Asian Lettuce Cups with Noodle Salad

Shopping list Meat: 1 pound ground pork Produce: 1 small red pepper 1 cup broccoli florets 4 ounces sliced portabella mushrooms 1 seedless cucumber 1 small head boston lettuce 1/2 cup refrigerated ginger dressing Dry Grocery: 1 (8-ounce) can pineapple chunks in juice 2 (3-ounce) packages oriental-flavor ramen noodle soup 1 tablespoon seasame oil 2 tablespoons diced pimientos 3 tablespoons dry teriyaki marinade mix 1/4 cup crispy rice or chow mein noodles (optional) Tip ( ground turkey or chicken breast is a great low-fat substitute for the ground pork) Steps for Asian Lettuce Cups 1. Preheat large saute pan on medium high 2-3 minutes. Rinse mushrooms, cucumber, and lettuce. 2. Place oil in pan; swirl to coat. Add ground pork, mushrooms and pimientos. Cook 5-7 minutes untill meat is brown and no pink remains. Stir frequently and break meat up as it cooks. drain fat, if necessary. 3. Cut cucumber in half (reserve other half for later use) and dice into 1/4 inch pieces. Seperate lettuce leaves into individual "cups". 4. Stir dry marinade mix into pork mixture and cook 1 minute, stirring constantly. Remove from heat and stir in diced cucumber. Fill each lettuce cup with pork mixture and top with noodles. Roll or fold lettuce around mixture and serve. Steps for Noodle Salad 1. Fill large saucepan 1/2 full of water. Cover and bring to boil on high for noodles. 2. Remove seeds from pepper. Dice pepper into bite-sized pieces. Cut broccoli into bite-sized pieces. Place both in salad bowl. Stir in pineapple and dressing. 3. Squeeze noodle package to break up noodles before opening. Stir noodles and seasoning packets into boiling water. Boil for 3 minutes untill tender. 4. Drain noodles and rinse with cold water. Allow noodles to cool completely. Add drained noodles to salad and serve. This is a Publix Apron's Recipe.