Asian Lettuce Rolls

Prep time: 1 hour -Microwave time: 8-10 minutes - This restaurant-style entre looks stunning when presented on our Simple Additions serving pieces.

2 packages (3 ounces each) chicken flavor ramen noodles
2 cups coarsely chopped cooked chicken
1 each: red and yellow bell pepper
1/2 cup thinly sliced green onions with tops
2 tablespoons reduced-sodium soy sauce
2 teaspoons Pantry Asian Seasoning Mix
2 teaspoons vegetable oil
1 garlic clove, pressed
1 1/2-inch piece peeled fresh gingerroot, pressed
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
1 jar (1 1.5 ounces) sweet and sour sauce

1. In Large Micro-Cooker, microwave 3 cups water on HIGH 6-8 minutes or until boiling. Break each block of noodles into quarters; add noodles and seasoning packets to boiling water. Microwave, covered, 2 minutes; stir. Drain noodles and rinse under cold water.
2. Coarsely chop chicken with Food Chopper. 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 Classic Batter Bowl.
3. In Small Batter Bowl, combine soy sauce, seasoning mix and oil. Add garlic and ginger pressed with Garlic Press. Pour over noodle mixture in batter bowl; toss to coat. Cover and refrigerate.
4. Slice reserved bell peppers into thin strips. Using Ultimate Slice & Grate, thinly slice cucumber. Cut carrots into julienne strips using Julienne Peeler. To serve, spoon noodle salad into medium bowl; sprinkle with peanuts, if desired. 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 roil up.

Yield: 8 servings
Source: The Pampered Chef

Shrimp Creole

Ingredients
1 pound fresh or frozen medium shrimp in shells
1 medium onion, chopped (1/2 cup)
1/2 cup chopped celery
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons butter or margarine
1 14.5-ounce can diced tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons snipped fresh parsley
2 cups hot cooked rice

Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.
3. Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Seaston to taste. Serve over rice.
4. Makes 4 servings

Source: Better Homes & Gardens

Chicken Enchilada Ring

2 cup coarsely chopped chicken
1/4 cup chopped pitted ripe olives
1 cup shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 cup mayonnaise
1 Tbsp Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 cup salsa
1 cup sour cream

Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.

Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the Outside. There should be a 5" diameter opening in the center.

Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. The filling will show in between each triangle. Bake 20-25 minutes or until golden brown. Garnish with remaining tomato and lime. Serve with salsa and sour cream.

Source: The Pampered Chef

BBQ Chicken Pie

1/2 package (15 oz) refrigerated pie crust (1 crust)
4 green onions with tops, thinly sliced (about 1/2 C)
1 block (8 oz) sharp cheddar cheese
3 C chopped cooked chicken
2/3 cup barbecue sauce
1 container (8 oz) reduced-fat sour cream
8 cherry tomatoes

Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Place pie crust in Deep Dish Pie Plate, gently pressing dough into bottom and up sides; prick bottom. Bake 10-12 minutes or until golden brown; cool completely.
Thinly slice green onions; set aside. Thinly slice half of the cheese. Grate the remaining cheese. Set cheese aside. Place chicken in Large Micro-Cooker. Add barbecue sauce; toss to coat. Microwave on HIGH 3-4 minutes or until mixture is hot, stirring after 2 minutes. Stir in 1/2 cup of the grated cheese and half of the green onions.
To assemble pie, line bottom and sides of crust with sliced cheese. Spoon hot chicken mixture into crust, spreading evenly. Sprinkle top of pie with remaining grated cheese. Using Easy Accent(R) Decorator, pipe sour cream around edge of pie. Slice cherry tomatoes in half and place on top of sour cream, cut sides up. Garnish with remaining green onions. Serve immediately.

Source: The Pampered Chef

Ham 'n Eggs Brunch Braid

4 oz cream cheese
½ cup milk 8 eggs, divided
¼ teaspoon salt Dash black pepper
¼ cup red bell pepper, chopped 2 tablespoons sliced green onions w/ tops
1-teaspoon butter
2 - 8 oz pkgs. Refrigerated crescent rolls
¼ pound thinly sliced deli ham
2 ounces cheddar cheese, grated

Preheat oven to 375°F. Place cream cheese and milk in Classic 2-Qt. Batter Bowl. Microwave on HIGH 1 minute. Whisk until smooth. Separate 1 egg; reserve egg white. Add the yolk and remaining 7 eggs, salt and black pepper to Batter Bowl; whisk to combine. Chop bell pepper. Add Bell pepper and onions to egg mixture. Melt butter in 10" Frying Pan over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.
Unroll 1 package of crescent dough; do not separate. Arrange longest side of cough across width of 12" x 15" Rectangle Baking Stone. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of Baking Stone, cut dough into strips 1-1/2 inches apart, 3 inches deep using 3" Paring Knife (there will be 6 inches in the center for the filling). Arrange ham evenly over middle of dough. Spoon eggs over ham. Sprinkle grated cheddar cheese over eggs. To braid, lift strips of dough across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Brush lightly beaten egg white over dough using Pastry Brush. Bake 25-28 minutes or until deep golden brown. Cut into slices.

Source: The Pampered Chef