and marinate in the refrigerator for at least 4 hours, up to overnight.
  • For the peanut sauce: Process the peanuts in a food processor until finely ground but not a paste. Transfer the peanuts to a medium saucepan and add the coconut milk, tamarind paste, vinegar, brown sugar, cayenne, 1/2 teaspoon salt, 1/2 cup water and the reserved 2 tablespoons marinade. Bring to a boil over high heat. Immediately reduce the heat to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes. Set aside.
  • For the toppings and serving: Place a fine-mesh sieve over a heatproof bowl near the stove. Process the garlic in a food processor until finally chopped but not a paste. Add the garlic to a medium skillet with the oil and set over medium-high heat. Cook, stirring frequently, until the garlic is light golden brown (be careful not to let it get too dark or it can become bitter), 4 to 5 minutes. Immediately pour the oil and garlic into the sieve and let drain, reserving the garlic oil. Spread the garlic on a paper towel-lined plate; set aside.
  • Return 2 tablespoons of the garlic oil to the skillet (reserve the rest for another use) and add the peanuts. Cook over medium heat, stirring occasionally, until the peanuts are heated through, 3 to 5 minutes. Transfer to a medium bowl and toss with the brown sugar and a pinch of salt. Let cool completely.
  • Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
  • Divide the chicken among twelve 10-inch bamboo skewers, packing the pieces close together. Grill, turning frequently with tongs, until the chicken is caramelized all over and cooked through, 20 to 25 minutes.
  • Serve the chicken skewers with a platter of the tomatoes, cucumbers, lettuce leaves and onions and bowls of rice. Serve the peanut sauce, crispy garlic and sugared peanuts in separate bowls for topping.

CHICKEN FAJITA LETTUCE CUPS (HUNGRY GIRL) - WW POINTS = 4



Chicken Fajita Lettuce Cups (Hungry Girl) - Ww Points = 4 image

This is the from Hungry Girl Website: PER SERVING (entire recipe): 190 calories, 2.5g fat, 562mg sodium, 18g carbs, 4g fiber, 7g sugars, 23g protein -- POINTS. value 4 (if you make the HG Holy Moly Guacamole, the points value would be 3). Ready for a Mexi-licious mini-meal or snack? It's a chicken fajita explosion that's under 200 cals... Oli!

Provided by senseicheryl

Categories     Lunch/Snacks

Time 16m

Yield 3 lettuce cups, 1 serving(s)

Number Of Ingredients 8

3 medium iceberg lettuce leaves (or leaves from another round, firm head of lettuce)
3 ounces boneless skinless chicken breasts, lean, sliced
1/2 cup bell pepper, red & green, sliced
1/2 cup onion, sliced
2 tablespoons guacamole (HG also makes a Guacamole!)
1 tablespoon salsa
1 tablespoon nonfat sour cream
1 1/2 teaspoons fajita seasoning mix, dry

Steps:

  • Place chicken, peppers, and onions in a medium bowl. Blend fajita seasoning mix with 3 tablespoons water and pour mixture over the chicken and veggies. Stir so that chicken and veggies are thoroughly coated. Let marinate for 5 minutes.
  • Spray a medium pan with nonstick spray and bring to medium-high heat. Pour chicken/veggie mixture (including any excess marinade) into the pan. Moving mixture around occasionally with a spatula, cook until chicken is cooked through and veggies are slightly browned (about 6 minutes).
  • Transfer mixture to a bowl. Serve with the lettuce leaves, guac, salsa, and sour cream. Enjoy fajita-style, by loading up each lettuce "cup" with 1/3rd of the mixture and topping with the condiments. Yum!

HG'S EXPLODING CHICKEN TAQUITOS - WW POINTS = 4



Hg's Exploding Chicken Taquitos - Ww Points = 4 image

Here is another Hungry Girl Recipe: "Roll With It! These li'l Mexican treats are so stuffed, they're almost guaranteed to crack a bit when you bake 'em in the oven -- hence the name "Exploding." De verdad!" Serving Size: 2 taquitos Calories: 197 Fat: 2.5g Sodium: 594mg Carbs: 22.5g Fiber: 3g Sugars: 2g Protein: 20.5g POINTS® value 4*

Provided by senseicheryl

Categories     < 30 Mins

Time 29m

Yield 8 taquitos, 4 serving(s)

Number Of Ingredients 8

8 (6 inch) corn tortillas
1 (10 ounce) can white chicken meat packed in water, 98% fat free kind, drained well
1/2 cup salsa
1/3 cup fat-free cheddar cheese, shredded
1/4 teaspoon taco seasoning mix, dry
red enchilada sauce (optional)
salsa (optional)
nonfat sour cream (optional)

Steps:

  • Preheat oven to 375 degrees.
  • In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
  • Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
  • Prepare a baking sheet by spraying with nonstick spray, and set it aside.
  • Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
  • Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
  • Bake for 14 - 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream!

Nutrition Facts : Calories 244.5, Fat 7.2, SaturatedFat 1.8, Cholesterol 35.4, Sodium 311.5, Carbohydrate 24.1, Fiber 3.5, Sugar 1.4, Protein 21.2

HG'S VEGGIE-FRIENDLY ASIAN LETTUCE WRAPS - WW POINTS = 4



Hg's Veggie-Friendly Asian Lettuce Wraps - Ww Points = 4 image

This is a Hungry Girl Recipe. I haven't tried it yet but it sounds so good! Here are the nutrition facts from the website: PER SERVING (3 wraps): 220 calories, 3.5g fat, 971mg sodium, 30g carbs, 8g fiber, 10g sugars, 21g protein -- POINTS. value 4* This recipe from the HG cookbook is TOO good... Make it immediately!

