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Lettuce Cups

Ingredients

2 tablespoons sesame oil

2 chicken breast ground or chopped in the food processor

2 tablespoons fresh ginger, grated

3 cloves garlic, peeled and minced

6 scallions, thinly sliced (greens and white separated)

1/2 cup canned sliced water chestnuts

1 cup shredded carrots

3 tablespoons Gluten free soy sauce

1 teaspoon rice wine vinegar

Sriracha

8 - 16 whole lettuce leaves

Description

Warm the sesame oil in a skillet over medium heat. Add the Chick’n, ginger, garlic and white parts of the scallions and cook until Chick’n is slightly browned (4 - 5 minutes).

Add the water chestnuts, carrots, soy sauce, rice wine vinegar and a dash of Sriracha. If you want to thicken the sauce you can mix TBS of corn starch with 1/4 cup of soy sauce and water mixed.

Season to taste with soy sauce and sesame oil.

To serve, place 1/4 cup of filling in the middle of the lettuce leaf and top with the green parts of the scallions. Enjoy!

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Autumn Chopped Salad

Ingredients

*6 to 8 cups chopped romaine lettuce

*2 medium pears, chopped

*1 cup dried cranberries

*1 cup chopped pecans

*8 slices thick-cut bacon, crisp-cooked and crumbled

*4 to 6 oz. feta cheese, crumbled

*Poppy seed Salad Dressing (I like T. Marzetti)

*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)

Instructions

*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

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