First Nook Book

Chicken Lettuce Wraps

1 lb of ground chicken, turkey or pork

2 T of oil

2 cloves of garlic – chopped

½ medium white onion diced

2 medium carrots diced

2 celery stalk diced

1 medium red bell pepper diced

1 small zucchini diced

1 1 inch piece of fresh ginger grated

2 T soy sauce

1 teaspoon sesame oil

3 T Oyster Sauce

2 T of Thai basil - chopped

2 T cilantro – chopped

1 head of romain, bib or iceberg lettuce separated into lettuce “cups”

Brown the ground beef with the onion and garlic in the oil over medium high heat until cooked through.

Add all the chopped veggies and cook for 5 minutes until soften. Add in the ginger, soy, sesame oil and oyster sauce. Cook 5-10 minutes more or until veggies are at desired doneness.Toss in basil and cilantro just before removing from the heat.

Serve in lettuce cups or over shredded lettuce as a salad.

Serves 4

Pasta with Peas, Mushrooms and Sausage

2 links of sweet Italian sausage
2 T olive oil
3/4 C of frozen peas
1/2 tsp of dried oregano
1 C chicken stock
1 T fresh parsley chopped
1 C of sliced baby bella mushrooms
1 t cornstarch
1 T butter

1/2 pound of wide flat pasta

Cook pasta according to directions and while the pasta is cooking start heating your skillet.

Heat oil over medium high in a large skillet. Remove the sausage from the casing and crumble into the skillet. Brown sausage while breaking into small pieces add the mushrooms and oregano. Add half of the chicken stock and cover. Continue to cook over medium heat for ten minutes.Add in the peas and cook until the peas are heated through - about 5 minutes.

Mix the cornstarch into the remaining chicken stock and add to the skillet along with the butter. Stir until well mixed and thickened. Toss the drained pasta in the skillet with the sausage mixture and top with the fresh parsley.

Makes 2-3 servings