Lettuce Wraps

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef/beef or chicken
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil
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1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Slow Cooker Golombki

1 lb ground beef
1 small onion
1 c uncooked converted rice
3/4 tsp salt
1/4 tsp pepper
1 jar meatless spaghetti sauce
2 can tomato soup, undiluted
1 c water
1/2 tsp sugar
1 medium head cabbage, chopped

Cook beef and onion over medium heat in a skillet until meat is no longer pink; drain. Stir in the rice, salt and pepper.Combine the spaghetti sauce, soup, water, and sugar in a large bowl. Layer 1/3 of the sauce, half of the beef mixture and 1/3 of the cabbage in a slow cooker. Repeat layers. Top w/ remaining sauce and cabbage. Cover and cook on low for 6-8 hrs or until tender.

Best Ever Roast Beef

1 boneless beef chuck roast (4lbs) trimmed
1 lg sweet onion, chopped
1 1/3 c plus 3 tbsp water, divided
1 can condensed French Onion soup
1 c packed brown sugar
1/3 c reduced-sodium soy sauce
1/4 c cider vinegar
6 garlic cloves, minced
1 tsp ground ginger
1/4 tsp pepper
3 tbsp corn starch

Cut roast in half. Transfer to crock pot; add onion and 1 1/3 c water. Combine soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper in small bowl. Pour over top of roast. Cover and cook on low 7-8 hours or until tender. Remove meat to a serving platter. Skim juices for fat and transfer liquid to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into pan until thickened.