Watermelon Fruit Salad with Honey Lime Dressing

 A refreshing watermelon salad that combines juicy watermelon, sweet berries, and feta or mozzarella balls (bocconcini, also known as mozzarella balls or pearls) along with fresh mint, all tossed in a zesty honey-lime dressing. It's the perfect balance of sweet, savory, and citrusy for summer gatherings, brunch, or light lunches. Add the dressing right before serving. It can be stored in a screw-type jar and refrigerated.

Ingredients: 

• 5 cups of watermelon
• 1 cup of strawberries
• 1 cup of blueberries
• 1 cup raspberries
• 1/2 cup crumbled feta cheese or 1 cup mozzarella balls
• 3 fresh mint leaves
• 1/3 cup red onion slices (optional) 

Directions:

• Gently mix the fruits together, being careful not to crush them. Add cheese and mint.
• Drizzle honey lime dressing over the fruits to coat them.  
• Chill 15-20 minutes to let flavors mingle. 

Honey Lime Dressing

Ingredients:

• 2 limes, juiced
• zest of one lime
• 3-4 tablespoons honey
• 1 tablespoon olive oil
• Pinch of sea salt

Directions:

• Mix well in the blender.
• Store in a screw type jar with a cover.

 Cook's notes:

I found this refreshing salad to be the perfect side to Asian style Sloppy Joes. The recipe was previously posted. 

Asian Style Sloppy Joes

                                                  Easy Summer Meal

Cook's Notes: Love this take on an old favorite, Sloppy Joes, with an infusion of Asian flavors. It can be made in under 30 minutes and will become a family favorite. It's a sure winner for game day foods, too. The recipe serves four using regular-size buns or brioche buns, but can be stretched to eight when using small slider buns. The recipe called for serving the Sloppy Joes with broccoli slaw, but then I made a jump shift in the direction of the recipe presentation. I decided to skip the buns and go all out with an Asian-style presentation that featured small, crunchy noodles, chopped cashews, and served it on a large piece of romaine. This was soooooooooooo good and we didn't even miss the buns, and it's a healthier choice too.  

Recipe adapted from the book "Modern Comfort Cooking" by Lauren Grier
Ingredients:

• 1 tablespoon olive oil  
• 1 cup sweet onions, diced
• 1 cup diced celery 
• 2 tablespoons chili garlic paste 
• 1 tablespoon freshly grated ginger 
• 2 garlic cloves, minced 
• 1/4 tsp. each salt and pepper 
• 1 lb. ground beef, pork, or chicken, or a combination of these meats 
• 1/3 cup hoisin sauce 
• 1 teaspoon soy sauce 
• 1 (14-ounce) can fire-roasted tomatoes 
• 1 tablespoon lime juice 
• 4 brioche buns or romaine leaves
• Broccoli slaw or napa cabbage, or chopped cashews with Asian style Crunchy Noodles for garnish 
  

Directions:

• Heat a large skillet over medium-low heat and add olive oil to the skillet. Brown the meat with salt and pepper, onions, celery, garlic, and ginger. Move the meat to the side of the pan and wipe the pan free of grease. Crumble meat. 
• Add the chili garlic paste, hoisin sauce, soy sauce, tomatoes, and lime juice to the meat mixture. Cook mixture on low heat for 25 minutes.  
  
• Serve the Sloppy Joes (open-faced) on the brioche buns, topped with either broccoli slaw, Napa cabbage, or chopped cashews with crunchy noodles on romaine.

You may also enjoy these other Sloppy Joe recipes that have been previously posted.

Frito Pie Sloppy Joes

https://sockfairies.blogspot.com/2021/07/frito-pie-sloppy-joes.html

Hawaiian Sloppy Joes

https://sockfairies.blogspot.com/2024/02/hawaiian-sloppy-joes.html

Below is a link to your basic Sloppy Joe recipe, where it all started with a card

https://sockfairies.blogspot.com/2020/03/one-pot-skillet-meal-sloppy-joes.html
 

and a friend. 

Sloppy Joes are an American creation that has been around since at least the 1950s. They probably got their start as a variation of the “loose meat" sandwiches popular at the time. According to legend, a cook named Joe at Floyd Angell's café in Sioux City, Iowa, added tomato sauce to his “loose meat" sandwiches, and the “sloppy joe" sandwich was born. And the rest, as they say, is history. Growing up in a large family, it was one of Mom's favorite meals to serve, as it stretched to feed a crowd, and we were 10. 

