Moo Shu Wraps and Balsamic Green Beans with Mushrooms

Get out of the tortilla rut.  Try something different instead of fajitas and burritos.  Moo Shu Wraps are a flavorful combination of barbecue sauce and hoisin sauce.  If you are packing a lunch, wrap a tortilla in plastic wrap and put the filling in an leak-proof container.  Can be eaten hot or cold!

While I was snapping the ends of the green beans for Balsamic Green Beans with Mushrooms, our 1 year old grabbed one of the raw beans from my bowl.  She started munching on it like it was a fun new snack!  Don't forget to have your kids help you cook - they may discover a new snack!

Moo Shu Wraps

Serves 4

2 teaspoons cornstarch

1/2 cup cold water

1/4 cup barbecue sauce

1/4 cup hoisin sauce

2 tablespoons soy sauce

2 teaspoons minced fresh gingerroot

1 teaspoon minced garlic

1/4 teaspoon salt

1 onion, sliced

1 sweet red pepper, sliced

2 teaspoons olive oil

1 pound extra lean ground beef

3 cups coleslaw mix

8 flour tortillas, warmed

In a small bowl, combine the cornstarch, water, barbecue sauce, hoisin sauce, soy sauce, ginger, garlic and salt until blended; set aside.

In a large skillet, sauté onion and red pepper in oil until crisp-tender; remove and set aside. In the same skillet, cook beef over medium heat until meat is no longer pink; drain.

Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add coleslaw mix; stir to coat. Spoon meat mixture into the center of each tortilla; top with onion mixture. Roll up tightly.

Balsamic Green Beans with Mushrooms

Serves 8

1 1/4 pounds green beans, trimmed

1 tablespoon butter, divided

8 ounces baby bella mushrooms, sliced

1/4 cup fat-free, lower-sodium chicken broth

3 tablespoons balsamic vinegar

1 tablespoon sugar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.

Heat butter in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, salt, and pepper; toss to coat. Cook for 2 minutes or until heated through.