Tag Archives: Ellie Krieger

Asian Chicken Wraps

Since I stayed up way too late last night contemplating “The Wrestler”, I had little energy to get a creative meal going on this AM.  Thus, today’s breakfast was very similar to yesterday’s.  I added a tablespoon of ground flax and a dash of cinnamon to my 1/2 cup of 0% plain Greek yogurt, and topped that with a 1/2 cup serving of Power Breakfast Granola and several sliced strawberries.

I’m loving this granola so much that I had another serving of it as my morning snack, eaten with my hands.  Messy, but delicious… although it didn’t hold me over as well as I would have liked.  I ate the banana I packed for my afternoon snack before spin.

Class was alright today.  We had a substitute teacher who was very… energetic.  I found myself getting a little annoyed with her by the end, but I realized I was annoyed because she was pushing me harder than I usually work.  60 seconds of sprints?  A whole song of “level 8-10” hills?  Woman, I am only human.  Class is usually 45 minutes, but she said that anyone who wanted to stay for a full hour could.  I was planning on staying, but I left.  I was spent after 45 minutes.

Back at the office, I devoured this baby…

Asian Chicken Wrap from So Easy by Ellie Krieger

Makes 4 servings:


For the Sauce:

  • 3 tbsp plain Greek-style nonfat yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp brown sugar
  • 1 tbsp low-sodium soy sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp Thai-style chili sauce (such as Sriracha), optional

For the Sandwich:

  • 12 napa cabbage leaves, white center ribs removed (I couldn’t find napa cabbage-I don’t think it’s in season yet- so I used romaine which was still good)
  • 4 whole-wheat wrap breads (about 9 inches in diameter)
  • 4 cooked chicken breast halves (about 5 oz each), sliced into 1/2-inch thick slices
  • 1 red bell pepper, sliced into thin strips
  1. To make the sauce, combine the yogurt, mayonnaise, brown sugar, soy sauce, mustard, sesame oil, and chili sauce, if using, and stir until well blended.  The sauce will keep up to 5 days  in an airtight container in the refrigerator.
  2. To make each wrap, place 2 cabbage leaves on 1 wrap bread, then layer with a quarter of the chicken and peppers.  Drizzle with 2 tbsp of the sauce.  Top with an additional cabbage leaf.  Fold the bread about an inch over each end of the filling, then roll up.
  3. Serve or wrap in foil to go.

This was really good, although I wish I had gotten larger tortillas.  These little guys don’t “wrap” very well.  Expect to see this much more this week!

Also, I definitely ate almond butter with a spoon for my afternoon snack.. I figured if it’s good enough to do while standing in the kitchen, it’s good enough to do at work!

Note: I’m in the process of becoming self-hosted, so there may be a few kinks to work out and I might have to go offline for a bit.  If so, don’t panic (haha!).  I’ll be back in no time! Be on the lookout for a new domain name soon!


Pork Piccata with Spinach and Garlic Mashed Potatoes

We had a really nice (and easy!) dinner tonight.  I made Ellie Krieger’s Pork Piccata with Spinach and Garlic Mashed Potatoes.


Serves 4.

Pork Piccata

  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/4 pounds pork tenderloin, sliced crosswise into 1/4-inch-thick medallions
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons drained capers
  • 2 tablespoons chopped parsley (I just realized I forgot this!  Oops!)

Express “Steamed” Spinach

  • 5 ounces pre-washed baby spinach leaves

Garlic Mashed Potatoes

  • 1 1/4 pounds Yukon Gold potatoes, left unpeeled and cut into 1-inch pieces
  • 4 large cloves garlic, peeled and quartered
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

To make the Pork Piccata:

  1. Combine the flour and 1/4 teaspoon each of salt and pepper in a sealable plastic bag. Place the pork medallions in the bag and shake until well-coated.
  2. Heat 1 tablespoon of the oil in a large skillt (not nonstick) over medium-high heat. Working in two batches, cook the pork until it is browned on both sides, 1 to 2 minutes per side. Transfer the meat to a plate.
  3. Add the garlic to the same skillet, then immediately add the wine and cook over medium-high heat. As the wine reduces, stir to dissolve the small bits and juices remaining in the pan from the meat. Cook until the wine is reduced by about half, 4 to 5 minutes.
  4. Add the chicken broth, lemon juice, capers, and remaining salt and pepper and cook until the mixture has reduced slightly, an additional 3 to 4 minutes. Return the medallions to the skillet along with the remaining tablespoon of oil and heat until the sauce thickens and the meat is cooked to medium doneness, about 3 minutes.
  5. Serve over the Express “Steamed” Spinach and Garlic Mashed Potatoes, and top with the parsley.

To make the Express “Steamed” Spinach:

  1. Place the spinach in a large microwave-safe bowl and cover tightly. Microwave on high for 90 seconds.

To make the Garlic Mashed Potatoes:

  1. Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife tender, 12 to 15 minutes.
  2. Warm the chicken broth in a small saucepan on the stove or in a glass container in the microwave.
  3. Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, and broth, and mash until smooth.

This was a really nice dinner!  I’m not a big fan of using white flour, but this was such a small amount I think it was ok.  I’m planning on making this again later in the week, so I’ll remember the parsley then!

We got sucked in watching ‘The Wrestler” tonight.  It was a great film, but it’s late now and I need to hit the hay!  Until tomorrow, chickadees!