Asian Raspberry Lettuce Wraps with Tempeh and Sautéed Veggies

This was a thrown together dinner from things in the refrigerator that needed to be eaten before they rotted. This actually turned out very flavorful, I always seem to lean towards Asian cuisine but the addition of the Raspberry flavoring gave it a special kick. Make lettuce wraps as opposed to rice paper or tortillas was also a nice change of scenery.

Ingredients:

Lettuce Wraps:

• 1 pkg Organic Tempeh, crumbled
• 2 Tbs Teriyaki Marinade
• 2 Tbs Honey Ginger Marinade
• 1 Tbs Raspberry Flavoring Mix (liquid)
• 2 Tbs EVOO
• 1 Tbs Oyster sauce
• 2 Tbs Low Sodium Soy Sauce
• 1 tsp Lemon pepper
• 1 tsp Salt
• 1/2 tbs garlic
• 1/2 head Boston Lettuce
• Optional condiments: low fat sour cream, 2% milk cheese, srirachi and peanut sauce

Sautéed potatoes, onions and carrots:

• 4 Russet potatoes, chopped into medium size chunks
• 1 Carrot, skinned and julienned
• 1 cup sugar snap peas
• 1/2 Red Onion, small dice
• 1 Tbs Lemon Pepper
• 1 Tbs Whole Butter
• 2 Tbs EVOO
• 1 Tbs Garlic
• TT Salt and Pepper

Directions:

Wraps: Heat oil and garlic in sauté pan over medium-heat until you can smell the garlic. Add the tempeh, marinades, oyster sauce, and soy sauce while continuing to stir. Cook for ~7-10 minutes then add the raspberry liquid.

Veggies: Heat oil and garlic again in sauté pan over medium-high heat. Sauté potatoes for 15 minutes or until almost cooked. Add onions, sugar snap and carrots and continue stirring until they are tender. Add salt, pepper and lemon pepper at the end.

Making the wraps: Peel a large leaf of Boston Lettuce off and place a line of tempeh in the middle. Top with some of the sautéed veggies. You can add cheese, sour cream, srirachi or peanut sauce - depending on your personal preference. Roll the lettuce wraps tightly. We also ate the rest of the veggies on the side since they all wouldn't fit in the wraps!

Note--> I also made some frozen biscuits in the oven quickly because the boys were craving them.

Asian Caramelized Pineapple

Ingredients

• 1 1/2 teaspoons canola oil
• 1 1/2 tablespoons minced red onion
• 1 large garlic clove, minced
• 2 cups diced fresh pineapple
• 1 tablespoon low-sodium soy sauce
• 1 1/2 teaspoons chopped seeded red jalapeño pepper
• 1 1/2 teaspoons fresh lime juice
• 1 teaspoon chopped peeled fresh ginger
• 1 1/2 teaspoons chopped fresh cilantro

Preparation

1Heat oil in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 2 minutes.

Add pineapple; cook 5 minutes or until lightly browned. Add soy sauce, pepper, juice, and ginger; cook 2 minutes.

Remove from heat; stir in cilantro.

Asian Chicken and Orzo Salad

Ingredients

• 1 (9-ounce) package frozen sugar snap peas
• 1 (16-ounce) package orzo, cooked and drained
• 1 cup water chestnuts, drained and chopped
• 3 cups diced cooked chicken
• 3 green onions, chopped
• 1 medium red bell pepper, diced
• 1/2 cup vegetable oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons hoisin sauce
• 1 (2-ounce) package slivered almonds, toasted (1/2 cup)

Directions:

Cook sugar snap peas according to package directions; drain well.

In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper.

In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat.

Stir in toasted almonds. Cover and chill until ready to serve.