Cashew Chicken Lettuce Wraps

Recipe Source: Mel's Kitchen Cafe https://www.melskitchencafe.com/cashew-chicken-lettuce-wraps/

I have been excited to try these lettuce wraps for a while and I'm so glad we finally did! This recipe is very different from my other lettuce wrap recipe, which is also wonderful. The whole family enjoyed them. Ben even asked if he could take the leftovers for lunch. There was just enough to feed the family for one meal and one lunch for Ben. We'll be doubling the recipe from now on! We didn't have anything else in addition to the lettuce wraps, but they would be good served with a side of fresh fruit or simple roasted broccoli. The recipe is also pretty quick to put put together, which is always nice.

Preparation Time: 15 - 20 minutes

Cook Time: 15 minutes

INGREDIENTS:

• 1 tablespoon olive oil
• 1/2 cup finely diced yellow or white onion
• 1 cup finely diced (or shredded) carrots
• 3-4 cloves garlic, finely minced or pressed through a garlic press
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts or chicken thighs, cut into small pieces
• 3 tablespoons low-sodium soy sauce (Use gluten-free Tamari sauce if desired.)
• 2 tablespoon pure maple syrup
• 1/2 cup chopped raw cashews (lightly toasted, if desired)
• Bibb or green leaf lettuce leaves for wrapping
• Chopped cucumbers and tomatoes for serving

DIRECTIONS:

1. In a large 12-inch nonstick skillet, heat the oil over medium heat and add the onion and carrots. Add the garlic, salt and pepper and cook for 2-3 minutes, until the vegetables start to soften.
2. Season the chicken pieces lightly with salt and pepper and add to the skillet with the onions and carrots. Cook, stirring often, until the chicken pieces are cooked through, 4-5 minutes.
3. Stir in the soy sauce and maple syrup and cook over medium heat for 2-3 minutes, letting the soy sauce and maple syrup bubble and simmer.
4. Stir in the cashews, cooking until they are just heated through. Season to taste with additional salt and pepper, if needed.
5. Serve in lettuce leaves topped with tomatoes and cucumbers, which add a nice crisp and fresh element to the dish!

NOTES:

Trust me that the cucumbers and tomatoes really make this dish shine. 

Additionally, really important, if you aren’t using low-sodium soy sauce, you’ll probably want to omit or reduce the salt from the recipe.

Mexican Chili Chicken

We have been enjoying this recipe since our Provo days, but we can't remember who gave us the recipe. You can tell it is a favorite around here by the fact that we are still making it!

Ingredients:
1 medium green bell pepper, cut into thin strips*
3 - 4 sweet bell peppers (red, yellow, or orange), cut into thin strips*
1 large onion, quartered and thinly sliced*
4 chicken thighs
4 chicken drumsticks - or use more thighs
1 Tbsp. chili powder
2 tsp. dried oregano
1 - 16 oz. jar chipotle salsa – We used to use a chipotle raspberry sauce found at Costco, but it was really high in sugar. Now I use Mrs. Renfro's Raspberry Chipotle Salsa (pictured below), which I buy in a case of 6 from Walmart. 

Add 15 minutes before serving:
½ cup ketchup
2 tsp. ground cumin
½ tsp. salt

Noodles or brown rice for serving

*You can use peppers and onions from the freezer section to make the recipe even easier.

1.  Place bell peppers and onion in a slow cooker; mix together; top with chicken. Sprinkle with chili powder and oregano evenly over chicken. Add salsa.  Cover and cook on low 7-8 hrs. or high for 2-3 hrs, or until chicken is tender. 

2. Remove chicken and keep warm.  Stir in ketchup, cumin, and salt into the sauce and veggies in the slow cooker.  Add the chicken back in. Cook uncovered on HIGH for 10 - 15 minutes or until hot.

3.   Serve over noodles or brown rice. We enjoy it with a nice green salad on the side. 

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Berry and Green Apple Salad

This fruit salad is so easy and delicious!

2 cartons blueberries (about 3 cups)
1 small carton strawberries, cut
1 carton raspberries
2 granny smith apples, diced

Wash all the berries and let dry. Keep the raspberries separate so they don't get squished as you combine. Wash and dice the apples. Combine the blueberries, strawberries, and apples. Then gently stir in the raspberries.