Healthy Peanut Butter Brownie Popcorn Balls

In the last few months I’ve been on an exercise and healthy eating journey.  I realized that I had a major snacking problem, usually going for something full of carbs that was leftover from what my kids didn’t eat.  So I cut that junk (and refined sugars) and started to focus on what was delicious and also good for my body.

One of my very favorite things to snack on is Skinny Pop popcorn, which is light and delicious and even if you happen to go a little overboard, it’s still not too bad for you.  It’s perfect when I have a salty craving, but I still struggle with that need for chocolate every once in a while.  So I grabbed some popcorn and threw it together into something that tastes like a peanut butter brownie popcorn ball….without any of the heavier stuff.

I love this recipe because it requires little time, no baking, and is totally kid friendly.  Not only did my kids inhale the final product and think it was a delicious dessert, but they also loved helping me throw things into the blender, crush up the popcorn and roll the balls out too.  And in the end if they think a healthy dessert is a yummy one, it’s a total win.


Healthy Peanut Butter Brownie Popcorn Balls
Author: 
Recipe type: Snack / Dessert
Prep time: 
Total time: 
Serves: 18-20
 
Ingredients
  • 3 cups + 2 cups Skinny Pop Original Popcorn
  • 20 dried dates
  • 1 t vanilla
  • 1 t pure maple syrup
  • 2 T natural peanut butter
  • ¼ cup unsweetened cocoa powder
Instructions
  1. Pulse 3 cups Skinny Pop in blender or food processor until broken into small pieces.
  2. Add dates, vanilla, maple syrup, peanut butter, and cocoa powder.
  3. Pulse until everything is broken up and combined
  4. Move into a medium mixing bowl. Crumble remaining 2 cups skinny pop over mixture and use your hands to combine.
  5. Roll into 1 inch balls and place on a parchment lined plate
  6. Eat immediately or refrigerate and enjoy for up to 3 days following.

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

5.0 from 1 reviews
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

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

Curried Sweet Potato & Vegetable Soup | Slow Cooker

sweet potato curry

Don’t give me that look.  I know it’s 85 degrees and I’m serving a hot, creamy, soul warming soup for dinner.  Would most bloggers be posting this one in October?  Probably.  But I’m a soup year round kind of a girl, especially if it involves curry, so I went for it.  Because it sounded good.  And we’re still getting some June gloom around these parts so I don’t feel too bad about it.

Another reason I don’t feel too bad about it?  Because it was omg good and creamy and rich and…wait for it…pretty darn healthy!  That’s the glory of blended soups…when you pulse it all together, they can’t tell that they’re eating all kinds of nutrients and such.  And you could probably cool some of this off for the baby too!  The other fabulous thing about blended soups?  Not having to chop up all of the veggies into bite sized pieces.  This is a lazy girl’s soup too.

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

To make it even easier on you, I seasoned this one with one simple bottle of Trader Joe’s Thai Red Curry Sauce.  If you don’t have a TJ’s, first of all, I’m sorry.  But you can probably get a similar pre bottled sauce at your local grocery store, or can make it by combining a can of coconut milk with 1-2 T red curry powder or paste and about 1 t ginger, garlic powder, onion powder, chili powder, 1/2 t turmeric, a pinch of nutmeg and salt and pepper to taste.  Add and adjust as needed.

While I love coaxing the flavor out of my spices to make a good, from scratch kind of a curry, when I’m putting this together at lunch time with my toddler taste testing everything and chucking whatever she doesn’t like on the floor for the dog, emptying a bottle of sauce sounds much more…doable.

