Friday, May 11, 2012

Bruschetta Chicken Bake

10 min. prep time.  30 min. bake time

1 can dices tomatoes, un-drained
1 package 6 oz. StoveTop chicken flavored stuffing
2 tsp. minced garlic
1 ½ lb. boneless skinless chicken breasts.  Cut into bite sized pieces and brown in skillet on stove top.
1 tsp. dried basil leaves
1 cup shredded mozzarella cheese

Heat oven to 400F
Place tomatoes with their liquid in medium bowl, add stuffing mix, ½ cup hot water and garlic; stir until stuffing mix is moistened.  Set aside.
Place chicken pieces in 13x9 baking dish; sprinkle with basil and cheese. .  Top with stuffing mixture.
Bake 30 min. until browned to your liking.

Serves 6 one cup servings.

I think a small can of mushrooms would put this recipe over the top...I know I am going to try that next time.

NOTE:  I left the chicken breast whole and precooked, and then added cheese and stuffing mix and then baked.  VERY VERY GOOD...

Monday, March 26, 2012

Heart of Palm.... YUMMY.....

Today I learned something from a co-worker. She came out with a can of Hearts of Palm.  I said, what the heck is that?  She said, "You have to try these."  Reluctantly I did, and I am glad.  I pulled out a chunk of white, meaty, vegetable substance, that has the consistence and texture of Crab Meat.  A unique flavor, that I think because of the texture reminded me of Crab Meat..

Michelle stated it works great as a snack, or cut up on a salad.  The nutritional details are great and a healthy choice.  If you do a little research, you will find some amazing recipes. 

Give it a try, you will like it.  Trust me.  You can find in your  grocer near the artichoke hearts.  Either canned, or jarred.

Here is an interesting video on how Hearts of Palm are made...

Thanks MP....

Tuesday, March 13, 2012

The Perfect grilled Panini....

My wife got me 100% whole wheat Deli Flat Bread.  I made a sandwich and took it to work.  My friend Luara said, that bread make great Panini's and gave me the following receipe, to which I have put my own twist on.  Thanks Laura..

Deli Flat bread.  Mix EVOO and black pepper, and spread on inside face of both sides.  Put on your favorite turkey meats, ham or healthy choice lunchon meats.  Two slices of cheese (your choice) on each side of the meat next to the bread.  This helps to hold your panini together after it melts.

In a George Forman Grill, place the bread side out (with the EVOO on it,) crust side in.  Grill it until your liking.  Great Sandwich...  Happy Eating...


Saturday, March 3, 2012

PERFECT HEALTY SNACK....Frozen fruit....!

My mother in law taught me this one. Grape frozen are very very tasty.  The perfect snack. So, I got to thinking to myself...Self, wonder about watermelon, cantaloupe, pears, apples, oranges frozen? Can't help but think they would be just as good.

The frozen grapes tastes like a cross between ice-cream and a pop sickle....YUMM......


Thursday, March 1, 2012

Healty Tastes Great pays off.... Blood test results..

Today I had blood work done. After three months of hard work, meaning a strict diet, eating right, no sugars and no fats, I have achieved my goals.  Debbie, my doctors nurse said she was very proud of me.

My results are as follows:

Weight was 288 now 242. 

Total Cholesterol was 232 now 175 0-200 nominal.  Triglycerides was 161 now 89 0-150 is nominal.  LDL was 149 now 114  0-130 is nominal.  HDL is 43  40-60 is nominal.  Sugar was 99  70-100 is nominal.  Bilirubin is DOWN.

So, I was moved from Pravastatin to Crestor for another three months, just to assure my cholesterol is under control.

So, healthy feels good.... Really good...

Wednesday, February 29, 2012

Marks original Portabella Mushrooms, Shrimp and Scallops in Creamed Creole Sauce.

This is my original recipe that turned out FABULIOUS.  No Changes or tweeks needed.  The Creole was an exceptional taste for the seafood and the portabella's.  Served with a Balsamic vinegar dressing Salad, with fresh cut mushrooms and crazins. Bon Appétit.

Cut portabella mushrooms (as much as you want.)
1 bag Frozen scallops
1 bag Frozen shrimp (without tails)
2 can Campbells Cream of Mushroom Soup
Tony Chachere's Original Creole Seasoning.
Extra Virgin Olive Oil
1/4 stick real butter.

