Turkey Lettuce Wraps

 I'll write something attempting wittiness later, right now I'm just going to post the recipe, because it's tasty and easy and you should make it and I like run on sentences; almost as much as ginger or Asian food.  Okay, I'm done now.
 

Asian Chicken & Rice

 One of my least favorite things in the world is doing dishes.  If there were such thing as disposable pots and pans, I would be all over them.  Seriously, after spending a bunch of time preparing dinner, the last thing I want to do is turn around and clean up after it.  When I'm feeling particularly lazy, I opt for a recipe like this, it utilizes one cutting board, one pan, and only a bowl and spoon/fork to chow down.  Perfect for those lazy days, and quite tasty.  I've never thought to cook rice in soy sauce before, it's awesome.  The small amount goes a long way to add flavor and salty goodness.  It's also a super versatile recipe.  You can sub beef or tofu for the chicken, or toss in some steamed broccoli to amp up the veggie-meter.  

Italian Penne with Veggies

This is a super simple recipe, but always a crowd pleaser.  It is best topped with some kind of sauce- I love it with pesto, but a simple marinara from a jar is tasty as well.

• 1 lb penne (I use whole wheat)
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 carrots, julienned
• 1 cup halved grape or cherry tomaotes
• 2 cloves garlic, minced
• 2 tsp Italian seasoning 
• Zest and juice of half a lemon
• Olive oil

1. In a large pot boil water and cook penne according to package instructions for al dente pasta. When finished drain, drizzle with olive oil and set aside.
2. While the pasta is cooking- in a deep skillet, heat olive oil over medium-high heat, and saute garlic.  Add carrots and cook about two minutes.  Then add the zucchini, squash, bell peppers, and tomatoes.  Add Italian seasoning, and a few Tbs of water and cover.  Allow vegetables to steam for about 3 minutes, then remove lid and cook until fork tender.  Zest the lemon, and add juice.
3. Add pasta into the skillet and stir, to reheat pasta, and incorporate vegetables and accumulated liquid with the pasta.
4. Serve topped with pesto, grated parmesan cheese, or marinara sauce.

Notes:

• Basically any shape of pasta that will hold sauce will do- rotini, shells, whatever you have on hand.
• When cooking pasta- DO NOT rinse it under water to cool.  Rinsing gets rid of the wonderful starches that allow pasta to bind with sauce- so simply let the water drain in a colander.  

Yields 6 servings