Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Ok friends, why didn’t anyone force me to buy cauliflower rice sooner??  It’s been sitting there in the Trader Joe’s refrigerated section just looking at me every time I went to the market for months.  No hard work ricing anything…just a nice bag of cauliflower.  But it’s going to be gross, right?  The hubby and kiddo will hate it, right?  I mean they’ll totally know it’s not real rice and won’t eat it, right?  Apparently, wrong.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

I don’t know that I’ll ever buy real rice again.  This stuff was that good.  Once it was sautéed in with the rest of the stir fry vegetables and sauce I seriously didn’t know the difference.  The result was a super healthy vegetarian dish that was packed with veggies in every way and absolutely delicious and inhaled by everyone in our family.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

There was actually a battle over who got to eat the leftovers for lunch the next day.  A battle over who got to eat leftovers.  Healthy leftovers.  Vegetables wrapped in lettuce.  Is this the real world???

Safe to say you can expect to see more cauliflower rice here in the future.  You’re welcome.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

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Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce
Author: 
Recipe type: Entree
Cuisine: Asian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 box shiitake mushrooms, chopped
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 1 bag riced cauliflower (or 3-4 cups if you rice yourself)
  • 1-2 cups shredded cabbage
  • 1 bunch green onions, chopped
  • 1 T preminced garlic
  • 2 T + 1 t sesame oil
  • ¼ cup + 2 T soy sauce
  • 1 T black pepper
  • 1½ T ginger
  • ¼ cup creamy peanut butter
  • 1½ T honey
  • ¾ cup vegetable broth
  • ½ t garlic salt
  • Head of lettuce
  • Sriracha, crushed peanuts or additional green onions for serving if desired
Instructions
  1. Heat 2 T sesame oil in a large skillet or wok
  2. Add garlic and green onions and cook on medium for 2-3 minutes
  3. Add bell peppers, ½ cup soy sauce, black pepper, and ginger and cook for 3-4 minutes
  4. Add mushrooms and cook for 3-4 minutes
  5. Add rice cauliflower and cook for 5 minutes.
  6. While this is cooking, combine 2 T soy sauce, peanut butter, honey, vegetable broth and garlic salt in a small sauce pan and stir regularly over medium heat until thickened.
  7. Add shredded cabbage and cook for 5 additional minutes.
  8. Serve the vegetable mixture hot in lettuce cups and top with warm sauce and sriracha, crushed peanuts, or additional green onions as desired.

Vegetable and Cauliflower Rice Stir Fry Lettuce Cups with Peanut Sauce | Little Kitchen, Big Bites

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Before I went into the aforementioned crazy cleanse, I bought some frozen salmon to make some buttery, delicious salmon cakes.  And then we had a busy week and for one reason or another I decided on take out instead of cooking that night.  And the salmon lived in the freezer until one day when I was out of food and I remembered that it was there.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Except I’m trying to be a little more healthy now.  And salmon cakes, while absolutely scrumptious, do not often top the healthy food lists the way that straight salmon does.  So with a little of this and a little of that and some southwestern seasonings this recipe was born.  And then I had avocados, so clearly they needed to be used too.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

This recipe was perfect for me because I cooked the salmon and quinoa and mixed the sauce during nap time and let them cool and marinate before throwing everything together and baking them before dinner.  And the toddler demolished these my friends.  Salmon, quinoa and veggies were all eaten without complaint by her or my husband, and the leftovers were enjoyed cool on salads for days after.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

 

