Asian Lettuce Rolls

Ingredients:

*2 packages (3 oz. each) chicken-flavored ramen noodles

*2 cups coarsely chopped cooked chicken

*1 each: red and yellow bell peppers

*1/2 cup thinly sliced green onions with tops

*2 tablespoons reduced -sodium soy sauce

* 2 teaspoons Asian Seasoning Mix (by pc, but they suggest using oriental flavored ramen to substitute)
*2 teaspoons vegetable oil

*1 garlic clove, pressed (or me...1/8 tsp. garlic powder)
*1 1/2-inch piece peeled fresh ginger root, pressed (or me again...1/4 tsp ground ginger)
*1 medium cucumber, scored, seeded and thinly sliced
*2 medium carrots, peeled and cut into julienne strips
*1/4 cup chopped peanuts (optional)
*24 Boston lettuce leaves (couldn't find in store, substituted with green leaf lettuce)
*1 jar (11.5 oz.) sweet and sour sauce

Directions:

1. Cook the ramen noodles as directed ( break each block of noodles into quarters). Drain noodles and rinse under cold water.

2. Slice tops and bottoms off bell peppers; remove stems and chop tops and bottoms of bell peppers. Set center portions of bell peppers aside. Place noodles, chicken, chopped bell peppers and green onions in bowl.

3. In small bowl, combine soy sauce, seasoning mix, and oil. Add garlic and ginger. Pour over noodle mixture in large bowl; toss to coat. Cover and refrigerate.

4. Slice reserved bell peppers into thin strips. Thinly slice cucumber. Cut carrots into julienne strips. To serve, spoon noodle salad into medium bowl; sprinkle with peanuts, if desires. Place bell peppers, cucumber, carrots and sweet and sour sauce into small bowls. To serve, top each lettuce leaf with noodle salad and vegetables. Drizzle with sweet and sour sauce and roll-up.

Yields 8 servings.

Chicken and Black Bean Sandwich

Chicken Sandwich With Black Beans and Avocado
Modified recipe from MARTHA ROSE SHULMAN (of the New York Times)

1/4 cup cooked black beans (you can use canned but homemade will taste better)
1 whole wheat sandwich thin
1/4 ripe medium avocado, sliced thin
Salt to taste
Lime or lemon juice to taste
A generous handful of dark lettuce, arugula, or spinach
1 teaspoon vinegar (sherry, white wine or red wine)
1 ounce shredded cooked chicken breas
1 small tomato, sliced

1. Mash the black beans, and make sure they’re well seasoned. Spread over the top and bottom halves of the sandwich thin. Layer the avocado over the beans on the bottom half, and sprinkle with salt and lime juice to taste. Top the avocado slices with the chicken. Toss the salad greens with the vinegar and additional lime/lemon juice until thoroughly coated, and pile on top of the chicken. Top with a layer of sliced tomatoes (a few leaves of lettuce on top of the tomato will keep the top of sandwich from getting soggy. Press down and wrap the sandwich tightly in plastic wrap. If possible, allow to sit for 10 to 15 minutes, or for several hours in the refrigerator, before eating.

Advance preparation: This will keep for a day in the refrigerator.

Veggie Wrap

Since we're talking wraps... I made a good one today (this recipe is courtesy of my spin instructor):

Flatout sundried tomato wrap
diced tomato (seeded)
sliced cucumber
shredded romaine lettuce

dressing (I didn't measure any of this... just sort of mixed):
mayo (a little)
plain nonfat yogurt
Mrs. Dash- tomato basil
sauteed garlic (just really quick in a pan)

I ended up mixing WAY too much dressing, so go easy on it. It was delicious!