Provided by senseicheryl

Categories     Lunch/Snacks

Time 15m

Yield 6 lettuce cups, 2 serving(s)

Number Of Ingredients 10

6 medium iceberg lettuce leaves (or leaves from another round, firm head of lettuce)
6 ounces soy crumbles (about 1 3/4 cups ground-beef-style like the ones by Boca or Morningstar Farms)
1 cup sliced water chestnuts, canned, drained & chopped
1 cup bean sprouts
3/4 cup shiitake mushroom, chopped
1/2 cup scallion, chopped
2 tablespoons light soy sauce (or low sodium)
1 tablespoon dark brown sugar (not packed)
2 teaspoons chili-garlic sauce (found in the Asian foods aisle)
1/2 teaspoon sesame oil

Steps:

  • To prepare sauce: combine soy sauce, sugar, chili garlic sauce and oil in a small dish. Mix well and set aside.
  • Bring a medium pot sprayed with nonstick spray to medium heat. Place all ingredients, except for the scallions and lettuce leaves, into the pot. Add the sauce and stir. Cook for 2 - 3 minutes.
  • Add scallions, cook for 1 minute more, and remove from heat.
  • Divide mixture evenly among the 6 lettuce "cups" and enjoy 'em wrap-style (fold 'n chew!).

Nutrition Facts : Calories 284, Fat 11.3, SaturatedFat 2.7, Sodium 1389.2, Carbohydrate 26.4, Fiber 7.4, Sugar 12.3, Protein 21.7

THAI CHICKEN LETTUCE CUPS



Thai Chicken Lettuce Cups image

Lettuce wraps make light, lively appetizers. These are easy to make because the slow cooker does most of the work. Just load it up and let things get cooking. When the chicken is cooked, just shred and serve. -Robin Haas, West Roxbury, Massachusetts

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 2h40m

Yield 12 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts
1/2 cup reduced-sodium chicken broth
4 garlic cloves, minced
1 tablespoon sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons oyster sauce
1/2 teaspoon crushed red pepper flakes
2 cups torn basil leaves, divided
2 tablespoons hoisin sauce
12 Bibb or Boston lettuce leaves
2 cups cooked long grain rice
4 green onions, chopped
Shredded carrots and thinly sliced radishes

Steps:

  • In a 1-1/2-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 2-1/2 hours. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in 1-1/2 cups basil and hoisin sauce; heat through., Serve in lettuce leaves with rice, green onions, carrots, radishes and remaining basil. Freeze option: Freeze cooled chicken mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

CHICKEN LETTUCE WRAP (4 WW POINTS)



Chicken Lettuce Wrap (4 Ww Points) image

Make and share this Chicken Lettuce Wrap (4 Ww Points) recipe from Food.com.

Provided by punkyluv

Categories     Chicken

Time 35m

Yield 1 serving(s)

Number Of Ingredients 10

2 ounces low-fat cheese
1 1/2 ounces broiled chicken
1/2 cup cucumber
1 cup romaine lettuce
1 medium tomatoes
spices or flavoring
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon lemon & herb seasoning
1 1/2 high fiber crackers

Steps:

  • Set crackers and lettuce aside.
  • Chop vegetables and combine with.
  • remaining ingredients.
  • Scoop mixture into center of lettuce.
  • leaves and fold edges together.
  • Serve with crackers on the side.
  • WW Points: 4.
  • Cal: 228 ; Fat: 8 ; Fiber: 4.

HG'S TOTALLY THAI CHICKEN LETTUCE CUPS - WW POINTS = 4



Hg's Totally Thai Chicken Lettuce Cups - Ww Points = 4 image

Here is a new Hungry Girl Recipe! "Peanutty and delicious, these wraps are great for lunch, for dinner, or as a snack!" PER SERVING (entire recipe): 227 calories, 4.5g fat, 875mg sodium, 21g carbs, 3g fiber, 12.5g sugars, 23g protein -- POINTS® value 4*

Provided by senseicheryl

Categories     Lunch/Snacks

Time 20m

Yield 1 serving of lettuce cups, 1 serving(s)

Number Of Ingredients 12

3 leaves lettuce (romaine, butter, or green leaf lettuce)
3 ounces chicken breasts, boneless, skinless, raw, cubed
3/4 cup cucumber, peeled & diced
2 scallions, cut into 1/2-inch pieces
2 tablespoons carrots, shredded
1 1/2 tablespoons salad dressing (recipe calls for Thai peanut salad dressing or sauce, low in fat with about 35 calories per tbsp., l)
2 tablespoons seasoned rice vinegar
1 tablespoon cilantro leaf, chopped
1/8 teaspoon garlic powder
1 dash red pepper flakes (to taste)
lime wedge (garnish) (optional)
sesame seeds (garnish) (optional)

Steps:

  • In a medium bowl, combine cucumber, scallions, carrot shreds, rice vinegar, cilantro, and red pepper flakes. Mix well and refrigerate until you're ready to assemble your cups.
  • Bring a pan misted with nonstick spray to medium-high heat on the stove. Add chicken and sprinkle with garlic powder. Cook chicken, stirring occasionally, until cooked through, about 4 minutes.
  • Place chicken and peanut dressing or sauce in a bowl and toss to coat. Remove veggie mixture from the fridge.
  • To assemble, evenly distribute the veggie mixture and the chicken among the lettuce "cups." If you like, finish with a squirt of lime juice and/or a sprinkle of sesame seeds. Chomp chomp!

Nutrition Facts : Calories 533.1, Fat 27.6, SaturatedFat 6.3, Cholesterol 68.1, Sodium 281.3, Carbohydrate 67.4, Fiber 29.1, Sugar 15.4, Protein 32.2

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