Wrap it up: Make super-easy restaurant-style Asian lettuce cups
Casey Barber
TODAY contributor
Jan. 8, 2015 at 3:50 PM ET

Casey Barber
It’s OK to admit how much we all love those addictive Asian lettuce wraps, and it’s also OK to admit what a toll eating them in restaurants can take on our wallets. Here’s an option to save time, money and quell those cravings: Make a batch of healthy homemade chicken or turkey filling and stash it in the fridge for quick heat-and-serve weeknight meals or supremely satisfying lunches.
Make-ahead lettuce wraps
Makes: 4 servings
Active time: 30 minutes
Total time: 45 minutes

• 1 head of sturdy lettuce such as bibb, romaine or iceberg
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 2 tablespoons light or dark brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 pounds ground turkey or chicken
• 1 small bell pepper (green, red or any other color you prefer), finely diced
• 1 large carrot, finely diced
• 2 large garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1/4 cup finely sliced scallions, light green and dark green parts only (from about 2-3 scallions)
• Sriracha or other hot sauce for serving

Casey Barber
1 to 2 days ahead: Prep the lettuce and make the filling
Prep the lettuce: Separate the head of lettuce into individual leaves. Rinse and dry, either with a salad spinner or by hand, using clean kitchen towels or paper towels to pat the leaves dry.
Refrigerate the lettuce leaves until ready to assemble and serve, either inside the salad spinner or between layers of clean, dry kitchen towels or paper towels in an airtight container to wick away excess moisture. (Lettuce leaves can also be stored in individual serving sizes for lunches on the go.)
Cook the meat: Whisk the broth, soy sauce, sugar and cornstarch together in a small bowl and set aside.
Heat 1 tablespoon oil in a large skillet or sauté pan over medium-high heat until shimmering. 
Add half the ground meat in handfuls, distributing it in a single layer in the pan. Cook without stirring until the meat starts to brown, then stir and start breaking up the meat into smaller pieces. 
When the meat is no longer pink, transfer it to a bowl. Add the remaining oil and meat to the pan and cook in the same manner.
Finish the filling: Return all the meat to the pan and add the bell pepper, carrot, garlic and ginger. Cook for 5 minutes until the vegetables start to soften.
Whisk in the reserved broth and cook for a few more minutes to thicken the broth into a sauce. 
Remove from the heat and stir in the scallions.
Store the filling: Transfer to a lidded container (or multiple containers, if you’re sending the wraps off to school or work for meals) and refrigerate until ready to eat. The cooked filling can be made up to 2 days in advance.

Casey Barber
Ready to eat? Reheat and serve!

Reheat the meat in a covered skillet over medium-low heat until warmed through, or zap in the microwave in minute-long increments, stirring between each to warm evenly.
Spoon the warmed filling into the lettuce leaves (about 1/3-1/2 cup filling per leaf, depending on the size of your lettuce) and drizzle with Sriracha or your favorite hot sauce, if desired.

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This incredible detox drink helps you burn fat, boost metabolism, lose weight, fight diabetes and lower blood pressure.

Ingredients

1 glass of water (12-16 oz.)
2 Tbsp. Apple Cider Vinegar
2 Tbsp. lemon juice
1 tsp. cinnamon
1 Tbsp. Raw Honey

Directions
Blend all ingredients together

Secret Recipe Detox Drink will help your body burn fat, lose weight, fight diabetes.

Apple Cider Vinegar is full of enzymes and good bacteria. It contains acetic acid which has been shown to lower blood pressure up to 6%. It can also help eat up the starches if you do eat grains in your diet. (I use Bragg – Apple Cider Vinegar)

Lemon juice helps balance blood sugar and has an alkaline effect on your body helping to regulate ph. It contains, Vitamin C. ( use Lakewood Organic PURE Lemon Juice)

Cinnamon is one of the best anti-oxidants on the planet. It is the number one herb/spice for balancing blood sugar.

Honey is very rich in various beneficial substances and can be used even for weight loss. For centuries it treated wounds, and also lung, gynecological, skin and heart diseases. One teaspoon of honey reduces pain in the throat, and even can calm nerves and can be very helpful to lose weight. It contains enzymes that stimulate the digestive process and boost your metabolism, which contributes to weight reduction.

Pull-apart bread which is perfect for parties, this one is made with pepperoni slices but you can add anything you want to it. There are different variations for Pizza Pull-Apart Bread.

*2 (14 oz.) cans of Pillsbury pizza dough (you can use Grand biscuits)
*2 cups shredded Mozzarella cheese
*1/2 tbsp. basil leaves
*1/2 tsp. dried oregano
*1/2 tsp. fresh minced garlic
*1/3 cup olive oil
*1 (8 oz.) package of pepperoni (cut into quarters)
*1 cup Parmesan cheese

Preheat oven to 350 degrees. Spray Bundt pan well.

Cut pizza dough or biscuits into quarters.

Add all the ingredients in a bowl & toss so that the oil is spread evenly on each piece of dough

Bake in oven for 30 minutes (or until the top is & and center is cooked) If the middle is still not cooked thoroughly, leave it in oven for another 5 minutes at a time until it’s done. Remove from oven & let rest for 5 minutes.

Flip over on to a plate & serve with marinara/pizza sauce for dipping.

A simple way to make hamburger patties.

1. Roll your finished hamburger recipe into palm size balls.
2. Place in the center of a saran wrap square.
3. Bring up the four corners and wrap together.
4. Flatten out patty with your hand to desired thickness.
5. Refrigerate this way until ready to cook.
6. Or you can freeze them this way for later use. (When freezing place in freezer proof bag or wrapping.

Tips from Mom. Quick, clean way to cook hamburger for future use

1. Cookie sheet lined with aluminum foil
2. Lean ground beef such as Black Angus Beef 90% lean
3. Oven set to 375 Fahrenheit
4. Flatten beef on cookie sheet. Thin layer.
5. Season to taste
6. Place in heated oven bake until half cooked.
7. Drain any juice
8. Turn over beef sheet
9. Finish baking until desired color.
10. Break apart beef on cookie sheet.
11. Dispose of aluminum by recycling
12. Portion out beef into baggies, label, bag with another layer.
13. Freeze
14.        Use bagged portions as needed for quick meals such as pasta with pasta sauce, etc.