Buffalo Chicken Lettuce Wraps
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 2g||10%|
|Total Carbs 42g||14%|
|Dietary Fiber 5g||20%|
|Vitamin A 20%|
|Vitamin C 80%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 tablespoonvegetable oil
1 cupsliced sweet onion
1 1/2 cupssliced carrots
1 1/2 cupssliced parsnips
2 cupsbroccoli florets or halved brussel sprouts
1/3 cupapple cider or apple juice
1/3 cuplow-sodium chicken broth
2 cupsprepared mashed potatoes
In skillet, heat oil over medium-high heat; add onions and saute 1 minute. Stir in carrots and parsnips and continue to cook, stirring often for 2 minutes.
TIP: Recipe Tip: Mashed celery root, cauliflower or sweet potatoes are tasty alternatives to mashed potatoes and still gluten free. Lifestyle Tip: Check the scale occasionally, not daily. Focus on the long-term benefits of healthier eating and exercise habits, paying more attention to the way your clothes fit than the scale.
Pour in cider or juice and broth and bring to a simmer; cover and let cook 2 minutes. Remove cover and add broccoli, cover and continue cooking 1 minute. Remove cover and cook 2 minutes, stirring often, until vegetables are tender.
To serve, spoon 1/2 cup mashed potatoes onto a soup plate or shallow bowl. Top evenly with 1 cup carrot-parsnip mixture. Place 3 chicken tenders on top of each and serve immediately, while hot.
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