Lettuce Wraps

Copycat Recipe: PF Chang’s Lettuce Wrap Recipe
yum!

from http://www.wasabimon.com/


Recipe for dipping and pouring sauce
4 tablespoons sugar
1/2 cup hot water
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup or canned tomato sauce
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon dark sesame oil

Recipe for stir-fry sauce
2 tablespoons soy sauce
2 tablespoons brown sugar (not packed tightly)
1/2 teaspoon rice wine vinegar

Recipe for stir-fried chicken
1 teaspoon hot water
1 tablespoon nice dijon mustard (use the good stuff, it will make a difference)
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons dark sesame oil
2 boneless, skinless chicken breasts, cut into half-inch cubes”
1 – 8oz can sliced water chestnuts, drained and minced
1/2 cup minced mushrooms (minced to the same size as the water chestnuts)
1/2 yellow onion, minced
3 garlic cloves, minced
6 large leaves of iceberg lettuce

Method for Pouring Sauce Recipe
1.In a large bowl, dissolve sugar in 1/2 cup hot water. Blend in soy sauce or tamari, rice wine vinegar, ketchup, lemon juice and dark sesame oil. Mix well and set aside in the refrigerator until the rest of the dish is ready.

Method for Stir-Fry Sauce Recipe
1.In a small bowl, combine soy sauce or tamari, brown sugar, and rice vinegar. Mix well and set aside.

Method for Stir-Fried Chicken Recipe
1.In a small bowl, combine 1 teaspoon hot water, dijon mustard and minced garlic and set this aside.
2.In a wok or large frying pan over high heat, combine olive oil and sesame oil. Heat until it shimmers, about one minute. Add chicken chunks and stir fry until entirely cooked through, about five minutes. Remove from the chicken pan and allow to cool, but reserve the oil in the wok or pan, keeping it hot over a low flame.
3.Take the pan or wok that you cooked the chicken in (with the still warming oil) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add the garlic, onions, water chestnuts, mushrooms, cooked chicken, and the stir-fry sauce. Cook everything, stirring constantly, until the mushrooms have cooked through and are tender, about four minutes. Remove from pan and place in a serving dish.
4.Add mustard/garlic mixture that you set aside to the pouring sauce, 1/2 a teaspoon at time to taste.
5.Serve the entire lettuce wrap recipe in a nice, big serving tray, complete with stir-fry and iceberg lettuce leaves, and pouring sauce in small bowls. Wrap the stir-fry in lettuce leaves, then top with pouring sauce

Easy Chicken Pot Pie

I love freezer friendly meals and this is one my entire family eats without fussing. I usually double it and use one for dinner and freeze the other for later.

3 boneless, skinless chicken breasts, cooked and diced
1 (16 oz) bag of frozen vegetables or 2 cups of veggies of your choice
1 can cream of chicken soup
1/4 cup milk
1 double ready to bake pie crust
season to taste

Mix together soup and milk. Stir in veggies and chicken. Pour into pie crust and cover with top crust. Cut slips into top crust. Bake at 400 for 30-40 minutes.

Honey-Lime Enchiladas

Yummy in my tummy! We LOVE these enchiladas and have served them over and over to friends.

from The Sisters' Cafe

1.5 lbs cooked, shredded pork or chicken

Sauce:

1/3 c. honey

1/4 c. lime juice

1 T. chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray pans with non-stick spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes.

*I add a can of diced green chiles and a can of black beans drained to mixture before putting into tortillas*

Amanda's Chicken Enchiladas

We used to make these all the time when we were up at Ricks whenever I make them I think of amanda!

6-8 cooked chicken breasts
8-10 flour tortillas
3 cups grated cheese
2 cans cream of chicken soup
2 cups sour cream
2 (5 oz) cans sliced olives
1 (5 oz) can diced chiles

Bake at 350 for 30-40 minutes
Tear tortillas in medium sized pieces to cover a 9x13 pan overlapping the pieces a little. Cover the tortillas with half of the pieces of cut up chicken. Mix soup, sour cream, olives, and chciles and thin mixture with a little milk. Spread half the mixture over the top of the chicken. Spread half cheese over the sauce. Repeat layers. You can substitue low fat cream and chicken and light sour cream with basically the same results.

Grandma Lorraine's Broccoli Cheese Soup

Grandma doesn't really have a recipe for this, she kinda just adds what she thinks. SO here is the recipe I have from watching her make it.

White Sauce:
1 cube butter
8 Tbsp flour-let bubble
1 tsp salt
1 quart milk (4 cups) add milk after it bubbles-gradually stir in until it comes to a bubble

add these ingredients to white sauce:

1-2 pounds broccoli (cooked until barely tender)
1 medium onion finely chopped
2 cups chicken broth + 2 Bouillon cubes
1/4 tsp garlic salt
salt & pepper
1 cup cooked chicken
1 c grated cheese (I usually use more)

Enjoy!

South of the Border Chicken

my family loves this recipe, you can mix it up too, we usually add black beans. Serve with chips (last time we tried those yummy new lime ones)


South of the Border chicken
1/2 cup cottage cheese
1 3oz cream cheese
1 cup sour cream
1 can cream of chicken
garlic powder
1 8oz can diced chillies

3 cups cooked chopped chicken (I just guess and sometimes I don't add it)
3 cups cooked rice (I guess on this to)
shredded cheese
olives
can add tomatoes
put it together mix up and cook in a 9x13 pan on 350 until heated through
put salsa on individual servings and use tortilla chips to eat it
My kids sometimes just eat it with a spoon. I bet you could take out the cottage cheese and it still would be good.