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Thai Chicken Lettuce Wraps with Peanut Sauce
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Thai Chicken Lettuce Wraps with Peanut Sauce

Peanut Sauce 1/2 cup creamy peanut butter 2 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 2 tablespoons brown sugar 3 teaspoons chili garlic sauce 1/2 lime, juice only 2 to 3 garlic cloves, pressed or grated 2 tablespoons fresh ginger 1 teaspoon fish sauce 1/2 cup full-fat coconut milk 4 tablespoons warm water, plus additional, if necessary Lettuce Wraps 2 heads Boston or butter lettuce 1 pound cooked chicken 1 red bell pepper, thinly sliced 4 green onion, sliced 3 carrots, shredded and grated 1/2 cucumber, sliced into matchsticks 1 bunch fresh basil 1 bunch fresh mint 1/4 cup crushed peanuts Sliced limes, for garnish

To make Peanut Sauce: In small saucepan over low heat, combine peanut butter, soy sauce, rice vinegar, brown sugar, garlic sauce, lime juice, garlic, ginger, fish sauce, milk, and water. Add more water for thinner sauce, if desired. To make Lettuce Wraps: Fill lettuce leaves with chicken and Peanut Sauce; top with bell pepper, onion, carrots, cucumber, basil, and mint. Sprinkle crushed peanuts on top and garnish with lime slices.