L2C Challenge – Half Baked Harvest Super Simple – Curried Thai Spring Roll Lettuce Wraps

This week – CURRIED THAI SPRING ROLL LETTUCE WRAPS (p. 155)

Ok, so I know that the recipes I’ve chosen from this book make it seem as though it is all Asian-inspired food but, it really isn’t, there are a lot of different recipes in here – I’m just gravitating towards Thai food lately… Plus, you’ll notice this week’s ingredients are very similar to the ones I purchased for last week’s beef, so I chose these spring rolls in part to make use of the items that I already had in my pantry.

And, as usual, Tieghan did not disappoint with these wraps!

Ingredients –

• Rice Noodles
• Bell Peppers
• Carrots
• Cucumbers
• Fresh basil leaves
• Romaine lettuce
• Avocados
• Lime wedges

• Chopped peanuts
• Fresno chiles
• Rice vinegar
• Thai sweet chili sauce
• Peanut butter
• Low-Sodium soy sauce
• Red curry paste
• Sesame oil

Difficulty level –

This is another beginner recipe. The prep work was straightforward and quick. You can prep everything ahead of time and store it in the fridge. Then, when ready to eat, just cook the pasta and everything else is tossed together afterwards.

Price –

Since this is my second Thai recipe in just over a week, I had almost everything I needed to make these rolls. The only ingredient purchased was the red curry paste; so total this week was $6.

Things I Googled While Making this Recipe –

• What are Fresno chiles? Turns out they’re the same as Fresno peppers.

Alterations to Recipe –

The only change I made to this recipe was to use jalapeños peppers instead of the Fresno chiles simply because I had those on hand. The rest was so straightforward that I didn’t have to change a thing.

Verdict –

A-M-A-Z-I-N-G! Full disclosure, I made this for lunch, not dinner. I don’t think lettuce wraps alone would be enough for a dinner-time meal but it was the perfect amount for lunch. It also makes lots and keeps really well, so I ate lettuce wraps for about 3 days! The peanut sauce is versatile and I used it as a veggie dip during the week. I’ll be making this one many times over – it is fresh, light and really savoury.

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L2C Challenge – Half Baked Harvest Super Simple – Cheesy Poblano and Bacon Quesadilla

This week – CHEESY POBLANO AND BACON QUESADILLA (p. 49)

This week, I was looking for something from the HBH book that required a little less prep time. I figured quesadillas would likely go over well with our preschooler’s picky habits and the ingredients list was nice and short. Technically, this dish is under the “Apperizers & Sides” chapter, so I knew I was going to have make another side (I made a big salad) for Paolo and me but it was the perfect amount for Theo. It would also probably be just the right amount of food if we were to have this for lunch instead of dinner.

Ingredients –

• Thick-cut bacon
• Peppers
• Flour tortillas
• Pepper Jack cheese
• Baby Spinach
• Cheddar cheese
• Salsa

Difficulty level –

Once again, Tieghan didn’t lie – this recipe is SUPER simple. It is definitely a weeknight-approved quick meal. If you’re able to find shredded pepper Jack cheese than it’s even quicker to prep.

Price –

The bacon, peppers, tortillas and spinach are staples in our home, so I didn’t need to purchase those. I just had to purchase the cheddar cheese and I opted for the store-made salsa as opposed to making our own. So, in total, I only had to spend about $13 for this meal and, again, the cheese and salsa will be good for other meals/snacks.

Things I Googled While Making this Recipe

• Difference between bell peppers and poblano peppers? (Poblano peppers would have made it a bit more smoky).

Alterations to Recipe –

The recipe includes the option to make your own Pickled Jalapeño Pineapple Salsa. We’re not really fans of pineapples in our meals, so I opted for the traditional salsa (store bought) instead. I also used the bell peppers that I had on hand as opposed to the poblano peppers that the recipe calls for.

Verdict –

This is likely to be another staple in our house. So easy to make PLUS everything is made in one skillet (less dishes is always a win!). There wasn’t enough for any leftovers, so this is a one-and-done dish.