Who needs wontons when you can use lettuce?

I think we explained this already but, when I lived in the Bay Area I learned how much I loved Asian cuisine. Also, boot camp at Stanford University's campus, the avocado tree in my backyard, perfect weather, the Blue Angels in October, Betelnut in San Francisco, Tamarine in Palo Alto.... ok I digress...)

Anything Asian, I'm in.

I started thinking I should really make more Asian food but, how to do it a little more healthy would be key. Fortunately for me, the Food Network was on in the background! And, I think it was Giada that inspired me to start with potstickers, yum! I could eat 100 of them at a time but, alas they are wrapped in dough which right now is "off limits" for me & Kelly. We're doing so well on our weight loss campaign!

No dough, use chicken, voila! Enclosed is a recipe for healthy potstickers you can enjoy eating, guilt free!

The ingredients are:

1 carrot, peeled & grated,
A two inch piece of ginger, peeled & grated,
1 shallot, peeled and grated,
1 pound of ground chicken (or ground pork if you have a preference)
4 garlic cloves, peeled & minced (i use my garlic press)
3 oz of shiitake mushrooms, remove the stems, chop into small pieces
3 tablespoons fresh mint leaves, reserve one for topped
1 fresh egg
1 tablespoon fish sauce
1/2 tablespoon agave nector
One head, iceberg or butter lettuce, cut in half and peeled off into "wraps"

The cool thing about this recipe is it's really easy. Put all the ingredients listed above, only 2 tablespoons of the mint leaves, into them into a mixing bowl. (Imagine making meatballs) Just mix everything together gently, including the fresh egg. Gently mix.

Once mixed, roll them lightly into 3 inch long oblong shapes. Place them on a cookie sheet and preheat your oven to 450 degrees. Cook either for 15 minutes.

Place the iceberg or butter lettuce wraps on a plate and place the oblong yummies on top to serve. Top with a few chopped mint leaves.