In a pan on stove top, on med heat, put frozen shrimp, scallops, EVOO and butter in pan, stir often.  As the seafood thaws and cooks, sprinkle liberally with creole seasoning.  I dashed it once, turned over seafood and dash again.  Remember Creole has a bite if heavy.

Add mushrooms and both cans of Cream of Mushroom Soup.  Bring to a boil and cook until mushrooms are to desired finish.  Stir often.

I am very proud of how this dish turned out.  Try it and let me know what you think.


Monday, February 27, 2012

Chicken Fajitas

Fajitas are great to make in the summer, when you want to use your grill, but in the colder months, you can use an indoor grill like the George Forman grill, which is perfect because it requires little oil. You can also make this on a cast iron skillet. I have found many low point tortillas available in various stores. Usually if they are low carb, low fat, they are 1 pt. La Tortilla Factory - Low-Carb/Low Fat Large Size are huge and also great for wraps and quesadillas.

Chicken Fajitas
 Gina's Weight Watcher Recipes
Servings: 4 servings Old Points: 4 pts Points+: 5 pts
Calories: 192.1 Fat: 5.5 g Carb: 16.7 g Fiber: 8.3 g Protein: 25.5 g 
  • 16 oz boneless skinless chicken breasts
  • 1 bell pepper, cut into strips
  • 1 poblano chile, cut into strips
  • 1 onion, cut into strips
  • 3 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ancho chile powder or chipotle chili powder, to taste
  • salt and pepper to taste
  • 2 tsp olive oil
  • 4 low fat, low carb tortillas (La Tortilla Factory)
Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.

Season vegetables with salt and pepper and toss with olive oil.

Heat George Forman grill. Grill chicken until well browned, but not hard to the touch. Transfer to a plate when done. Cut into strips. Grill vegetables until tender (about 15 minutes). Once cooked, combine with chicken. Serve immediately with tortilla and toppings.

Optional 0 point toppings: Salsa, chopped serrano chiles, chopped fresh cilantro, sliced green onions.

Cauliflower Fritters

This is a delicious way to prepare cauliflower. Similar to the taste of a potato pancake. Your kids will love them! Makes approx 24 fritters depending on size of cauliflower.

Cauliflower Fritters
Gina's Weight Watcher Recipes
Servings: 12 Size: 2 fritters  Old Points: 2 pts • Points+: 3 pts 
Calories: 108.9 • Fat: 6.6 g • Protein: 3.8 g • Carb: 9.4 g • Fiber: 2.1 g   

  • 4 cups steamed cauliflower (roughly chopped)
  • 2 cloves garlic, crushed
  • 1 cup whole wheat flour
  • 2 eggs
  • 1/2 cup Pecorino Romano
  • 1/4 cup parsley, finely chopped
  • 1/4 cup hot water
  • Chopped green onions
  • salt and pepper
  • 1/4 cup olive oil

In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.

On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.

Makes 24 fritters.

Saturday, February 18, 2012

Chicken Burger Red Beans and Rice...

GOOD For ya Chicken Burger Red Beans and Rice.

This recipe is not hard to do and the amounts of ingredients are estimated and added to your likings...

1 lb Chicken Burger *(I am sure Turkey Burger would be great also.)
2 tablespoon EVOO..
two or three shakes of Worcestershire sauce in burger as it cooks.
2 cups brown rice 
chopped onion
chopped green peppers
1 can tomatoes sauce
1 can rotel tomatoes with chilis
2 tablespoon minced garlic
2 cans kidney beans
1 can whole kernel corn
1 can sliced mushrooms
Garlic Salt
Onion Salt
Italian seasoning
Franks Red Hot sauce (shake it shake it shake it.)

In a large wok fry burger in olive oil.  Add onions, green peppers, salt pepper, onion salt, garlic salt and Italian seasoning.  
Cook rice separate (I love to use a rice cooker.)
Combine rice to cooked burger, adding tomato sauce, mushrooms, corn and kidney beans.

Let simmer for about 5 minutes, and shake in Franks Red Hot Sauce.  Shake it baby shake it.  Taste and shake some more.  Heat up to your liking.

This recipe is from Rolla, MO.. But you would swear it was from the bayou. 

Friday, February 17, 2012

Craisin Salad

Craisin Salad

1 head Romaine Lettuce
1 bag Craisins
1 sm container Feta Cheese
2 sm bags slivered almonds
1/4--1/2 red onion
1 bag real bacon bits

Toast almonds. Mix ingredients together, toss with dressing.