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12 cakes
 
Ingredients
  • 1 lb salmon, frozen (or adjust cooking time accordingly)
  • 3 limes
  • 1 T olive oil
  • 1 t + 1 t black pepper
  • 1 t + 1 t garlic salt
  • 2 t + 1 t cumin
  • 1 t + ½ t chile powder
  • 1 - 1¼ cups cooked quinoa
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • ½ red onion, diced
  • 1 T preminced garlic
  • 1 cup + 1 cup nonfat greek yogurt
  • 2 eggs
  • ¼ cup cilantro, chopped
  • 1 avocado
  • For topping: shredded cheddar cheese, chopped avocado, cilantro, chopped onion, or pico de gallo
Instructions
  1. Preheat oven to 400 degrees
  2. Coat a small baking dish with nonstick and place salmon in the dish. Cover with juice of two limes and olive oil and sprinkle with 1 t pepper and garlic salt.
  3. Cook for 20-30 minutes, or until salmon is cooked through.
  4. While salmon cooks, combine 1 cup greek yogurt, avocado, cilantro, juice of 1 lime, 1 t black pepper, 1 t garlic salt, ½ t chile powder (less for less heat) and 1 t cumin in a bowl. Smash avocado and stir until smooth. Refrigerate until eating
  5. When salmon is fully cooked, flake with two forks and refrigerate until cool.
  6. Combine flaked salmon with cooked, cooled quinoa, bell pepper, onion, garlic, 2 t cumin, 1 t chile powder (less for less heat), 1 cup greek yogurt and eggs in a large bowl.
  7. Lower oven temperature to 375 degrees
  8. Form into patties and place on a lined baking sheet. You can either make small cakes or larger patties depending on your needs.
  9. Bake for 20-30 minutes, flipping once, for less time if making smaller cakes and more time if making larger cakes.
  10. Let sit for 5-10 minutes and serve hot, topped with avocado cilantro sauce, chopped avocado, cilantro, chopped onion, and/or pico de gallo

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Roasted Vegetable Quinoa Goddess Bowl

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

One day I was strolling the aisles of Costco {or attempting as much of a stroll as I could with one kid strapped to me and the other screaming for samples in the front seat of the cart} and a small box labeled something to the affect of “three day cleanse” caught my eye.  Being six months out from baby #2 and having just completed my first half marathon, I was getting close to that pre-baby weight but still not quite there.  So I snapped a photo and sent it to a friend, thinking we’d laugh it off and move on.

But my friend was in.  Shoot.  So I was in too.  We bought the juices, which were to be eaten with a mini meal each day and decided to go for it right after Easter.  You know, stuff yourself with as much ham and chocolate eggs as you can and then cleanse it all away.  I started meal planning for the cleanse and realized that there would obviously be maintenance after this three day window, so the healthy menu planning began.  This was the first post-cleanse meal and man it was good.  Hopefully, if I can stick to it, you’ll see a lot more light and healthy recipes like this on the blog.  With the occasional sweet treat.  Because I can’t help myself.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

I made it through the cleanse alive, if you were concerned.  But I may or may not have celebrated the end of it with a glass of wine, and then promptly devoured an iced coffee and pizza for lunch the next day.  And now I’m eating kale chips.  Which is awesome except when you inhale a whole Costco sized bag in one sitting.  Oh well.  It’s all about balance, right?  Right.

This dish was delicious as a hot bowl the night that we ate it, and was awesome again the next day as a cold salad for lunch.  The flavors of the dressing {which is so good and good for you!} continue to marinate in it and get better with time.  It would also be a stellar veggie based side dish for a big meal.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

Roasted Vegetable Quinoa Goddess Bowl
Author: 
Recipe type: entree, side dish
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large butternut squash {or 1-2 lbs of pre sliced butternut squash chunks), skinned, seeded and cut into bite sized pieces
  • 1 large red bell pepper, cut into bite sized pieces
  • ½ yellow onion, cut into bite sized pieces
  • 1 lb asparagus, cut into bite sized pieces
  • 1 T olive oil
  • 1 t garlic salt
  • 1 t black pepper
  • 1 cup quinoa, cooked according to package
  • ½ cup goddess dressing (from Trader Joe's)
Instructions
  1. Preheat oven to 400 degrees
  2. Place vegetables on a lined baking sheet
  3. Pour olive oil, garlic salt and pepper over the top and toss gently, making sure that the vegetables are distributed in a single layer on the sheet before cooking
  4. Roast for 15-20 minutes, or until all vegetables are cooked through and browning on the edges
  5. Stir vegetables into cooked quinoa
  6. Stir in goddess dressing
  7. Serve warm, or if you prefer, chill for one or more hours and serve as a cold salad.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

Vegetarian Sloppy Joes Sliders | Slow Cooker

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Oh heeeyyy my friends!  Life around here has been a little crazy and a little spazzy, as has my posting on the blog.  Snuggle Up Buttercups has really picked up steam thanks to my incredible family and friends and the handmade community and I’m so excited that my passion for perfectly sized, deliciously snuggly little blankets is being spread to sweet babes everywhere.

