Asian Lettuce Wraps



Always liked lettuce wraps but didn't know how to make them.

Asian Lettuce Wraps

Ingredients:

1 tbsp. reduced-sodium/lite soy sauce 

1 tsp. granulated sugar

1 tsp. chopped garlic 

1/2 tsp. ground ginger

1 cup chopped shiitake mushrooms 

3 oz. cooked and chopped skinless chicken breast 

3 oz. chopped ready-to-eat shrimp 

1/2 cup canned sliced water chestnuts, drained and chopped 

1/2 tsp. sesame oil

1/4 cup chopped scallions 

5 medium iceberg lettuce leaves



Directions: 
In a medium bowl, thoroughly mix soy sauce, sugar, garlic, and ginger. 

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, about 4 minutes. 

Add chicken, shrimp, water chestnuts, and sauce mixture. Cook and stir until mixture is hot, about 2 minutes. 

Remove from heat, and stir in sesame oil and scallions. 

Let cool slightly, and then distribute among lettuce leaves!



MAKES 1 SERVING
Serving Size: entire recipe 
Calories: 316
Fat: 5g 
Sodium: 925mg 
Carbs: 21.5g 
Fiber: 3.5g 
Sugars: 8g 
Protein: 46g 

Thanks to Hungry Girl for the recipe.

Ruth Ann Hogan's Romaine Salad with Two Cheeses

Thanks to Ruth Ann Hogan for bringing a delicious salad to the Historical League October meeting. This recipe is from page 169 in Tastes & Treasures cookbook.

Romaine Salad with Two Cheeses

Ingredients:
1/2 cup Shredded Parmesan Cheese
1/4 cup Shredded Romano Cheese
2 avocados
6 green onions chopped fine
Juice of 2 lemons
1/4 teaspoon salt
3/4 cup olive oil
2 teaspoons Beau Monde seasoning
2 heads of Romaine lettuce torn - arrange on top of ingredients above

Directions:
Combine all ingredients in a large bowl and mix well. Arrange the romaine over the top; do not mix.
Chill, covered, for 4-24 hours. Toss just before serving.

Serves 6-8

Mexican Honey Salad

One of the many wonderful salads served at the League Christmas Meeting on Dec. 3 was this beautiful salad prepared by Linda Fritsch. She modified this recipe from The Arizona Republic originally posted from Jennifer Russo. Also try Tastes & Treasures cookbook Green Salad with Shrimp on page 174 but modify the dressing. I think it is too heavy.

Mexican Chopped Salad with Honey-Lime
Ingredients For Salad:
1 ½ pounds medium to large cooked and peeled shrimp, whole or cut in bite size chunks
2 ½ cups romaine lettuce, finely chopped
1 can black beans, rinsed and well drained
¾ cup tomato, chopped and seeded
¾ cup jicama, peeled and chopped
¾ cup fresh corn kernels, uncooked, or frozen or canned
¾ cup radishes, thinly sliced
1 ripe avocado, diced
1 red bell pepper, chopped
½ cup goat cheese, crumbled
Ingredients For Dressing:
¼ cup fresh lime juice
¼ cup olive oil
2 tablespoons honey
2 tablespoons fresh cilantro, finely chopped
1 garlic clove, peeled and minced
1 teaspoon jalapeno pepper, minced
Salt and pepper to taste
Directions:
Line up salad ingredients in individual rows on a large serving plate or toss together in a large bowl.  In a jar with a tight lid, mix dressing ingredients.  Pour dressing over mixture and toss again.  Season with salt and pepper to taste.  Serve immediately.  Makes 4 generous entrée size servings.