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Spicy Thai Basil Chicken {Lettuce Wraps}

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It’s a new year and what better way to start than to announce my recent affiliation with Cooking Light!  I am SO, so excited about this!!   I have been asked to be apart of their Cooking Light Bloggers’ Connection where myself and other bloggers that share the same passion for healthy cooking and eating make up this new community- and I am so flattered to have been asked to be apart.

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As a dietitian, there is so much nutrition information out there for me to read and keep up with.  Everyday it seems like there is something new I’m hearing about or being asked about in my day to day practice of dietetics.  Cooking Light has always been a resource of credible information for me to look back on, as well as enjoy.  I usually get a subscription every year for Christmas, and it is among the highlights of my year to get the first one in January and read it cover to cover before the day is through.  So, you can see why this makes me so excited.

Speaking of the January issue.. have you read through it yet?  So many awesome recipes! I probably doggie-eared and proceeded to meal plan with the magazine in its entirety.  CL introduced a new mobile feature this month- Scan It, Cook It!  You literally download the Digimarc Discover App  and scan the recipes in the magazine with the special logo.  How simple and convenient!

Even with my ‘doggie-ear’ method to my madness, it was easy to scan and save the newest CL recipes to my recipe box online.  Hello, genius.  I totally need this in my life right now.  I’ve discovered that meal planning with two infants in my lap isn’t as quick and easy as I’d hoped.  I need all the help of ease I can get.

Enter this Super-Fast 20-minute meal.  Because when your day is mapped out in three-hour increments, sometimes 20 minutes (or more like 3 minutes?) is all I get for eating.  Plus.. I had fun scanning it into my phone to see if it actually worked.

And it did.. duh.

This was really delicious- quick and easy, just as promised!  The magazine suggested to serve this as lettuce wraps or over rice.

I preferred  to take the lettuce wrap route- there wasn’t a lot of sauce to soak the rice with.. and to be honest, rice isn’t my all time favorite grain to eat.

Spicy Thai Basil Chicken {Lettuce Wraps}

Yield: 4 Servings

Serving Size: 3/4 cup, each

From Cooking Light

You can substitute the ground chicken for lean ground turkey (93/7). For reference, Serrano chiles resemble a smaller, more slender jalapeño pepper.


  • 4 teaspoons canola oil, divided
  • 3 medium shallots, minced
  • 1 small red bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 1 pound ground chicken
  • 2 Thai or serrano chiles, minced
  • 1 tablespoon fish sauce
  • 2 teaspoons dark brown sugar
  • 2 teaspoons lower-sodium soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup basil leaves
  • The juice of one fresh lime
  • 4 lime wedges


Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.

Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges.

Nutritional Information:

Calories: 250; Fat: 14.1 g; Carbohydrate: 10.7 g; Fiber: 1.2 g; Protein: 21.6 g Sodium: 486 mg

Be sure to check out this new scan and save feature in the  January/February issue of Cooking Light magazine!


  1. I have been missing your posts! Hope all is going great with the babies and congrats on this partnership. I love Cooking Light too!

  2. Just the thought that this has Basil – makes me imagine the basil smell – And now I drool as I look at this. looks really awesome

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