The pink-flowering vine’s botanical name, Clematis texensis ‘Princess Diana’, hints at its wild Texas origins. … Read More

The post Princess Diana clematis, a tiara-wearing Texas vine appeared first on Digging.

A sizzling-pink ‘Princess Diana’ clematis greeted me on my friend Cat‘s front porch a few days ago. What an effusive welcome!

The vine’s botanical name, Clematis texensis ‘Princess Diana’, hints at its wild Texas origins.

‘Princess Diana’ is a cross between Clematis texensis and Clematis ‘Bees Jubilee’. Clematis texensis is our very own scarlet leatherflower, which is native only to the southeastern Edwards Plateau in Texas. Using it as a parent plant, British plantsman Barry Fretwell hybridized ‘Princess Diana’, naming it in honor of the Princess of Wales.

So there you go, a vine that wears a tiara and a cowboy hat equally well.

In Cat’s back garden, I spotted a goldfinch on a bubbling fountain.

It dipped for a drink and then hopped right in for a bath too.

What a cutie!

I welcome your comments. Please scroll to the end of this post to leave one. If you’re reading in an email, click here to visit Digging and find the comment box at the end of each post. And hey, did someone forward this email to you, and you want to subscribe? Click here to get Digging delivered directly to your inbox!

__________________________

Digging Deeper

My new book, Gardens of Texas: Visions of Resilience from the Lone Star State, is here! Find it on Amazon, other online book sellers, and in stores everywhere. It’s for anyone who loves gardens or the natural beauty of Texas. More info here.

All material © 2026 by Pam Penick for Digging. Unauthorized reproduction prohibited.

The post Princess Diana clematis, a tiara-wearing Texas vine appeared first on Digging.

A great way to use leftover chicken, these crunchy baked chicken taquitos are ready in less than 30 minutes.

The post Chicken Taquitos With Salsa appeared first on MyFitnessPal Blog.

Look forward to lunch with these flavorful Asian chicken lettuce wraps. They’re sweet, savory and filled with satisfying chunks of cooked chicken, mango and edamame. Packing tip: Keep the lettuce leaves separate from the chicken mixture, so it’s easier to reheat.

Active time: 10 minutes | Total time: 10 minutes

Asian Chicken Lettuce Wraps

Ingredients

• 6 oz. precooked or leftover chicken breasts
• 1/2 cup shredded red cabbage
• 3 medium green onion, sliced
• 1/2 cup finely diced mango
• 1/2 cup shelled edamame
• 6 large iceberg, Boston or Bibb lettuce leaves
• 1 tbsp Asian BBQ sauce
• 1 tsp hoisin sauce
• 2 tsp reduced-sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp minced or grated ginger

Directions

In a small bowl, whisk together the BBQ sauce, hoisin sauce, soy sauce, rice vinegar, and ginger until combined. Set aside.

Heat the chicken in a skillet over medium heat or microwave until warmed through, then chop into bite-size pieces. In a large bowl, combine the chicken, cabbage, green onion, mango, and edamame. Pour the dressing over the chicken mixture and toss until well combined.

Lay out the lettuce leaves on plates, divide the chicken mixture evenly among the lettuce cups, and serve.

Serves: 2 | Serving Size: 2 large lettuce wraps

Nutrition (per serving): Calories: 282; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 836mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 14g; Protein: 32g

Nutrition Bonus: Potassium: 769mg; Iron: 12%; Vitamin A: 10%; Vitamin C: 59%; Calcium: 8%

Originally published August 25, 2016; Updated April 2026

The post Asian Chicken Lettuce Wraps appeared first on MyFitnessPal Blog.

Turn this canned salmon-and-cauliflower snack into a packable lunch for an omega-3 fatty acid, protein, fiber and probiotic kick.

The post Salmon Pate With Cauliflower Dippers appeared first on MyFitnessPal Blog.

Look forward to lunch with these flavorful Asian chicken lettuce wraps. They’re sweet, savory and filled with satisfying chunks of cooked chicken, mango and edamame. Packing tip: Keep the lettuce leaves separate from the chicken mixture, so it’s easier to reheat.

Active time: 10 minutes | Total time: 10 minutes

Asian Chicken Lettuce Wraps

Ingredients

• 6 oz. precooked or leftover chicken breasts
• 1/2 cup shredded red cabbage
• 3 medium green onion, sliced
• 1/2 cup finely diced mango
• 1/2 cup shelled edamame
• 6 large iceberg, Boston or Bibb lettuce leaves
• 1 tbsp Asian BBQ sauce
• 1 tsp hoisin sauce
• 2 tsp reduced-sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp minced or grated ginger

Directions

In a small bowl, whisk together the BBQ sauce, hoisin sauce, soy sauce, rice vinegar, and ginger until combined. Set aside.

