This morning I woke up to read the latest reports of the carnage that happened on Black Friday. People were trampling over each other at department stores across the country, numerous shootings were reported and someone even stabbed another in the stomach here in San Diego County. And for what. $50 TV’s? Half off the latest gaming system? T-shirts for a dollar? A WalMart spokesperson reportedly announced that they beefed up their security this year to help reduce the number of incidents, but I wonder, what is wrong with us as a society when we are willing to assault another person for something so trivial. And, are these stores really doing all they can to keep this craziness from happening in the first place?
I do not do Black Friday for many reasons. It’s incredibly crowded, lines to get the best deals are forever long and people are just a-holes on this supposed biggest shopping day of the year. When you add in the safety concerns, it’s a recipe for disaster. I have a different recipe. Instead, I like to relax, drink a cup of tea, watch a movie and if I must buy a special deal, I do it online. I also like to cook something lighter than all those heavy Thanksgiving leftovers lingering in the fridge.
This year I started planning some appetizers that would be great for the holidays. We often think of blueberries in muffins, pies and cakes but they also add a wonderful pop of sweetness to savory recipes. I have used blueberries before in my Coffee Rubbed Pork Tenderloin with Blueberry Sauce but this time I wanted to keep the blueberries whole to really showcase their flavor.
I love lettuce cups because they are beautiful, super fun to eat and totally healthy. The combination of the sweet burst of blueberries and tangy balsamic vinegar is perfectly balanced in these protein packed little bundles. My husband taste-tester is sick this weekend (boo!) but he still gobbled these up like they were a big steaming bowl of chicken noodle soup. I can’t wait to share these with friends next time we have a cocktail party. The sweet & tangy flavor combination is incredible!
Want some more blueberry ideas? Check out littlebluedynamos.com.
Blueberry Balsamic Chicken Lettuce Cups
Servings: 8 • Size: 1 lettuce cup with ¼ cup filling • Weight Watcher Points+: 2
Calories: 96 • Fat: 4g • Carbs: 4g • Fiber: 1g • Protein: 12g
Sugars: 3g • Sodium: 126mg • Cholesterol: 48mg
- 1 Tablespoon olive oil
- 1 pound boneless skinless chicken breast, minced
- 1 teaspoon minced garlic
- 1 Tablespoon chopped shallot
- ¼ teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon chopped fresh thyme
- 2 Tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 – 6 ounce container fresh blueberries
- 2 scallions, chopped
- 8 large butter lettuce leaves
Heat the oil in a wok or large skillet on high heat. Add the minced chicken, garlic, shallots, salt and pepper and cook, stirring occasionally to break up chicken, until no pink remains. There may be some liquid in the pan – do not pour it out.
Add the chili powder, thyme, balsamic vinegar and Dijon mustard. Stir to combine and continue cooking until the sauce begins to reduce and thicken, about 7 minutes. Reduce heat to low and add the blueberries and scallions. Toss lightly and continue cooking another 5 minutes or until berries become plump and dark.
Serve in a bowl with the lettuce cups on the side.