Mu Shu Chicken Wraps

Into the crock-pot, on LOW for 6 hours:

• 1 white onion, chopped
• 2-3 lbs. boneless, skinless chicken thighs
• 1 TBS sesame oil
• 3/4 cup Hoisin sauce
• 1 TBS soy sauce
• 1 TBS honey
• 2 tsp rice vinegar
• 1/4 tsp ground ginger
• salt & pepper to taste

Prep for serving 30 minutes prior to mealtime:

• fajita size flour tortillas, warm
• shredded napa cabbage (1/2 cup per person)
• sliced green onions

HINT:  We couldn't find any napa cabbage so I used regular cabbage sliced very thin.  Slivered almonds would be a good additional topping to these wraps, make sure you have extra Hoisin sauce on hand for dipping...enjoy!!

Pork Tenderloin Stir-fry

Ingredients:

• 1 1/2 lb pork tenderloin, thinly sliced
• 2 tsp vegetable oil
• 1 (4 oz) can sliced mushrooms, drained
• 3 green onions, sliced
• 1/2 small head cabbage, thinly sliced
• 1 can bean sprouts, drained
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1/2 tsp sugar
• 3 TBS soy sauce
• hot, cooked rice

Directions:

1. Start with a preheated deep skillet or wok. Stir-fry the sliced pork in hot oil until no longer pink.
2. Add mushrooms, onions, and peas: continuing to stir-fry for 3-5 minutes.
3. Add cabbage, bean sprouts, garlic, ginger, and sugar. Stir-fry for 5-10 minutes.
4. Stir in soy sauce.
5. Serve over hot prepared rice.

Hint: My teenagers cooked this meal for our family. From assembling the ingredients, to prepping the vegetables, to reading and following the recipe directions. Get your family involved in the kitchen! It is good for them, (and you too)!

Sesame Salmon

Ingredients:

• 2 TBS cider vinegar
• 2 TBS soy sauce
• 1 TBS honey
• 1 tsp vegetable oil
• 1 tsp spicy brown mustard
• 1/4 tsp ground ginger
• 1 salmon fillet (1 1/2 - 2 lbs)
• 2 TBS toasted sesame seeds
• 3 green onions, sliced

Directions:

1. Place salmon fillet in a large resealable bag.
2. Combine cider vinegar, soy sauce, vegetable oil, spicy brown mustard, honey, and ground ginger in a small bowl or measuring cup - then pour over salmon in resealable bag.
3. Reseal bag and refrigerate for one hour, turning once.
4. Preheat grill prior to cooking. Prepare preheated grill with nonstick cooking spray.
5. Drain excess marinade from salmon fillet, and place salmon fillet skin side down on to preheated prepared grill.
6. Grill - covered, over medium-high heat for 15-20 minutes or until the fillet flakes easily with a fork.
7. Sprinkle top of cooked salmon with toasted sesame seeds and sliced green onions.

Pork-N-Veggie Pockets

Ingredients:

• 1 small boneless cutlet per person (5 for us)


• 1 bag frozen California mix veggies (broccoli, cauliflower, carrots)


• 1 (8 oz) can sliced water chestnuts, drained


• 1 med. green pepper, sliced


• 2 green onions, sliced


• 1/4 cup reduced-sodium soy sauce


• 4 tsp. sesame oil


• 1 tsp. ground ginger


• cooked rice, optional


• chow mein noodles, optional

Directions:

1. Using foil pockets, (homemade or store bought....the Schwans driver gave me ours), place 1 pork cutlet in each pocket.



2. Evenly divide vegetables (California mix, green pepper, and green onion) amongst the pockets.



3. Combine soy sauce, sesame oil, and ground ginger in a small dish or measuring cup. Divide and drizzle over pork and vegetables in each pocket.



4. Fold foil around meat and vegetables to form a tight seal.



5. Grill over medium heat on a covered grill for 10-12 minutes, or until the vegetables are tender and the meat is no longer pink.



6. Serve with prepared rice and garnish with chow mein noodles, if desired.

Hint: These can be prepared and frozen ahead of time as single serving meals, or for campfire meals. Let the kids help: whether it is loading the pockets, or sealing them - get everyone involved! If you buy from Schwan's, ask your delivery person about foil grill pockets, my salesman/driver has been very generous to share plenty foil pockets with our family. Enjoy!

This recipe is linked up over at Friday Foods on MomTrends - go see what other recipes are being shared today!