Remember Me?

Long time, no blog. Lately I don't have time for anything but work and school. It really sucks. Last week I actually made 2 meals, both from the April 2008 Cooking Light. I was a little nervous about this dish, but it turned out very well.

Asian Beef and Noodle-Filled Lettuce Cups
I forgot to take a picture

3 ounces uncooked rice vermicelli
12 ounces ground sirloin
2 teaspoons bottled minced garlic
1/2 cup matchstick-cut carrots
1/2 cup chopped cucumber
1/3 cup chopped red bell pepper
1/3 cup prechopped onion
3 tablespoons chopped fresh mint (Omitted)
1/4 cup fresh lime juice
2 teaspoons sugar
2 teaspoons low-sodium soy sauce
4 Boston lettuce leaves
1/4 cup chopped dry-roasted peanuts


1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

2. Heat a large nonstick skillet over medium-high heat. Add beef to pan, and cook 3 minutes, stirring to crumble. Stir in garlic, and cook for 2 minutes or until browned. Stir in noodles, carrots, and the next 4 ingredients (through mint). Combine juice, sugar, and soy sauce in a small bowl, stirring until sugar dissolves. Add juice mixture to beef mixture; tossing gently to coat. Arrange 1 lettuce leaf on each of 4 plates; spoon 1 1/4 cups beef mixture into each leaf. Top each serving with 1 tablespoon peanuts.

4 servings (serving size: 1 stuffed lettuce leaf)

Nutritional Information
CALORIES 270(29% from fat); FAT 8.6g (sat 2.2g,mono 3.7g,poly 1.9g); PROTEIN 21.2g; CHOLESTEROL 45mg; CALCIUM 37mg; SODIUM 234mg; FIBER 2.6g; IRON 2.8mg; CARBOHYDRATE 27.8g

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