The Connections Warren-Watchung Edition April 2020

theconnectionsnj.com PAGE 50 606 VALLEY ROAD, GILLETTE, NJ PHONE: 908-350-8005 • FAX: 908-350-8316 Stop In or Call to Pick Up Breakfast, Lunch or Dinner Monday-Saturday 7am-7pm • SANDWICHES • SOUPS • ANTIPASTO PLATTERS • SALADS • SAUSAGE, PEPPERS & ONIONS • • ANTIPASTO PLATTERS • SALADS • SAUSAGE, PEPPERS & ONIONS • ANGIE’S LEMON CHICKEN • STEAK TERIYAKI • CHICKEN FRANCESE • SANDWICHES • SOUPS • ANTIPASTO PLATTERS • SALADS ANGIE’S LEMON CHICKEN • STEAK TERIYAKI • CHICKEN FRANCESE • SANDWICHES • SOUPS All Breakfast Sandwiches Made With 3 Eggs DINNER FOR 2 TO GO Call Ahead or Stop By Place Your Easter Orders Now! 10% OFF LOCAL @connectionmag Give Us A FOLLOW Shopping, Dining & Activities Thai Lettuce Wraps Ingredients: • 1/4 cup Profile Zesty Asian Vinaigrette • 1 tbsp. P3 • 1 lb. ground chicken • 1 head butter lettuce • 1 tbsp. olive oil • 2 cloves garlic, minced • 1 onion, diced • 2 green onions, thinly sliced • 1 tbsp. Sriracha sauce • 1/4 cup carrots, shredded Instructions: Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, making sure to crum- ble the chicken as it cooks; drain excess fat. Stir in garlic, onion, Profile Asian Dressing, P3 and Sriracha until onions have become translu- cent, about 1-2 minutes. Stir in green onions until tender, about 1-2 minutes; season with salt and pepper, to taste. To serve, spoon several table- spoons of the chicken mixture into the center of a lettuce leaf, taco-style. Top with shredded carrots. Enjoy your very own Thai lettuce wraps! Profile Exchange: 4 oz protein, 1 cup vegetable, 2 fats, 1 free food Submitted by: Tiffany Brigante | Franchise Owner For more recipes like this or to submit yours, visit theconnectionsnj.com/category/recipes/ A PINCH OF Dining Out