Chicken Lettuce Wraps

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1-2 teaspoon garlic and red chile paste (We used Sriracha Hot Chili Sauce instead)
1 tablespoon hot mustard
2 teaspoons water

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar Directions

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this for future use. ***Eventually you can add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Cooking Chicken...
Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5minutes per side or until done. Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".

****We added 1/4 tsp of hot mustard and 1/4 tsp of Sriracha Hot Chili Sauce to the "Special Sauce" It was great! If you want more kick, just keep adding more hot mustard and Chili Sauce.

This is definitely a recipe my family enjoyed!

Nutrition Facts for first set of ingredients plus stir-fry sauce:
Amount per 1 serving

Calories:
323 kcal

Water 143.83 g
Carbohydrate* (21%) 18 g
Protein (39%) 30.23 g
Total Fat (39%) 14.33 g
Monounsaturated 8.96 g
Polyunsaturated 1.98 g
Saturated 2.49 g
Cholesterol 78.26 mg
Dietary Fibre 1.8 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 264.66 IU
Thiamin 0.14 mg
Riboflavin 0.23 mg
Niacin 13.69 mg
Pantothenic acid 1.25 mg
Vitamin B6 0.71 mg
Folate 26.63 mcg
Vitamin B12 0.32 mcg
Vitamin C 3.52 mg
Vitamin E 2.27 mg ATE

Minerals
Calcium 35.52 mg
Iron 1.6 mg
Magnesium 41.28 mg
Phosphorus 261.26 mg
Potassium 565.89 mg
Sodium 592.86 mg
Zinc 1.27 mg
Copper 0.21 mg


Nutrition Facts for Special SauceAmount per 1 serving

Calories:
92.6 kcal

Water 159.6 g
Carbohydrate* (84%) 22.58 g
Protein (4%) 1.11 g
Total Fat (12%) 1.3 g
Monounsaturated 0.74 g
Polyunsaturated 0.35 g
Saturated 0.11 g
Cholesterol 0 mg
Dietary Fiber 0.56 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 72.28 IU
Thiamin 0.02 mg
Riboflavin 0.06 mg
Niacin 0.59 mg
Pantothenic acid 0.02 mg
Vitamin B6 0.04 mg
Folate 4.45 mcg
Vitamin B12 0 mcg
Vitamin C 2.36 mg
Vitamin E 0.21 mg ATE

Minerals
Calcium 18.79 mg
Iron 0.46 mg
Magnesium 37.49 mg
Phosphorus 35.73 mg
Potassium 85.95 mg
Sodium 598.1 mg
Zinc 0.22 mg
Copper 0.08 mg

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1-2 teaspoon garlic and red chile paste (We used Sriracha Hot Chili Sauce instead)
1 tablespoon hot mustard
2 teaspoons water

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar Directions

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this for future use. ***Eventually you can add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Cooking Chicken...
Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5minutes per side or until done. Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".

****We added 1/4 tsp of hot mustard and 1/4 tsp of Sriracha Hot Chili Sauce to the "Special Sauce" It was great! If you want more kick, just keep adding more hot mustard and Chili Sauce.

This is definitely a recipe my family enjoyed!

Nutrition Facts for first set of ingredients plus stir-fry sauce:
Amount per 1 serving

Calories:
323 kcal

Water 143.83 g
Carbohydrate* (21%) 18 g
Protein (39%) 30.23 g
Total Fat (39%) 14.33 g
Monounsaturated 8.96 g
Polyunsaturated 1.98 g
Saturated 2.49 g
Cholesterol 78.26 mg
Dietary Fibre 1.8 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 264.66 IU
Thiamin 0.14 mg
Riboflavin 0.23 mg
Niacin 13.69 mg
Pantothenic acid 1.25 mg
Vitamin B6 0.71 mg
Folate 26.63 mcg
Vitamin B12 0.32 mcg
Vitamin C 3.52 mg
Vitamin E 2.27 mg ATE

Minerals
Calcium 35.52 mg
Iron 1.6 mg
Magnesium 41.28 mg
Phosphorus 261.26 mg
Potassium 565.89 mg
Sodium 592.86 mg
Zinc 1.27 mg
Copper 0.21 mg