½ cup oil
1/4 cup sugar
1/4 cup vinegar
2 garlic cloves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper

Thursday, February 16, 2012

Stuffed Chicken Saltimbocca with Arugula and Tomato Salad

The best chicken breast recipe I have ever tasted.  I mean the best.  Rolla Lions Club served this to the Rolla Lioness and it was a hit.  YUMMY....

Mouthwatering baked prosciutto-wrapped chicken breasts with cheese are perfectly paired with a tomato-arugula salad topped with seasoned panko breadcrumbs. Prepare the chicken ahead of time for a make-ahead meal.
by Rachael Ray | from Week in a Day | on 01/30/12

Stuffed Chicken Saltimbocca with Arugula and Tomato Salad
Photo credit: Lisbeth Axell


  • 1 cup fresh ricotta cheese
  • 1/2 cup grated Parmigiano Reggiano cheese, divided
  • 8-10 fresh sage leaves, very thinly sliced
  • A splash of milk or half-and-half
  • Kosher salt
  • 4 boneless, skinless chicken breast halves
  • Freshly ground pepper
  • 8 slices prosciutto di Parma
  • EVOO, for drizzling
  • 3 tablespoons butter
  • 3 cloves garlic, finely chopped
  • 1 cup panko breadcrumbs
  • 1 tablespoon fresh thyme leaves, chopped
  • A few handfuls of arugula (1 bunch), stemmed
  • 4 plum tomatoes, thinly sliced lengthwise
Serves 4


Combine the ricotta, 1/4 cup Parmigiano Reggiano cheese, sage and milk and season with salt.

Butterfly each chicken breast, cutting horizontally into the thickest part of the breast almost all the way through to the other side (keeping the breast attached on one side). Open each breast like a book and pound to 1/8-1/4-inch thick using the flat side of a meat mallet. Sprinkle the chicken with salt and pepper. Place a spoonful of the ricotta mixture in the center of each chicken breasts, then fold the chicken over to enclose the filling. Wrap each chicken breast with 2 slices prosciutto, overlapping them slightly. Wrap each chicken breast in plastic wrap and refrigerate overnight.

Pre-heat the oven to 400°F.

Unwrap the chicken breasts and place on a rimmed baking sheet or shallow baking dish. Drizzle with EVOO, then bake until the chicken is cooked through and the prosciutto is crisp, 20-25 minutes.

While the chicken bakes, heat the butter in a small skillet over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the panko and thyme and cook, stirring, until the panko is golden. Remove from the heat and stir in the remaining 1/4 cup Parmigiano Reggiano cheese.

Divide the chicken among four plates. Arrange the arugula alongside the chicken and top the arugula with the tomatoes and garlic breadcrumbs.

Cook's Note: The stuffed chicken breasts can be refrigerated for up to 2 days before cooking.

Monday, February 13, 2012

Cowboy Casserole - looks like dog food - tastes delicious.

 Not Really for sure how healthy, but it sure did sound like some kinda good I had to repost it.

Cowboy Casserole - looks like dog food.

I'm so happy that summer is ready to get the heck out of here. Those of you that know me, know that summer is not my favorite season. In fact, it's my least favorite of the four.

If it could just be kind enough to arrive without the heat and humidity, I’d really enjoy it a whole helluva lot more. Humidity is not my friend.

Bad. Bad. Bad. It makes my hair frizz. Frizzy hair is not a good look for me.

Fall, now that is my season. My hair does not frizz in the fall. This makes me happy.

I enjoy cooking and baking so much more in the fall. My kitchen is a little cozier when the oven is heating it up instead of the sweltering heat from outside.

I can barely wait for all the soups, stews and casseroles that are just around the corner.

Cowboy Casserole

I saw this recipe is an issue of Taste of Home and I literally couldn’t wait to make it. Luckily the weather wasn’t as hot as it has been over the past few weeks.

Now as you can see from the title…this is nothing to look at. It’s not a pretty looking casserole, but what casserole is really?

I changed it up quite a bit. This is the kind of dish that you can really make your own. It is what my husband would call a “stick to your ribs” kind of meal.

It’s comfort food on a fork. I've made it two times in 3 weeks. Think shepherd's pieish, with a wicked twist. A delicious mix of hamburger, cheese and corn sandwiched in between a layer of crunchy tots. It's the kind of dish Napoleon Dynamite would give 2 thumbs up too.