Backstory, Andi and I often traded recipes back and forth as we both enjoyed trying new recipes for our families and entertaining. When I first received this recipe, both of us had young children, and meal stretching was an important consideration. Recently, I came across her original recipe from some 40 years ago. I also noted at the bottom of the recipe that my son must have put his stamp on :) 

Given the current state of the times, budget meals like this, made with ground beef and some type of tomato sauce, are always good choices.

Often, favorite recipes are passed down through generations, and/or favorite ones from family and friends are kept and revisited from time to time. You may have some favorite ones you've made multiple times, and some of these recipes even have a story to tell.

Grilled Three Sisters Summer Salad

 

Grilled Three Sisters Summer Salad

The “three sisters" refers to the relationship between beans, corn, and squash when they grow together. Native Americans discovered that the crops have a symbiotic agricultural relationship. One of the best things about summer is trips to the farmer's market. There are always discoveries of produce you usually don't grow in your own garden to buy. Take, for instance, patty pan squash. It reminds me of a spaceship.

Patty pan or scallop squash is a tender summer squash, like zucchini or yellow squash. The scalloped flying saucer shape makes them a bit of a novelty and a little tricky to figure out how to slice, but they cook and eat much like any other summer squash. Kids are sometimes more tempted to try them because of their fun shape. You can begin to eat them when they are only a couple of inches in diameter, making them perfect for individual servings.

Cook's notes: One medium-sized squash was the perfect ingredient for this grilled vegetable salad. Three Sisters Salad is a true family affair. Corn. Squash and beans, which tradition suggests benefit from growing near each other, complement each other's flavors perfectly. This flavorful side takes center stage to a grilled entree. I added rice pilaf to the dish.
The dish can stand alone with just the rice and grilled vegetables, but a suggested vinaigrette dressing came with the recipe. I included it for those who want to raise the bar up a notch. It's very good and the vinaigrette dressing can be tossed with salad just before serving.
Recipe adapted from Cuisine at Home August 2014 and works well as a BBQ side and serves 4-6
Ingredients:

• 1 box of Rice-A-Roni Rice Pilaf
• 2 large tomatoes, cut into chunks, patted dry on a paper towel
• 3- 4 cups green beans, trimmed
• 1-2 patty pan squash, sliced or butternut or acorn squash
• 1 cup mushrooms, button type
• 4 ears of corn
• Extra Virgin Olive Oil or Extra Virgin Infused Tuscan Herb Olive Oil
• good quality balsamic vinegar 
• 1/4 cup thinly sliced fresh basil

Directions:

• Advance preparation: Soak 4 corn cobs in their husks in water for 1 hour, and gently move them around in the water a few times.
• Place a large piece of foil on a baking sheet. Add the trimmed green beans, mushrooms, and sliced pattypan squash.
• Drizzle with olive oil and balsamic vinegar.
• On medium-high heat, transfer the foil sheet to the grill and cook the beans, mushrooms, and squash for about 20 minutes, stirring often to prevent them from sticking to the foil.
• On the grill, cook corn husks alongside the other vegetables for about 30 minutes.
• Add tomato chunks in the last 10 minutes of cooking time.
• While vegetables are cooking, start the rice.
• When the vegetables are done, remove the corn husks and shave off the cooked corn.
• To assemble the dish, place the cooked rice at the bottom, add the grilled vegetables, fresh basil, and a drizzle of vinaigrette.

Lemon Honey Vinaigrette Ingredients:

• 1/4 cup white balsamic vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons of honey
• 2 large cloves of garlic, minced
• Sea salt and pepper to taste
• Pinch of cayenne pepper or red pepper flakes

Directions:

• Use a blender to mix well. Taste test before putting in a screw type jar. Refrigerate for several hours to allow the flavors to meld. Then shake again before adding dressing to the salad ingredients.

The Big Question

Question: Do you know what this All-American dessert pictured below is called?

