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.

 

INGREDIENTS:

  • 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

 

GARNISHES:

  • Extra fresh cilantro
  • Unsalted peanuts
  • Matchstick carrots

 

INSTRUCTIONS:

  • 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.

The BEST Chili

INGREDIENTS

• 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

INSTRUCTIONS

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.

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.

INGREDIENTS:

  • 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

DIRECTIONS:

  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.

Ingredients:

  • 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

Instructions:

  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.

Herb Butter Salmon

Fish is such an easy and quick dinner, and good for you too!  My go-to recipe for fish is a panko crusted fish, but this recipe is great for when you are short on time.

Ingredients

  • 4 boneless skinless salmon fillets
  • salt and pepper to taste
  • ½ cup butter, at room temperature
  • 3 teaspoons Italian seasoning
  • 3 teaspoons minced garlic
  • fresh thyme or parsley, for garnish

Directions

  1. Pat salmon dry.  Place in a greased 9×13″ baking dish. 
  2. In a small bowl mix butter, Italian seasoning, and garlic. Pour over salmon.  
  3. Bake uncovered at 400 degrees for 20 minutes, until salmon is flaky or meat thermometer reads 145°F.  
  4. Drizzle fresh lemon juice over the top and serve immediately.

 

Recipe inspiration found at le Creme de la Crumb.

Cottage Cheese Chicken Enchiladas

Don’t let the cottage cheese fool you, these are amazing!  Even my picky 9 year old, who hates cottage cheese, asks for seconds!

Ingredients:

  • 2 cups shredded chicken, I use rotisserie
  • 1 package taco seasoning mix
  • 1/2 cup Greek yogurt
  • 2 cups cottage cheese
  • 1 tsp salt
  • 1 pinch ground black pepper
  • 12 taco sized tortillas
  • 2 cups Mexi blend shredded cheese, divided
  • 2 (10 ounce) cans red enchilada sauce
  • 1 can black olives, chopped

Directions:

  1. Mix chicken, taco seasoning, yogurt, 1 cup cheese, salt, pepper and 1/2 cup enchilada sauce together in a medium bowl.
  2. Pour enough enchilada sauce into the 9×13 baking dish to cover the bottom to prevent tortillas from sticking.
  3. Place a spoonful of mixture into each tortilla.  Roll tortillas and place seam down in the 9×13 pan.  Top with enchilada sauce, remaining cheese and black olives.
  4. Bake at 350°F for 30-40 minutes or until cheese is melted and bubbly and enchiladas are heated through. .

I don’t always end up with 12 enchiladas, it just depends on how full you fill each one.  I also tend to use the Mission Low-Carb tortillas for dinner.

Original recipe inspiration from All Recipes.

Baked Chicken Chimichangas

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Ingredients: Serves 6

  • 2/3 cup salsa
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano, leaves crushed
  • 2 1/2 cup cooked chicken, chopped *(I used rotisserie chicken)
  • 1 cup Mexi cheese, shredded
  • 2 green onion, chopped
  • 1/2 cup Greek yogurt, plain
  • 6 ProteinUP Flatout Wraps
  • 2 tbsp butter, melted
  • Toppings:  shredded cheese, avocado, salsa, Greek yogurt

Directions:

  1. Preheat oven to 400°F.
  2. Mix chicken, salsa, cumin, oregano, cheese, onions and Greek yogurt in a medium bowl.
  3. Place about 1/3 cup of the chicken mixture towards the bottom of a long end of each wrap.
  4. Fold opposite sides over filling.
  5. Roll up from the bottom and place seam-side down on a baking sheet or silpat.
  6. Brush with melted butter.
  7. Bake at 400°F for 25 minutes or until golden brown.  Flip halfway through.  *I cooked mine at 400°F on convection bake until they were crispy, about 15 minutes.
  8. Garnish with cheese, green onion, avocado, Greek yogurt and salsa.

 

Recipe inspired by KitchMe.