Turkey Lettuce Wraps

PJ Chang's Lettuce wraps have always been something I've enjoyed.  I've been trying to find a suitable replacment for home.  This is the best I've found yet.  Easy.  Healthy. Quick.  My non-mushroom eating husband even loved them (I chopped the mushrooms up into oblivion!)

Turkey Lettuce Wraps

Source:  Food Network.Com

Ingredients

Filling:

• 12 ounces ground turkey
• 2 teaspoons vegetable oil
• 8 ounces white mushrooms, chopped
• 3 scallions, chopped
• 2 cloves garlic, minced
• One 6-ounce can water chestnuts, chopped
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar

Drizzling Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard or spicy mustard
• 1 tablespoon Sriracha sauce
• 1/2 teaspoon sesame oil
• 8 to 12 large iceberg lettuce leaves, cleaned and dry
• Shredded carrots, for serving
• Bean sprouts, for serving
• Chopped fresh cilantro, for serving

Directions

For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Asian Lettuce Wraps

It's been TOO long since I've added to the blog. I had a hankering for some lettuce wraps this week ~ I dug around for recipes and settled on this one. It was worth posting. I will definitely make this again. Easy, healthy & delicious!

Asian Lettuce Wraps

Source: Recipegirl.com

Ingredients

1 TBSP canola or vegetable oil (we used sesame)

1 medium shallot, minced

2 cloves garlic, minced

1 TBSP minced fresh ginger

1 LB ground turkey or pork

1 can water chesnuts - rinsed & chopped (this was an addition)

2 TBSP soy sauce

1/4 bottled chili sauce

1 tsp fish sauce (I omitted - didn't have it on hand)

1 tsp granulated sugar

1/2 cup minced fresh cilantro

1 head butter or Boston lettuce, separated

Directions

1. Heat oil in a wok or large skillet. Stir fry shallots in hot oil for several minutes. Add the garlic and ginger and stir fry for 1 minute. Add the ground meat and separate for even cooking. Stir in soy sauce, chili sauce, fish sauce and sugar.

2. Cook until meat is brown and crumbly and the liquid is reduced, stirring frequently. Stir in cilantro. Spoon the meat mixture into a serving bowl. Mix in the peanuts.

3. Self serve: Spoon meat mixture onto a lettuce leaf and roll tightly.

1/3 cup minced peanuts

Emeril's Turkey Meatloaf

We haven't had meatloaf in such a long time!! I've been craving meatloaf. This is one of those recipes I cut out & have had sitting around. I finally got around to it. It's a winner! Even Ben ~ who was making faces at turkey meat, turkey bacon, etc etc ~~ really liked it! I am thinking leftovers will be great as well.

Emeril's Turkey Meatloaf
Source: Emeril

Ingredients
1 tsp vegetable oil
4 oz. turkey bacon, chopped
1/2 yellow onion, chopped - about 1 cup
1 small green pepper, chopped - about 3/4 cup
course salt & pepper
1 garlic clove, minced
3/4 rolled oats, not instant
1 cup evaporated milk
1 1/2 lbs ground turkey (85% lean)
1 1/4 cups chili sauce

Directions
Preheat oven to 350.

In a large skillet, heat oil over medium-high heat. Cook bacon stirring until almost crisp, about 4 minutes. Add onion & pepper, season to taste with salt & pepper and cook until vegetables are soft, about 3 minutes. Add garlic and cook 1 minute. Transfer mixture to a large bowl and add oats and evaporated milk. Let cool.

Add turkey, 1/2 tsp salt, 1/4 tsp pepper and 2 TBSP chili sauce. Stir well to combine. Transfer mixture to a 5X9 loaf pan and smooth top - spray the pan with Pam. Spread remaining chili sauce over the top. Bake until meatloaf is cooked through (an meat thermometer should read 165 in the center) about 1 hour 10 minutes. Let cool in the pan 20 minutes before slicing.