1. Brown Betty — a baked pudding made of layers of spiced and sugared fruit and buttered bread crumbs.

2. Clafoutis — a French cobbler, with fruit (usually cherries) on the bottom, custard, and a rough batter crust baked on top.
3. Cobbler — a spoon pie (more like a fruit stew with dumplings), in which biscuit dough is dropped onto the fruit before baking. The consensus is that the dish got its name because the lumps of cooked dough resembled cobblestones.
4. Crisp —A crisp is exactly like a crumble, except there are no oats in the streusel. That makes the crisp topping more like sweet, buttery, crumbled pie crust.
5. Crumble —A crumble is a baked dish of fresh fruit (apples, berries, plums, etc.) that is topped with an oat-based streusel. 

6. A grunt and a slump are exactly the same thing. Grunts and slumps are just like cobblers, only instead of being baked in the oven, they are cooked covered, entirely on the stove-top (or camping fire, or whatever). This steams the biscuits on top of the fruit, rather than baking them. This dish earned the name "grunt" because that's the noise that the hot, bubbly fruit makes as it "grunts" up around the biscuit dough. This dish earned its other name, "slump," because that is what it does when you try to put it on a plate.
7. Pandowdy — a spoon pie, with fruit on the bottom and a rolled crust on top, which is broken up to allow the juices to come through. 8. A buckle layers a more traditional, cakey batter underneath the fruit. As the dessert cooks, the cake rises around the fruit, which tries its best to sink to the bottom, causing the whole thing to buckle inward.

Big Question answer: # 5 a Crumble

Cook's Notes: There's nothing more quintessentially American than a fruit crumble or crisp. The sweet and succulent combination of blueberries and peaches complements each other in this dish. Add ice cream and transport to summer heaven. For easier removal of peach skins, place the peaches in boiling water for 30 seconds, remove them with a slotted spoon, and then run the peaches under cold water. Remove skins. Just in case you might wonder, that is not a napkin the crumble is served on, but a plate with a flag design. 😁

Ingredients:
For the Filling:

• 7 cups sliced peaches (about 7 large peaches)
• 1/4 cup all-purpose flour 
• 1/3 cup granulated sugar 
• 2 teaspoons cornstarch 
• 1 teaspoon lemon zest
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1 teaspoon  vanilla extract 
• Optional 2 tablespoons Peach Schnapps
• 1-1/2 cups blueberries

For the Topping:

• 2/3 cup old-fashioned oats
• 3/4 cup packed brown sugar 
• 2/3 cup all-purpose flour 
• 1/2 teaspoon salt 
• 1 teaspoon ground Saigon cinnamon 
• 5 tablespoons chilled butter, cut into pieces 
• 1 cup chopped Blue Diamond Honey Roasted Cinnamon Almonds or 1 cup crushed almonds mixed with 1/4 teaspoon cinnamon
• Optional ice cream for serving 

Directions:

• Preheat oven to 350° and spray a 9 x 9-inch baking dish or a 2 qt. baking dish with cooking spray and set aside.
• In a separate large bowl, combine the oats, brown sugar, flour, salt, and cinnamon. Stir until well combined, breaking down the brown sugar clumps. Add the butter pieces and mix in with your hands until you have a crumbly mixture. A food processor can be used for this step, pulsing butter pieces in. Stir in chopped almonds. Refrigerate 30 minutes.
• In a large bowl, combine the sliced peaches with the flour, sugar, cornstarch, peach schnapps (if using), lemon zest, and vanilla. Gently mix and let sit for 10 minutes. 
• Gently stir blueberries into the peach mixture and use a slotted spoon to place the filling in the baking dish. 
• Recrumble the refrigerated topping and evenly sprinkle the oat topping over the peaches and blueberry filling. 
• Bake at 350°F for 25 minutes, or until the topping is golden brown and the crumble is bubbling. Remove from the oven, place on a wire rack, and cool for 10 minutes before serving. 

National Ice Cream Day July 20th

 How much ice cream do Americans consume? Today, the average American consumes more than 5 gallons of ice cream each year, according to the International Dairy Foods Association. If you think that's a lot of ice cream, multiply it by 347 million Americans.

Check out these deals for National Ice Cream Day

https://www.foodnetwork.com/fn-dish/news/national-ice-cream-day-deals-2025

https://www.brandeating.com/2025/07/2025-national-ice-cream-day-deals-and-specials.html

Ever Ready has some deals for you with ice cream treats, complete with how to recipes and sauces/

https://sockfairies.blogspot.com/2024/07/national-ice-cream-day.html

How about some Sundae Funday ice cream treats to satisfy your sweet cravings? 

