Asian Lettuce Wraps

1 cup grated carrots
1 costco size tray of ground turkey (2 lbs?)
1 8 oz can of chopped water chestnuts, drained
3 garlic cloves, minced (I just use garlic press)
2 Tbs. minced fresh ginger (Heidi says powder is great too if you don't have fresh on hand)
1/3 cup teriyaki sauce (I usually use Yoshida's instead since that is what I typically have on hand)
3 Tbs. creamy peanut butter
1 Tbs. sesame oil
1 Tbs rice vinegar
1/4 cup hoisin sauce
1/2 cup green onions
1/4 tsp. red pepper flakes (if you like spice...I usually omit for the kids sake:))

iceberg lettuce-wash and separate leaves

Cook turkey til browned. Add carrots and all other ingredients except green onion and red pepper flakes. Cook on medium high for 4-5 minutes. Add green onion and pepper flakes. Serve in lettuce leaf, a large spoonful in each leaf.

(I got this recipe from Heidi and tweaked it a little. Ask her if you want the original:). It has become one of our weekly staples since I can always make it in a pinch. Enjoy!)

Asian Lettuce Wraps

These are candida safe for most people. They have a delicious Thai flavor.
Make this recipe to taste and according to your own likes.

1 lb. ground turkey
1-2 carrots, shredded or grated
Lettuce leaves, lots
1 onion, finely chopped
1" piece of ginger, grated
4 garlic cloves, grated
1 yellow or red bell pepper, finely chopped
1 TB olive oil
1 TB Braggs liquid amigos, could sub soy sauce
1 8oz can water chestnuts, finely chopped
Handful of cilantro, chopped
2-3 green onions, chopped

Sauce:
1 cup coconut milk, or about half a can
1/2 cup almond butter, I used homemade, non roasted
1 TB Asian chili paste or hot sauce of some kind
Grated ginger
1 clove garlic, grated
1-2 tsp Braggs liquid amigos


Make the sauce by mixing everything together. Adjust seasonings as necessary. Set aside.

Heat a large skillet over medium-high heat. Add olive oil and onion and cook until slightly softened. Add the bell peppers and cook about 2 minutes. Add in the turkey. When turkey is about half cooked add the gated garlic and ginger. Cook mixture until meat is fully cooked. Then add water chestnuts, green onions, and cilantro to warm through.

To serve:  use a lettuce leaf like a taco shell. Add meat, sauce, and top with shredded carrots.

This was a serious winner at our house!!

Submitted by: Kamdyn

Greek Turkey Burgers

1-1 1/2 lbs. ground turkey

1 c. feta cheese

1 tsp. oregano

1 tsp. italian seasoning

1 tsp. parsley

1 tsp. basil

1 tsp. onion powder

1 tsp. garlic powder

1 onion, chopped

3-6 cloves garlic, minced

2 TB. olive oil

1/2-1 c. sundried tomatoes, chopped (optional)

salt and pepper

Tziki Sauce:

2 medium cucumbers, peeled, seeded and diced

1 lemon, juiced

1 clove garlic, grated

1 TB. salt

1 TB. fresh dill

salt and pepper

3 c. plain greek yogurt (regular yogurt works as well)

Pita Bread, each cut in half

Tomatoes, sliced

red onion, thinly sliced

In a skillet heat oil and cook onion and garlic until softened. Let cool. Mix all remaining ingredients in a large bowl. Do not over mix. Form into patties. I make football/oval shaped patties to fit in the pitas. Cook patties in a pan, or on a griddle until fully cook through. Warm pitas and place patties inside. Top with tomatoes, onions and sauce.

Sauce:

Place cucumbers and salt in a strainer. Let sit for about 1/2 hour (this removes moisture from the cucumbers). Dry cucumbers off with a paper towel to remove more moisture. Place in a bowl and mix with remaining ingredients. Can also make in a food processor for a smoother sauce. I like to keep it kind of chunky.

Submitted by: Kamdyn