I have been on the search for new and easy dinner recipes and came across this gem. I served it last night with a side of rice to satisfy my hungry husband and kids, but otherwise as is, it was a huge hit!  I will be making this again.  Try it out and let me know what you think.

Hoisin Pork and Boston Lettuce Wraps

Tender strips of pork, coated with a lime-infused hoisin sauce, are nestled in the delicate folds of soft, buttery Boston lettuce leaves and topped with a crunchy coleslaw. Three wraps are perfect for a light summer meal; individual wraps make excellent appetizers.
Prep: 11 minutes; Cook: 4 minutes

Prep Time: 11 minutes
Cook Time: 4 minutes
Yield: 4 servings (serving size: 3 lettuce leaves, 6 slices pork, about 2 tablespoons hoisin-lime sauce, and about 3/4 cup coleslaw)

Ingredients

• 1/3  cup  hoisin sauce
• 1  tablespoon  plus 1 teaspoon lime juice
• 1  tablespoon  plus 1 teaspoon water
• 3  cups  packaged cabbage-and-carrot coleslaw
• 1/2  cup  chopped fresh cilantro
• 1/3  cup  unsalted peanuts
• Cooking spray
• 3  (4-ounce) boneless center-cut loin pork chops, cut into 24 thin strips
• 12  Boston lettuce leaves

Preparation

1. Combine first 3 ingredients in a small bowl; set aside.
2. Combine coleslaw, cilantro, and peanuts; set aside.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; sauté 4 minutes or until lightly browned. Remove from pan.
4. Arrange 3 lettuce leaves on each of 4 plates. Top each lettuce leaf with 2 slices pork, hoisin-lime sauce, and coleslaw.

Nutritional Information

Calories:

252

Fat:

12g

Protein:

22.2g

Carbohydrate:

14.9g

Fiber:

2.6g

Peanut Butter Rhino

Peanut Butter Rhino has been a favorite in our house for years and is cherished for all the silly laughs it brings. The book follows a rhino getting ready for a picnic when he accidentally sits on his sandwich. The rest of the book is spent looking for the sandwich as many friends join in. Each page shows him searching, with the sandwich plastered to his bottom. Sounds stupid you say? Well, that's because you're not under the age of 10.  Both my kids laugh hysterically at the sight of a peanut butter sandwich stuck to a rhino's bottom. If you like silly, you'll love this book. I love the many times we've all laughed together and cuddled as we've read it.

Christmas at Costco

This past weekend we were at Costco and spotted this Gingerbread House kit. I didn't think twice before placing it promptly into my basket, since the house is already made. All you have to do is decorate it, which is honestly the best part anyway, right?  Better get yours soon before they are all sold out!

I still have vivid memories of last year's disaster. My daughter loved it, but what a mess! And to think the house probably stood up for maybe one minute before it collapsed. Wish up luck this year.

 

Grilled Salmon with Mango Salsa

This is one of the  first Weight Watcher recipes I  tired when I started my weight loss journey. It's fabulous and always a huge hit with my family. The mango salsa is a bit spicy, so I just give my two little ones sliced mangoes instead of the salsa.  I also serve black beans with this dish. Enjoy!


Grilled Salmon with Mango Salsa

Ingredients
2 tbsp sugar
1 1/2 tsp orange zest
3/4 tsp table salt
1 1/2 pounds of salmon fillets (four 6 ounce pieces)
2 small mangoes. peeled and diced (about 2 cups)
1/4 cup orange juice
2 tbsp red onion, chopped
2 tbsp cilantro, chopped
1 tbsp ginger root, peeled and minced
1 tbsp fresh lime juice
1 small jalapeno pepper, seeded and minced




Instructions
Combine first 4 ingredients; rub mixture over salmon.  Place salmon in a shallow dish, cover and marinate 8 hours or overnight.

Combine mango and next 6 ingredients in a medium bowl; cover and chill 1 hour.

Prepare grill.

Place fish on grill rack coated with cooking spray; cover and grill 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.
Yield: 4 servings (serving size 1 fillet and 1/2 cup salsa)
WW Points: 9