So there has been a lot of sewing during naps, when naps happen.  The little one has proven himself to not really love sleeping.  Which is a bummer because sleeping is another passion of mine.  I digress…there’s been a lot of sewing and web work and business card designing and all of the things that go along with launching this sweet little business of mine.

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites
Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

And along with that there’s the usual workout class teaching, half marathon training and…oh yea…that whole parenting two darling children thing which is a crazy full time job that takes up 99.9% of my time too.  So a lot of all of that and not a lot of photography, editing, writing, and general blog-y-ness.  I promise I’m working on it.  Once the dust settles I’ll be back in full force but for now you may see me a little more sporadically.

But this recipe was so worth sharing.  It was easy to make in general but also super easy and fun to make with the toddler.  Mostly just chopping {I chop, she puts it in the bowl}, squeezing of sauces and shaking of spices.  And all healthy, fresh veggies that I didn’t mind if she sampled along the way.  Once Hubby got home, all I had to do was toast up some fun little slider buns {you could use big ones, but life is so much more fun in slider size sometimes…and the kids feel like it’s the right size for them too}, scoop and enjoy.

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Vegetarian Sloppy Joes Sliders | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: ~12 sliders
 
Ingredients
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 2 cups chopped mushrooms
  • ½ cup chopped celery
  • 1 package cooked lentils {about 2 cups...you can get them from Trader Joe's}
  • ½ cup ketchup
  • ¼ cup bbq sauce
  • 1 T mustard
  • 1 T Worcestershire sauce
  • 1 T preminced garlic
  • Salt & pepper to taste
  • 1 cup vegetable broth
  • 12 slider buns, toasted
Instructions
  1. Put everything except for the slider buns in the slow cooker
  2. Cook on high for 2-3 hours or low for 4-6 hours
  3. Use a slotted spoon to scoop slow cooker mixture onto toasted buns.
  4. Enjoy!

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Buffalo Chicken Lettuce Wraps | Slow Cooker

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

First of all, I want to thank everyone again who sent some love after last week’s announcement of Snuggle Up Buttercups, my new Etsy shop full of deliciously snuggly blankets.  I really hope you love it an welcome any feedback or ideas for future products!

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

So in the midst of taking care of two babies, teaching fitness classes, sewing and, ya know, living life, I also made something delicious, healthy and super easy that I had to share.  Anyone else love buffalo sauce??  My husband and I are obsessed, and the toddler is generally a fan, unless we throw too much heat at her.  I calmed this one down with a little bit of chicken broth, but if you’re all about spicy, you can add the extra buffalo sauce instead.

It’s been on and off summery here in So Cal, so the lettuce wrap idea was perfect for a warm evening.  I know it might not appeal as much to those who are trudging through snow every day, so throw those bad boys in a tortilla and call it a day instead.  Or pin this one for when the snow melts and the summer sun comes shining through.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Buffalo Chicken Lettuce Wraps | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb boneless skinless chicken breasts
  • ⅓ cup buffalo sauce, plus more to garnish
  • ¼ cup chicken broth
  • 1 can corn
  • 1 can black beans
  • 3-4 cups shredded cabbage
  • 1 head of lettuce, rinsed and separated for lettuce cups
  • Blue cheese, crumbled, to top
  • Avocado, sliced, to top
Instructions
  1. Combine chicken, buffalo sauce, broth, corn and beans in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  2. Shred chicken with two forks.
  3. Stir in shredded cabbage and cook for an additional 10-15 minutes on low.
  4. Serve mixture in lettuce cups, topped with blue cheese and avocado.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Healthy Beef and Cabbage Stew

Healthy Beef & Cabbage Stew | Little Kitchen, Big Bites

Yawwwwnnnn.  You may have noticed it’s been a little quieter around these parts lately.  Part of it is thanks to the dreaded four month sleep regression.  My sweet baby boy has never been the stellar sleeper that his sister was, and so all of this waking up every hour nonsense is foreign to me.  I’m hoping we’ll get back to normal soon, but in the mean time, coffee.  And delivery because mama just doesn’t have the patience to cook sometimes.