Heat the chicken in a skillet over medium heat or microwave until warmed through, then chop into bite-size pieces. In a large bowl, combine the chicken, cabbage, green onion, mango, and edamame. Pour the dressing over the chicken mixture and toss until well combined.

Lay out the lettuce leaves on plates, divide the chicken mixture evenly among the lettuce cups, and serve.

Serves: 2 | Serving Size: 2 large lettuce wraps

Nutrition (per serving): Calories: 282; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 836mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 14g; Protein: 32g

Nutrition Bonus: Potassium: 769mg; Iron: 12%; Vitamin A: 10%; Vitamin C: 59%; Calcium: 8%

Originally published August 25, 2016; Updated April 2026

The post Asian Chicken Lettuce Wraps appeared first on MyFitnessPal Blog.

Unlike bready corn pudding you might be used to, this lighter version, studded with a generous amount of sweet corn, is similar to a custard.

The post Corn and Serrano Pudding appeared first on MyFitnessPal Blog.

Look forward to lunch with these flavorful Asian chicken lettuce wraps. They’re sweet, savory and filled with satisfying chunks of cooked chicken, mango and edamame. Packing tip: Keep the lettuce leaves separate from the chicken mixture, so it’s easier to reheat.

Active time: 10 minutes | Total time: 10 minutes

Asian Chicken Lettuce Wraps

Ingredients

• 6 oz. precooked or leftover chicken breasts
• 1/2 cup shredded red cabbage
• 3 medium green onion, sliced
• 1/2 cup finely diced mango
• 1/2 cup shelled edamame
• 6 large iceberg, Boston or Bibb lettuce leaves
• 1 tbsp Asian BBQ sauce
• 1 tsp hoisin sauce
• 2 tsp reduced-sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp minced or grated ginger

Directions

In a small bowl, whisk together the BBQ sauce, hoisin sauce, soy sauce, rice vinegar, and ginger until combined. Set aside.

Heat the chicken in a skillet over medium heat or microwave until warmed through, then chop into bite-size pieces. In a large bowl, combine the chicken, cabbage, green onion, mango, and edamame. Pour the dressing over the chicken mixture and toss until well combined.

Lay out the lettuce leaves on plates, divide the chicken mixture evenly among the lettuce cups, and serve.

Serves: 2 | Serving Size: 2 large lettuce wraps

Nutrition (per serving): Calories: 282; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 836mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 14g; Protein: 32g

Nutrition Bonus: Potassium: 769mg; Iron: 12%; Vitamin A: 10%; Vitamin C: 59%; Calcium: 8%

Originally published August 25, 2016; Updated April 2026

The post Asian Chicken Lettuce Wraps appeared first on MyFitnessPal Blog.

The secret to the best grilled peaches is to brush the outside with a little bit of honey, helping the fruit caramelize on the grill.

The post Honey-Basted Grilled Peaches With Greek Yogurt appeared first on MyFitnessPal Blog.

Look forward to lunch with these flavorful Asian chicken lettuce wraps. They’re sweet, savory and filled with satisfying chunks of cooked chicken, mango and edamame. Packing tip: Keep the lettuce leaves separate from the chicken mixture, so it’s easier to reheat.

Active time: 10 minutes | Total time: 10 minutes

Asian Chicken Lettuce Wraps

Ingredients

• 6 oz. precooked or leftover chicken breasts
• 1/2 cup shredded red cabbage
• 3 medium green onion, sliced
• 1/2 cup finely diced mango
• 1/2 cup shelled edamame
• 6 large iceberg, Boston or Bibb lettuce leaves
• 1 tbsp Asian BBQ sauce
• 1 tsp hoisin sauce
• 2 tsp reduced-sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp minced or grated ginger

Directions

In a small bowl, whisk together the BBQ sauce, hoisin sauce, soy sauce, rice vinegar, and ginger until combined. Set aside.

Heat the chicken in a skillet over medium heat or microwave until warmed through, then chop into bite-size pieces. In a large bowl, combine the chicken, cabbage, green onion, mango, and edamame. Pour the dressing over the chicken mixture and toss until well combined.

Lay out the lettuce leaves on plates, divide the chicken mixture evenly among the lettuce cups, and serve.

Serves: 2 | Serving Size: 2 large lettuce wraps

Nutrition (per serving): Calories: 282; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 836mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 14g; Protein: 32g

Nutrition Bonus: Potassium: 769mg; Iron: 12%; Vitamin A: 10%; Vitamin C: 59%; Calcium: 8%

Originally published August 25, 2016; Updated April 2026

The post Asian Chicken Lettuce Wraps appeared first on MyFitnessPal Blog.

This no-sugar added frozen bark features creamy Greek yogurt, tart lemon curd and sweet berries for a perfect summer treat.

The post Lemon, Pistachio & Berry Frozen Yogurt Bark appeared first on MyFitnessPal Blog.

