Turkey Lettuce Wraps

Turkey Lettuce Wraps
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Turkey Lettuce Wraps
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all your ingredients to create a mise en place.
  2. Whisk together soy sauce, hoisin sauce, sweet chili sauce, honey and rice wine vinegar in a medium mixing bowl. Set aside.
  3. In a separate large mixing bowl, add cabbage, water chestnuts, scallions and carrot. Set aside.
  4. Heat vegetable oil in a sauté pan over medium-high heat. Add ground turkey and saute for 5 minutes.
  5. Pour in the soy sauce mixture over the ground turkey and cook for 5 minutes.
  6. Add vegetable mixture and quinoa to the ground turkey and sauté for 5 minutes until greens are slightly wilted and all vegetables are warmed through.
  7. Set out lettuce leaves and divide the turkey mixture between them and roll up like a burrito.
  8. Garnish with sesame seeds and serve. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Baked Quesadillas

Baked Quesadillas
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
6 servings or 12-24 as snack 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings or 12-24 as snack 15 minutes
Cook Time
10 minutes
Baked Quesadillas
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
6 servings or 12-24 as snack 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings or 12-24 as snack 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings or 12-24 as snack
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Preheat oven to 400F.
  3. Arrange 6 tortillas on a sheet pan.
  4. In a medium mixing bowl, combine cheese, green onions, zucchini and peppers.
  5. Divide cheese and vegetable mixture evenly among tortillas.
  6. Cover with remaining tortillas.
  7. Bake for 10 minutes or until tortillas are crisp and the cheese is melted.
  8. Place quesadillas on a cutting board. Cut into wedges. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Roasted Cactus Salsa

Roasted Cactus Salsa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Roasted Cactus Salsa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Preheat oven to 400F.
  3. On a foil lined sheet pan place nopales, tomatillos, tomatoes, shallot and jalapeno.
  4. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
  5. Transfer roasted vegetables to a food processor and pulse until mixture resembles chunky salsa.
  6. Add lime juice and cilantro. Quick pulse 2-3 more times to incorporate fully.
  7. Serve as a condiment on fish or chicken or as a snack with tortilla chips, plantain chips or crackers. Enjoy!
Recipe Notes

Salsa can be stored in a jar with a tight fitting lid for two weeks in the refrigerator.

Share this Recipe
Powered byWP Ultimate Recipe

Butternut Squash Soup

Butternut Squash Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Butternut Squash Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Heat oil in a large skillet over medium heat. Add the onions and garlic, sauté until tender--about 5 minutes.
  3. Add the butternut squash and the ginger to the skillet. Cook for 10 minutes.
  4. Add cumin and toast until fragrant, about 1 minute.
  5. Add water and milk to the skillet. Season with pepper. Cover and cook for 20 minutes.
  6. Transfer the soup and yogurt to a blender. Puree in batches until smooth. Season to taste. Enjoy!
Recipe Notes

Careful when working with hot liquid in the blender to not overfill.

Share this Recipe
Powered byWP Ultimate Recipe

Stuffed Endive

Stuffed Endive
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Stuffed Endive
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Separate endive leaves and lay out on a tray. Set aside.
  3. Combine walnuts, cranberries, thyme, honey, salt and pepper in a medium size bowl; stir to mix thoroughly.
  4. Spoon 2 tablespoons of walnut mixture into each endive leave.
  5. Serve as an appetizer or light snack. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe