My inspiration for this meal came from a weightwatchers.com recipe. I doctored it up a bit. To keep it low in points, I used Boston lettuce for the wraps. You can use tortillas though if you prefer. I calculated the PointsPlus value to be 6 points per serving (which was 3 lettuce wraps). It was a yummy, low-points dinner for sure!
- Start by heating a large skillet of medium-high heat.
- Coat it with cooking spray, then add 1 pound of ground beef.
- Break up with a wooden spoon.
- Meanwhile, dice 1 yellow onion (medium sized).
- Mince about 2 tablespoons of ginger and 4 cloves of garlic.
- Add the garlic, ginger, and onion to the beef.
- Cook, stirring occasionally, until the beef is brown.
- While waiting for the beef to fully cook, slice up 1 red pepper.
- Shred a head of napa cabbage.
- Add the peppers to the beef mixture first.
- Add about 1/4 cup of low sodium soy sauce.
- Stir, then add the cabbage. (It will fill the skillet to the top. Don’t worry – it will cook down to hardly anything at all!)
- Stir occasionally.
- While the veggies cook, tear the leaves of the Boston lettuce off and rinse them.
- I added some Thai chili paste to the meat mixture before serving it.
I made my Asian cucumber salad (http://cookbookmeals.com/post/3690561795/asian-cucumber-salad) as a side dish. (It’s one of my favorites!)