Spicy Chicken Lettuce Cups

My lunch menu is usually so bland, I decided to amp it up a bit by making these super low carb bundles of deliciousness!

Spicy Chicken Lettuce Cups

1 lb ground chicken (or turkey)
1 red pepper chopped
1 tbsp chopped green onion
18 butter lettuce leaves
2 tbsp Sweet Thai Chili Sauce (could use hoisin but I was out)
1/2 tsp salt
1/4 tsp sesame oil
1/4 tsp cinnamon
1/4 tsp mild curry powder
1/4 tsp ginger
1/4 tsp coriander
1 tsp paprika
1 tsp minced garlic
1 tbsp chicken stock

So start by browning the chicken and using the stock to keep it moist, add sesame oil, garlic, onion and pepper. Cook for a little while, then add all your spices.  Allow to cook for 5 minutes, if it is dry, add more stock.  Remove from heat and prepare butter lettuce leaves by washing and drying them lightly.  Put about 1-2 tbsp meat mix in each lettuce cup, depending on size of leaves, etc, but meat mixture should be split 3 ways, and each person gets 6 leaves. Roll up gently and drizzle with a small amount of chili sauce.  Enjoy! These are spicy and very flavourful!  They are amazing and just the thing to kick your afternoon into high gear!
Calories : 346.8
Total Fat: 16.2 g
Cholesterol: 127.0 mg
Sodium: 232.8 mg
Total Carbs: 15.2 g
Dietary Fiber: 7.1 g
Protein: 34.7 g

Pecan Crusted Chicken Nuggets

Now I love me some chicken nuggets, but they aren't liking my waistline as much as I would like, so I created these delicious little nuggets to eat as a dinner or add into salads and wraps.  Not only are they delicious but they have healthy fats which is a bonus!

6 skinless, boneless Chicken Thighs
1/4 cup chopped pecans
1/2 cup seasoned bread crumbs
1 tsp paprika
1 tsp thyme
1/4 Cup eggbeaters or 1.5 egg (1 whole egg and 1 egg white)
salt and pepper to taste

To start, chop you chicken into bite size chunks.
Mix pecans, bread crumbs, paprika, thyme and however much salt and pepper you like. (I don't add any as bread crumbs are salty and wanna keep my sodium down! :) )
Put eggbeaters in a separate bowl or whip egg and egg white in a separate bowl...this is your medium to stick the crust to your chicken!
Dip chicken chunks in egg wash, then into pecan crust mix and place on a baking sheet that is lightly sprayed with non-stick spray!
Bake at 350C for about 30 minutes, or until Chicken is cooked through and has a nice brown crust.
Serves 3 or in my family...2 adults and 2 kids! Enjoy!

These are a hit! My kids love them and well...so do I!! Try them and see what you think!
*warning..contain nuts!!! :)

Per serving (2 thighs)
Calories:322.7  Total Fat 13.8g  Cholesterol 114.7mg  Sodium 509.3mg  Total Carbs 16.1g  Dietary Fiber 2.4g  Protein 33g