Nutrition Facts for Special SauceAmount per 1 serving

Calories:
92.6 kcal

Water 159.6 g
Carbohydrate* (84%) 22.58 g
Protein (4%) 1.11 g
Total Fat (12%) 1.3 g
Monounsaturated 0.74 g
Polyunsaturated 0.35 g
Saturated 0.11 g
Cholesterol 0 mg
Dietary Fiber 0.56 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 72.28 IU
Thiamin 0.02 mg
Riboflavin 0.06 mg
Niacin 0.59 mg
Pantothenic acid 0.02 mg
Vitamin B6 0.04 mg
Folate 4.45 mcg
Vitamin B12 0 mcg
Vitamin C 2.36 mg
Vitamin E 0.21 mg ATE

Minerals
Calcium 18.79 mg
Iron 0.46 mg
Magnesium 37.49 mg
Phosphorus 35.73 mg
Potassium 85.95 mg
Sodium 598.1 mg
Zinc 0.22 mg
Copper 0.08 mg

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Coconut-Cream Cheese Pie

What You Need
1 large graham cracker pie crust
1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
1 pkg. (3.4 oz.) JELL-O coconut cream Flavor Instant Pudding
1 pkg. (3.4 oz.) JELL-O cheesecake Flavor Instant Pudding
2 cups plus 1 Tbsp. cold milk, divided
2 cups thawed COOL WHIP LITE Whipped Topping
1 Tbsp. sugar

MICROWAVE cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cups of coconut and 1 cup COOL WHIP. Pour into crust.

ADD sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.

SPRINKLE toasted coconut over pie just before serving.

Toasted Coconut:Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

**I found this on a Kraft.com but they said to use vanilla pudding. I used coconut cream and cheesecake instead. Very Delicious!!!!

Nutrition Facts Makes 12 servings
Amount per serving

Calories:
320.6 kcal

Water 54.62 g
Carbohydrate* (45%) 35.75 g
Protein (6%) 4.46 g
Total Fat (50%) 18.31 g
Monounsaturated 4.89 g
Polyunsaturated 1.62 g
Saturated 10.84 g
Cholesterol 31.71 mg
Dietary Fiber 1.03 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 470.11 IU
Thiamin 0.04 mg
Riboflavin 0.16 mg
Niacin 0.51 mg
Pantothenic acid 0.36 mg
Vitamin B6 0.07 mg
Folate 10.37 mcg
Vitamin B12 0.29 mcg
Vitamin C 0.54 mg
Vitamin E 0.6 mg ATE

Minerals
Calcium 90.67 mg
Iron 0.89 mg
Magnesium 18.27 mg
Phosphorus 213.9 mg
Potassium 168.83 mg
Sodium 423.22 mg
Zinc 0.6 mg
Copper 0.07 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

What You Need
1 large graham cracker pie crust
1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
1 pkg. (3.4 oz.) JELL-O coconut cream Flavor Instant Pudding
1 pkg. (3.4 oz.) JELL-O cheesecake Flavor Instant Pudding
2 cups plus 1 Tbsp. cold milk, divided
2 cups thawed COOL WHIP LITE Whipped Topping
1 Tbsp. sugar

MICROWAVE cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cups of coconut and 1 cup COOL WHIP. Pour into crust.

ADD sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.

SPRINKLE toasted coconut over pie just before serving.

Toasted Coconut:Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

**I found this on a Kraft.com but they said to use vanilla pudding. I used coconut cream and cheesecake instead. Very Delicious!!!!

Nutrition Facts Makes 12 servings
Amount per serving

Calories:
320.6 kcal

Water 54.62 g
Carbohydrate* (45%) 35.75 g
Protein (6%) 4.46 g
Total Fat (50%) 18.31 g
Monounsaturated 4.89 g
Polyunsaturated 1.62 g
Saturated 10.84 g
Cholesterol 31.71 mg
Dietary Fiber 1.03 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 470.11 IU
Thiamin 0.04 mg
Riboflavin 0.16 mg
Niacin 0.51 mg
Pantothenic acid 0.36 mg
Vitamin B6 0.07 mg
Folate 10.37 mcg
Vitamin B12 0.29 mcg
Vitamin C 0.54 mg
Vitamin E 0.6 mg ATE

Minerals
Calcium 90.67 mg
Iron 0.89 mg
Magnesium 18.27 mg
Phosphorus 213.9 mg
Potassium 168.83 mg
Sodium 423.22 mg
Zinc 0.6 mg
Copper 0.07 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17