Thai Turkey Quinoa and Brown Rice Lettuce Wraps

We love the lettuce wraps from P.F. Chang’s.  This recipe is a close copy and oh so good!  My kids even eat them with the lettuce.



  • 1/2 cup cooked brown rice – I use Seeds of Change Quinoa and Brown Rice mix
  • 2 Tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 pound lean ground turkey
  • 2 teaspoons fresh lime juice
  • 2 Tablespoons fresh ginger, peeled and grated
  • 3 Tablespoons soy sauce, low sodium if possible – we use Bragg’s Liquid Aminos instead
  • 2 teaspoons red chili garlic sauce
  • 1 cup fresh cilantro, chopped {plus extra for garnish}
  • Salt and pepper to taste
  • 1 head of Bibb/Boston Lettuce, washed and separated



  • Extra fresh cilantro
  • Unsalted peanuts
  • Matchstick carrots



  • Cook the quinoa rice according to the package.
  • While the rice cooks heat the 2 Tablespoons olive oil in a large skillet and add the garlic and sauté for 2 minutes.
  • Add the ground turkey, fresh lime juice, ginger, soy sauce, chili garlic sauce and continue cooking until the turkey is browned.
  • Mix the rice into the turkey mixture along with the fresh cilantro and stir to combine. Add salt and pepper to taste.
  • Serve the Thai turkey mixture with crisp Bibb lettuce and extra cilantro, matchstick carrots and unsalted peanuts for garnish.


Recipe inspired by A Cedar Spoon.

Bacon Cheddar Cauliflower Chowder




  • 8 slices center-cut bacon, chopped and divided
  • 1/2 small onion OR 1 teaspoon onion powder
  • 1 celery stalk
  • 2 garlic cloves, minced
  • salt & pepper
  • 4 cups riced cauliflower or one large head
  • 2 Tablespoons water
  • 2 Tablespoons all-purpose flour
  • 2 cups chicken broth, divided
  • 2 cups 2% milk
  • 3-4 dashes hot sauce (or more or less)
  • 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided
  • 2 green onions, chopped (optional)


  1. Use a food processor to chop up the head of cauliflower.  Transfer to a bowl.  Add onion and celery to the food processor and chop.
  2. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
  3. Chop bacon. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
  4. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
  5. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.


Recipe adapted from Iowa Girl Eats.

Bacon Wrapped Mini Meatloaf




  • 1 medium sized onion diced
  • 2 cloves garlic minced
  • 1 tablespoon butter
  • 1 1/2 pounds ground beef
  • 1 large egg
  • 1 cup Panko bread crumbs
  • 1 cup milk
  • 1 tablespoon Worcestershire sauce
  • 6 bacon slices
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 1 tablespoon spicy brown mustard
  • 1/2 cup fried onion pieces


  1. Preheat oven or grill to 350 degrees F. Line a baking sheet with foil or silpat.

  2. Melt butter in saute pan over medium heat. Cook onions about 3-5 minutes, stirring frequently. Reduce heat to low and add garlic, cook for 2-3 minutes. Remove from heat.

  3. In large bowl, combine ground beef, egg, bread crumbs, milk, Worcestershire sauce, and cooked onions and garlic. Use hands to mix well, but try not to over work the meat. Divide into six equal sized portions and shape into round patties.  The patties should be small enough that the bacon will wrap around and overlap just enough to hold with a toothpick.

  4. Wrap bacon slices around edge of patties. Use a toothpick to hold the bacon in place.

  5. In a separate bowl, combine ketchup with mustard and brown sugar. Divide equally and spread over the tops of the mini meatloaves. Sprinkle tops with crispy fried onions.

  6. Bake in preheated oven or grill until bacon is just golden, about 1 hour and 15 minutes or until a meat thermometer reads 165 degrees.


Adapted from Self Proclaimed Foodie.

Jiffy Cornbread with Corn


• 2 boxes Jiffy corn muffin mix

• 1 cup Greek yogurt

• 3 eggs, beaten – I use duck eggs

• ½ cup unsweetened applesauce

• 16 oz. can creamed corn


1. Mix all ingredients together and pour into greased 9×13 baking dish.

2. Bake at 375 degrees for 35 minutes or until a toothpick comes out clean.

The BEST Chili


• 2 teaspoons olive oil

• 1 yellow onion, chopped

• 3 garlic cloves, minced

• 1 medium green bell pepper pepper, chopped

• 1 pound extra lean ground turkey venison

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 (28-ounce) can diced tomatoes

• 1 1/4 cups chicken broth

• 2 (15 oz) cans dark red kidney beans, rinsed and drained

• 1 (15 oz) can sweet corn, rinsed and drained


1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink.  Add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

2. Add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

3. Makes 10 servings

Recipe adapted from Ambitious Kitchen.

Turkey Sweet Potato Burgers

Confession:  I HATE spinach!  I know it’s good for you, but I just can’t.  I was eating a lot of spinach salads for lunch when I got pregnant with my 2nd, and I had major food aversions.  The one thing I still can’t do is spinach.  In this recipe, I dice the spinach up to the tiniest little pieces.  I’m like a little kid, if it’s hidden in the food, I’m good!



