Lamb Lettuce Boats with Avo-Ziki Sauce [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo
LAMB LETTUCE BOATS
with AVO-ZIKI SAUCE

1lb lamb stew meat
Sea salt and black pepper to taste
1/2 tsp dried or fresh oregano
1 Tblsp coconut oil, melted
4-6 large romaine lettuce leaves, cleaned [I used my romaine from my garden!]
1 cup cherry tomatoes, halved
1/2 cucumber, finely diced
1 lemon, cut in half

• In a small mixing bowl, season the lamb with the sea salt, black pepper, and oregano. 
• In a skillet over med-high heat, melt the coconut oil, and then place the lamb pieces in the pan. Cook the lamb approximately 2-3 minutes or until it is browned on one side, and flip to brown on the other side for another 2 minutes or so.
• Once the meat is cooked, chop it into 1/2 inch pieces.
• Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber. 
• Squeeze lemon over each lettuce boat, then top with the Avo-Ziki Sauce.

AVO-ZIKI SAUCE

1 ripe avocado
1/4 cup grated cucumber
1 small garlic clove, grated
Juice of 1 lemon
2 Tblsp EVOO
Sea salt and black pepper to taste
1 tsp fresh dill, finely chopped

• Combine all ingredients in a small food processor or with a hand blender.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Sesame Flank Steak Lettuce Wraps

SESAME FLANK STEAK LETTUCE WRAPS

1 lime, zested and juiced
5 tblsp low-sodium soy sauce
3 tblsp brown sugar
2 tblsp sesame oil
2 tblsp rice wine vinegar
2 garlic cloves, minced
1 tsp crushed red pepper [optional]
1 flank steak (2 pound)
1 head iceberg lettuce, separated into leaves
Toppings: matchstick carrots, bean sprouts, sliced water chestnuts, sliced green onion, fresh cilantro leaves, steamed white rice

• In a medium bowl, stir together lime zest and juice, and next 6 ingredients.
• Place steak in a resealable plastic bag. Add half of lime mixture; seal bag, and chill for at least 4 hours or up to 24 hours. Cover and chill remaining lime mixture.
• Preheat grill to medium-high heat. Remove steak from marinade and discard the marinade.
• Grill steak for 8 to 10 minutes per side or until meat thermometer registers 155 degrees F or desired doneness. Remove from heat, let stand for 10 minutes before slicing across the grain.
• Serve steak in lettuce leaves with desired toppings and remaining lime mixture.

recipe from "Cooking with Paula Deen" July/August 2012 issue

Chicken Satay Salad

CHICKEN SATAY SALAD

2 skinless, boneless chicken breasts (about 1 pound)
7 tblsp Thai peanut sauce [recipe below]
3 tblsp vegetable oil
kosher salt and freshly ground pepper
2 tblsp fresh lime juice
1 head romaine lettuce, sliced
1 cucumber, cut into matchsticks
1 medium carrot, cut into matchsticks
1 red bell pepper, thinly sliced
1/4 cup roughly chopped fresh cilantro, plus more for topping
3 tblsp chopped roasted salted peanuts

• Preheat grill to medium high. 
• Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons of the peanut sauce, 1/2 tablespoon veg oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to plate.
• Whisk the remaining 5 tablespoons peanut sauce and 2-1/2 tablespoons veg oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss.
• Season with salt and pepper and divide among bowls or plates. Top with chicken, peanuts and more cilantro.

PEANUT SAUCE [if you can't find the jar!]

1/4 cup smooth peanut butter
1 garlic clove, finely minced
3 tablespoons lemon juice, freshly squeezed
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/3 cup water
1/2 teaspoon kosher or sea salt
freshly ground pepper to taste

• Combine all the ingredients in a blender and process until smooth.

recipe from "Food Network Magazine" September 2012 issue

Citrus Steak (HCG Friendly)

This started out looking really plain, and I kept adding per "HCG Diet" rules. Turned out FANTASTIC. The sauce added another dimension to it--so don't leave it out! I would make this again, even though I'm not the one on the HCG diet--and its great for other family members as well.

CITRUS STEAK [HCG Friendly]

Flank steak, fat removed, sliced into strips [HCG diet allows 100 grams (3.2 oz) per person]
Handful of cherry or grape tomatoes [as many as you would like--"free veggie" on HCG]
1 yellow bell pepper, cut into bite-sized chunks ["free veggie"]
1/2 head of lettuce ["free!"]
1 orange [this may count as your 1 fruit for meal, so double check before eating more fruit]
2 tblsp apple cider vinegar
2 tblsp chopped fresh basil
salt & pepper to taste
2 tblsp water

In a ziplock bag, combine vinegar, basil, s&p and the juice of the orange and add meat--toss to coat. Let sit at room temperature for 30 minutes or more. Remove steak from bag, reserving juice.

In a small saucepan, over med-low heat, bring to a simmer the reserved juice and let it simmer while grilling.

Layer the skewers with strips of steak, tomatoes and bell pepper pieces. Grill over med-high heat until desired doneness, about 10 minutes (rotating often). Remove from heat. Drizzle sauce over top.

Serve on top of lettuce [free veggie according to the HCG diet], using the sauce as a dressing. Serves 4.

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Lettuce Wraps

This is another recipe from a small package! I found this at the World Market store. I've had many lettuce wraps, and my favorite are from PF Changs. The ones I've made, come in a close 2nd. It was so good, and SO SIMPLE! Even better! =)

LETTUCE WRAPS

Brown ground pork in a tad bit of oil. Toss in chopped green onion, carrots and water chestnuts and cook for a few minutes. Then add sauce from the package and heat through. Serve on lettuce "wraps"! (You can substitute the pork with ground chicken or maybe ground lamb)

Holy cow, so good. I could eat them all day long. And it makes a lot too!

If you see this little package, grab it--its GOOD!

Turkey Burgers with Avocado Sauce

This is a very simple recipe and every bite is delicious! I used Kaiser rolls for the buns, and I wish I made the patties a little bigger. So take into mind what size your buns are to the size of the patties. (that sounds really funny!)

TURKEY BURGERS WITH AVOCADO SAUCE

Click HERE for printable recipe

1 cup canned corn, drained
1/2 cup chopped red onion
1 small sweet red pepper, chopped
2 teaspoons olive oil
2 tablespoons lime juice
2 garlic cloves, minced
1/2 teaspoon salt 
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon dried oregano
1 lb ground turkey
Sauce:
1 medium ripe avocado, peeled
1/2 cup sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 garlic clove, minced
1/8 teaspoon salt
Serving:
4 whole wheat hamburger buns, split
shredded lettuce
sliced tomato and red onion, optional

Directions:
In a large skillet, saute the corn, onion and peppers in oil until crisp-tender. Stir in the lime juice, garlic, salt, cumin, chili powder and oregano; cook 1 minutes longer. Transfer to a large bowl and cool slightly. Crumble turkey over mixture and mix well. Shape into 4 burgers. Refrigerate for at least 30 minutes.

For sauce, in a small bowl, mash avocado with the sour cream, cilantro, lime juice, garlic and salt. refrigerate until serving.

Lightly oil grill pan and heat on medium-high heat. Cook on each side 5 to 7 minutes, or when juices run clear and meat thermometer reaches 165 degrees F.

Place on buns; top with 1/4 cup sauce. Serve with lettuce, tomato and onion if desired.

Click HERE for printable recipe

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