Oh by the way, if you’re one of those haters who doesn’t do soups in the summer, pin this one for when fall rolls around.  You’re going to want to try it…

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

Curried Sweet Potato & Vegetable Soup | Slow Cooker
Author: 
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 sweet potatoes, peeled and cut into chunks
  • 1 cup carrots, peeled and cut into chunks
  • 1 onion, peeled and cut into chunks
  • 2 cups lentils, cooked
  • 2 cups chickpeas (or 1 can), cooked
  • 1 can Trader Joe's Thai Red Curry Sauce (or sauce recipe mentioned in above post)
  • 1 cup vegetable broth
  • 1 cup milk
  • Optional garnishes: sour cream, cashews, peanuts, cilantro, or green onions
Instructions
  1. Combine everything except cilantro in the slow cooker and cook on low for at least 4 hours, or until carrots and sweet potatoes can be easily pierced with a fork.
  2. Stir in milk and let cook for another 5 minutes or so
  3. Use an immersion blender to blend, or transfer to a blender and blend
  4. Top with desired garnishes and enjoy hot

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

 

 

Slow Cooker Coconut Curried Vegetable Soup

Slow Cooker Coconut Curried Vegetable Soup | Little Kitchen, Big Bites

You’re going to laugh at me.  My first recipe back and I’m posting soup in the middle of July.  I can’t help it.  I love me a good soup year round.  Especially one that’s a throw and go in the crock pot.  But here’s the deal with this soup.  It’s actually quite yummy chilled too.  Let’s be honest, that was not my original intention, but I took a bite of it before warming up the leftovers the next day and I ended up eating the whole thing without warming it up.  So let’s pretend I intended it that way.

A soup is also a really good way to get a ton of healthy veggies in for a meal without feeling like you’re eating…well…a big plate of veggies.  It’s like having a salad, but better and more filling.  Especially with the garbanzo beans for some serious substance.  Even my kiddo seemed to like it {but be warned…it’s a little spicy}.

So think about it.  Soup in the summer.  Or pin this one for when October rolls around and the chill comes back into the air in the evening.  It will be sooner than you think.  Michael’s already is putting out their Halloween decorations {yes really}.

Slow Cooker Coconut Curried Vegetable Soup | Little Kitchen, Big Bites

Slow Cooker Coconut Curried Vegetable Soup
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1.5 lbs zucchini, chopped
  • 2 yellow squashes, chopped
  • 2 red bell peppers, seeded and chopped
  • ½ yellow onion, chopped
  • 1 can garbanzo beans, drained
  • 1½ T preminced garlic
  • 4 cups vegetable stock
  • 1 T lemon juice
  • 2-3 T curry powder
  • 2 t cumin
  • 1 t cayenne pepper
  • 1 t coriander
  • 2 t salt, plus more to taste
  • 1 t pepper, plus more to taste
  • A pinch of cinnamon
  • 1 cup coconut milk
Instructions
  1. Put everything except the coconut milk in the slow cooker and cook on low for 3-4 hours or high for 6-8 hours.
  2. Use an immersion blender to blend the soup, or transfer contents of slow cooker to a blender in batches and blend.
  3. Stir in coconut milk.
  4. Cook for an additional 10 minutes, then serve.
  5. Soup can also be refrigerated at this time and served cold.

 

Slow Cooker Coconut Curried Vegetable Soup | Little Kitchen, Big Bites

 

Slow Cooker Spicy Mexican Lime Chicken Soup

Slow Cooker Spicy Mexican Lime Chicken Soup | Little Kitchen, Big Bites

Guys, I’m going to seven weddings this summer.  Seven.  Not to mention all of the showers, bachelorettes, and now baby birthday parties I’ll be attending {and hosting}.  We’re going to be busy bees starting this spring and flying all the way through until the fall.  Like I look at the calendar and it’s September already and then it’s Halloween and then Thanksgiving and then Christmas again.  Not that I’m complaining…being busy can be a bummer, but being busy with all of that fun will be a total exhausting blast.

Anyway, what I was getting to before I started rambling was this:  Seven. Weddings.  Let me put that differently for you.  Seven opportunities {plus those showers and bachelorettes} to be in a cocktail dress with my legs and arms showing with tons of my friends instead of being curled up in yoga pants and fuzzy socks and a tunic with my baby.  So I need to get on the whole diet and exercise train.

Slow Cooker Spicy Mexican Lime Chicken Soup | Little Kitchen, Big Bites

But realllyyyy I hate diets.  And salads.  What I love is food that still tastes delicious and fresh and yummy but is lighter and fresher and healthier.  So I’m going to attempt to throw a couple of those together.  And share with you guys too, because, while many of you are still probably in the frozen tundra that is most of the country, summer will be here before you know it and those silly bathing suits will be back with it.

