Lettuce wraps (cheesecake factory)

 Chicken: (1 package of tenderloins)  marinate for 30

1-14 oz can unsweetened coconut milk 

1/3 c fresh lime juice  (2-4 small limes) 

1 T olive oil

1 T dried cilantro 

1 tsp garlic powder 

1 tsp kosher salt 

1/2 tsp crushed red flakes 

Peanut sauce:

1/4 c peanut butter 

1 T and 1 tsp of sesame oil 

1/4 c soy sauce 

1/4 c lime juice (2-4 squeezed) 

1.5 tsp garlic powder 

1 T sriracha

1 T and 1 tsp Honey 

1/2 tsp kosher salt 

Lettuce wraps toppings: 

1 head butter lettuce 

Shredded carrots 

Fresh cilantro 

Sesame seeds 

Asian cucumber salad 

Asian cucumber salad 

3.5 c cucumbers (peeled and seeded and sliced thin) 

1 c red onion. Diced 

3/4 tsp salt 

1 tsp crushed red pepper 

1 tsp sesame oil 

1/4 c rice vinegar 

2 tsp sugar 

Sesame seeds 

Chicken Tortilla Soup slow cooker

 1 cup Pace picante sauce

2 (10.5 oz) cans of cream of chicken soup

1 can Rotel tomatoes and green chiles 

1 (15oz) can black beans, drained and rinsed 

1 (15oz)  can corn, drained 

1 tsp cumin 

1/4 tsp cayenne pepper 

4 c water 

Add a little chicken bouillon  

2 boneless skinless chicken breast or 4-5 tenders

Put in crock pot cover on low for 4 hours 

Use fork to shred chicken. 

Serve toppings: cilantro, avacado, cheese, sour cream, tortilla strips and olives 

Mango Cilantro Chicken Rice Bowls

 Chicken:  Marinate for 30 min to 1 hour 

Handful of cilantro 

2 limes (squeeze in)

1 T minced garlic 

1/3 c olive oil 

1/2 tsp cumin 

1 tsp salt 

1/4 tsp red pepper flakes  

Mango Salsa: 

2 mango’s chopped ( I used frozen) 

1 red pepper chopped  

1/2 red onion chopped 

Handful of cilantro 

1 lime squeeze 

2 avacados chopped 

Salt and Pepper to taste ( I used garlic salt, onion powder, and slap your momma instead  

*Serve over rice for bowls   

*also we added a little soy sauce