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 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.

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 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.

Orzo with Shrimp and Feta

When I first found this recipe, it sounded too basic.  I decided to try it anyway, and it is SO GOOD!  The feta and Old Bay Seasoning go really well together and it goes together very quickly.


  • 1 cup uncooked orzo pasta
  • 1 lb. shrimp, peeled and deveined
  • 1 tsp. Old Bay Seasoning (I used Chesapeake Bay Seasoning, I think it’s similar??)
  • 2 tbsp. butter
  • 1/2 cup good quality feta cheese crumbles
  • 2 tbsp. lemon juice
  • lemon wedges to garnish


  1. Bring a large pot of water to a boil and cook pasta according to the package instructions. Drain, rinse with cold water and set aside. Meanwhile, pat the shrimps dry with paper towel, and mix them with Old Bay Seasoning.
  2. Melt 1 tbsp. of butter in a large, non-stick skillet on medium heat. Add shrimp and fry for 1-2 minutes on each side, just until it cooks through.
  3. Remove the shrimps from the skillet and set aside. In the same skillet, add the remaining 1 tbsp. of butter and melt until it just starts to brown. Add orzo and feta cheese. Mix everything well and turn off the heat.
  4. Arrange the shrimps on the top and drizzle with 2 tbsp. of lemon juice.
  5. Garnish with lemon wedges and some extra feta cheese.

Recipe adapted from Cooktoria.

Honey Soy Baked Chicken

We LOVE this recipe, it is a staple around our house!  We use it on chicken breasts or thighs and bake or grill them.  It pairs well with sweet potatoes and a veggie.


  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 5 tablespoons honey
  • 4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 3 pounds (approximately) chicken thighs (or preferred chicken meat)
  • salt and pepper to taste


  1. Preheat oven to 425°F.
  2. Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to plastic bag making sure to coat each piece.
  3. Place chicken in baking dish along with sauce/marinade or leave in large plastic bag to marinate in the refrigerator.
  4. When ready to cook, place chicken in 9×13″ baking dish and bake chicken for 20 minutes with the skin side up. Turn the chicken and cook another 15 minutes. Cook until internal temperature of chicken reads 165°F. (Chicken thighs may take longer, chicken breasts will cook faster.)

Recipe inspiration found at Tidy Mom.

One Skillet Chicken Sausage and Brussel Sprouts

I love Brussel Sprouts!  I was forced to eat them as a child and hated them.  I’m so glad that I have grown to like them, they are so good for you!  I love them roasted in the oven, but typically pan saute them for the sake of time.


  • 1 Tbsp olive oil, or avocado oil
  • 1-2 cloves fresh garlic, minced
  • 1 pound chicken sausage, sliced into bite sized pieces (I love these apple and gouda cheese sausages from Costco.)
  • 1 ½ lbs. brussels sprouts, shaved
  • 1 -2 apples, thinly sliced
  • 1/2 cup chopped onion (optional)
  • 1/3 cup water
  • juice of 1 fresh lemon
  • lemon slices for garnish


  1. Heat 1 tablespoon oil in a large skillet over medium–high heat. Add garlic, and sausage. Cook, stirring, until sausage is heated through, browned and crispy, 6-8 minutes.
  2. Remove sausage from skillet, and set aside.
  3. Add remaining oil to the skillet along with remaining ingredients. Season with salt and pepper. Cook, stirring, until brussels sprouts are browned to your liking, 5 – 8 minutes.
  4. Add sausage back into skillet and stir.
  5. Remove from heat and squeeze with fresh lemon juice, tossing to coat.
  6. Serve immediately.


Recipe inspiration found at Clean Food Crush.