Chicken Lettuce Wraps

So these are supposedly PF Chang's lettuce wraps, but I don't think they are exactly, but still very yummy. I got it from a ward cookbook we did in Cali, and I've been dying to try them and finally did last night. I am now on a quest to find one that's even more like PF Chang's, but I thought I would share these as they are a nice healthy, easy and yummy meal. 

PF Chang's Lettuce Wraps

3 TBS oil
2 boneless, skinless chicken breasts, diced
1 cup chopped water chesnuts
3 TBS chopped green onions
1 tsp. mined garlic
8-10 lettuce leaves

Fry Sauce*
2 TBS soy sauce
2 TBS brown sugar
1/2 tsp. rice vinegar

Bring oil to high heat in frying pan. Saute chicken for 4-5 minutes.
While the chicken is cooking, mince chesnuts, garlic, and onions.
Remove the chicken from the pan. Keep oil hot, adding 1 more
tablespoon of oil and the chesnuts, garlic and onions, saute them. In a
small bowl, mix the soy sauce, brown sugar and vinegar until well
blened. Place the chicken back in the pan, adding the fry sauce. Saute a
few more minutes.
Serve a scoop of chicken mixture with some lettuce leaves, wrapping it
up in the lettuce.
*I actually used twice the amount of fry sauce. I also think to make them even more healthy, they could be made with less oil.

White Cheese Chicken Lasagna

This is super yummy! I found it on allrecipes.com. Next time I make it, I'm going to omit the ricotta cheese and I'm going to mix the spinach into the sauce when I add the seasonings. Just my own personal preferences.

9 lasagna noodles

1/2 cup butter

1 onion, chopped

1 clove garlic, minced

1/2 cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1 1/2 cups milk

4 cups shredded mozzarella cheese, divided

1 1/4 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken

2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.