Saturday, June 18, 2011


A lot of healthy bloggers I follow love eating and using natural peanut butter or almond butter in their recipes.  I tried peanut butter in pad thai (tasted good but not making it again), made a cold asian noodle dish with it (not making this again), and ate it with oatmeal and bananas.  I haven't had a lot of success incorporating it until today! 

While blog surfing I found Me, Myself, & Pie's Ginger-Peanut Chicken Salad Wraps, calculated the P+ value and made it ASAP. 

Ginger-Peanut Chicken Salad Wraps - Chicken mixture w/o tortilla = 5P+
Adapted from Me, Myself, & Pie
Serves 6
Sauce - 1 TBSP = 2P+

olive oil spray to cook chicken breasts
6  (4-ounce) skinless, boneless chicken breast (you can buy Tyson grilled chicken breasts from the freezer aisle or a rotisserie chicken)
1  cup  chopped seeded peeled cucumber (I made 1.5 cups)
3/4  cup  chopped red bell pepper (I made 1.5 cups)

Sauce - keep this in a seperate container from the chicken and veggies.  Only mix when ready to eat.
1 1/2  tablespoons  sugar
1  tablespoon  minced peeled fresh ginger
3  tablespoons  fresh lime juice
1  tablespoon  low-sodium soy sauce
1/4  teaspoon  salt
1/4  teaspoon  ground red pepper
1  garlic clove, crushed
1/4  cup  creamy peanut butter
2  tablespoons  water
3 tablespoons cilantro

Heat olive oil spray in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 3/4 - 1 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

Since i'm only feeding myself, I only make 1 serving, and store everything else in seperate containers.
- One 3oz cooked chicken breast, chopped -- 3P+
- 1 heeping TBSP ginger peanut sauce -- 2P+
- 1/4 cup cucumber, chopped -- 0
- 1/4 cup red bell pepper, chopped -- 0
- approx. 1/2 cup romaine -- 0
- One 8-inch flour tortilla -- 5P+
* Totally worth 10P+; I think it's a great, fast and yummy lunch meal.

This was only half the mixture with a 1/2 tortilla

I was craving buffalo wild wings and found a really satisfying crockpot recipe from iowagirleats.

Crockpot Buffalo Chicken
Adapted from iowagirleats
Serves 2
1 serving of meat mixture is 4P+

8 oz chicken breast, raw
1/4 a 1oz package of Ranch dip mix 
5 TBSP or 3oz Frank's hot buffalo wing sauce 
1 TBSP butter

Place your chicken in the bottom of a crock pot then sprinkle dip mix on top. Pour in wing sauce, and lift up each chicken half so it gets sauce underneath it.  Top meat mixture with butter.

Cook on low for 3 hours.  Afterwards, take chicken out of crockpot, shred it, and mix it back into crockpot sauce.

Serve over spinach/lettuce and tortilla.  You could even use a bun.

This was really, really good hit the spot.  There's a lot of sodium, so beware.

Yeah, I counted the points and added 1 oz cheddar cheese & 1 tsp wing sauce to coat cheese.

I also made more Thai Chicken Saute from -
serves 4
5p+ for meat & veggie mixture
4P+ for 1 cup cooked rice

On my bday, I had my favorite ice cream  -

OMG, I ate the entire thing for 28P+ and it was sooooooooo heavenly.  I love ice cream and cake mixed together, and that's exactly what you get with this.  You also get cream cheese swirls too.  SOOO yummy.

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