Erika's Recipes, Asian Lettuce Wraps and Baked Ziti

Asian Lettuce Wraps

2 t vegetable oil
4 cloves garlic, minced
1 T minced fresh ginger
1 lb ground chicken (about 2 boneless, skinless breasts)
3/4 C minced mushrooms (I use cremini/Italian Brown/Baby Portabello)
1/2 t kosher salt
4 C minced cabbage (about 1/2 a head)
1 8oz can water chestnuts, minced
1/2 C minced green onions
1/4 C soy sauce
2 t sesame oil
1 lemon, zested and then juiced.
1 t hot sauce
1/3 C chopped cilantro
1 head iceberg lettuce
*Dipping Sauce recipe to follow

Heat up a large skillet. Really, a large one, this makes a lot. Put in vegetable oil and when it's hot add minced garlic and ginger. Saute for a minute just until it's fragrant and then add in the ground chicken, minced mushrooms, and salt. Cook until chicken is cooked through.

Then add in the cabbage, water chestnuts, and green onions. Cook for a few minutes until cabbage starts to wilt. Add in the soy sauce, sesame oil, juice and zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.

To serve, carefully separate the whole leaves from the lettuce. Wash and dry them and keep them in the fridge so they're nice and cold. Spoon chicken filling onto the lettuce leaf and then roll it up and serve with dipping sauce below- or any other favorite Asian dipping sauce.

dipping sauce
¼ C Soy Sauce
¼ C Seasoned Rice Vinegar
1 T Fresh minced ginger
2 T chopped green onions

You'll get about 6 cups total of filling.

From Frozen: Thaw mixture slightly, then pour into a skillet and cook until heated through. Let dipping sauce thaw at room temperature.

Baked Ziti
1 pound ziti, cooked
1 onion
1 pound ground beef
1 pound sausage
26 oz spaghetti sauce
6 oz provolone cheese
1 1/2 c sour cream
6 oz mozarella
2 T parmesan

Cook beef, sausage and onion until browned. Drain. Add sauce and simmer 15 minutes. Preheat oven to 350. Grease a 9 X 13 pan. Layer 1/2 the ziti, provolone, sour cream, 1/2 the sauce mixture, remaining ziti, mozarella, remaining sauce and then top with parmesan. Bake 30 minutes.

From Frozen: Thaw in refrigerator the day before and then bake at 350 for 40 minutes, until bubbly.