Lettuce Wraps

Rex and Vicki Davis

1 lb ground turkey 2 T minced ginger 1/2 c bell pepper 1/2 c minced onion 1/2 cup cooked millet 1/2 c cooked quinoa yoshida sauce or other Teriyaki sauce Sweet chili sauce Iceberg lettuce leaves Scallions for garnish

Cook turkey then add garlic, ginger, onions and peppers. Cook until veggies are tender. Add teriyaki sauce. Serve in lettuce leaves with a splash of the chili sauce.

Southwest Chicken

This recipe comes from my Logan River Neighborhood cookbook.  It comes together really fast and easy on the stove top.  You can eat it just the way it is or you can chop up the chicken and put the mixture in tortillas.  My favorite way to eat it is with shredded lettuce, tomatoes, avocado and sour cream on top.

4 boneless chicken breasts
1 cup salsa
1 pkg. taco seasoning
2 cups water
2 cups Minute rice
1 cup black or kidney beans (drained and rinsed)
1 cup cheddar cheese
Lettuce, tomato, avocado and sour cream for garnish.

Bring chicken, salsa, seasoning and water to boil in a large skillet.  Cover and simmer for 10 minutes.  Return to boil.  Stir in rice and beans.  Sprinkle with cheese.  Cover and cook on low for 5 minutes.  When serving, top with garnishes.  Serves 4-6.

Hamburger Supper

1 lb. ground beef
11/2 cups water
1/2 tsp poultry seasoning
1/4 tsp pepper
1 envelope brown gravy mix
1 med. onion, sliced
1 med. carrot, sliced
2 med. potatoes, cubed
1 cup cheese

Brown beef and drain.  Stir in water, poultry seasoning and pepper; bring to boil.  Stir in gravy mix.  Cook and stir 2 minutes or until slightly thick.  Arrange onion, carrots and potatoes over beef.  Reduce heat, cover and simmer 10-15 minutes or until vegetables are tender.  Sprinkle with cheese then cover and cook 3-5 minutes longer.  Makes 4 servings.