PF Chang's Asian Chicken Lettuce Wraps

Jasmine Pace

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Asian Chicken Lettuce Wraps

Ingredients:

2 tsp canola oil
8 oz white mushrooms, chopped
1 lb lean ground chicken
1 clove garlic, minced
1/2 tsp fresh ginger, minced
1 cup green onions, sliced
1 (8 oz) can sliced water chestnuts, drained and chopped
8 large lettuce leaves
1 tbsp toasted sesame oil
1/2 tbsp rice wine vinegar
3/4 tsp lower-sodium soy sauce
1/2 tsp honey
crushed red pepper flakes, to taste

Directions:

Heat canola oil in large nonstick skillet over medium heat. Add mushrooms and cook for 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl, set aside.

Add chicken, garlic and ginger to skillet and cook for 6-7 minutes or until chicken is brown, breaking the meat up as it cooks. Combine the chicken mixture with the bowl of mushrooms; add green onions and water chestnuts; toss together. Combine sesame oil, rice wine vinegar, lower-sodium soy sauce, honey and crushed red pepper flakes in a small bowl; whisk to mix well. Divide chicken mixture evenly between each lettuce leaf and top with sesame oil mixture. Optional: Garnish with fun, bright extras, like the red peppers and scallions seen above.

Serves 4

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Bendi Cowan

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting -

•2 eggs, slightly beaten
•3/4 cup packed brown sugar
•1/2 cup canola oil
•1/4 cup honey
•1 tsp vanilla
•1 1/2 cups shredded carrot
•1 cup shredded zucchini
•1/2 cup chopped walnuts
•1 1/2 cups all-purpose flour
•1 tsp baking powder
•1/2 tsp ground ginger
•1/4 tsp baking soda

Lemon Cream Cheese Frosting

•1 (8 oz) pkg reduced fat cream cheese
•1 cup powdered sugar
•1 1/2 tsp lemon zest
1.Preheat oven to 175 degrees C. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
2.In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
3.Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4.Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5.Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.

Slow Cooker Hawaiian Chicken

At Home with Terri

Slow Cooker Hawaiian Chicken

Ingredients:
5-6 boneless chicken breasts (approx 2 1/2 lbs)
16 oz can of pineapple slices, drained
15 oz can of mandarin oranges, drained
1/4 cup corn starch
1/2 brown sugar
1/2 cup soy sauce
1/4 cup lemon juice
1 tsp ground ginger
salt/pepper, to taste preference

Directions:
Spray crock pot with non stick cooking spray or use liners. Place chicken in pot.
In a mixing bowl, whisk together corn starch, brown sugar, soy sauce, lemon juice, ginger and salt/pepper. Pour over chicken.
Next, pour in drained pineapple slices and mandarin oranges
Cover and cook on low for 4-5 hours.
Server over rice and enjoy!!!

Courtesy of table for seven