Healthy Lettuce Tacos w/ Spicy Chicken (Recipe)

  
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In the mood for something slightly spicy but light and satisfying? Try these spicy chicken lettuce tacos. 

Here’s what you’ll need:

Fresh Iceburg Lettuce Leafs, Pre-Cooked White Meat Chicken (Purdue is recommended), Brown Rice, Goya Recaito, Bell Peppers (Red and Orange used here), Minced Garlic, Blue Cheese Crumbles (optional) and Hot Sauce (Sriracha WATTSauce used here.) 

Here’s what to do:

  • Prepare and set aside your lettuce leafs. Make sure they are large enough to hold 2-3 oz of filling. 
  • Heat your skillet to medium heat, add olive oil (2 TBLS), your diced chicken (6oz) your julienne Bell Peppers (3oz) and minced garlic (2 teaspoons). Sauté over medium heat. 
  • Prepare your brown rice (I used Tasty Bite Organic Brown Rice, the 90 second Microwavable Pouch.) 
  • Add 3 oz of Goya Recaito Sauce to your sauté. Cook for 5 more minutes. 
  • Once your brown rice and sautéd fillings are cooked, let sit for about 5 minutes. Let them cool down slightly before adding over your chilled lettuce. 
  • Spoon 1 oz of brown rice over each leaf of lettuce. 
  • Spoon 2 oz of your sauté filling over each leaf of lettuce (use entire batch of filling; portion it out evenly over each leaf.) 
  • Add 1oz of crumbled blue cheese over your tacos (optional.) 
  • Garnish tacos with hot sauce, as much or as little as you like. This recipe used Sriracha Surge WATTSauce
  • Eat and enjoy.

Helpful tip* You’ll have some rice left over in your serving pouch. This can be refrigerated and reused. Keep in the pouch, add a tablespoon of water before reheating in the microwave. Heat for only 50 seconds this time. 

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Cauliflower Crust Pizza

  
Cauliflower Crust Pizza

Recipe and photo by Susan Saunders

Crust Recipe| You’ll need about a pound of chopped cauliflower. I put mine in the food processor.

 -So 16 oz of chopped cauliflower

1 egg

1 cup shredded part-skim mozzarella 

Salt and pepper

1/4 cup flour 

Season as you like I used garlic and onion powder, basil and oregano 
Steam, bake, or microwave the cauliflower crumbles and squeeze out the excess water with a paper towel or cheese cloth. 
Then mix the cauliflower with the other ingredients in a bowl. In the meantime get a baking sheet or pizza round ready with some parchment paper. 
Mold the cauliflower dough into a ten inch round and bake it for 15 minutes at 425 degrees
Then take out crust and prepare the toppings. Flip the crust over. And load with whatever you want and bake at 425 for about 10 to 15 minutes.😊

Flavor Burst Stuffed Mushrooms

  
Flavor Burst Stuffed Mushroom

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What you’ll need:

2 large portobello mushrooms (hollow them out.)

4 oz of rice (any flavor or brand you like.)

1 cup of sliced peppers: Red and Green Bell Peppers and Jalapeños. 

1/2 cup shredded cheddar cheese. 

1 cup sour cream mixed with 1/2 cup of Parmesan cheese & 1 teaspoon garlic powder. 

1 cup of Olive oil mixed with 2 tablespoons of Chipotle Charge WATTSauce

What to do: 

Place your two mushroom caps into a food storage bag or container with the Olive oil and hot sauce mixture. Marinate them for 30 minutes to an hour.  Bake them for 15 minutes at 400 degrees. While your mushrooms are baking, sauté your peppers with a generous amount of Olive oil. Season them with salt and pepper (optional.) Once the mushrooms are cooked, pull them out and fill them each with 2 oz of cooked rice. Top them with an equal amount of your pepper mix then top each mushroom with an equal amount of cheddar cheese. Allow the cheese to melt for a couple of minutes, then top your mushrooms with an equal amount of your garlic and Parmesan sour cream mix. You can add as much or as little hot sauce as you like! Enjoy 🙂

Pineapple Chicken Stir Fry

  
Pineapple Chicken Stir Fry

Combine & Saute Over Medium Heat:

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/2 Cup MegaWATT Mango Hot Sauce
  • 1 Cup Cooked Diced Chicken (White Meat)
  • 1/2 of a Green Bell Pepper
  • 1/2 of a Red Bell Pepper
  • 1/2 Cup Sliced White Onion

Mix Together:

  • 1/2 Cup Pineapple Juice
  • 1/2 Teaspoon Cornstarch (Mix w/ Pineapple Juice before next step)
  • 1 Cup Chicken Stock

Add Juice and Stock to your sauté pan and continue to cook over medium heat until sauce begins to boil. Remove from heat and serve over cooked white rice or quinoa. 

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Sriracha Chicken & Pasta Salad

  
Sriracha Chicken & Pasta Salad

Combine:

  • 1 1/2 Cup Mayonnaise
  • 3/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Paprika
  • 2 Tablespoons Sriracha Surge Hot Sauce
  • 1/4 Teaspoon Ground White Pepper
  • 1/2 Teaspoon Onion Powder
  • 1 Teaspoon Salt

Mix Into:

  • 3 Cups Cooked Penne Pasta (cold)
  • 1/2 Cup Diced Red Bell Pepper
  • 1/2 Cup Diced Yellow Bell Pepper
  • 1/2 Cup Chopped Celery

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