By the way, this is one of those super easy throw everything in the pot recipes that will have you done with dinner and on your way before the baby even wakes up.  Can’t get any better than that.

Slow Cooker Spicy Mexican Lime Chicken Soup | Little Kitchen, Big Bites

Slow Cooker Spicy Mexican Lime Chicken Soup
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 boneless skinless chicken breasts
  • 4 limes, juice of
  • 1 onion, chopped
  • 2 jalapeños, chopped
  • 1 T preminced garlic
  • 1 t salt
  • 1 t pepper
  • 1 t oregano
  • 4 cups chicken broth
  • 1 avocado, chopped, to top
Instructions
  1. Combine all ingredients except for avocado in the slow cooker.
  2. Cook on low for 8 hours or on high for 5 hours
  3. Shred chicken with two forks
  4. Serve hot and garnish with avocado chunks

Slow Cooker Spicy Mexican Lime Chicken Soup | Little Kitchen, Big Bites

Mediterranean Salmon and Quinoa

Mediterranean Salmon and Quinoa | Little Kitchen, Big Bites

Apparently, it’s a fishy kind of a week.  Have I ever mentioned that I didn’t eat any seafood at all before I met my husband?  Bizarre, right?  Almost as weird as knowing that I hated avocados until I was a teenager and completely missed out on the years that my grandparents had an avocado tree in their front yard.  That was a total fail.  But back to the fish…I was totally not a fan until my husband (then boyfriend) and I went up to a family wedding in Oregon and his uncle made us fresh salmon and cioppino and literally changed my life in a meal.  And ever since then, not only have I loved it but I’ve craved it.  So now we usually have salmon or some other fish at least once a week.

Mediterranean Salmon and Quinoa | Little Kitchen, Big Bites

This recipe so hit the spot for me.  It felt fresh and healthy and was totally delicious.  I’m a big greek salad lover and this was just perfect for a meal that was both good for you and completely satisfying.  And there was some tapenade left over for me to devour with crackers.  I guess that makes it not as healthy, huh?  Oh well.

Just a note…the below recipe is just for two.  If you need to serve more than two, just feel free to double or triple away!

Mediterranean Salmon and Quinoa | Little Kitchen, Big Bites

Mediterranean Salmon with Quinoa
Author: 
Recipe type: Entree
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 - 1.5 lbs salmon
  • 2 T olive oil
  • 1 T lemon juice
  • 1 t + 1 T preminced garlic
  • 1 t + 1 T dill
  • 1 t + 1 T parsley
  • 1 t + 1 T onion powder
  • Salt and pepper to taste
  • 2 t + 2 T feta cheese
  • 1 cup dry quinoa
  • 2 cups water
  • 4 T prepared olive tapenade
Instructions
  1. Marinate salmon in olive oil, lemon juice, 1 t of each of garlic, dill, parsley, onion powder and salt and pepper in the fridge for 30 minutes.
  2. Preheat the oven to 375 degrees.
  3. Place the salmon in a non-stick pan and bake for 25 minutes.
  4. While salmon is cooking, cook quinoa in 2 cups water with 1 T of garlic, dill, parsley and onion powder.
  5. Once the quinoa is fully cooked, stir in 2 T feta and let sit for 5 - 10 minutes for the feta to melt down.
  6. When salmon has cooked for 25 minutes, add 2 T feta on top and continue to bake for another 5-10 minutes, until the fish is cooked and the feta is browning.
  7. Serve salmon over quinoa and top with tapenade.

Mediterranean Salmon and Quinoa | Little Kitchen, Big Bites

Honey Glazed Salmon with Veggie Spiced Quinoa

Honey Glazed Salmon with Veggie Spiced Quinoa | Little Kitchen, Big Bites

We interrupt this post for a special notice.  Baby girl is here!  She was born mid-last week and we are enjoying every moment with her!  I’ll be back with photos and updates, but for now, let’s get back to our regularly scheduled programming…

After the orange tempura veggies last week, I was ready for something a little lighter.  Not necessarily super healthy, but just enough to get the smell of fried food out of the house.  Because that smell really lurks.  And although it’s appetizing before dinner time, it’s not so happy when you wake up at 6am and are stumbling into the kitchen to grab a granola bar before taking off for work.

