A Sign, Cupcakes, Beads, and Lettuce

We had a great family Sunday together.  We woke up early, made a weekly menu, and ventured to the grocery store early to beat the crowds and avoid dealing with the over-picked produce and sale items.  I tell ya, going to the grocery store is a bit like going to an amusement park for a toddler around here.  We always fight off other parents for the limo of all grocery carts that looks like a sports car with a mini steering wheel that actually turns(then usually fight to get AJ out of it at the end of our shopping trip), opt for the free cookie when little dude gets restless, and today we were even suckered into the mechanical horse ride for a penny.  Going to buy the weekly groceries is a special treat for a nearly two year old!  

After our trip to the store we hung up my fabulous new sign Jess got me for my birthday.  After much debating and carrying it around and holding it up places, we found its special location right in the center of our living room where it can be seen in the dining room and kitchen.  This is perfect because these are the places where most of our family adventures and laughs take place.

I also made 50 cupcakes today during AJ's nap to bring to school tomorrow as my birthday treat.  This will be the first time in my life that I have ever been in school to celebrate my birthday!  That seems like reason enough to make cupcakes to me!  

Between taking the cupcakes out, filling new ones, and frosting, I made a fun bracelet with my new beads that were a b-day gift!  I love glass bead dangles!  I can't wait to sport it at school tomorrow!  

And lastly, Andy and I enjoyed making a healthy dinner together that my sis, Jess, introduced us to...Asian Lettuce Rolls.  They are AMAZING and so nutritious!  They take a lot of prep, but are well worth it in the end!  

Asian Lettuce Rolls

Ingredients:

2 packages of chicken flavor ramen noodles

2 cups coarsely chopped cooked chicken

1 each: red & yellow bell pepper

1/2 cup thinly sliced green onions with tops

2 tablespoons reduced-sodium soy sauce

2 teaspoons vegetable oil

1 garlic clove, pressed

1 half inch piece peeled fresh gingerroot, pressed

1 medium cucumber

2 medium carrots, peeled and cut into thin strips

1/4 cup chopped peanuts (optional)

24 Boston lettuce leaves

1 jar sweet and sour sauce

Directions:

1.  Boil 3 cups of water.  Break each block of noodles into quarters; add noodles and seasoning packets to boiling water.  Microwave covered 2 minutes; stir.  Drain noodles and rinse under cold water.

2.  Coarsely chop chicken.  Slice tops and bottoms off bell peppers; remove stems and chop tops and bottoms of bell peppers.  Set center portions of bell peppers aside.  Place noodles, chicken, chopped bell peppers  and green onions in a large bowl.  

3.  Combine soy sauce and oil.  Add garlic and ginger.  Pour over noodle mixture; toss to coat.  Cover and refrigerate.

4.  Slice reserved bell peppers into thin stripes.  Thinly slice cucumber.  Cut carrots.  To serve, spoon noodle salad into medium bowl; sprinkle with peanuts, if desired.  Place bell peppers, cucumber, carrots and sweet and sour sauce into small bowls.  To serve, top each lettuce leaf with noodle salad and vegetables.  Drizzle with sweet and sour sauce and roll up.  

5.  Enjoy!