Monday, October 22, 2018

Thai Lettuce Wraps (Instant Pot or Slow Cooker)

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Let’s face it, we are about to be really short on time! I love the instant pot and how quickly I can have dinner on the table. The whole family loved this dish. My son liked it better over rice, hubby ate it in a tortilla and I had the lettuce. Quick and easy adjustments to make everyone happy!

Thai Lettuce Wraps (Instant Pot or Slow Cooker)

(Adapted from Domestic Superhero)

 

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1/2 cup teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic minced
1/2 cup chicken or vegetable broth
1 TBS oil
2 red bell peppers, seeded and sliced into strips
2 lbs boneless pork tenderloin**, cut into 2 inch chunks
1/2 cup reduced fat creamy peanut butter
1 TBS water
1 heaping TBS cornstarch
12-15 lettuce wraps I like bib lettuce
sesame seeds


In a small bowl, add teriyaki sauce, rice vinegar, red pepper flakes, broth, and garlic; whisk to combine, set aside.


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In the instant pot, add oil, pork, red peppers, then pour the sauce over the top.

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Close the top of the instant pot, and make sure the valve is in the sealed position. Set to manual for 30 minutes**.

Once the time is up, let the pressure naturally release for 10 minutes (so don't touch the switch). After 10 minutes, manually release the rest of the pressure. Open the top of the pot carefully. Remove the pork and shred.

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Turn instant pot to sauté mode. Mix cornstarch and water in a small cup, then add to the sauce in the instant pot.

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Add peanut butter and stir until combined. Allow the mixture to come up to a simmer.

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Add shredded pork back to mixture, stir to combine.

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To serve, scoop into lettuce cups and sprinkle sesame seeds over the top. Enjoy!

Recipe Notes
NOTE: If cooking with chicken - use 2lbs of chicken breasts. Set the Instant Pot to 10 minutes on manual. After the cook time is over, let the pressure naturally release for 10 minutes, then release the rest manually (flip the switch). Continue with above directions for the rest of recipe.

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Friday, October 19, 2018

Spider Lunch

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One more cute Halloween theme lunch for the month! I used an ornament cookie cutter for the body of the spider. The legs are stick pretzels and the eyes are mini chocolate chips.

For the popcorn I simply added some plastic spider rings from the $1 store.

Huge hit in the lunchroom!

Have a spook-tacular day!!!

Thursday, October 18, 2018

Batty Lunch

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This is a fun lunch for any Batman fan / Halloween fun. I used a bat cookie cutter for the slice of cheese on top of the sandwich. For the orange snowball I just melted some chocolate and snipped the tip off to pipe on the bat. Last but not least the easiest part was adding a tattoo to a mini banana I found at our local HEB.

Wednesday, October 17, 2018

Spooky Ghost and Grape Bugs

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Here’s a quick and easy addition to lunch that my son loved. For the buggy grapes I used a tooth pick to line up all the grapes. I used a dab of melted chocolate to attach the eyes and that’s it!

On the boiled egg I used 2 different size straws and pushed them in the egg till you reach the middle and then pull it out. If you pinch the larger straw a little you get more of an oval mouth.

Monday, October 15, 2018

Witching Good Lunch

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This week I’ll be posting some quick fun spook-tacular school lunch ideas. First up is the classic witch. I used a cookie cutter to press into the sandwich bread to give more details. For the witches nails I used Bugles and melted chocolate. You can use the colored candy coating for fun color nails, but I just kept mine simple.

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