I think that I’ve been eating salmon enough to qualify it as a craving.  There’s something about it that I just can’t get enough of.  Which is good, because you’ve already heard me talk about all of the benefits to baby girl and blah blah blah.  And I have a very limited time {tomorrow is my due date!} left to enjoy said cravings before I have to go back to being good and healthy and eating balanced meals and such, so I’m taking advantage of it.  Who would have ever thought that I would have had healthy cravings?  Well I suppose this and berries are kind of the extent of that…the sweets and french fries that I’ve been plowing through won’t really qualify.

But I was afraid that poor Hubby was going to get sick of it, so I did what I knew would work.  I brought in the words *honey glazed* and he was sold.  Not that adding honey and brown sugar makes it unhealthy, but it does have a definite appeal to it that slapping it on the grill with some spices doesn’t necessarily have.

And I knew that it was going to be a challenge to talk him into the quinoa.  Well, more specifically, the broccoli.  But we had some leftover and I wasn’t just going to let it go to waste.  I figured that maybe if I chopped it up into little bits, he wouldn’t notice.  And it was a success!  He couldn’t really tell {and there was no way for him to pick it all out}, and I covered it up with enough flavor that he actually thought it was good.  I’m going to be totally fine with the getting-my-kid-to-eat-veggies thing.  I hope.

Honey Glazed Salmon with Veggie Spiced Quinoa | Little Kitchen, Big Bites

4.5 from 2 reviews
Honey Glazed Salmon with Veggie Spiced Quinoa
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 lb salmon
  • 2 T + 1 t honey
  • 1 T + 1 t olive oil
  • 1 t + ½ t preminced garlic
  • 1 t brown sugar
  • 1 t + ½ t chili powder
  • ½ t + ½ t cumin
  • ⅛ t cinnamon
  • Zest and juice of 1 lime
  • 2 cups cooked quinoa
  • 1 cup cauliflower, finely chopped
  • 1 cup broccoli, finely chopped
  • 2 cups spinach
  • 1 t lime juice
  • Salt and pepper to taste
Instructions
  1. Marinate salmon in a ziplock bag with honey, olive oil, 1 t garlic, brown sugar, 1 t chili powder, ½ t cumin, cinnamon, zest and juice, and salt and pepper. Place in the fridge for at least 30 minutes.
  2. Preheat the oven to 350 degrees.
  3. Bake salmon for approximately 30 minutes, until done throughout, or less to your preference.
  4. While the salmon is cooking, heat a medium skillet over medium heat with 1 t olive oil and ½ t garlic.
  5. Add cauliflower, broccoli, spinach, lime juice, 1 t honey, ½ t chili powder, ½ t cumin, salt and pepper and cook for 3-5 minutes, until cooked but not too soft and until spinach is wilted.
  6. Stir in cooked quinoa and keep on low heat until the salmon is ready.
  7. When salmon is done, serve over quinoa immediately.

Honey Glazed Salmon with Veggie Spiced Quinoa | Little Kitchen, Big Bites

BBQ Citrus Salmon with Strawberry Mango Salsa

BBQ Citrus Salmon with Strawberry Mango Salsa | Little Kitchen, Big Bites

We’ve had on and off loveliness here in So Cal.  I check the weather constantly because you never know if it’s going to be chilly, cloudy and drizzle-y or hot and sunshiney.  When we have the lovely hot days, I put on a dress {or a bikini…yes, ready to pop pregnant lady in a bikini…in my backyard only…} and head out into the yard to soak it up in peace.  Because, let’s be honest, my quiet tanning-on-a-beach-with-a-margarita days are probably numbered.

And then I make Hubby light up the BBQ and put something on that makes me feel like we’re back in Costa Rica or Jamaica or Mexico.  Because my vacation days are over too.  But I’m going to fake it in the backyard for as long as I can.