  • 1.25 lb lean ground turkey (or extra lean ground beef)
  • 1 small sweet potato
  • 1 cup chopped spinach
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • whole grain buns (or lettuce wraps) for serving (optional)



  1. Precook the sweet potato until just tender, but not mushy (I microwaved mine on my handy baked potato setting) Scoop out potato and add put into large bowl.
  2. Combine the ground turkey, sweet potato, spinach, and seasonings and form into patties. (I can usually get 8 patties using my burger press.)
  3. Cook on the grill, pan, or griddle over medium high heat, for about 3-4 minutes on each side, or until the burgers are cooked through.
  4. To serve, place on a bun or lettuce wrap and top with your favorite toppings and condiments.  Our favorite way to eat them is plain with mayo.

Recipe adapted from Dashing Dish.

Avocado Chicken Burritos


  • 2 cups cooked shredded chicken (rotisserie chicken works great for this)
  • ½ cup Mexican cheese blend ( or mozzarella)
  • 1 avocado diced
  • 2 tablespoons cilantro chopped
  • 4 large tortillas
  • 1 tablespoon oil


  1. Mix the shredded chicken, cheese, cilantro, and the diced avocados.
  2. Lay a tortilla flat on a plate and add ¼ of the mixture towards the bottom center of the tortilla.  Fold in the sides, then the bottom and roll towards the top.
  3. Pour 1 tablespoon oil into a heated pan.  Place all four tortillas on the pan and cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the burritos are golden in color.
  4. *If you have a George Foreman grill or panini press, it is perfect for making these wraps instead of the heated pan.

Recipe adapted from Gimme Delicious Food.

Honey Garlic Shrimp

I love seafood!  I could eat shrimp every day.  I keep it simple by buying frozen peeled and deveined shrimp.  I’ve also discovered that peeling raw shrimp makes my fingers itch, weird!  Thankfully, cooked shrimp doesn’t bother me!  Try this one out for a quick evening dinner.  I usually pair it with a quinoa brown rice mix and a veggie.


  • 1/3 cup honey
  • 1/4 cup soy sauce (I use Braggs Liquid Aminos)
  • 1 Tablespoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled & deveined
  • 2 teaspoons olive oil


  1. Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl.
  2. Place shrimp in a large zipped-top bag. Pour 1/2 of the marinade mixture on top, shake to coat, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3.
  3. Heat olive oil in a skillet over medium-high heat. Pour shrimp and marinade in the skillet.  Cook shrimp on one side until pink– about 1 minute– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
  4. Serve shrimp with cooked marinade sauce.


Recipe adapted from Sally’s Baking Addiction.

Honey Dijon Garlic Chicken Breasts

This is another simple chicken recipe that is quick and easy for weeknights.  The key is to keep the glaze from burning on the bottom of the pan.  If the glaze doesn’t reduce enough, you can add a cornstarch slurry to thicken it.


  • 4 large boneless skinless chicken breasts
  • 2 tbsp butter
  • 6 cloves minced garlic
  • pinch salt and pepper
  • ⅓ cup honey
  • 2 tbsp whole grain Dijon mustard


  1. Preheat the oven to 450°.
  2. Line a 9×13 inch baking pan with aluminum foil.
  3. Place chicken breast in pan and season with salt and pepper.  Bake for 10 minutes.
  4. While chicken is cooking, prepare the glaze.
  5. Melt the butter in a small saute pan. Add the garlic and cook for about a minute to soften but not brown.
  6. Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
  7. Pour the glaze over the chicken.
  8. Return the pan to the 425 degree F oven and bake for an additional 15 minutes until a meat thermometer inserted into the center of the thickest part of the breast reads 165 degrees F.  * I use a meat thermometer every time I cook meat, so I don’t necessarily follow the time.
  9. Allow the chicken to rest for 5 minutes before serving.


Recipe adapted from

BBQ Pizza with Sweet Potato Crust

This sweet potato crust pizza is a great alternative to regular pizza dough.  The original recipe calls for some spices added into the dough, but my husband and I felt that they were overpowering.  I made this a second time with with just sweet potato, egg and almond meal for the dough and it was a lot better.  You can decrease the bacon and cheese amount to lower the fat content, but c’mon, it’s bacon and it tastes so good!  I spread the dough out on a silpat, covering about a 12×18″ space.  This turned into 6 servings for our family.


  • 3 medium sweet potatoes
  • 1 egg
  • 1 cup almond flour (I only had almond meal, it worked fine)
  • 1/2 cup tomato sauce
  • 1/2 cup barbecue sauce
  • 1 lb. pre-cooked rotisserie chicken, shredded
  • 1/2 lb. bacon, cooked and crumbled
  • 2 cups mozzarella cheese


  1. Pre-heat oven to 400°.
  2. Cook sweet potatoes in microwave until soft.
  3. Peel sweet potatoes and add to large mixing bowl with 1 cup almond flour and 1 egg, Mash ingredients until well combined and the mixture takes on a doughy consistency.
  4. Use rubber spatula to spread on a silpat or pizza stone.
  5.  Cook dough at 400° for 30 minutes.
  6. Remove pizza dough from oven and spread 1/2 cup barbecue sauce and 1/2 cup tomato sauce on top.
  7. Cover pizza with shredded rotisserie chicken, crumbled bacon, and cheese. Drizzle with barbecue sauce.
  8. Return pizza to oven and bake for an additional 10 minutes. Slice and enjoy!

The dough can become soft when reheated as leftovers, but still tastes just as awesome eaten with a fork!

Recipe adapted from The Soccer Mom Blog.