Summer is nearly upon us and the kiddos will be out of school soon. Does it feel like things are just about to get a little bit crazy?!?!
Please don’t use that as excuse not to feed your family real, clean, whole foods this summer. Take a bit of time to make your game plan and choose meals that are simple, delicious AND offer a wide variety of nutrients.
Making meals that can be prepared in bulk and frozen for future use is one of my favorite secret weapons to reduce my time in the kitchen. Recipes that include chopping and shredding, where my boys can help with prep, are also a huge hit. (If you have 3 kids shredding/chopping, you can cut your prep time in half!)
One of our favorites is Chicken Lettuce Wraps! (Recipe below)
- 2 medium carrots, peeled and shredded
- 2 stalks celery, diced
- 1 medium yellow squash, shredded
- 1 medium zucchini, shredded
- 1 medium yellow pepper, chopped
- 1 8 ounce can water chestnuts, drained and finely diced
- 3 scallions, thinly sliced
- 1 tablespoon fresh grated ginger
- 4 cloves fresh garlic, chopped
- 1 pound ground chicken, preferably hormone free/organic
- ¼ cup plum sauce (I use organic sky valley brand found at Whole Foods/healthier grocers)
- 2 tablespoons tamari
- 2 tablespoons apple cider vinegar
- 1-2 teaspoons chili powder
- 1 head red leaf lettuce
- salt, pepper, cayenne, cilantro, cashews and rice noodles to taste
- Coat skillet with a bit of olive oil and heat pan over med-high heat.
- Add carrots, celery, squash, zucchini, pepper, water chestnuts, scallions, ginger and garlic. Saute, stirring occasionally, until the veggies soften.
- Add ground chicken and cook until chicken is no longer pink, using a wooden spoon to break meat into fine pieces.
- Stir in plum sauce, tamari, vinegar and chili powder.
- Reduce heat to low and simmer until heated through.
- Fill lettuce leaves (or napa cabbage leaves) with the mixture.
- Top with sea salt, pepper, cayenne, cilantro, cashews and rice noodles to taste.