FAUX MI... my take on a Vietnamese classic -- Banh Mi Sandwich

FAUX MI Serves 4

Tonight I was pondering what to make for dinner. I had the following items on hand: rotisserie chicken; hoagie style rolls; shredded cabbage; garlic; and fresh mint. Hmmmmm... then it came to me: I'll make a fake American-style Banh Mi sandwich!!

Reviving rotisserie chicken with a lightly sweetened, garlic-infused soy sauce, then topping it with crunchy cabbage and the refreshing fresh mint pleased all of the palettes in our house!!

1 rotisserie chicken, skin removed, picked & shredded into bite-sized pieces
1/3 cup Less Sodium soy sauce
1 to 2 tsp oil (vegetable, olive or safflower)
1/2 tsp toasted sesame oil, optional
1 clove garlic, minced or grated on a microplane (about 1 tsp)
1 to 2 tsp sugar
4 hoagie rolls or one fresh baguette, split but not cut all the way through
mayonnaise , optional
Ginger-Sesame Dressing
1 fresh limes, cut into lime wedges, optional
shredded cabbage, as needed
seedless cucumber, sliced thin *will add next time --TC
fresh herbs - mint and cilantro

Preheat a 10-inch skillet over medium heat. Add the soy and oils, bring to a simmer. Add garlic and sugar, simmer until sugar is dissolved. Add chicken and toss to coat, take off heat.

Lightly toast the rolls (I use my toaster oven) and lightly dress with the dressing and mayonnaise. Fill bread with chicken, top with shredded cabbage and fresh herb leaves. Squeeze fresh lime over sandwich. Serve with fresh fruit and enjoy!! --Courtesy of the Traveling Culinarian at home -- May 20, 2011.

New Twist on an Old Favorite: TUNA CASSEROLE

We think our little one may have an allergy to dairy, so I've been experimenting with SOY and RICE products.
I made this recipe the other night & got rave reviews from Tyler and Lilly's 2 helping were testimony enough! ;)

TUNA CASSEROLE (sans dairy!) -- Serves 6

2 cups dry whole wheat shell pasta, cooked and drained and HOT!
1 (10-3/4 oz.) can condensed Cream of Celery Soup *I use Campbell's 98% Fat Free; you may also us cream of mushroom or cream of chicken soup
1 cup Rice Drink *I used Trader Joe's ORIGINAL Organic, Unsweetened Rice Drink
1 cup Soy-Sation Shredded 3 Cheese Blend (found at Trader Joe's)
1 (12 oz.) can Solid White Albacore TUNA, well-drained and flaked
Geasoning OR Salt & Pepper, to taste
1 (8-1/2 oz.) can Sweet Peas, drained

Preheat toaster oven (or full-sized oven) to 350 degrees F while pasta is cooking.
Bring a large well-salted saucepan of water to a boil. Add the dried pasta and stir one minute. Allow to cook until tender, but not mushy. Drain pasta well and add back to pot.
Stir in condensed soup, rice drink, shredded cheese, tuna and seasoning. Mix thoroughly then gently fold in the peas.
Pour ingredients into a 1 1/2 Quart that has been sprayed with non-stick spray. Bake for 15 to 20 minutes until hot and bubbly; remove from oven. Let stand 5 minutes, then serve promptly. ENJOY!