Happy Birthday Mom! (And get ready for some BBQ Tofu!)

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Yesterday was my mom's birthday. In my family, we never miss a birthday... and, ever since I was a little girl and had to bring a picture of my mom to sleepovers in order to make it through the night, I guess you can say I've been a little obsessed with my Bonnie Lass. So you can surely bet that when it came to her birthday, we did it right!

We met up at P.F. Chang's for a bit of birthday fun. Here's my beautiful mom while reading a homemade card (what other kind is there?!)...

My brother picked my mom up for dinner with a bouquet of red roses in the passenger seat, a birthday card, and a candle. What a guy, right?

Next... would be a high-flash image of my mom and I, which Justin tried to follow up with a better one...

...only I apparently could not keep my eyes open or my mouth closed for long enough to get a good photo. Oops!

...but having a camera at dinner necessitates numerous candid photos, doesn't it?

My mom is an avid runner and loves the dirt path near our house. We got her a Polar exercise heart monitor and watch. It monitors your heart rate, fitness zones, calories burned, etc. Very neat tool for anyone who enjoys exercise!

Here's the first image of Justin and I in which he is actually doing a better job smiling than I am... Congrats, Justin :) It's a momentous occasion!

Oh right. And the food. THE FOOD. P.F. Chang's spiced us out, my friends. I mean, I accidentally bit down right into a pepper... and my mouth will never be the same.

That said, at least they don't fail you on portion sizes...

And, despite the overload of spice, the Birthday Girl seems happy!

What would a birthday be without blowing out the candles?!

Make a wish...

Get excited...!!

Blow it out! :)

All in all, here's to a wonderful birthday and a happy mom! May all your wishes come true :)

In the spirit of P.F. Chang's amazing stir-fried madness, I was inspired to post a delicious recipe that feels like Asian fusion... without all the calories of fried rice or breaded meat. Come back this afternoon for BBQ Tofu over hot Tri Color Quinoa!

Cilantro Chicken Swiss Chard Wraps (with Teriyaki Sauce)

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Swiss Chard is my new best friend. Seriously. Any of you low carb dieters out there ought to introduce yourself to Swiss Chard. Go ahead. Don't be shy. Just walk right up and... take a bite. 

Why? Because Swiss Chard is the perfect substitution for any of the following: bread, sandwich wraps, tortillas, taco shells, etc etc etc... Basically, anything that you used to use as any sort of wrap.

I've seen numerous "lettuce wrap" recipes (and even created one of my own, many moons ago) that use regular big pieces of lettuce. These are surely delicious (as I said, I've tried them!), but I do have two issues...

1. First, regular P.F. Changs-inspired lettuce wraps take far too long to make. There is too much chopping and slicing and dicing and mixing and measuring... so, while some of you methodical and detail-oriented folks may thrive on the recipe, it's just not feasible for my tiny little attention span... Good thing these Swiss Chard Wraps are easy and have half the ingredients!
2. Second, the large lettuce leaves typically used in P.F. Changs-inspired lettuce wraps break quite easily. This creates a physical mess on my plate as well as an emotional mess when I fail to get all of the food into my mouth. Oh. The. Agony. Good thing these Swiss Chard Wraps are unbreakable (seriously) and actually act like a wrap, instead of breaking all over your plate!

Have I convinced you yet? Come on! Just try a bite...

Cilantro Chicken Swiss Chard Wraps

Prep Time: 10 minutes
Cook Time: 25 minutes
Calories: 209
WW Points (Old): 4
WW PointsPlus (New): 5
Servings: 4


Ingredients:

• Boneless, Skinless Chicken Breasts - Either 3 regular chicken breasts or 8 thinly sliced (I used 1 package of thinly sliced chicken breasts for quicker cooking and cutting)
• 3 tablespoons White Wine Vinegar
• 1/2 tablespoon Cavender's Greek Seasoning
• 1 cup of Cilantro, chopped
• 4 stalks Green Onion, chopped
• 1 tablespoon Sunflower Seeds
• 2 Tablespoons Teriyaki Sauce (look for a low-sugar version, if possible)
• Lemon Juice from 1 Lemon
• 8-10 large leafs of Swiss Chard, rinsed
• Optional: Shredded cheese to top

Directions:

1. Place chicken breasts in a medium pan with White Wine Vinegar over medium heat. Sprinkle half of the Cavender's Greek Seasoning on top of the chicken breasts. After 10-12 minutes, flip each piece of chicken and sprinkle the other side with seasoning, then cook for another 10-12 minutes, or until there is no visible pink meat within a cut chicken piece.
2. While chicken breasts are cooking, chop cilantro and green onion and place in a medium bowl.
3. Once chicken breasts are cooked, chop into small pieces (mine were less than 1/2 inch on each side... you're welcome to be more or less picky!) and add to the bowl with cilantro and green onion.
4. Add sunflower seeds, teriyaki sauce, and lemon juice to the bowl and toss or shake well.
5. Serve with rinsed leaves of Swiss Chard, which can be used just like a lettuce wrap or tortilla/taco wrap. Garnish with your chosen shredded cheese, if desired!

Asian Lettuce Wraps

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Just about everyone I know is obsessed with the lettuce wraps at P.F. Changs.  After seeing an attempt to crack the secret here, I was inspired to create my own.

    

The recipe below will yield what I made last night.  I fed five people, everyone got as much as they wanted, and there was a tiny bit left over.  If you're cooking for two people, and are only eating this as a side, I made a note next to each ingredient suggesting how to alter the recipe.

WARNING:  This recipe breaks my low ingredients rule by a long shot.  It has almost 10 ingredients and requires a lot of slicing and dicing.  That said, it's full of vegetables and low carb, so I suppose that combined with its sweet amazing tasty goodness will make up for the work it takes.

What You Need:

• Large pieces of iceberg lettuce (to use as a wrap)
• 2 tablespoons canola oil [1/2 tablespoon for side]
• 16 ounces of ultra lean ground beef [4 for side]  (Can substitute chicken here)
• 1 large green pepper, diced [1 small green pepper for side]
• 2 cups shelled & steamed edamame beans [1/2 for side] (I couldn't find shelled edamame beans at the grocery store, so I actually did the labor of steaming them and then squeezing the beans out of the pod.  It wasn't horrible - but I'd still recommend pre-shelled beans if you can find them).
• 3/4 cup soy sauce [3 tablespoons for side]  (If you don't have this much, it's alright to under-do it a bit on the soy sauce).
• 2 tablespoons sesame seeds [1/2 tablespoon for side]
• 1 large cucumber, diced [1/2 cucumber for side]
• 1 cup chopped green onion [1/4 cup for side]
• 2 handfulls of cilantro, chopped [one small handful for side]
• Lime juice from 2 limes [1 lime for side]

How to Make it:

1. Using a saute pan, cook ground beef with the green pepper and the canola oil.
2. While beef is cooking, chop the cucumber, green onion, and cilantro, and juice the lime.  Set this to the side (to be used in a few minutes).
   
3. Once beef is cooked, add the steamed edamame beans, sesame seeds, and soy sauce.  Stir and heat for a few more minutes.
   
4. Remove from heat and put into your serving bowl.  Add the chopped cucumbers, green onion, cilantro, and lime juice.  Toss together.
   
5. Serve with lettuce pieces!

Enjoy!