Thursday, November 1, 2012

quick weeknight Asian turkey lettuce wraps

My friend Claudia gave this recipe to me a long time ago and it’s one of those ones marred with smudges and splatters from some serious use.  I was just reminded that she got it from Picky Palate which reminds me I should check that site more often!  (Luckily it’s now got a special spot protected in a sheet protector in this baby.)

My whole family gets excited when I make these (except maybe Elle who doesn’t get excited about much when it comes to food), and they are easy-peasy and good-for-you too.

Here you go:

2 tbs. extra virgin olive oil

1 c. finely chopped onion

1 lb. ground turkey breast

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1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp garlic salt

1 12 oz bag of broccoli slaw (I wish I had taken a pic. of the bag last time I made this, but you can find broccoli slaw in most grocery stores in the produce section by the packaged salads)

1 small drained water chestnuts

1/2 c. Teriyaki sauce

1 tsp. sesame oil (I've never put this in)

Approx. 15 butter lettuce leaves (I usually use romaine)

1) place oil into 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. 

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Reduce heat to low until ready to serve.  Serve spoonfuls inside lettuce leaves. 

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