Quick Weeknight Asian Turkey Lettuce Wraps

A recipe from my sister Kate.  These are sooo tasty!

2 Tablespoons extra virgin olive oil

1 Cup finely chopped onion

1 lb ground turkey breast

t
¼ teaspoon salt


¼ teaspoon pepper


¼ teaspoon garlic salt (I used Lawry’s)

1 12 oz bag of Broccoli Slaw (found it at Super Target, saw it at Sprouts also)

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)

1. 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.

2. 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!

BBQ Chicken Salad with Cilantro Ranch Dressing

This is a recipe from my sister Kate.  Low-carb, delicious and great for the summer!

3 Cups thinly sliced Green Leaf Lettuce 


¼ Cup corn 


¼ Cup black beans 


8 grape tomatoes, halved 


1 cooked grilled chicken breast 


¼ Cup favorite BBQ Sauce 


¼ Cup shredded mozzarella cheese

 ¼ Cup prepared ranch dressing 


1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**

15-Minute Warm and Hearty Taco Soup

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 green bell pepper
4 cloves garlic, minced
1 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 15 oz cans chicken broth
1 oz pkg Lawry's taco seasoning (or 2 Tablespoons of your own taco seasoning mix)
1 oz pkg dry Ranch Dressing Mix
2 10 oz cans rotel mild tomatoes
4 oz can diced green chilies 

1lb can or frozen corn, drained
15 oz can black beans, drained 

15 oz can red kidney beans, drained 

15 oz can white beans, drained 


Garnish With: 
Sour Cream 
Frito's 
Cilantro leaves

 Place oil into a large 5 qt dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add beef, salt and pepper; cook until brown and crumbled. Add remaining ingredients until well combined. Simmer on low until ready to serve. Top with sour cream, Frito's and cilantro leaves if desired. 

8 large servings

Roast Chicken with Grape and Blue Cheese Salad

Another favorite from "Real Simple". This no-cook meal takes only about 10-15 minutes to prepare, is low fat, filling and delicious!

Serves 4-6

2 Small heads boston or bibb lettuce, torn into pieces
4 stalks celery, sliced on the diagonal
1/2 red onion finely chopped
2 cups (about 1/2 lb) green grapes halved
3 oz blue cheese, crumbled
2 tbs fresh lemon juice
2 tbs white wine vinegar
1/3 cup e.v.o.o.
Kosher salt and pepper
Rotisserie chicken meat thickly sliced

In a large bowl, combine the lettuce, celery, onion, grapes, and blue cheese. In a small bowlwhisk together the lemon juice, vinegar, oil, 1/2 tsp salt and 1/4 tsp pepper. Divide the salad and chicken among individual plates. Serve with the vinaigrette.

Lettuce Cups

Feel like going carb-less tonight?  These lettuce cups are low fat, delicious, filling, and take only about 20 minutes to make!

1/2 lb ground turkey 

3 green onion sliced

1 package broccoli slaw

1/4 cup low sodium soy sauce

1/2 cup hoisin sauce

2 tbs oyster sauce

1/2 cup water

1 heaping tbs sugar

1 can water chestnuts drained

iceberg lettuce or green cabbage (I prefer the cabbage)

cook meat in skillet.  Chop green onions and add with meat.  When meat is cooked, add broccoli slaw and cook for about 3 minutes.  Add sauces and sugar in bowl and stir.  put in pan and simmer on low for about 15 minutes.  Serve in pieces of iceberg lettuce or cabbage

Beef, watercress, and peach salad with lime vinaigrette

I love recipes from "Real Simple".  Here's one I tried last week. It's definitely a keeper!

 Hands on time:25 min total time:25 min serves 4-6

2 bunches watercress, thick stems removed

2 kirby cucumbers roughly chopped

4 ripe peaches cut into wedges

1 1 pound piece roast beef, cubed

1/4 cup fresh lime juice

1 1/2 teaspoons sugar

Kosher salt and pepper

1 small clove garlic finely chopped

2 teaasoons finely grated ginger

1/2 cup extra virgin olive oil

2 large shallots thinly sliced

In a large bowl, combine the watercress, cucumbers, peaches, and beef.  Pour the lime juice into a small bowl and whisk in the sugar and 1/2 teaspoon salt until dissolved.  Add the garlic, ginger, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream whisking constantly until emulsified.  Stir in the shallots.  Transfer the salad into a serving bowl or platter and drizzle the vinaigrette over the top.

Tip: for cooked roast beef, look no further than the deli counter.  Ask the server to forgo the slicer and cut a 1 pound slab by hand