Check out this link https://sockfairies.blogspot.com/2019/06/sundae-funday.html

Can you remember hearing the ice cream truck? 

 

Whipped Cottage Cheese

 

Whipped Cottage cheese is protein-packed and low in calories. For best results, I recommend using 4% cottage cheese with small curd. I don’t recommend using fat-free cottage cheese because it won’t be as creamy. Whipped cottage cheese is very versatile. It has a light and airy texture. LOL 😋I  raided my refrigerator and ate my way through the morning testing. Check out the Internet for many tasty recipes to brighten your day. 

Place the cottage cheese in a food processor and blend for about 30 seconds. Stop and scrape down the sides of the bowl with a spatula. If you don’t have a food processor, you can use a blender, but you may need to scrape down the sides a few times to ensure it blends completely. Blend again. You don’t want there to be any lumpy curds left. The cottage cheese should be completely smooth. It will also become fluffy as air is added to the cheese. Use a spatula to scrape the whipped cottage cheese out of the food processor bowl and place it in a serving bowl or container. Refrigerate for 20 minutes to firm the mixture up. Cover any leftovers in an airtight container and use within 3 days. 

Serving Suggestions to Consider

• Spread on toast with jam or a drizzle of honey. Or go savory and add it to your avocado toast.
• Spread on crostini and serve as an appetizer.
• You can also put the whipped cottage cheese in a bowl and top with fresh fruit, tomatoes, or a simple tomato cucumber salad.
• It makes a great dip, serve with cut-up veggies, pita, naan bread, or crackers.
• Spread on your favorite sandwich.
• Eat with roasted vegetables.
• Sprinkle Everything Bagel Seasoning on top. It’s also good on an Everything Bagel…or any bagel.
• Garnish with fresh herbs, olive oil, lemon, crushed red pepper flakes, smoked paprika, za’atar, honey, or hot honey.
• Serve with slices of peach, pears, or berries for dessert. Add a drizzle of honey and candied pecans for an extra sweet touch.
  
  Avocado toast with Everything Bagel Seasoning added to cottage cheese. 
  
  
  Sliced eggs with whipped cottage cheese and Everything Bagel Seasoning. Bacon bits could be added to whipped cottage cheese.
  
  
                             Fruit toasts and honey with whipped cottage cheese

Want to adjust the flavor of your whipped cottage cheese? Try one of these variations: 

• Sweeten it up. Honey isn’t the only ingredient you can add to make whipped cottage cheese sweeter. Try chocolate chips, maple syrup, caramel sauce, or your favorite jam. 
• Try a savory twist. Not feeling sweet cottage cheese? Add savory ingredients like herbs, dill pickle juice, cayenne, or ranch seasoning. 
• Have fun with add-ins. Anything small and flavorful will work. Bacon bits, chopped chives, and broken pretzel bits, among other ingredients, will all add flavor and texture. 
• Give it some fruity flair. Try adding crushed pineapples, banana slices, or your other favorite fruits.

The parfait recipe was adapted from twopeasndtheirpod.com

Create a parfait by layering whipped cottage cheese, fresh fruit, granola, and a drizzle of honey.

Watermelon Salad with Feta and Cucumbers

 

Watermelon Salad with Feta and Cucumbers and Mint Vinaigrette

Cook's Notes: A healthy salad recipe to make at the height of summer when watermelon and cucumbers are at their juiciest and most flavorful. Feta adds the perfect creamy, salty, tangy edge, and mint makes this salad taste even brighter. This is one easy side salad you'll want to serve at all your summer BBQs. The recipe serves four. 

Ingredients:

• 5 cups cubed seedless watermelon, patted dry on a paper towel
• 1 English cucumber, chopped
• 6 ounces feta cheese, cut into 3/4-inch cubes, or use feta crumbles
• Fresh mint
• 1/2 cup red onion slices
• Optional: 4 cups of arugula
• Flaky sea salt

Directions

• Combine 5 cups watermelon, 1 cucumber, 6 ounces feta, and 1/2 cup onion slices in a large bowl.
• Gently stir in 1/4 cup of the vinaigrette. Refrigerate for at least 20 minutes or up to 2 hours. Drain before arranging on a plate of arugula or just serve the salad in a bowl. Add feta and a few spoonfuls of the remaining vinaigrette if needed.
• Sprinkle with sea salt right before serving.

