Cohen Recipe: Chicken Lettuce Cups

I may have mentioned it before that I had been on the Cohen diet prior to my wedding. Well I sort-of had to go back to it. Last long weekend-vacation has left me with some undesirable weight gain (I can’t help it! My in-laws are fantastic cooks! And we have Chinese duck liver sausage! Do you have any idea how deliciously unhealthy it is? Well it is!)

The origin of this dish is Chinese, and I often seen it served at home or in a restaurant as an appetizer. The original recipe uses hoisin, a sweet tasting sauce, some vinegar and water chestnuts. Unfortunately, Cohen has not approved the use of Water Chestnuts and hoisin in our diet. Actually Cohen restricts a lot of things so most of our food ends up tasting bland or down right horrid.

Cohen Chicken Lettuce Cups

Ingredients:

  • 1 tablespoon Balsamic Vinegar
  • 1 packet Splenda
  • garlic (vegetable allowance)
  • tomato (vegetable allowance)
  • onion (vegetable allowance)
  • bell pepper (vegetable allowance)
  • zucchini (vegetable allowance)
  • lettuce (vegetable allowance)
  • salt and pepper (spice allowance)
  • ground chicken breast (protein allowance)

Procedure:

  1. Season the ground chicken with salt and pepper.
  2. Chop all the vegetables finely, set aside.
  3. Prepare a skillet, heat it to medium. Once hot enough spray it with olive oil.
  4. Saute the seasoned ground chicken until no longer pink, add the vegetables and saute until caramelized.
  5. Add one tablespoon of balsamic vinegar, continue sauteing. Wait for the strong vinegary smell to burn off. Season with salt and pepper.
  6. At the last stage of sauteing, sprinkle the Splenda. Saute for 30 sec. before turning off the heat.
  7. Spoon some of the chicken mixture into waiting lettuce cups. Serve with a grilled tomato or fresh. Either way it’s still good.
  8. Enjoy~!

You can opt to add another pack of Splenda if you want it sweeter really as long you are within your Splenda allowance, and there’s no harm in mixing sugar with balsamic vinegar before you pour it into the pan (although I’ve not tried it so I’m not sure if it’ll taste any different). If you don’t have zucchini, you can try to substitute with cucumber (or add cucumber) but for that you’ll want to add it a little later once you’ve turned off the heat. The refreshing crispiness of the cucumber will add texture to your ground chicken.

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