Ginger's Asian Lettuce Wraps

Asian Chicken (Turkey) Lettuce Wraps
POINTS® Value: 4
Servings: 8

Ingredients
Iceberg lettuce, 1 head
1 tbsp olive oil
1 pound Turkey, ground, 93% lean/7% fat, raw
3 clove(s) garlic, minced
1 cup scallion, green parts only, from one bunch
1 tbsp ginger root, minced and peeled
3/4 cup Hoisin Sauce
4 tsp soy sauce
1 tsp dark sesame oil
3/4 cup water chestnuts, finely chopped

Instructions
1. Using a small paring knife, cut the core out of the head of lettuce and discard it. Rinse the lettuce under cool running water and drain it well on paper towels. Remove leaves one at a time. Set the lettuce aside.
2. Place the oil in a large frying pan over medium heat. Add turkey/chicken, breaking it up with wooden spoon. Add the garlic and cook until the meat is cooked through, about 4-5 minutes. Turn off the heat. Stir in the scallions, ginger, hoison sauce, soy sauce, sesame oil, and water chestnuts. Cook the meat filling over medium-low heat until it bubbles and is heated through, 2-3 minutes. Keep the filling warm if you are serving it immediately.
3. To eat the wraps, spoon some of meat into the lettuce leaf, wrap the lettuce up around it and eat the wrap like a burrito.

Spicy Pea Soup

This one is from the Jan/Feb issue of WW magazine.

Ingredients:

• 1 (1-lb) package dried split peas, picked over, rinsed, and drained
• 4 tsp. olive oil
• 1 large onion, chopped
• 1 celery stalk, chopped
• 3 garlic cloves, finely chopped
• 1 Tbsp. curry powder
• 1 (32-oz) carton low-sodium chicken broth
• 2 c. water
• 1/4 lb. lean ham, cut into matchstick strips
• 1 bay leaf
• 1/8 tsp. cayenne
• 1/2 c. shredded low-fat Cheddar cheese

Directions

1. Bring the peas and enough cold water to cover by 2 inches to a boil in a saucepan. Remove the pan from the heat. Cover and let the peas soak, about 1 hour. Drain.
2. Heat the oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and curry powder;cook, stirring frequently, until fragrant, 1 minute. Stir in the drained peas, broth, water, ham, bay leaf, and cayenne; bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the peas are tender, about 1 hour.
3. Serve sprinkled with cheese.

Serves 8 - serving size 1 cup

WW Points - 5

Peach French Toast Bake

This is one of my favorite breakfast recipes from my Ellie Krieger cookbook...my brother in law requests it every time they come.

Ingredients

• Cooking spray
• 1 large whole-wheat baguette (about 8 ounces) - (I usually get this from Costco)
  
• 4 whole eggs
• 4 egg whites
• 1 cup low fat milk
  
• 1 teaspoon vanilla extract
• 5 cups sliced peaches, fresh or frozen
• 1/2 lemon, juiced about 1 1/2 tablespoons
• 3 tablespoons brown sugar
  
• 1/4 teaspoon ground cinnamon

Directions

Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

Serves 6

WW Points : 5