Noodle-Bowl Lettuce Wraps

When you think of lettuce wraps, you think of an appetizer. You can easily make this recipe into an appetizer; however, while this recipe includes pork and noodles, it quickly turns into an easy and healthy meal! The best part about this recipe is that you can turn it into a bowl, instead of a lettuce wrap. You can use chicken, or tofu, instead of pork. You can also omit the noodles if you are watching carbs (although I think the noodles are what make this dish unique and filling). You can make this recipe your own!

The best part about this noodle-bowl recipe is that it is quick and easy! The filling is also just as good the next day!

Noodle-Bowl Lettuce Wraps

noodle bowl lettuce wraps


Kosher salt and freshly ground black pepper
1 pound prepped vegetables, such as cucumber, bell pepper and mushroom slices (really any veggie you want)
2 small heads butter lettuce, leaves separated
One 3-ounce package instant ramen (discard seasoning packet)
1 tablespoon oil (any kind) plus 1/2 teaspoon vegetable oil (I used olive oil)
8 ounces 1/2-inch-thick boneless center-cut loin pork chops, sliced 1/8 inch thick on an angle
4 teaspoons hoisin sauce
Asian-style salad dressing, such as sesame-ginger, miso or sweet chili (I used sesame ginger)

For more ingredient options click here:


Bring a large pot of salted water to a boil over high heat. Slice the cucumber rounds and bell peppers into bite size pieces. Any other vegetables you have, also cut into bite size pieces. Add all the vegetables  into a large serving bowl, or arrange on a large platter.

Add the ramen to the boiling water and cook, stirring once or twice to separate, for about 90 seconds. Strain, transfer to a small bowl, toss with 1/2 teaspoon of the oil and add to the bowl or platter with the vegetables.

Toss the pork with the hoisin sauce in a medium bowl, and season lightly with salt and pepper. Heat 1 tablespoon of oil in a medium nonstick skillet over high heat until almost smoking. Add the pork and stir-fry until the hoisin sauce chars a bit, about 45 seconds. Transfer the pork to the platter  or bowl with the vegetables.

To serve, have everyone fill their lettuce leaves with noodles, pork and vegetables, and top with a splash of dressing.


Basil Chicken Parm

Are you a fan of chicken parm? Then you have to try this recipe!

This recipe puts a new twist on chicken parm. Instead of using marinara sauce, it uses basil pesto! Mmm! Using the basil keeps this dish light, and if you make the pesto from scratch (super easy) it becomes that much more healthy!

Baked Basil Chicken Parm

basil chicken parm


  • 4 Boneless, skinless chicken breasts
  • 1/2 cup Basil Pesto
  • 1/2 cup Low fat mozzarella cheese


1. Preheat oven to 375F/190C.

2. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces.

3. Spray a 9″ x 12″ (or 8.5″ X 12.5″) baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay the chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

4. Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don’t cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

5. When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese (or more!).

6. Put the dish back into the oven without foil and cook 5 minutes more, just until cheese is melted.

Recipe source:

Whitefish with Olive-Almond Relish

Beware! It’s about to get healthy!

Eating lighter is the thing to do for spring. I love fish, and this recipe follows my “fresh and easy” motto. I also love olives, and almonds so this dish couldn’t have sounded any yummier! The original recipe called for striped bass, cod, or halibut, but either those types of fish were unavailable at my local grocery store, or it they were too expensive. I used tilapia as my whitefish and it was so delicious! The olive and almond “relish” is to die for! Next time I am making double the relish so I can eat it with other things! It is a must try spring addition to your weekly meals!

5 minute meal alert!!!

Whitefish with Olive and Almond Relish

whitefish with olive and almond relish


1 cup fresh flat-leaf parsley leaves
1/2 cup large pimiento-stuffed olives (about 12)
1/4 cup unsalted roasted almonds
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
4 tablespoons olive oil
4 6-ounce pieces striped bass, cod, or halibut fillet (I used tilapia)
Kosher salt and black pepper


In a food processor fitted with the metal blade, place the parsley, olives, almonds, lemon juice and zest, and 2 tablespoons of the oil. Pulse until the mixture is coarsely chopped, 3 to 4 times.

Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Serve with the olive relish.

To make sure your fish doesn’t stick to the pan when cooking it, make sure there is enough olive oil to coat the pan before dropping in your fish. Feel free to add more oil if you feel the fish sticking.

Recipe source: