Sesame Chicken Lettuce Wraps
Ingredients
•1/2 tsp dark sesame oil
•1/2 500 g pkg ground chicken
•1 1/2 cups sliced medium shiitake mushrooms (lightly packed)
•227 mL can water chestnuts, drained and diced
•1/2 cup low sodium chicken broth
•2 tbsp soy sauce
•1 tbsp granulated sugar
•1 tbsp cornstarch
•1 large carrot, coarsely grated
•3 green onions, thinly sliced
•8 large leaves Boston lettuce
Instructions
1.Heat a large frying pan over medium-high. Add oil, then chicken. Stir often with a fork to keep meat crumbly, cooking until meat is no longer pink, 2 to 3 min. Add mushrooms and water chestnuts. Cook, stirring often, for 2 min.
2.Stir broth with soy, sugar and cornstarch in a medium bowl until cornstarch dissolves. Add to chicken mixture. Cook until sauce is slightly thickened, about 2 min. Remove from heat. Stir in carrot and green onions. Season with pepper. Scoop a heaping 1/3 cup of filling onto each lettuce leaf. Serve with hot chili sauce if desired.
Nacho Casserole
Ingredients
1 can(s) (10 3/4 ounces) Cheddar cheese soup
1 lb ground beef or shredded chicken
1 can sliced olives
1/2 cup(s) low-fat (1%) milk
2 jar(s) (16 ounces) mild or medium-hot salsa
1 bag(s) (7 ounces) baked, unsalted tortilla chips
1 can(s) (16 ounces) fat-free refried beans
2 jalapeño or green chilies, thinly sliced
1 cup(s) shredded Cheddar cheese
1 cup shredded pepper jack cheese
Directions
1.Fry hamburger or shred chicken and heat in a jar of salsa
2.Preheat oven to 400° F. In 13” by 9” ceramic or glass baking dish, stir undiluted soup with milk; spread evenly. Top with half of salsa, beef or chicken mixture, and half of chips. Carefully spread beans over chips. Top with remaining chips and salsa. Sprinkle with chiles and Cheddar.
3.Bake 20 minutes or until hot.