Ingredients
4 ounces pre-sliced baby portabella mushrooms
1 seedless cucumber
1 small head Boston lettuce
1 tablespoon sesame oil
1 pound ground pork
2 tablespoons diced pimientos (drained)
3 tablespoons dry teriyaki marinade mix
1/4 cup crispy rice or chow mein noodles (optional)

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Rinse mushrooms, cucumber, and lettuce.
2. Place oil in pan; swirl to coat. Add pork, mushrooms, and pimientos. Cook 5–7 minutes until meat is brown and no pink remains. Stir frequently and break meat up as it cooks. Drain fat, if necessary.
3. Cut cucumber in half (reserve other half for later use) and dice into 1/4-inch pieces. Separate lettuce leaves into individual "cups."
4. Stir dry marinade mix into pork mixture and cook 1 minute, stirring constantly. 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) 433kcal; FAT 27g; CHOL 107mg; SODIUM 910mg; CARB 9g; FIBER 1g; PROTEIN 31g; VIT A 14%; VIT C 19%; CALC 5%; IRON 10%

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

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for noodles.
2. Remove seeds from pepper. Dice pepper into bite-size pieces. Cut broccoli into bite-size pieces. Place both in salad bowl. Stir in pineapple and dressing.
3. Squeeze noodle package to break up noodles before opening. Stir noodles and contents of seasoning packets into boiling water. Boil 3 minutes, stirring occasionally, until tender.
4. Drain noodles and rinse with cold running water until completely cool. Add drained noodles to salad; toss and serve.

CALORIES (per 1/4 recipe) 274kcal; FAT 10g; CHOL 0mg; SODIUM 1406mg; CARB 42g; FIBER 2g; PROTEIN 5g; VIT A 16%; VIT C 66%; CALC 2%; IRON 8%