Chicken Lettuce Wraps and Vegetarian Pad Thai Spaghetti Squash

Delicious and light dinner idea

Chicken Lettuce Wraps

Ingredients:

1 lb of chicken tenderloins cut up in small pieces

Salt and Pepper to taste

3 cloves of crushed garlic

1 teaspoon of Italian Seasoning

1 teaspoon of Mrs. Dash

1 teaspoon of Paprika

12 oz of sliced mushrooms

1 sweet pepper

¼ quarter of a large pineapple sliced in chunks

6-8 lettuce washed lettuce leaves

1 tablespoon of Kikkoman Gluten Free soy sauce

1 tablespoon of San-J Gluten Free Orange Sauce

Directions:

Cut up chicken tenderloins in 3 pieces.

Cut each chicken tenderloin in 3 pieces, coat with spices (S&P, crushed garlic, Italian seasoning, Mrs. Dash, paprika). Stir fry chicken on both side for about 2 minutes on each side, add sliced mushrooms, sweet pepper to the frying pan. Sauté chicken and veggies together, when they are cooked add pineapples cut in small pieces with juice from pineapple. Add gluten free soy sauce and San-J gluten free orange sauce. Mix sauce well with chicken and veggies. Place chicken and veggies on a lettuce.

Pad Thai Sauce

Ingredients:

4 tablespoons of lemon juice

3 tablespoons of fish sauce

3 tablespoons of sugar or 1 tablespoons of honey

Pinch of cayenne pepper

Directions:

Mix all the ingredients above.

Spaghetti Squash

Ingredients:

1 medium size spaghetti squash

½ tablespoons of ghee or butter

Salt to taste

Directions:

Wash, cut in half and clean spaghetti squash. Add ghee or butter to each side of spaghetti squash. Bake in the oven at 425F for about 40 -60 min face down  and uncovered, keep checking until ready. When spaghetti squash is baked, scoop it and set aside. Pour sauce over spaghetti squash  and garnish it with chopped cilantro, crushed cashews, scallions, lime wedges and bean sprouts.