Turkey Lettuce Wraps

Turkey Lettuce Wraps
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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
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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!
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1-2-3 Salad

1-2-3 Salad
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Rating: 4.1
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1-2-3 Salad
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Rating: 4.1
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Ingredients
For the Salad
  • 2 heads lettuce mixed large handfulls
  • .25 cup butternut squash roasted and cut into a small dice
  • .25 cup nuts almonds, pecans, walnuts
  • .25 cup fruit dried or fresh
  • .25 cup quinoa or other grain (i.e. Orzo or Couscous)
  • .25 cup Parmesan cheese or substitute feta or blue cheese
For the Dressing
Servings:
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Instructions
1-The Dressing
  1. Measure the vinegar, honey, salt and pepper and add to a mixing bowl.
  2. Whisk lightly until the ingredients come together. Taste. Adjust if necessary.
  3. Measure the oil. Slowly pour the oil into the vinegar mixture while whisking.
  4. The oil and vinegar has come together or “emulsified” when you notice the consistency thicken and color become cloudy. Set aside.
2-The Salad
  1. Cut the butternut squash into a small dice and toss it 2 tablespoons of olive oil, and season with salt and pepper and roast at 375 degrees for about 15 minutes.
  2. Tear lettuce with your hands. Avoid using a knife to cut lettuce, it may turn it brown. Add to a bowl.
  3. Chop seasonal vegetables into small pieces and add to the bowl with the lettuce.
  4. Select additional ingredients: a nut, a fruit (dried or fresh), a cooked grain and a cheese. Measure and sprinkle into the bowl with the lettuce and vegetables.
3-Dress The Salad
  1. Add dressing ¼ cup at a time. You want to make sure that you do not put too much dressing on your salad.
  2. Toss ingredients together with your clean hands or a set of tongs. Make sure to coat each leaf well.
  3. Taste. Add more dressing if needed.
  4. Add salt and pepper if needed.
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Quinoa Pilaf

Quinoa Pilaf
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Rating: 5
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Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Quinoa Pilaf
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Rating: 5
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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. In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil.Stir in lemon rind and cover.
  2. Bring pot to a boil, then lower heat and simmer until water is absorbed, about 15 to 20 minutes.
  3. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine.
  4. Top with mint and serve.
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