Asian Chicken Lettuce Wraps

Ingredients:

2 tsp canola oil
4 garlic cloves, minced
1 TBSP fresh ginger, minced
1 lb ground chicken (I'm sure turkey would work great too!)
3 oz mushrooms, chopped
1/2 cup chopped green onions
4 cups sliced cabbage (I used the pre-made sliced coleslaw bag)
4 TBSP soy sauce
1 TBSP sesame oil
1/2 - 1 tsp siracha (hot) sauce
Zest and juice of 1 lemon
Lettuce leaves for the wrap (traditionally calls for iceberg, but I personally like butter lettuce because it is easier to wrap and greener).

Instructions:

Heat a large skillet to medium-high on stovetop. Add oil once the pan is hot. Stir in garlic and ginger for about 30 seconds until fragrant. Add ground chicken, cook for about 3 minutes before adding in the mushrooms. When mushrooms have cooked, stir in green onions and cabbage and stir until cabbage has wilted. Stir in soy sauce, sesame oil, zest and juice of lemon. Add hot sauce to taste.

Serve with lettuce leaves to make wraps.

S'more Bars

OK. I know I shouldn't post treat recipes when everyone is on a diet, but you should try these when the diet is over. They are yummy!

1/2 cup butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla

1 1/3 cups flour

1 tsp baking powder

3/4 cup graham cracker crumbs

1/8 tsp salt

5 milk chocolate candy bars (1.55 oz each)
1 cup marshmallow creme

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder, and salt; gradually add to the creamed mixture. Set aside 1/2 cup for topping.

Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust. Spread with marshmallow creme. Crumble remaining graham cracker mixture over top

Bake at 350 for 25-30 minutes or until golden brown. Cool and cut into bars. Store in an airtight container.