Oriental Lettuce Wraps
(Serves 4)
Ingredients:
1 ½ lbs 95% lean ground beef or ground turkey breast
½ cup hoisin sauce
½ cup Asian peanut sauce
1 small cucumber, seeded, and chopped into bite size pieces
1 medium carrot, shredded, (½ cup)
¼ cup fresh cilantro leaves, chopped
Iceberg lettuce leaves
In a large non-stick skillet, brown meat crumbles over medium heat, 8-10 minutes or until meat is not pink. Drain. Stir in hoisin sauce and peanut sauce and reheat. Just before serving stir in cucumber and carrot. Serve beef mixture in large lettuce leaves (like a taco or spoon the beef over chopped lettuce) and top with cilantro.
Green Bean Potato Salad
(Serves 6)
Ingredients:
1 pound red skinned potatoes, cleaned and cut into bite site chunks
1 pound of green beans, stems removed and broken into 2 inch pieces
2 stalks celery, chopped
½ cup chopped onion
Dressing:
½ cup cannola mayonnaise
¼ cup dill pickle, minced
2 Tbsp Dijon mustard
Optional, 1 tsp fresh dill leaves or ½ tsp dried dill
Salt and Pepper to taste
Place potatoes in a large pot, cover with water, add a big pinch of salt, and bring to a boil.
Reduce heat and simmer till tender, about 10-15 minutes. Do not let them get mushy.
Drain cooked potatoes and rinse with cool water. Set aside.
Meanwhile, fill another large pot with water, add a pinch of salt, and bring to a boil.
Add green beans and cook until tender, about 5-7 minutes.
Drain and rinse with cold water. Set a side.
In a separate bowl, mix the dressing ingredients together.
Chop the celery and onion and place in a large mixing bowl.
Add the cooled potatoes and green beans.
Add the dressing and stir to coat the salad ingredients.
Add salt and pepper to taste.
Chill before serving.
Note: I like to add chunks of tuna or leftover chucks of grilled chicken breast to pack lunch for the next work day.
Recipes compliments of Linda Aills, RD. She can be reached by email at lindaaills@comcast.net or phone at 703-707-8531.
