Thursday, January 12, 2017

Chicken Lettuce Wraps

This recipe works as a main dish served with brown rice.


Ingredients:
  • 1 teaspoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 small white onion, diced
  • 1 1/2 cups shredded carrot
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Siracha (can use less if less heat desired)
  • 1 8 ounce can sliced water chestnuts, drained
  • 2 green onions, thinly sliced
  • salt and pepper to taste
  • 1 head butter lettuce, washed with leaves separated.
Directions:
  1. Add olive oil and ground chicken to a large non-stick skillet or wok. Cook and crumble over medium-high heat until browned. Drain fat.
  2. Stir in garlic, white onion, carrots, hoisin sauce, soy sauce, rice wine vinegar, ginger and Siracha until onions have become translucent,  about 2 minutes. Stir in chestnuts and green onions until tender, about 2 minutes. Season with salt and pepper, to taste.
  3. Spoon mixture into lettuce leaf and enjoy.

Wednesday, January 11, 2017

Hawaiian Haystacks

Ingredients:
  • 2-3 chicken breasts, cooked and diced
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup milk
  • 4-6 cups cooked brown rice
  • Toppings
    • diced pineapple
    • diced tomato
    • diced green pepper
    • diced celery
    • diced green onion
    • shredded coconut
    • slivered almonds or cashews
    • shredded cheddar cheese
Directions:
  1. In sauce pan add sour cream, cream of chicken soup and milk. Heat and stir in saucepan over medium heat until mixture is smooth.  Add chicken and simmer for about 5 minutes or until the mixture is heated evenly throughout.
  2. Serve over rice.
  3. Top it with all your favorite toppings.