I’ve also been working on a fun new creative endeavor that I’m so excited to share with you guys soon.  I’m thisclose to being ready, but for now, I’ll leave you guessing.  But it’s been taking up some of the extra time that I’d usually spend here, so I apologize for the sparse posting both now and potentially in the future as I put in some overtime to get it off the ground.  But oh em gee you guys  I am so excited about it.  I can’t wait to share!

Healthy Beef & Cabbage Stew | Little Kitchen, Big Bites

Ok, onto the food.  I really wanted to try this in the slow cooker and I was going to and then it was lunch time and then it was 4pm and I hadn’t put it in yet so into the dutch oven it went instead.  And it was still delicious.  The big one is getting big enough that she can watch me cook on the stove top from a few feet and be content with the occasional raw vegetable being thrown her way to snack on without me worrying that she’s going to dive headfirst into the fire.  It really warms my heart how much she loves watching me cook and participating and trying new foods as she grows.  She’s pretty awesome.

This one’s for all you East Coasters shivering over there.  We’ve been lucky enough to have some warm weather so it’s not essential here, but this is the kind of warm, delicious food with a kick of spice to it that’s really going to make you feel warm and cozy through the winter.  Oh and did I mention it’s pretty darn healthy too?  So that’s a win.  Because it’s February already and I still haven’t started eating totally healthy like I was supposed to last month…

Healthy Beef & Cabbage Stew | Little Kitchen, Big Bites

Beef & Cabbage Stew
Author: 
Recipe type: Stew
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 lb lean beef
  • 1 T olive oil
  • 1 bag shredded green cabbage (4-5 cups)
  • 1 onion, chopped
  • 1 T preminced garlic
  • 3 cups beef or chicken broth
  • 2 cans tomato sauce
  • 2 cans fire roasted diced tomatoes
  • 2 T brown sugar
  • 1 T Worcestershire
  • 1 t oregano
  • 1 t basil
  • ½ t chili powder
  • 1 cup dry white rice
  • Salt and pepper to taste
Instructions
  1. Heat olive oil over medium high heat in a dutch oven
  2. Add onion and garlic and cook for 3 minutes
  3. Add beef and cook until browned, separating with a wooden spoon as you cook
  4. Add green cabbage and cook for an additional 3 minutes
  5. Add broth, tomato sauce, tomatoes, brown sugar, Worcestershire, oregano, basil, chili powder and salt and pepper to taste. Stir in and allow to come to a simmer.
  6. Add white rice, cover, and cook for 10 - 15 minutes, or until rice is cooked.
  7. Serve hot.

Healthy Beef & Cabbage Stew | Little Kitchen, Big Bites

 

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

Can I tell you something weird?  Sometimes I think that one morning, my alarm is going to go off and I’m going to be back in high school, living in my parents house and none of the last several years would have happened.  I wonder how it’s possible that I could be married, living in a house with two kids who I get to stay home with and love on every day.  And then I realize how very lucky I am, even with some very terrible twos going on with the toddler and an still inconsistent night sleeping schedule with the baby.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

I think this nonsense usually happens at the beginning of each month when I once again have to collect my dropped jaw because it cannot be that it’s February already.  It cannot be that my little ones are another month older, we’re that much further from Christmas {which I swear was still yesterday} and closer to summer {um, please? this cold and rainy So Cal weather is not fun…sorry East Coast…I’ll stop whining now}.  So yea.  Hi, February.  Let’s make some cute heart shaped crafts and move on to March so we can hurry along to heat and pools and beaches and fun.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

Anyway, food blog.  Let’s talk recipe.  I’m trying to lighten it up finally.  Other than the sauce, this is a really healthy little recipe and the sauce isn’t half bad either.  I’ve heard you can make your own enchilada sauce but the one at Trader Joe’s is so good I haven’t tried.  And lazy.  So that.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

