- 13 - pound boneless beef chuck pot roast
- 1 1/2 cups diced jicama or chopped celery
- 1/2 cup chopped green onions
- 1/4 cup rice vinegar
- 1/4 cup reduced-sodium soy sauce
- 2tablespoons hoisin sauce
- 1tablespoon finely chopped fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon chili oil
- 1/4 teaspoon black pepper
- 2tablespoons cornstarch
- 2tablespoons cold water
- 24 Bibb or Boston lettuce leaves
MethodIf necessary, cut meat to fit in a 3-1/2- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl, combine jicama, green onions, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil, and pepper. Pour over meat in cooker.
Recipe TipFor Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
- Nonstick cooking spray
- 2pounds uncooked ground chicken breast
- 3 green onions
- 18 - ounce canwater chestnuts, drained and chopped
- 1cup shredded carrots (2 medium)
- 1cup frozen sweet soybeans (edamame)
- 4teaspoons reduced-sodium soy sauce
- 1tablespoon Chinese-style hot mustard
- 2teaspoons reduced-sodium teriyaki sauce
- 1teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 114 1/2- ounce canreduced-sodium chicken broth
- 2tablespoons hoisin sauce
- 12 leavesbutterhead (Bibb or Boston) lettuce or iceberg lettuce
- Asian chili sauce (optional)
- Sesame seeds (optional)
- Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to skillet and cook until no longer pink, using a wooden spoon to break up meat as it cooks. Thinly slice white parts of green onions; set aside. Cut the green parts of green onions into slivers; set aside.
- In a 3 1/2- or 4-quart slow cooker combine cooked chicken, the white parts of green onions, the water chestnuts, carrots, frozen edamame, soy sauce, mustard, teriyaki sauce, vinegar, and pepper. Pour broth over all.
- Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
- Strain mixture, discarding cooking liquid. Stir hoisin sauce and the green onion slivers into chicken mixture. Serve with lettuce leaves and, if desired, Asian chili sauce, and sesame seeds.
- 1 head Boston Lettuce
- 2 teaspoons vegetable oil
- 2 cloves garlic, chopped
- 2 teaspoons minced ginger
- 2 1/2 cups frozen Bell Pepper blend (such as Birds Eye pepper Stir Fry)
- 1 pound extra-lean Beef
- 1/4 cup stir-fry sauce
- Remove 12 small bowl-shaped leaves from head of lettuce; rinse and set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Cook garlic and ginger for 30 seconds. Stir in peppers and cook for 2 minutes. Add beef and cook for 5 minutes. Drain off any accumulated fat in the pan.
- Stir in stir-fry sauce and cook for 1 minute or until thickened. Spoon about 1/4 cup beef mixture into each lettuce cup and serve.
- 2 medium carrots, thinly sliced, or 3/4 cup shredded
- 2 heads Boston Lettuce
- 1 tablespoon canola oil
- 1 pkg (8 oz) sliced mushrooms
- 1 sweet yellow pepper, cored, seeded and cut into 1/2-inch Pieces
- 2 cloves garlic, sliced
- 1 1/4 pounds lean Ground Beef
- 1 (8.8 oz) fully cooked Brown Rice
- 1 large Egg
- 3 scallions, sliced
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons Rice vinegar
- 2 teaspoons sugar
- 1 teaspoon Toasted Sesame oil
- 1 teaspoon ground ginger
- mint leaves, for serving
- Steamed broccoli
- Combine carrots and 1/4in a large lidded skillet over medium-high heat. Cover and cook 4 minutes.
- Meanwhile, remove 16 leaves from lettuce, rinse and pat dry. Set aside.
- Stir canola oil into skillet with carrots. Add mushrooms, sweet pepper and garlic. Cook 2 minutes. Crumble in ground beef and cook 3 minutes. Add brown rice and cook 2 minutes. Lightly beat egg; push skillet contents to one side of pan. Add egg to skillet and scramble, 1 minute. Stir in scallions, soy sauce, vinegar, sugar, sesame oil and ginger. Remove from heat.
- Serve meat mixture with lettuce leaves (spoon a scant 1/3 cup into each leaf). Sprinkle with mint leaves and serve with steamed broccoli on the side.