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In a bowl, mix ginger, vinegar, soy sauce, honey and cornstarch. Coat a nonstick skillet with cooking spray and place on medium heat. Add carrots, onions and pea pods. Cook and stir continuously for 3 minutes. Add ginger mixture and stir for 1 minute to thicken sauce. Add chicken and heat through. Spoon 1/4 cup of chicken mixture onto the center of each lettuce leaf and serve immediately.
Nutritional information per serving (3 wraps): 223 calories, 12% fat (3 g), 44% carbohydrate (25 g), 44% protein (25 g), 3 g fiber, 2 mg iron, 66 mg calcium, 82 mcg folate.
Asian Cabbage Salad
Prep Time: 10 minutes
Cook Time: none
1/2 pound canned green beans
1 cucumber, thinly sliced
1 1-pound bag shredded coleslaw mix
1 cup pre-cut diced tomatoes
1 1-pound cooked medium shrimp, shelled and deveined
3 tablespoons peanut butter
1 tablespoon honey
1/2 cup orange juice
3 tablespoons soy sauce
1/4 teaspoon hot chili oil
1/2 teaspoon minced fresh ginger
1/2 teaspoon minced fresh garlic
For salad, toss beans, cucumber, coleslaw mix and tomatoes in a large bowl. In a medium bowl, whisk dressing ingredients. Before serving, toss salad mixture with dressing and place shrimp on top. Serve cold or at room temperature.
Nutritional information per serving (1 1/2 cups): 293 calories, 31% fat (10 g), 27% carbohydrate (20 g), 42% protein (31 g), 6 g fiber, 6 mg iron, 130 mg calcium, 95 mcg folate.