Chicken Lettuce Wraps




4-6 Chicken Thighs or ground beef (minced, I use my Pampered Chef Chopper)

1/4 c matchstick carrots (In salad section of produce)

2 T fresh minced ginger (I used 1T ground ginger)

1/4 c low sodium Soy Sauce

1 T rice vinegar

1/4 t sesame oil

1/8 t crushed red pepper

1/2 c thinly sliced green onion

1/4 c chopped fresh cilantro (I’ve used dried)

ice burg lettuce leaves

optional: sliced cucumbers

Directions:



Heat large nonstick skillet over medium heat until hot. Add meat, carrots and ginger. Saute until meat is cooked. Drain if necessary, and return meat mixture to pan. Stir in soy sauce, vinegar, sesame oil and red pepper. Cook about 1 minute, remove from heat and stir in green onions and cilantro.



Serve with lettuce leaves and sliced cucumbers.



Freezing: I usually make a double batch of this and then freeze portions in Ziploc bags. Thaw when ready to eat and just reheat in skillet until warmed!



 
 
 
 
Chicken Broccoli Casserole
 
Ingredients:


10 ounces cream of chicken soup

.25 cups onion, diced

.25 cups mayonnaise

1.5 teaspoons Worcestershire sauce

1 teaspoon curry

2 cups chicken, cooked & diced

1 cup cooked broccoli, drained & chopped

.5 cups cheddar cheese, shredded

8 ounces refrigerated biscuits



Topping:

.25 cups sour cream

1 egg

1 teaspoon celery salt

.5 teaspooons salt


Freezing Directions:

In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, salad dressing, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top.  Separate biscuits and cut each in half. Arrange biscuit halves around edge of casserole, cut side down. Place topping over biscuits. Cover and freeze. To serve: Do NOT thaw. Bake covered with foil at 375 degrees for 45 minutes. Remove foil and continue baking for another 20 minutes or until biscuits are cooked and golden brown.



Servings: 4-6