This recipe was absolutely spectacular.  I’ve been trying to have salmon once a week because it’s good for my little nugget, and this was just the perfect way to prepare it, especially for a nice hot day.  I could have made 10 times more and enjoyed every bite of it.  With pickles and ice cream on top {just kidding…} {…I’ll take them on the side}.

I also had some leftover salsa which was pure loveliness with pita chips, and would probably also be delish with some citrus marinated chicken if salmon ain’t your thang.

BBQ Citrus Salmon with Strawberry Mango Salsa | Little Kitchen, Big Bites

BBQ Citrus Salmon with Strawberry Mango Salsa
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 lb salmon
  • 1 orange, juice and zest
  • 1 t + 2 T lime juice
  • 1 T olive oil
  • 1 t salt
  • ½ t pepper
  • 1 t garlic powder
  • 1 t onion powder
  • 1 T chili powder
  • 1 t cumin
  • ¼ t nutmeg
  • ½ cup strawberries, hulled and diced
  • ½ cup mango, diced
  • 2 avocados, diced
  • ¼ cup red onion, diced
  • 1 jalapeno, seeded and diced
  • 1 red bell pepper, seeded and diced
  • ¼ cup cilantro, chopped
  • Salt and pepper to taste
Instructions
  1. Place the salmon in a ziplock bag.
  2. Combine orange juice and zest, lime juice and olive oil in a small bowl and pour over the salmon.
  3. Combine salt, pepper, garlic powder, onion powder, chili powder, cumin and numeg in a small bowl. Rub into salmon.
  4. Cook salmon on the BBQ on medium high, skin side up, for 10 - 15 minutes or until cooked through.
  5. For the salsa, combine strawberries, mango, avocado, onion, jalapeno, red bell pepper, cilantro, 2 T lime juice and salt and pepper and stir gently to combine.
  6. Serve salmon hot and spoon salsa over salmon.

Inspired by this recipe.

BBQ Citrus Salmon with Strawberry Mango Salsa | Little Kitchen, Big Bites

Slow Cooker Asian Beef Lettuce Wraps

Slow Cooker Asian Beef Lettuce Wraps | Little Kitchen, Big Bites

If you’re looking back and trying to see the last time I did a beef recipe, it’s been quite a while.  We’re mostly a chicken/fish/vegetarian household.  I think that I could do the whole pescatarian thing if I wanted to, but Hubs would die without chicken.

But then with the entrance of a close-by-not-too-crowded Costco into our lives after the move, lean ground beef became more appealing.  I mean, how could it not be in cheap, prepackaged containers of loveliness?  We’ve been grilling burgers every weekend and this recipe was a killer way to throw it in the slow cooker and have a totally delish meal {or use this for apps!} waiting when you get home.

These were not only really tasty, but were also super easy and pretty healthy too.  I’m adding these to the list for the post-baby low carb diet list that I know I’ll need to fit back into my skinny jeans…

Slow Cooker Asian Beef Lettuce Wraps | Little Kitchen, Big Bites

2.5 from 2 reviews
Slow Cooker Asian Beef Lettuce Wraps
Author: 
Recipe type: Wrap
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb lean ground beef {frozen is fine}
  • 1 onion, diced
  • 2 cups mushrooms, diced
  • ¼ cup soy sauce
  • ½ cup beef broth
  • 1 T preminced garlic
  • 1 T sriracha
  • 2-3 T curry powder
  • 1 t cumin
  • 1 t salt
  • 1 t black pepper
  • A pinch of cinnamon
  • 1 cup brown rice, dry
  • 1-2 heads of romaine lettuce, cleaned and dried
  • Chopped green onions and chopped romaine, to garnish
Instructions
  1. Combine beef, onion, mushrooms, soy sauce, broth and all spices in the slow cooker. Stir to combine.
  2. Turn the slow cooker to low and cook for 7-9 hours.
  3. Come back and stir in 1 cup of brown rice.
  4. Turn the slow cooker to high and cook for an additional 30 minutes to an hour, or until the rice absorbs the liquid.
  5. Serve beef mixture in lettuce leaves, topped with green onion and chopped romaine.

Inspired by this recipe.

Slow Cooker Asian Beef Lettuce Wraps | Little Kitchen, Big Bites

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