Asian Cuke Salad

I served this with our Chicken Lettuce Cups. There are suppose to be more cucumbers than carrots. I followed the directions of the recipe of using a whole bag of shredded carrots and it was way too much. Next time just use half of the bag. I guess it also depends on the size of your cucumber too. You will have to play this one by sight. It wasn't bad having lots of carrots, but I like cucumbers more. It just depends on your preference I guess. I do know it was a great way to introduce veggies to my kids. They already loved cucumbers, but not so big on the carrots. With this they ate them all. YAY! Score!
Ingredients:
1 English cucumber (seedless)
1/2 of a 10oz bag shredded carrots
1/4 c. seasoned rice vinegar

Directions:
Peel and cut cucumber. Mix all together. Cover and chill until ready to serve.

Chicken Lettuce Cups

I made this yesterday and it was so good. I found it out of the Good Housekeeping Magazine. Although, when I went to the store to buy Boston Lettuce they didn't have any. I subbed for Romain lettuce instead. It didn't work so well. The leaves weren't big enough and didn't have that built in cup shape like the Boston Lettuce does. It still tasted good though. Also, I know people like more flavor in their food than others. So feel free to add more soy sauce, ginger or honey if you like.

Yields: 4 main-dish servings

Ingredients:
3 Tbs. soy sauce (or more for your liking)
2 tsp. grated fresh ginger
1 tsp. honey
2 tsp. Asian sesame oil
1 1/4 lbs chicken, cut into 1/4" chunks
1 c. frozen shelled edamame (soybeans)
2 med. stalks celery, chopped
12 lg. Boston lettuce leaves.

Directions:
1. In cup combine soy sauce, ginger, and honey. Set aside
2. Heat sesame oil in skillet over medium heat, 1 min. Add chicken chunks, cook 3 min.
3. Add soybeans, cook 2 min. longer. Add soy sauce mixture, cook 1-2 min, or until chicken is cooked through. Toss to make sure chicken is evenly coated with sauce.
4. Scoop a big spoonful of chicken onto each lettuce leaf. Fold leaves over chicken and eat out of hand.

Asian Beef Noodles

I hijacked this recipe from Pampered Chef and it was delish, not that I doubted them for a second. This meal was really quick, simple and pretty cheap depending on how much you spend on your steak!

Asian Beef Noodles
Ingredients:
1 pound lean boneless beef top round steak, cut into 1/4-inch strips
3 garlic cloves, pressed
2 small pieces (1/2 inch) fresh ginger root, peeled and finely chopped
2 cups water
2 packages beef-flavor ramen noodles
3 cups broccoli florets
2 carrots, sliced
2 green onions, sliced

Directions:
1. Heat skillet over medium heat until hot. Lightly spray with nonstick cooking spray. Stir-fry beef, half at a time for 3-4 minutes. Remove beef from skillet; set aside.

2. Add garlic and ginger to skillet; stir-fry 30 seconds. Add water; bring to a boil. Add noodles, broken into pieces, broccoli, carrots and seasoning packets from ramen noodles.

3. Bring to a boil; reduce heat. Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed. Return beef to skillet; heat through. Sprinkle with green onions.

Yield: 6 servings