Mint Vinaigrette Recipe from CookieandKate.com

Cook's Notes:
It would pair well with any of the following ingredients:
Greens: kale, arugula, romaine, spring greens
Berries: blueberries, raspberries, strawberries
Melon: watermelon, honeydew, cantaloupe
Peaches, Radishes, tomatoes, peppers, fresh herbs, cucumbers
Beans: chickpeas, lentils
Ingredients: 

• ½ cup extra-virgin olive oil or canola oil 
• ½ cup lemon juice (about 2 lemons)
• ¼ cup packed fresh mint (spearmint) leaves 
• 3 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• 2 cloves garlic, roughly chopped
• ¼ teaspoon fine sea salt
• 10 twists of freshly ground black pepper

Directions:

• In a food processor, combine all of the ingredients and blend until smooth. Taste test to adjust ingredients. This dressing will keep well, covered in a screw type jar, refrigerated for up to 1 week.
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                                 A glorious rainbow after a recent summer storm.

                             

Rock Your Sunday

 

With this delicious one-bowl, no-beaters-needed cake

 Chocolate Cake with Ganache Icing and Caramel Drizzle 

Cook's Notes: Imagine making a moist, chocolaty cake with a ganache topping, and no mixer is needed. It's easy, delicious, and your day will rock with just one slice. A sprinkle of toasted coconut, pecan bits, and a drizzle of caramel on the top are just the pièce de résistance! The recipe adapted from recipecritic.com

Cake Ingredients:

• 1 cup all-purpose flour
• 6 tablespoons dark unsweetened cocoa powder e.g. Hersheys
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup granulated sugar
• ¼ teaspoon kosher salt
• ½ cup coffee, cooled
• ½ cup buttermilk
• ¼ cup vegetable oil or canola oil
• 1 large egg
• 1 teaspoon pure vanilla extract
• Optional 1 tablespoon Kahlua

Chocolate Ganache Ingredients:

• 4 oz. heavy whipping cream ½ cup
• 4 oz. dark chocolate melting wafers or your preferred chocolate e.g. 1 bar Ghirardelli 
• Store-bought caramel topping

Bittersweet Chocolate Cake Directions:

• Preheat the oven to 350°F.
• Spray an 8-inch round cake pan with PAM. Set aside.
• In a large mixing bowl, whisk together coffee and buttermilk. Whisk in the vegetable oil, then egg, vanilla, and Kahlua. Beat until thoroughly combined.
• Sift flour, cocoa powder, baking soda, and baking powder into the liquid mixture. Add salt and sugar and whisk until a smooth batter forms.
• Transfer the cake batter into the prepared cake pan and check at 26 minutes; a toothpick inserted in the center of the cake should come out clean, with just a few crumbs attached.
• Allow the cake to cool in the pan for 10 - 15 minutes before inverting it over and setting it on a wire rack to cool completely.

Chocolate Ganache Directions:

• Microwave the cream in a heat-proof vessel for 50 - 55 seconds, watching it during the last few seconds to ensure it doesn’t boil over.
• Add the chocolate pieces to a small mixing bowl and pour the hot cream over it. Allow it to stand for a minute or two before whisking until the chocolate has melted completely and the mixture is smooth. Let the ganache cool completely and refrigerate for about 15-20 minutes, until it thickens but remains pourable.
• Place the cooled cake on a cake stand or plate and smooth out the cooled ganache over the top of the cake. 
• Sprinkle with toasted coconut and pecans, and drizzle with caramel sauce. Refrigerate for an hour and place a sheet of wax paper lightly over the top. For best results, remove the cake 30 minutes before serving.
  

“Take a moment this Sunday for a day of reflection and gratitude.”

Cheesy Party Meatballs

Cheesy Party Meatballs

Cook's Notes: Be Party Ready. It's always a good idea to have a few backup ideas for summer company. These meatballs freeze well and are a tasty appetizer. I saw the recipe online and thought it was clever to add a cheese cube to a meatball. Any cheese flavor works.  

