Thai Glazed Chicken Lettuce Wraps

1 lb thin cut chicken breast meat
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 Tbsp oil, 2 turns of pan
4 cloves garlic, minced
1 large red bell pepper, seeded and verythinly sliced
1 c pkgd shredded cabbage and carrot mix
3 green onions, chopped
1/2 c plum sauce
2 c basil leaves
1 Tbsp Thai Sweet Chili Sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

Heat a large skillet to screaming hot. Add oil, then chicken. Sprinkle with grill seasoning. Cook chicken, stirring constantly. Add garlic, peppers, cabbage and green onions; stir-fry another 2 minutes. Add plum sauce to glaze the mixture; toss 1 minute then add basil, wilt leaves. Add sauce and turn to coat. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

Pumpkin Bars

4 eggs, beaten
1 2/3 c sugar
1 c oil
1 15 oz can pumpkin
2 c flour
2 tsp baking powder
1 tsp soda
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp cloves

Add and blend all ingredients. Spread in ungreased cookie sheet. Bake at 350 degrees for 20 minutes. Cool.

Frosting:
3 oz cream cheese
1/2 cube soft butter
1 tsp vanilla

Cream together and add 2 cups powdered sugar. Spread on cool cake.

Tortellini Soup

1 lb mild italian sausage, brown and drained
1 c chopped onion
2 cloves garlic, crushed
1/2 green pepper, chopped
1/2 c water
5 c beef broth
1/2 c white grape juice
1 c sliced carrots
2 c crushed tomatoes
1/2 tsp basil
1/2 tsp oregano
8 oz tomato sauce
2 cups tortellini noodles
3 Tbsp chopped parsley
fresh grated parmsean to sprinkle on top

In the same pan you cooked the sausage in, saute onion, garlic and green pepper. Add all but tortellini, parsley and cheese. Bring to boil, reduce heat to simmer 30 minutes. Stir in tortellini and simmer 30 more minutes. Serve with cheese and parmesean.

Strombolis - Again

Since this is a remake, click the following for the recipe

I used a different salami this time and I didn't like it as much. Let me know what changes you want from last time, if any.

Pepperoni Lasagna Roll-Ups

6 Lasagna Noodles
1 1/4 c ricotta cheese
1 tsp minced chives
1 tsp dried oregano
1 tsp dried basil
48 small slices of pepperoni (8 per roll)
6 slices of Swiss, cut into 3rds
2 c meatless spaghetti sauce
1/2 c shredded parmesan or mozzarella

Cook noodles according to box and drain. Combine ricotta and herbs. Spray baking dish with Pam and spread a little bit of sauce on the bottom. On your counter, lay out all the noodles. Scoop 1/4 of cheese mixture and drop on each noodle. Use a spatula to spread over noodle being careful not to get too close to edge. Top with pepperoni and cheese. Carefully roll up each noodle and place seam side down into baking dish. Cover with the rest of sauce. Cover and bake at 350 degrees for 20 - 25 minutes or until bubbling. Uncover, sprinkle with cheese and bake 5 more minutes.

Peaches & Crepes

Crepes are the old standby in my world of meals. This week, instead of the yummy Nutella, I decided to send peaches (which are in season) and this yummy butter sauce & whip cream for dessert, for a change. Next time, I'll send the Nutella!

Butter Sauce (to go over peaches):
1/2 C butter
1 C sugar
2 tsp flour
2 egg yolks
2/3 C evaporated milk
1 tsp vanilla
pecans (opt)

In small sauce pan, combine ingredients well, boil until thickened. (Watch closely, it will scorch).

Caribbean Tacos

This is another borrowed recipe from my friend Angie McReaken who found it on the Enlightened Homemaker's Blog. It feels healthy and is a bit distant from the original taco. I love the sweet of the mango, or in this case the peach, and the crunch of the cabbage. The lime adds an extra zing, also.

I cooked my chicken in the crockpot (another lesson Angie has taught me), drizzled with olive oil and some sea salt and fresh ground pepper. Put it on high for 3 -4 hours. The chicken comes out so moist and tender, and then I shred it with 2 forks, while it's hot. It shreds so fast!

Caribbean Tacos
4 Tbsp Honey
3 Tbsp Fresh Lime Juice
1 Tbsp Oil
2 tsp Chili Powder
1 - 1 1/2 lbs cooked & shredded chicken

Mix the honey, lime juice, oil and spices. Toss in the chicken.

I quadrupled this recipe for our dinner group and used 8 lbs of chicken. Next time, I might want to times the flavoring by 5.

I bought the fresh made tortillas from the Neighborhood Walmart on 193 and sent the following fixings:
Shredded green cabbage
Avocado
Fresh cilantro
Sliced grape tomatoes
Shredded lettuce
Diced peaches (mango substitute)
Homemade Salsa (recipe to follow)

In the feedback, let me know if you had enough tortillas and the fillings (I counted and scooped the chicken but it didn't look like that much in the bag). What did you think of the peaches vs mango? Did your kids eat it? (my kids did, without some of the fillings and with the leftover cheese and sour cream from Jodi's meal yesterday). Are there any other fillings you wish I would have sent? And any suggestions for a side dish - I felt like all the fillings were sides, hence the sherbet.

"Chili's" Salsa
14.5 oz. Rotel* (mildest)
14.5 oz. Diced peeled tomatoes
1/4-1/2 c. Diced sweet onion
3/4 t. Garlic salt
1/4 to 1/2 t. Cumin
1/4 t. Sugar
Juice of 1/2 Lime Cilantro
3-4 Roma tomatoes diced

You can put it in your food processor for Chili's consistency or leave it chunky or do 1/2 & 1/2

The *Rotel is a can of tomatoes and chiles, I have never noticed this brand before, but there they were - in the tomato section, like they've always been there.