So the gist of it?  Make the inside of some really fabulous easy enchiladas in the slow cooker.  But instead of using those less-than-healthy tortillas, mix in some spaghetti squash, melt some cheese on top and call it a day.  It was totally delicious and everyone ate their weight in squash, which is a total victory.  The toddler ate her first helping and then said “Mommy, I demolished that chicken.  Can I have some more?” No joke, people.  She was quite a fan.  So it was a win in my book.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb chicken breasts
  • 1 can red enchilada sauce
  • 1 red onion, chopped
  • 1 can black beans, drained
  • 1 can corn, drained
  • 2 spaghetti squashes
  • 1 T olive oil
  • 1 t salt
  • ½ t black pepper
  • ½ t chile powder
  • ¼ cup cilantro, chopped, plus some to garnish
  • 1 + ½ cup Mexican cheese
Instructions
  1. Place chicken, sauce, onion, beans and corn in the slow cooker and cook on high for 3-4 hours or low for 7-8 hours.
  2. Preheat oven to 400 degrees.
  3. Cut squashes in half, remove seeds, brush with olive oil and sprinkle with salt, pepper and chile powder.
  4. Place squashes cut side down and cook for 30 minutes. Turn skin side down and cook for an additional 10-15 minutes, or until easily shredded.
  5. While the squash is cooking, shred chicken in the slow cooker with two forks and stir in cilantro and 1 cup Mexican cheese.
  6. Remove squash from oven and shred.
  7. Mix shredded squash into chicken mixture.
  8. Place chicken and squash mixture back into the squash shells and top with remaining cheese.
  9. Cook for 5-10 minutes, until cheese is melted and slightly brown.
  10. Garnish with cilantro and enjoy immediately.

 

Asian Pineapple Chicken | Slow Cooker

Asian Pineapple Chicken | Slow Cooker | Little Kitchen, Big Bites

EDIT: I somehow lost half of this post and the recipe!  Sorry guys! I’ve rewritten the recipe below.  Enjoy!

Oooook, I suppose it’s time to start getting healthy and all that nonsense that you talk about after the first of the year.  I may have given you something delicious and decadent and fabulous last week, but we’re getting back onto the right track now.  I promise.  Maybe.

Asian Pineapple Chicken | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Hawaiian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb boneless skinless chicken breasts
  • 1 pineapple, cut into chunks
  • 2 bell peppers, cut into chunks
  • ½ onion, cut into chunks
  • ½ cup pineapple juice
  • 3 T soy sauce
  • 2 T honey
  • 1 T preminced garlic
  • 1 t sesame oil
  • 1 t ginger
  • 2 cups rice, cooked, to serve
  • Sesame seeds and green onions to garnish
Instructions
  1. Place all items except rice in the slow cooker and cook for 4 hours on high or 8 hours on low.
  2. Serve on top of cooked rice and garnish with sesame seeds and green onions.

 

Asian Pineapple Chicken | Slow Cooker | Little Kitchen, Big Bites

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker | Little Kitchen, Big Bites

Guys, Christmas is seriously right around the corner.  I can’t even handle how fast this is all going right now.  But I’m not going to lie, I love it all.  Every time I hear holiday music or drive at night and see Christmas lights or see decorations at every turn, it fills me with holiday cheer.  This really is the best time of the year.

But onto the recipe.  It’s simple and delicious and perfect for when you’re running around to holiday parties or finishing up your shopping and you just need something good and warm, but also fresh and relatively healthy.  Because you gotta do what you gotta do to keep off those holiday pounds, amiright?

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker | Little Kitchen, Big Bites

For some reason, I’ve always been a little hesitant with gyros.  They never really jump off the menu or the recipe list at me.  But a few months back I tried some fish gyros {that never made it to the blog #lazyblogger} and they were totally scrumptious.

So this time around I figured I would simplify {as always} and throw the chicken in the crock pot with some veggies and seasoning and let it happen.  Throw on some sauce, leftover cucumber from sauce making, shredded lettuce and feta and call it a day.  And wrap it in a pita.  Because yum.

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker | Little Kitchen, Big Bites

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker | Little Kitchen, Big Bites In addition to the meal being scrumptious, we all loved the tzatziki, and luckily I made a little extra so we could use it as a dip and sauce for days to come.  What is it about toddlers and dips?  Mine is totally obsessed with dipping, and this one is no exception.  She has no idea that she’s eating mostly Greek yogurt and cucumber.  And honestly, I forget it too…it’s a great dip for fresh veggies to add some flavor and tang to an otherwise boring food.

