During hockey playoffs, the TV is on most evenings around our house (even when the Flames are no longer contenders), and as in most households, TV and food go hand in hand. Unfortunately it’s most often chips, popcorn and other snacks that are consumed on the couch – after dinner – so long ago I decided to come up with some munchable food that could count as dinner, but be eaten on the couch without need for utensils. After all, while watching hockey or a movie, soup just isn’t the same as pizza or a jalapeno popper.
One of my most requested couch meals (and also one of the easiest to make) is Hoisin Chicken Lettuce Wraps – adored by my 1 year old, niece and nephews because of the hands-on factor, by my husband because they are so much cheaper than Chinese takeout, and by me because they are actually healthy, filling, packed with veggies, and take some effort to assemble and eat, which enforces portion control. Heat up some frozen pot stickers to serve alongside and you have a perfect eat-with-your-fingers meal. What else could you ask for from a TV dinner?
Hoisin Chicken Lettuce Wraps1 Tbsp. canola or sesame oil
1 lb. skinless, boneless chicken breast, chopped into small strips
2 cups button or fresh shiitake mushrooms, sliced
3 cloves garlic,
crushed
1 Tbsp. grated fresh ginger
Salt & pepper to taste
1 small red pepper, seeded and finely chopped
1/2 can water chestnuts, drained and chopped (optional)
3 green onions, chopped
1/4 cup bottled hoisin sauce
1 romaine lettuce heart, separated into leaves, or 1/2 large head iceberg lettuce, quartered
Heat the oil in a large nonstick skillet and cook the chicken over medium-high heat for a few minutes, until opaque. Add the mushrooms and cook for another minute or two, until they are starting to turn golden. Add the garlic, ginger, salt and pepper and cook a minute more. Add the red pepper, water chestnuts and green onions. Cook for another minute.
Add the hoisin sauce and toss to coat. Transfer the chicken mixture to a serving platter and serve alongside the lettuce. To eat, pile some of the chicken mixture onto a lettuce leaf, wrap it up and eat it like a burrito.
Makes about 16 wraps.
Per wrap: 54 calories, 1.3 g total fat (0.2 g saturated fat, 0.6 g monounsaturated fat, 0.4 g polyunsaturated fat), 7.5 g protein, 3.1 g carbohydrate, 16.4 mg cholesterol, 0.5 g fiber. 22% calories from fat.
6 good-sized fresh jalapeno peppers
1/2 - 8 oz. (250 g) pkg. light cream cheese, softened
1/2 cup grated mozzarella, cheddar or Monterey Jack cheese
1/2 tsp. ground cumin (optional)
Pinch cayenne (optional)
2 large eggs
1/2 cup flour
1/2 tsp. garlic powder
1/4 tsp. each salt and pepper
1-2 cups Panko (crunchy Japanese breadcrumbs), or fine dry breadcrumbs
1/2 tsp. paprika Preheat the oven to 350° F. Cut the jalapenos in half lengthwise and remove the seeds and membranes.
In a small bowl, stir together the cream cheese, mozzarella, cumin and cayenne if you’re using it. Stuff the jalapeno halves with the cheese mixture – they will be overflowing! That’s OK. (When I do this, I take a bit of cheese in my hand and roll it into a cylinder, then press it into the pepper.)
Get three shallow dishes. In one, beat the eggs with a fork. In another, combine the flour, garlic powder, salt and pepper. In the third combine the crumbs and paprika.
One at a time, dredge the jalapenos in flour, then in the beaten egg, and then into the crumbs, pressing to coat well. Place the coated peppers, cut side up, on a baking sheet that has been sprayed with nonstick spray.
Bake for about 30 minutes, until golden and bubbly. Serve immediately.
Makes 12 poppers.
Per popper: 87 calories, 3.6 g total fat (1.7 g saturated fat, 1.2 g monounsaturated fat, 0.3 g polyunsaturated fat), 4 g protein, 9.5 g carbohydrate, 43.2 mg cholesterol, 0.5 g fiber. 37% calories from fat.
Bite-sized pizza is perfect for little fingers, especially when the filling is enclosed within the crust. These are great to put out on the table when you’re watching a movie. Pepperoni is intensely flavored so you don’t need to use much, but you could also use ham, mushrooms, chopped roasted red pepper… anything that goes onto pizza works in a pizza bite.
1 can refrigerated breadsticks (such as Pillsbury)
1 pepperoni stick, cut into 24 slices (about 65 g)
3 – 1/4” slices part-skim mozzarella cheese, cut into cubes (about 90 g)
1/4 tsp. dried Italian seasoning or oregano
1 tbsp. grated Parmesan cheese
Spaghetti or pizza sauce for dipping (about a cup)
Preaheat oven to 375° F.
Unroll the dough and separate it into 8 breadsticks. Cut each one crosswise into thirds to make 24 pieces. Flatten each until it is 1”- 1 1/2” wide.
Place a piece of pepperoni and a square of cheese in the middle of each piece of dough and fold over the ends to enclose them, pressing the edges to seal. Place seam side down on a cookie sheet.
Sprinkle the bundles with Italian seasoning and Parmesan cheese. Bake for 15-20 minutes, until golden. Serve immediately. Warm up the spaghetti sauce and serve alongside for dipping.
Makes 24 bites.
Per piece: 64 calories, 2.6 g total fat (0.9 g saturated fat, 0.8 g monounsaturated fat, 0.1 g polyunsaturated fat), 2.8 g protein, 6.9 g carbohydrate, 4.4 mg cholesterol, 0.1 g fiber. 38% calories from fat.
Every day Julie posts her own dinner solutions on her new website – dinnerwithjulie.com
Calgary’s Child Magazine © 2024 Calgary’s Child
