Tuesday, January 6, 2009
Weeknight Asian Turkey Lettuce Wraps
My coworkers and I sometimes make fun of really long television show titles, well this is a really long title for a recipe, but oh man, it’s worth it! Like practically everyone else, I’m trying to trim down in the new year. I am going to be a bridesmaid on April 4th, and I want to look good in that dress! I was really excited when I saw Picky Palate‘s post on healthier recipes. It was just what I needed! I zeroed in on this recipe because the ingredients seemed really simple. I found the broccoli slaw & butter lettuce at our new Trader Joe’s. This recipe seemed easy to cook. I honestly can’t say whether or not it was easy because… (ladies & gentleman) THE BOY COOKED DINNER! He didn’t want to, he complained a little, but I really needed to go on a jog (in the rain too!) so he complied.
This is a super simple, fast, super tasty, & low calorie dinner. I highly recommend it! We found it sometimes necessary to double up on the lettuce leaves, because it can get a little messy to eat.
Weeknight Asian Turkey Lettuce Wraps
adapted from Picky Palate
Ingredients:
2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
1 12 oz bag of broccoli slaw
1 small can drained water chestnuts
½ Cup teriyaki sauce
1 teaspoon sesame oil
Approximately 15 butter lettuce leaves (you can also use iceberg lettuce leaves)Directions:
Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through. Chop water chesnuts.
When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!
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