After coming home from the ghost town that was Chicago yesterday, I was a bit exhausted from my 4:30am wake-up call. Luckily, I had planned ahead and I had decided to pull out an old Weight Watchers recipe that I used to make frequently when I followed the WW plan. This recipe is easy, quick and even easier if you’re OCD and prep your veggies the night before like I did. Or, as I like to call it, planning ahead.
Moo Shu Beef Lettuce Cups
343 calories, 10g carbohydrate, 23g fat and 23g protein (5 Points Plus Points if you are following WW)
You will need:
1 spray(s) cooking spray
1 pound(s) uncooked 80% lean ground beef
1 cup(s) (chopped) uncooked onion(s), yellow, thinly sliced
2 Tbsp ginger root, fresh, minced
2 clove(s) (medium) garlic clove(s), minced
2 cup(s) uncooked bok choy, thinly sliced
1 medium sweet red pepper(s), thinly sliced
2 cup(s) button mushrooms, thinly sliced (about 10 mushrooms)
2 Tbsp low-sodium soy sauce (or Bragg’s Soy Alternative, like I used)
8 leaf/leaves bibb lettuce
Step One: Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add beef, onion, ginger and garlic; cook until beef is browned and onion is soft, breaking up meat as it cooks, about 5 to 7 minutes.
Step Two: Add bok choy, pepper, mushrooms and soy sauce; cook, stirring occasionally, until bok choy is wilted and pepper is tender-crisp, about 3 to 5 minutes. (or, if you’re like me, forget that you are out of Soy Sauce and throw some Bragg’s Soy Alternative Sauce in at the last minute)
Step Three: Peel off the lettuce leaves and do your best to keep them in one piece. Scoop about 1/2 cup of the beef mixture into two lettuce cups to make one serving.
I would suggest serving these with extra napkins. They are messy, but fun to eat!