Look forward to lunch with these flavorful Asian chicken lettuce wraps. They’re sweet, savory and filled with satisfying chunks of cooked chicken, mango and edamame. Packing tip: Keep the lettuce leaves separate from the chicken mixture, so it’s easier to reheat.

Active time: 10 minutes | Total time: 10 minutes

Asian Chicken Lettuce Wraps

Ingredients

• 6 oz. precooked or leftover chicken breasts
• 1/2 cup shredded red cabbage
• 3 medium green onion, sliced
• 1/2 cup finely diced mango
• 1/2 cup shelled edamame
• 6 large iceberg, Boston or Bibb lettuce leaves
• 1 tbsp Asian BBQ sauce
• 1 tsp hoisin sauce
• 2 tsp reduced-sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp minced or grated ginger

Directions

In a small bowl, whisk together the BBQ sauce, hoisin sauce, soy sauce, rice vinegar, and ginger until combined. Set aside.

Heat the chicken in a skillet over medium heat or microwave until warmed through, then chop into bite-size pieces. In a large bowl, combine the chicken, cabbage, green onion, mango, and edamame. Pour the dressing over the chicken mixture and toss until well combined.

Lay out the lettuce leaves on plates, divide the chicken mixture evenly among the lettuce cups, and serve.

Serves: 2 | Serving Size: 2 large lettuce wraps

Nutrition (per serving): Calories: 282; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 836mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 14g; Protein: 32g

Nutrition Bonus: Potassium: 769mg; Iron: 12%; Vitamin A: 10%; Vitamin C: 59%; Calcium: 8%

Originally published August 25, 2016; Updated April 2026

The post Asian Chicken Lettuce Wraps appeared first on MyFitnessPal Blog.

These little Frozen Raspberry Yogurt Granola Bites are super simple to make and are great to keep in the freezer as a sweet treat.

The post Frozen Raspberry Yogurt Granola Bites appeared first on MyFitnessPal Blog.

Look forward to lunch with these flavorful Asian chicken lettuce wraps. They’re sweet, savory and filled with satisfying chunks of cooked chicken, mango and edamame. Packing tip: Keep the lettuce leaves separate from the chicken mixture, so it’s easier to reheat.

Active time: 10 minutes | Total time: 10 minutes

Asian Chicken Lettuce Wraps

Ingredients

• 6 oz. precooked or leftover chicken breasts
• 1/2 cup shredded red cabbage
• 3 medium green onion, sliced
• 1/2 cup finely diced mango
• 1/2 cup shelled edamame
• 6 large iceberg, Boston or Bibb lettuce leaves
• 1 tbsp Asian BBQ sauce
• 1 tsp hoisin sauce
• 2 tsp reduced-sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp minced or grated ginger

Directions

In a small bowl, whisk together the BBQ sauce, hoisin sauce, soy sauce, rice vinegar, and ginger until combined. Set aside.

Heat the chicken in a skillet over medium heat or microwave until warmed through, then chop into bite-size pieces. In a large bowl, combine the chicken, cabbage, green onion, mango, and edamame. Pour the dressing over the chicken mixture and toss until well combined.

Lay out the lettuce leaves on plates, divide the chicken mixture evenly among the lettuce cups, and serve.

Serves: 2 | Serving Size: 2 large lettuce wraps

Nutrition (per serving): Calories: 282; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 836mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 14g; Protein: 32g

Nutrition Bonus: Potassium: 769mg; Iron: 12%; Vitamin A: 10%; Vitamin C: 59%; Calcium: 8%

Originally published August 25, 2016; Updated April 2026

The post Asian Chicken Lettuce Wraps appeared first on MyFitnessPal Blog.

This cool, crunchy salad features finely shredded cabbage, fresh herbs and a sweet touch of apple with a lemongrass dressing.

The post Vietnamese Lemongrass Chicken Salad appeared first on MyFitnessPal Blog.

Look forward to lunch with these flavorful Asian chicken lettuce wraps. They’re sweet, savory and filled with satisfying chunks of cooked chicken, mango and edamame. Packing tip: Keep the lettuce leaves separate from the chicken mixture, so it’s easier to reheat.

Active time: 10 minutes | Total time: 10 minutes

Asian Chicken Lettuce Wraps

Ingredients

• 6 oz. precooked or leftover chicken breasts
• 1/2 cup shredded red cabbage
• 3 medium green onion, sliced
• 1/2 cup finely diced mango
• 1/2 cup shelled edamame
• 6 large iceberg, Boston or Bibb lettuce leaves
• 1 tbsp Asian BBQ sauce
• 1 tsp hoisin sauce
• 2 tsp reduced-sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp minced or grated ginger

Directions

In a small bowl, whisk together the BBQ sauce, hoisin sauce, soy sauce, rice vinegar, and ginger until combined. Set aside.