My casserole dish missed me. "sniff"

Cowboy Casserole 1

Cowboy Casseroleadapted from a recipe at Taste of Home1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they wouldn't cook as well if they were still frozen solid.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

*Note - The second time I made this I prepared it the night before and stuck it in the fridge overnight. I took it out about an hour before I wanted to bake it, just so it could come to room temperature a bit. I think it was even better than the first one!

Healty Cookies?

This Blog
This Blog

Wednesday, May 21, 2008

Healthy Cookies?

What's the point? If I'm going to eat a cookie, it should be good- full of butter and chocolate not light in calories and good for you. But this one is a little of both. Don't believe me? Try it yourself.
I discovered this recipe because I was looking for a low sugar/sugar free cookie for a little boy that I take care of. His parents don't eat a lot of sugar (one is diabetic) and I know they don't want him to either. I made a cookie - if you want to call it that- it was more like a saucer- from a healthy cookbook of theirs, but they only had whole wheat flour, date sugar, and margarine. If you bake at all you know those are not the greatest of ingredients to work with, especially if you're wanting it to taste good. I searched the web and found Sugarless Oatmeal Banana Cookies. They're not exactly "sugarless" though because bananas, raisins and milk all have sugar. I guess you could call them "No Sugar Added Oatmeal Banana Cookies" but that makes for a really long name. And besides I added chocolate chips to mine, so I added sugar. Oh, well.
Oatmeal Banana Cookies
  • 1/3 c. butter, softened
  • 1/4 c. milk
  • 2 c. oats
  • 1/2 c. raisins
  • 1 tsp. vanilla
  • 3 ripe bananas, mashed
Mix all ingredients together in a medium bowl. Let stand for 5-10 minutes allowing the oats to soak up all the milk. Drop by tablespoon full onto a cookie sheet. Bake 15-20 minutes at 350 degrees*. Allow to cool. Makes 2-3 dozen.
*NOTE: I baked the first batch at 350 for 15-20 minutes, but they didn't seem cooked all the way through, but they were getting too dark on the bottom. I did the next 2 batches at 325 for 25 minutes and they were much better. I would suggest this temp, but all ovens vary, so you'll just have to keep an eye them.
These are not your typical "cookies". They don't contain flour or leavening, so they won't rise or spread. They taste very much like banana bread. Even the texture is the same. I was pleasantly surprised by these "healthy" cookies. The family loved them.
Other additions (add 1/4 c of any of these to batter):
  • mini chocolate chips
  • chopped nuts
  • dried chopped fruit (cranberries, apricots, cherries)
  • shredded coconut

Saturday, February 11, 2012


Well, this was a very great Saturday morning.  Tracy and I both had a great, fabulous, wonderful, joyous, huge weigh-in.  Are you ready for this...  MINUS 8 pounds for me and 4 pounds for Tracy.  Wow that is just what we needed, since last week was not a very good loss.  SO, that is 46 pounds for me and 18 pounds for Tracy.

We were told early on that it was going to be easier for me, "A man thing," and harder for Tracy.  Well, I have to say it is not for lack of hard work on Tracy's part.  She is so faithful to her workouts, and while it the gym gives it 150%.  Not me... I fizzle out quick and never do a complete workout.  I find it easy to say, "My back hurts, or Wooo, I pushed that set to hard (yeah, right.) 

I have watched Tracy get on the Treadmill, and spend 20 minutes in a hard fast run to get her cardio up.  Get off and do 40 Roman Chair lower/leg lifts.  Get back on the Treadmill and do another 20 minutes.  I get a workout just watching.

Well, my loss being bigger is not due to a better eating regiment or a tougher workout.  That just ain't the way it is.  It's just a man thing.

So, 288 down to 242... That's HUGE if I say so my self.

Saturday, January 28, 2012

Flippen Crazy week....NO progress

This past week was crazy.  Long days, and was unable to follow my usual.  14-16 hour days and not getting my normal meals, and I gain one pound, so the scales say.

Don't know why, can't say why. 

Better luck next week... Mark

Tuesday, January 24, 2012

Tuna mostaccioli noodles casserole

2 or 3 cans tuna
1 tsp garlic salt to taste
just a shake of salt
just a shake of pepper
2 tsp. minced garlic
1 can cream of mushroom soup
2 cans cut mushrooms
top with dusting of lemon pepper
a little over 1/2 cup of Italian bread crumbs
1/4 cup Ranch dressing
1/2 box mostaccioli noodles
Boil mostaccioli noodles until done; drain, rinse, drain, rinse.