As I began to work through the recipe, I realized the meat mixture needed some substance aand flavor. So I added spices, an egg, and a cup of breadcrumbs to firm up the meatballs before adding in the cheese cube. The online video did not include that part. The recipe makes about 15 meatballs. 

Ingredients:

• 1 lb hamburger (85 %)
• 1 cup of bread crumbs 
• 1 large egg
• Salt and Pepper 
• 1 teaspoon Italian seasoning
• 1 teaspoon parsley flakes
• Cheese cubes
• Bottled Raspberry Chipotle sauce 
• Pieces of romaine lettuce
• Cherry tomatoes

Directions: 

• Line a baking sheet with parchment paper. Preheat oven to 350 degrees. 

• In a large bowl, combine the meat, spices, egg, and breadcrumbs. Shape into party-size meatballs. 
• Cut cheese sticks into fourths. Place each cube on top of the meatball.  

• With flour-covered hands, enclose the cheese into the meat and reshape into a ball. 
  

• Spoon Raspberry Chipotle sauce over the meatballs.

• Bake for 30 minutes. Drain meatballs on a baking sheet covered with paper towels.
• Use a toothpick to secure a bit of romaine and a cherry tomato.  
  

Let The Party Begin

Chicken Lettuce Wraps

Lady Bird Johnson's quote, "Where flowers bloom, so does hope," beautifully captures the profound connection between nature and human optimism. When flowers gracefully unfold and scatter their vibrant colors across the landscape, they offer more than just visual delight.

These chicken lettuce wraps were "off the charts" in terms of taste and texture. With chicken as a protein, fresh veggies, and a flavorful Asian-inspired sauce all wrapped in a lettuce leaf, it was definitely one delicious meal. Just ask my husband and how he liked the meal, as he had not one, not two, but three helpings!!  I intended to write the meal served four, but after watching him devour it, I'm not sure.😋  

The recipe was adapted from twopeasandtheirpod  and originally, the recipe was to be served in a large romaine leaf and rolled, but with so many ingredients, it worked better to skip the rolling part, and I laid the lettuce leaf flat. If you use smaller portions, the recipe works well as an appetizer. 

Variations

• Instead of using ground chicken, you can use ground turkey or pork. If you want to make vegetarian lettuce wraps, use tofu.
• Use your favorite veggies! Mushrooms and bell peppers are great to add to the mixture. Fresh cucumbers also add a refreshing touch.
• The cashews (or peanuts) add a fantastic crunch, but if you are allergic to nuts, you can omit them.
• You can garnish the wraps with fried rice noodles or sticks.
• Serve plain or serve your favorite sauces on the side. A few good options are sriracha mayo, chili garlic sauce, or peanut sauce. 
• If you don’t want to make a lettuce wrap, you can put the filling on top of a bed of greens, in a tortilla, or make a rice or noodle bowl.

Ingredients: 
For the sauce:

• 1/3 cup hoisin sauce 
• 2 tablespoons lite soy sauce or tamari
• 2 tablespoons lime juice
• 1 tablespoon chili garlic sauce 
• 1 tablespoon brown sugar 
• 1 teaspoon ground ginger
• 2 cloves of garlic, minced
• 1 teaspoon cornstarch 

For the chicken:

• 1 tablespoon coconut oil or avocado oil
• 1 lb. ground chicken, can use ground turkey, pork, or chicken breasts cut into large chunks  
• 8 oz can water chestnuts, drained and diced

For the lettuce wraps:

• Romaine leaves, or butter lettuce, separated
• 4 scallions, sliced
• 2 cups coleslaw mix (produce section)   
• 1/2 cup chopped cashews, or peanuts
• 1 cup pea pods
• 1 cup halved cherry tomatoes

Directions: 

• In a small bowl, whisk together the hoisin, soy sauce, lime juice, chili garlic sauce, ginger, brown sugar, cornstarch, and garlic. Set aside.
• In a large skillet, heat the oil over medium-high heat. Add the ground chicken or chicken pieces and cook, breaking up with a wooden spoon, for 3 to 5 minutes. Add to the cooked chicken water chestnuts, tomatoes, pea pods, and sauce. Cook for 5 minutes or until the chicken is cooked through and the sauce is thickened.
• To assemble the lettuce wraps, spoon the coleslaw mixture into the center of the lettuce leaves. Top with cooked chicken mixture and sauce. Top with chopped nuts. Serve immediately.