Kendra Adamson

Asian Turkey Lettuce Wraps

 Rice

Banana Pudding Parfaits

Asian Turkey Lettuce Wraps

2 tbs. extra virgin olive oil

1 c. finely chopped onion

1 lb. ground turkey breast

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp garlic salt

1 12 oz bag of broccoli slaw1 small drained water chestnuts

1/2 c. Teriyaki sauce

Approx. 15 butter lettuce leaves (I usually use romaine)

Place oil into large 5 qt. skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften.  Add ground turkey, salt, pepper and garlic salt.  Brown and crumble until cooked through.

When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce.  Cook for another 10-15 minutes or until heated through.

Banana Pudding Parfaits

1 box vanilla pudding and pie filling mix (not instant)

2 cups half and half

1 1/2 tsp. vanilla

1 1/4 cups frozen (thawed) whipped topping

48 miniature vanilla wafer cookies, coarsely crushed

In a saucepan, stir together pudding mix and half and half.  Cook over medium heat, stirring constantly until thickened.  Stir in vanilla.  Remove from heat; pour into medium bowl  Cover; refrigerate about 1 hour or until chilled.

In bottom of each of individual parfait dishes place cookie crumbs.  Spoon pudding over cookie crumbs.  Top with a layer of banana slices.  Top with whipped topping.