Drain water from tuna and place in a bowl. Add remaining ingredients.
Be sure mixture has a creamy enough consistency, and taste to see if enough garlic salt has been added. If mixture is too creamy, add more bread crumbs, and vice-versa (Ranch Dressing).
Stir in cooked egg noodles and place  in casserole dish.   Sprinkle lemon pepper on top and bake in oven at 250 degree for 10-15 minutes.  Sprinkle choice of cheese on top and place back into oven for a couple minutes until the cheese melts.  Overcooking will make tuna dry.

Remember PORTION CONTROL.  You will want seconds, but don't..

Monday, January 23, 2012

Peach Dressing on boneless Pork Ribs... OMG good

Yeah, thats right.. Paula Deen Peach  Dressing on boneless Pork Ribs.. They were SLAP YOUR MOMMA GOOD.   This is Tracy's original recipe, that I have to admit at first I thought to myself, "Self, don't know how this is going to turn out."  Well, I have no idea why I questioned her thinking...

It was like cleaning up after Alpacas.. IT WAS AWESOME.....  Fricken Awesome.

Pour Paula Deens Peach Salad Dressing over Boneless Pork Ribs and bake in oven at 350 degree for about 2 hours.  They were so tender, and delicious, accompanied by fried tators onions (fried in olive oil..)

Awesome combination.. NOW remember, it is all about portion.. One slice of ribs and a serving of tator about the size of your fist... You will be tempted to go back for seconds, but don't.  Save the left overs for tomorrows sandwich.. CAN'T WAIT...

Sunday, January 22, 2012

Honey Sauced Chicken

Oooo this meal was good...probably because it was a piece of cake, and because it was delicious! My hubb took one bite and complimented me, which is a hard thing to get sometimes...well, that immediately anyway! I really loved just throwing this in the crockpot and coming back 3 hours later to a finished meal. However, if you want to make it a 30 minute meal, I think cooking it in the oven would be equally as tasty. (P.S. The recipe actually used chicken WINGS, I substituted chicken breasts).

Honey Sauced Chicken

3/4 pound chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

Serves 2.

Recipe from: Crock Pot Recipe Card Collection

healthy Veggie lasagna

•1 eggplant
•1 squash
•1 zucchini
• garlic
•1 box of mushrooms
•1 large block of white cheddar
•1 bad mall block of Parmesan
•1 lg jar of prego tomato sauce
•1 jar of 3 cheese pasta sauce
•1 box of no boil lasagna pasta
•1 stick of butter
•1 c milk

Slice eggplant, zucchini, squash; season with salt & pepper drizzle with olive oil and roast in 400 oven for about 25 minutes.

Melt butter in milk

Mix the 2 sauces

Put olive oil in a sauté pan with minced garlic (I like a lot do as much as you like) then add the sliced mushrooms till they cook down & add them to the sauce.

Layer the dry pasta in the bottom of a 13x9 pan pour over 1/4 of the milk/butter mixture over the pasta. Then pour 1/4 of the sauce over milk & pasta. Then layer 1/4 of veggies followed by a 1/4 of both cheeses. Repeat layering until you used all your ingredients.

Bake @ 350 for 20-30 minutes; or until heated through and bubbly.

Saturday, January 21, 2012

Numbers still falling

Another pretty good week.  Down another 3 pounds.  Would have liked to have had another 6 like last week, but it just didn't happen.  It was a crazy long week, long days and not enough sleep.  And super stressful, so we can blame it on that.  I did not get to work out at all, but I did use the steps at work instead of the elevator.  Setting in class is not conducive to psychical activity. 

We had a party for a co-worker who is moving back to Ohio and I made a big crock pot of turkey chili, but I actually did pretty good.  One small bowl of mine and one small bowl of another (white chicken chili) and no cake, brownies or other snackables.  It was hard, but I refrained.

I have been studying the apple diet.  Three days of nothing but apples for a body detox and a power burst of energy.  Still researching... I will report on my findings and Gennypig results....

Mark was 288 now 249 and counting down... 

Friday, January 20, 2012

Asian Lettuce Wraps


By: Rachel Castro 
"Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little."
Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

Original Recipe Yield 4 servings


  • 16 Boston Bibb or butter lettuce leaves
  • 1 pound lean ground beef
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 2 teaspoons minced pickled ginger
  • 1 tablespoon rice wine vinegar
  • Asian chile pepper sauce (optional)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil


  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
  3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 388 | Total Fat: 22.3g | Cholesterol: 69mg