I'm back :) With Beefy Thai Asian Wraps :)

In case your wondering why I haven't posted anything in the last year, its been a bit busy for the Hamiltons.  Just to bring you up to speed:

1) We completely remodeled and moved into our first home (yay!).  No more wasps stinging Rhitt in the the night (true story) or pipes freezing in the middle of January.  So happy the renter days are behind us. 

2)  Became owners of some farmland we had been leasing for the last five years.

3)  And perhaps the most important and best change: We had a baby girl whom we love and adore to pieces.

Lately the Hamiltons have been trying to loose the baby weight.  Rhitt decided to skip breakfast for two weeks....and lost ten pounds.  Since skipping breakfast for me would only result in gaining ten pounds I've been trying to cook a little greener lately.  One of my coworkers brought this recipe to work and it was a hit.  I've adapted it to my liking (she used turkey, and since the use of turkey on a beef ranch is sacreligious, I substituted it for beef.)  Use whatever you prefer!

Beefy Thai Asian Wraps

(Originally taken from Taste of Home's Peanutty Asain Lettuce Wraps)

1-1/2 pounds of ground beef (or ground turkey)

3/4 cup shredded carrot

2 tablespoons minced fresh gingerroot

4 garlic cloves, minced

1 can (8 ounces) whole water chestnuts, drained and chopped

4 green onions, chopped

1/2 cup chopped fresh snow peas

1/3 cup reduced-sodium teriyaki sauce

1/4 cup hoisin sauce

3 tablespoons creamy peanut butter

1 tablespoon rice vinegar

1 tablespoon sesame oil

12 Bibb lettuce leaves

Start off by browning your meat

Grate your carrots and ginger, add them to the meat (make sure your meat is strained first).

Next add your garlic, cook until fragrant.

Meanwhile chop your drained chestnuts to bits and pieces...

...as well as your onions and snow peas.

Get ready to add your teriyaki sauce, hoisen sauce, peanut butter, rice vinegar, and oil.  

Heat the entire mixture through.  Divide and serve in wrapped leaves.  Enjoy!