Chicken Lettuce Wraps

I have to record this recipe before I forget. Dinner tonight was amazing! It was so simple and easy to put together and would be perfect for mixing up ahead of time on days that we are all busy at work and school.

Chicken Lettuce Wraps

Ingredients:
1-2 chicken breasts diced small
1/2 onion diced
1 cup mushrooms diced
1/2 cup red peppers diced
dash of garlic garlic
3 TBS soy sauce
3 TBS brown sugar
1 TBS red wine vinegar
romaine lettuce

Directions:
Dice chicken and veggies - almost mince them. Saute together until chicken is cooked. Add garlic, soy sauce, brown sugar and vinegar toss to coat and let cook until the liquid is gone. Cool and serve on romaine lettuce leaves.

Kale and Sweet Potato Quesadillas

Our daughter is a mini - me of my husband not only in looks but in food taste. They love any type of mexican food and together they can go through a costco pack of tortillas in about two weeks (48 tortillas!!!).  Thus meaning I am always looking for ways to expand our mexican selection of foods in our house. We do a lot of tacos, nachos, fajitas, enchiladas, etc and everything is LOADED with veggies. I love making sweet potato and black bean quesadillas for example. My husband, being from New Mexico, can never get it spicy enough and our daughter loves the variety of what you can do with a tortilla! 

This week I wanted to expand on the sweet potato quesadilla so I added fresh organic kale. They turned out so good. I actually started out making a plain cheese and garlic quesadilla for our little but she wouldn't have anything to do with it. Instead she ate 1/2 of a loaded kale and sweet potato one. Love that my family craves veggies and loves fun quesadilla variations! 


Kale and Sweet Potato Quesadillas

Ingredients:
Tortillas (2 per quesadilla)
2 TBS coconut oil
Kale (1 bundle)
Sweet Potato (2 med sized)
Mushrooms (1 cup)
Onion (1 small)
Cheese (shredded)

Seasonings (celtic sea salt, garlic from TS, cumin)

Optional Toppings:
sour cream (green valley makes a great lactaid free one)
guac or diced avocado
salsa

Directions:
Dice sweet potatoes and onions finely and saute until soft in coconut oil. Mash roughly then add diced mushrooms and roughly chopped kale then add your seasonings. Cook until kale is tender. 

Lay tortilla in a hot skillet and add cheese and sweet potato and kale mixture, top with second tortilla. Lightly brown tortilla on both sides then slice into triangles. Serve with your toppings.