Mu Shu Pork Wraps

This recipe is perfect for those who are living a grain free lifestyle (me, at least until my wedding on Nov. 9th) as well as those who love pork (me again.)

I was able to whip up the filling and leave in the fridge before work, then throw it back on the stove for a few minutes upon arriving home. Although I enjoy the process of cooking dinner I did less snacking in the short amount of time it took "reheat" the filling and toss it into lettuce wraps. I also consumed less wine;)

Ingredients:
1 small head iceberg lettuce
2 tbsp low sodium soy sauce
2 tbsp dark sesame oil
1 tsp cornstarch
1 (8 ounce) boneless pork loin, trimmed
1/2 cup carrots, diced
4 mushroom caps, thinly sliced
2 tbsp canola oil
3/4 cup sliced green onions
3 tbsp water
2 tsp minced fresh garlic


Directions:
Combine soy sauce, sesame oil and cornstarch. Cut pork crosswise into 1/4 inche thick slices. Stack several slices vertically; slice into 1/4 inch thick pieces. Repaeat prodcudre with remaining pork. Add pork, carrots and mushrooms to soy sauce mixture; toss.

Heat a large skillet over medium high heat. Add oil, onions and garlic; saute 30 seconds. Add pork mixture; saute 3 minutes or until done. Place pork mixture in each of 6-8 lettuce cups.

Shrimp and Salsa Verde lettuce wraps

This time, rather than suggesting that sandwiches be made into lettuce wraps I'm demonstrating it! And don't tell me the wraps pictured below don't look fresh, delicious and at least as appetizing, if not more so, than their pita pocketed counterparts.

But the real beauty of this recipe is that it doesn't require a stove, microwave, or any fancy equipment. Just a knife and a can opener. It's almost too easy.....;)

Ingredients:
1/2 cup finely chopped jalepeno
1 small tomato, chopped
1/2 orange bell pepper, chopped
1 1/2 cups ice berg lettuce, chopped
1 can corn
1/4 cup plain greek yogurt
1 can (6 oz.) salsa verde
1 lb cooked shrimp (peeled and deveined)
4 lettuce cups (from head of ice berg lettuce)
Feta cheese

Directions
In a medium sized bowl combine shrimp with salsa verde. In another slightly larger bowl combine everything but the feta. Scoop equal portions from each bowl into the lettuce cups and top with feta. And cilantro...if you must;)

Veggie and Basil Pesto Sandwich

I know what you're thinking. "Sandwich?! I thought you were grain-free until November?"  And you would be right. However, I've discovered that almost any sandwich (with the obvious exception of peanut butter and jelly) can be made into a deliciously grain free lettuce wrap. And Dave discovered another grain free modification this morning when he used the left over filling to make an egg white omelet. (This bride-to-be isn't the only one "shedding for the wedding" ;)

Ingredients: (serves four)
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 sm shallot, finely chopped
Salt and pepper
1 jar artichoke hearts (9 to 10 oz) rinsed, drained and cut into quarters
3 oz baby spinach leaves
4 pieces sourdough bread -OR- four lettuce "cups" (from a head of iceberg lettuce)
1 lb mozzarella cheese, thinly sliced
1/4 cup basil pesto



Directions:
In a small bowl, whisk together vinegar, oil, shallot, thyme, 1/2 tsp salt, and 1/8 tsp freshly ground black pepper. Place artichokes in a medium bowl, peppers in another bowl, and spinach in a third bowl. Divide dressing among all 3 bowls. Toss all food in bowls until well coated
Slice each piece of bread in half and spread pesto on all cut sides of bread. If using lettuce put a dallop of petso in each cup
Layer 1/4 each of spinach, peppers, mozzarella and artichokes

Disclaimer: this sandwich doesn't travel well! Since the dressing and pesto both contain olive oil it's best to eat it right away before the oil seeps through the bread or wilts your lettuce.