Ingredients

1 seedless cucumber
1 small head Boston lettuce
1 tablespoon sesame oil
1 lb ground pork
4 oz pre-sliced baby portabellas
2 tablespoons diced pimientos (drained)
1/4 cup sesame/ginger no-sodium marinade
1/4 cup crispy rice or chow mein noodles (optional)

Prep

• Cut cucumber in half; cut one-half into 1/4-inch pieces (reserve second half for other use).
• Separate lettuce leaves into individual “cups.”

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork, mushrooms, and pimientos; brown 5–7 minutes, stirring to crumble meat, or until no pink remains. Drain fat, if needed.
2. Add marinade to pork mixture; cook and stir 1 minute.
3. Remove from heat and stir in diced cucumber. Fill each lettuce cup with pork mixture and top with noodles. Roll or fold lettuce around mixture and serve.

CALORIES (per 1/4 recipe) 320kcal; FAT 18g; CHOL 65mg; SODIUM 135mg; CARB 15g; FIBER 2g; PROTEIN 24g; VIT A 30%; VIT C 15%; CALC 4%; IRON 15%

Ingredients
1 small red pepper
1 cup fresh broccoli florets
2 (3-oz) packages ramen noodle soup (any flavor)
1 (8-oz) can pineapple chunks in juice (drained)
1/2 cup refrigerated ginger dressing

Prep

• Cut pepper and broccoli into bite-size pieces; place both in salad bowl.

Steps

1. Prepare noodle soup following package instructions. Squeeze noodle packages gently to break up noodles before opening. Do NOT add seasoning from packets.
2. Stir pineapple and dressing into broccoli mixture.
3. Drain noodles and rinse with cold running water until completely cool. Add noodles to salad; toss and serve.

CALORIES (per 1/4 recipe) 140kcal; FAT 9g; CHOL 0mg; SODIUM 780mg; CARB 14g; FIBER 2g; PROTEIN 36g; VIT A 25%; VIT C 70%; CALC 2%; IRON 2%