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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Thai Spaghetti Squash Noodles

Thai Spaghetti Squash Noodles
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Thai Spaghetti Squash Noodles
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 350F.
  3. On a foil lined sheet pan, place the squash cut side down. Roast for 30‐45 minutes. You will be able to poke the squash with a fork with out any resistance when it is done.
  4. Remove the squash from the oven and set aside to cool for 20 minutes.
  5. Meanwhile, in a small mixing bowl, whisk together ginger, garlic, soy sauce and lime juice. Set aside.
  6. Once the squash is cool enough to handle, flip over the squash, cut side up, and drag the fork against the squash’s flesh. It will resemble spaghetti.
  7. Continue scraping the flesh, until only the skin remains, which you can compost.
  8. Place the spaghetti squash in a large mixing bowl. Dress with ginger mixture and gently toss until the squash is evenly coated.
  9. Divide squash among plates. Garnish with cilantro, mint , basil and peanuts. Enjoy!
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Baked Quesadillas

Baked Quesadillas
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Rating: 5
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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
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Rating: 5
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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!
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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios

Mixed Green Salad With Roasted Beets,Goat Cheese, And Pistachios
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Rating: 3.67
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Mixed Green Salad With Roasted Beets,Goat Cheese, And Pistachios
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Rating: 3.67
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Ingredients
The Salad
The Dressing
Servings:
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Instructions
The Dressing
  1. Remove the thyme leaves from the stem. Chop the leaves.
  2. Place the vinegar, honey, mustard and thyme in a small bowl.
  3. Slowly add the oil while whisking.
  4. Add salt and pepper to taste.
Roast The Beets
  1. Preheat the oven to 375°F.
  2. Scrub the dirt from the beets.
  3. Place the beets in a 10 X 10 inch baking pan. Add ½ cup of water.
  4. Cover with foil.
  5. Place the pan in the oven. Roast for 40 minutes or until the beets are tender.
  6. Let cool in the refrigerator.
  7. Peel the beets. Chop into small cubes.
Make the Salad
  1. Wash and dry the greens.
  2. Chop the pistachios into small pieces.
  3. Place a spoonful of beets onto a plate.
  4. Place a slice of goat cheese on top of the lettuce.
  5. Place a handful of lettuce on top of the beets.
  6. Sprinkle the pistachios around the beets and lettuce.
  7. Drizzle with Dressing
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Pad Thai Noodles

Pad Thai Noodles
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Rating: 5
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Servings
4 Servings
Servings
4 Servings
Pad Thai Noodles
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Rating: 5
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Servings
4 Servings
Servings
4 Servings
Ingredients
For the Vegetables
For the Pad Thai
Optional Toppings
Servings: Servings
Units:
Instructions
Prepare the Noodles
  1. Place water in a saucepot. Put pot over medium-high heat. Bring to a boil. Put the noodles in a large bowl. Pour hot water over the noodles. Make sure noodles are covered with water.Cover the bowl with plastic wrap. Let the noodles sit in the hot water for 30 minutes. Drain the noodles into a colander.
Make the Sauce
  1. In a medium bowl, mix the ketchup, chicken broth, sesame oil, soy sauce and vinegar. Whisk until the ingredients are combined. Set aside.
The Vegetables
  1. Chop the garlic into very small pieces called a “dice.” Peel and dice the ginger. Slice the green onions on a diagonal. Put all the vegetables into a small bowl and set aside.
The Pad Thai
  1. Heat the vegetable oil in a large sauté pan.
  2. Add the garlic, ginger and green onions. Sauté for 1 minute.
  3. Add the egg to the pan. Sauté with the vegetable.
  4. Add the sauce to the pan. Sauté for 2 minutes.
  5. Add the bean sprouts and noodles to the pan. Stir to combine.
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