Search Site   
Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Peanut Chicken Lettuce Roll-Ups


1 (3 oz.) package ramen noodles (any flavor)
Crisco® No-Stick Cooking Spray
1 1/2-inch piece peeled fresh gingerroot, grated
2 cloves garlic, minced
3 T. Smucker’s® Natural Creamy Peanut Butter
1/3 c. rice vinegar
1/4 c. reduced-sodium soy sauce
2 c. coarsely chopped cooked chicken
1/2 c. chopped red bell pepper
1/2 c.p chopped water chestnuts
4 green onions, sliced diagonally into 1/4-inch slices
2 T. chopped cilantro
12 leaves green leaf lettuce, washed and dried
1 c. Smucker’s Low Sugar Sweet Orange Marmalade, if desired


Break ramen noodles, save flavor packet for another use if desired. Cook noodles according to package directions; drain.

Spray a large nonstick skillet with no-stick spray. Add ginger and garlic and cook on medium-high heat 1 minute. Add the peanut butter, rice vinegar and soy sauce, stirring over medium heat until well combined.

Remove pan from heat. Add chicken, noodles, peppers, water chestnuts, onions and cilantro. Mix to combine well. Cool, cover and refrigerate.

To serve, top each lettuce leaf with noodle salad; turn in sides and roll up. If desired, heat 1 cup marmalade in a microwave-safe bowl on HIGH (100-percent power) for 20 seconds or until melted. Serve as a dipping sauce for roll-ups.

For more ways to enjoy peanut butter, visit or

For more fitness tips from Kelli Calabrese, visit

This farm news was published in the June 7, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.