This Summer I am really enjoying watching my daughter play. She is 3 years old now and is able to engage in conversation with her peers, making her play more meaningful and creative. I have noticed the most popular game to play is "Mom & Kid." Her and her friends take turns playing mom and directing each other around the house or backyard, getting ready for school, running errands or preparing dinner. It is hilarious to watch how they emulate us mommies… and a good lesson in making sure to always be mindful of our words and actions… They pay attention to EVERYTHING we do, those little sponges.
This Summer I have been trying to get my work done in the morning while my daughter is at camp, during nap, and then at night after everyone is asleep. I have tried to focus on creating non distracted play time in the afternoon giving my daughter my undivided attention, which is embarrassingly easier said than done. Somedays my to do list is growing out of control or there are questions for work that need to be answered, it's hard to unplug and give in to silly play. When I am able to let go and step away from work, I find myself wanting to be a "kid" and enjoy play time rather than coming in to make dinner or yikes,... fold the laundry.
My goal is to make quick meals that are still going to attract to my husband's appetite but that are quick and easy to throw together. I have relied on the slow cooker a lot this Summer but to change it up these lettuce wraps, inspired by PF Chang's, are sure to be a crowd pleaser. My daughter thinks its "fun" to use lettuce to make a taco… so novel in her eyes!
Chicken Lettuce Wraps inspired by PF Chang's:
- 1 lb Ground Chicken or Turkey
- 1 TB Olive Oil
- 2 TB minced Garlic
- 1 small onion, diced
- 1/4 cup hoisin sauce
- 2 TB soy sauce
- 1 Tb Rice Wine Vinegar
- 1 TB Freshly ground Ginger
- 1 tsp Sriracha (optional)
- 1 oz can water chestnuts, drained & diced
- 2 green onions, sliced
- Salt & pepper to taste
- 1 head lettuce
Heat olive in large pan & brown Ground chicken until cooked, 3-5 minutes. Crumble chicken as it cooks. Add in Garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha for 2 minutes. Stir in water chestnuts, green onion until tender and season with Salt & Pepper to taste.
Serve several spoonfuls of the chicken mixture into the venter of a lettuce leaf and fold, "taco" style. Serve with rice and grilled summer veggies.