P.F. Changs Lettuce Wraps

Serves 2-3

1lb ground chicken breast 
1/2 medium onion, minced 
salt & pepper, a dash of each 
2 large cloves garlic, minced 
1 inch gnob fresh ginger, peeled & minced 
1 Tablespoon sesame oil 
2 1/2 Tablespoons soy sauce 
1/2 Tablespoon water 
1 Tablespoon natural peanut butter 
1/2 Tablespoon honey 
1 Tablespoons + 1 teaspoon rice vinegar 
2 teaspoons chili garlic sauce (or more if you like it hotter) 
dash of fresh pepper 
3 green onions, chopped 
1/2-8oz can sliced water chestnuts, drained & chopped 
1/4 cup peanuts, chopped 
10-12 large outer lettuce leaves, rinsed and patted dry


1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.


2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.


3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves

Delicious!

Jalapeno Popper Spread

Serves 32

2 (8 oz) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz) can chopped green chilies, drained
2 oz canned diced jalapeno peppers, drained
1 cup parmesan cheese

1.  Stir together cream cheese and mayonnaise in a large bowl until smooth.  Stir in green chilis and jalapeno peppers.  Pour mixture into a microwave sage service dish and sprinkle with parmesan cheese.
2.  Microwave on hight until hot, about 3 minutes.

Coleslaw

Serves 10.

1 small head of cabbage, shredded

3 medium carrots, shredded

1 cup mayonnaise

1/3 cup sugar

1/4 cup cider vinegar

1.  In a large bowl combine cabbage and carrots.  In a small bowl combine the mayonnaise, sugar and vinegar.  Pour over cabbage mixture and toss to coat.  Serve with a slotted spoon.

Lettuce Wraps

1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 tbsp sesame oil
2 & 1/2 tbsp soy sauce - reduced sodium!
1/2 tbsp water
1 tbsp natural peanut butter
1/2 tbsp honey
1 tbsp & 1 tsp rice vinegar
2 tsp chili garlic sauce (more if you like it hot)
dash of fresh pepper
3 green onions, chopped
1/2 of 8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

1.  Heat large, non-stick skillet on high.  Add chicken, onion, salt & pepper and cook until chicken is nearly done, stirring often to break up the meat.  Add in minced garlic and ginger and continue cooking until chicken is no longer pink.
2.  In a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper.  Microwave for 20 seconds then stir until smooth.  Add into the skillet and stir to combine.
3.  Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4.  Sprinkle with chopped peanuts and serve with cold lettuce leaves.

Guacamole

4 avacados
1/2 onion, chopped
1 large tomato, chopped **with no juice/seeds
1/2 bush cilantro, chopped
salt to taste

Mix it all up.  Serve room temp or chilled.

Easy Bruschetta

4 slices italian bread, 1/2" thick
1/2 cup olive oil
1 tbsp garlic salt
1 large tomato, sliced
1 cup shredded italian cheese blend

1. Preheat your oven's broiler.  You can also do this in the oven, it just takes a bit longer.
2. Arrange the slices of bread in a single layer on a baking sheet.  Mix together the olive oil and garlic salt in a cup or small bowl.  Brush onto the slices of bread.  Cover each piece of bread with tomato slices, then sprinkle with as much cheese as you like.  Drizzle just a bit of olive oil over the cheese.
3. Broil for 3-5 minutes, until cheese is melted and bread is toasted.

Taco Salad

1 head lettuce
1 tomato, diced

1/2 cup black olives, diced

1 bunch green onion, diced
1 can chili with or without beans, cooked
2 cups shredded cheddar cheese
1 bottle western dressing
1 lb ground beef
8oz nacho doritos chips, crushed

1. In a large bowl, mix the first 6 ingredients.  Add enough dressing to taste.
2. Brown ground beef.  Drain grease and add to above ingredients shortly before serving.

*Do not add doritos until ready to serve as they will get soggy.