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker | Little Kitchen, Big Bites

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 4 boneless skinless chicken breasts {I used frozen, if you use fresh err on the lower side of cooking time}
  • 1 bell pepper, chopped
  • ½ red onion, chopped
  • 2 T mediterranean seasoning
  • 1 T olive oil
  • ¼ cup chicken broth
  • 1 cup greek yogurt
  • 1 cucumber, half shredded and half sliced into small pieces
  • Juice of ½ of a lime
  • 2 T feta cheese, plus additional to top if desired
  • 1 T preminced garlic
  • 1 t dill
  • 1 t black pepper
  • 1 t salt
  • Shredded romaine lettuce to top
  • 4-5 whole wheat pitas
Instructions
  1. Place chicken, bell pepper, onion, seasoning, olive oil and chicken broth in the slow cooker.
  2. Cook on low for 5-7 hours or high for 3-6 hours.
  3. Come back and shred chicken with two forks or cut into pieces.
  4. In a small bowl, combine greek yogurt, shredded cucumber, lime juice, feta, garlic, dill, salt and pepper. Refrigerate until use.
  5. Recommended assembly: toast pita, scoop in chicken mixture with slotted spoon, and top with sliced cucumbers, additional feta, romaine and sauce.

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker | Little Kitchen, Big Bites

Thai Curry Lentil and Vegetable Lettuce Wraps

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

We’re coming up on Turkey Day and I for one could not be more excited.  It’s my favorite holiday of the year.  Who can argue with a holiday that’s all about food, family and friends.  Not to mention that my birthday always falls somewhere in the same week or two, so I have extra fun to celebrate.  And the long weekend following Thanksgiving is mandatory Christmas-ification weekend in my house, including the swapping out of decorations, picking out and decorating the tree, putting the lights up, and listening to an exorbitant amount of holiday music.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

But with all that gluttony and meat coming soon, I wanted something a little different to start out the week.  And with all of the upcoming cooking and baking and such, I wanted something that I didn’t really have to think about much.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

This started out a vegetarian stir fry of sorts and then morphed into a delicious and delicate lettuce wrap that we all devoured.  It’s a simple one.  Chop some veggies, grab some lentils, pop them all in a pan, add curry sauce, and serve in a lettuce cup.  Not too much to think about, especially with everything coming up {or you could save this one for next week when you’re totally over meat and totally over putting together extravagant meals}.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

Can I just give a shout out to Trader Joe’s on this one too?  I love love love their prepackaged lentils and the toddler will eat them on their own as a snack or part of dinner.  When she realized that these were lentils, she just about inhaled them.  It’s a cheaper, vegetarian way to do a traditional lettuce wrap.  No beef or browning required.  But you’re still packing in all the tummy filling proteins.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

And, part deux of my pat on the back for TJ’s is their curry sauce.  Which I always have a bottle of in my pantry.  Because there are days that you want to whip up a curry from your own spice blend and some coconut milk and such.  And there are other days when you want to have absolutely nothing to do with that process.  All you want to do is dump some sauce on some veggies and have it taste great.  Amiright?

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

Thai Curry Lentil and Vegetable Lettuce Wraps
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2½ cups cooked lentils {I used the precooked pack from Trader Joe's}
  • 1½ cups edamame, shelled
  • 1½ cups mushrooms, chopped
  • ½ cup red onion, chopped
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 1 zucchini, chopped
  • ¼ cup cilantro, chopped
  • 1½ cups thai red curry sauce
  • 1 T sesame oil
  • 1 head lettuce, pulled apart and rinsed
  • Optional: additional cilantro and sriracha to garnish
Instructions
  1. Heat sesame oil over medium high heat in a large skillet.
  2. Add onions and cook for 3-5 minutes.
  3. Add zucchini and bell peppers and cook for 3-5 minutes.
  4. Add lentils, edamame, mushrooms and tomatoes and cook for 3-5 minutes.
  5. Add cilantro and curry sauce and cook for an additional 5 minutes, until everything is combined and coated in sauce.
  6. Serve hot in lettuce leaves, topped with additional cilantro and sriracha as desired.

Thai Curry Lentil and Vegetable Lettuce Wraps | Little Kitchen, Big Bites

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