Heat the chicken in a skillet over medium heat or microwave until warmed through, then chop into bite-size pieces. In a large bowl, combine the chicken, cabbage, green onion, mango, and edamame. Pour the dressing over the chicken mixture and toss until well combined.

Lay out the lettuce leaves on plates, divide the chicken mixture evenly among the lettuce cups, and serve.

Serves: 2 | Serving Size: 2 large lettuce wraps

Nutrition (per serving): Calories: 282; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 836mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 14g; Protein: 32g

Nutrition Bonus: Potassium: 769mg; Iron: 12%; Vitamin A: 10%; Vitamin C: 59%; Calcium: 8%

Originally published August 25, 2016; Updated April 2026

The post Asian Chicken Lettuce Wraps appeared first on MyFitnessPal Blog.

These flavorful Asian Chicken Lettuce Wraps are sweet, savory and filled with satisfying chunks of cooked chicken, mango and edamame.

The post Asian Chicken Lettuce Wraps appeared first on MyFitnessPal Blog.

Look forward to lunch with these flavorful Asian chicken lettuce wraps. They’re sweet, savory and filled with satisfying chunks of cooked chicken, mango and edamame. Packing tip: Keep the lettuce leaves separate from the chicken mixture, so it’s easier to reheat.

Active time: 10 minutes | Total time: 10 minutes

Asian Chicken Lettuce Wraps

Ingredients

• 6 oz. precooked or leftover chicken breasts
• 1/2 cup shredded red cabbage
• 3 medium green onion, sliced
• 1/2 cup finely diced mango
• 1/2 cup shelled edamame
• 6 large iceberg, Boston or Bibb lettuce leaves
• 1 tbsp Asian BBQ sauce
• 1 tsp hoisin sauce
• 2 tsp reduced-sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp minced or grated ginger

Directions

In a small bowl, whisk together the BBQ sauce, hoisin sauce, soy sauce, rice vinegar, and ginger until combined. Set aside.

Heat the chicken in a skillet over medium heat or microwave until warmed through, then chop into bite-size pieces. In a large bowl, combine the chicken, cabbage, green onion, mango, and edamame. Pour the dressing over the chicken mixture and toss until well combined.

Lay out the lettuce leaves on plates, divide the chicken mixture evenly among the lettuce cups, and serve.

Serves: 2 | Serving Size: 2 large lettuce wraps

Nutrition (per serving): Calories: 282; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 836mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 14g; Protein: 32g

Nutrition Bonus: Potassium: 769mg; Iron: 12%; Vitamin A: 10%; Vitamin C: 59%; Calcium: 8%

Originally published August 25, 2016; Updated April 2026

The post Asian Chicken Lettuce Wraps appeared first on MyFitnessPal Blog.

Radishes, jalapeño, and lime bring a crisp, bright contrast to the deeply spiced flank steak, all wrapped in warmed corn tortillas.

The post Smoky Steak Tacos With Radish Salsa appeared first on MyFitnessPal Blog.

The secret to creating a tender kale salad out of those sturdy, tough leaves is literally at your fingertips! Get up close and personal by using your hands to “massage” the leaves until they darken. Our zesty citrus kale salad uses sweet orange juice and a touch of vinegar to brighten the kale and relax it even further. For a complete meal, enjoy the salad with a serving of fish or chicken.

 Active time: 20 minutes | Total time: 20 minutes

Citrus Kale Salad

Ingredients

For the orange vinaigrette dressing

• 1/2 teaspoon orange zest
• 1/2 cup (124 grams) fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

For the kale salad

• 8 packed cups (200 grams) chopped kale, stems removed
• 2 cups (140 grams) shredded purple cabbage
• 2 medium (308 grams) oranges, peeled and cut into segments
• 1/4 cup (30 grams) toasted walnuts
• 1/4 cup (38 grams) crumbled feta cheese
• 1/3 cup (58 grams) pomegranate seeds (optional)

Directions

Prepare the orange vinaigrette by whisking together orange zest, orange juice, red wine vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing and can be prepared ahead of time.)

In a large salad bowl, add the kale and dress with all of the vinaigrette. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Add the  cabbage, oranges, walnuts and pomegranate seeds and toss to combine. Top with feta and serve immediately.

Serves: 4 |  Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese

Nutrition (per serving): Calories: 228; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 5g; Cholesterol: 8mg; Sodium: 220mg; Carbohydrate: 21g; Dietary Fiber: 6g; Sugar: 13g; Protein: 6g

Nutrition Bonus: Potassium: 534mg; Iron: 9%; Vitamin A: 18%; Vitamin C: 196%; Calcium: 25%

Originally published February 24, 2016; Updated September 2025

The post Citrus Kale Salad appeared first on MyFitnessPal Blog.