Moo-Shu Chicken

Ingredients:

• 1 T. Sesame Oil (I used Olive)
• 2 Cloves Garlic, Chopped
• 1 Bag (10 Ounces) shredded coleslaw mix
• 1 Bag (8 ounces) shredded carrots*
• 4 scallions, sliced (I only used two because my husband whines about them)
• 1/4 c hoisin sauce
• 2 T soy sauce
• 10 Flour Tortillas (6 in.)
• 3 c shredded cooked chicken (I used Rotisserie chicken)

Directions:

1. In a large skillet, heat oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 min, until vegetables are softened.

2. Stir in the hoisin and soy cause and cook 2 min. Add chicken; stir to combine with vegetables and heat through.

3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture onto tortilla and roll up.

Verdict: Tim loved them, Jayden ate them! I liked them but wished that I hadn't cooked the vegetables as much. They were limp and I was hoping for a bit of crunch.

Found: I found the recipe in this magazine.

* I purred the carrots instead of taking the time to shred them.

Chicken Salad

Ingredients:

• 2 c. cooked (boil in lemon water) chicken, cubed1
• c. diced celery
• 1/2 c. seedless green grapes, halved
• 1/4. c. slivered almonds, toasted
• 1/2 c. mayonnaise
• 1/2 t. sweet basil
• 3/4 t. salt
• dash pepper

Directions:

Boil chicken in lemon water. Fold the mayo in with basil, salt, pepper and pour over celery, chicken, grapes. Top with almonds.

Verdict: We eat this salad a few times a year with croissants, pita pockets, served over lettuce, etc. Not a staple but definitely a favorite.

Found: This recipe is from Becky Blackner.