Ground Turkey Lucky Lettuce Wraps

These are the salad days. The wrap days. The low-carb dog days of summer where suddenly May's pants don't fit and I am afloat with so much bloat I can be my own life preserver. These times call for a bit of leaning out, post birthday gluttony.

I knew I was doing it: happy hours, pizza, french fries, wine tasting, birthday brunches and day drinking. Who did I think I was? I'm a nimble minx in the gym but a gluttonous ogre in the kitchen.

I started my meal prep this week with an easy favorite - ground turkey wrap. I use these as base for a taco salad, or wrap them up in lettuce leaves topped with avocado and salsa for a Mexican flair. I totally cheated and used Trader Joe's taco seasoning packet this time around. You can totally change the flavor profile though -- go for ginger and teriyaki for a more Asian style wrap, topped with crunch won tons or water chestnuts.

 I had some extra kidney beans lying around, (hey, they are a good carb!) so I threw them in.

Ground Turkey Lucky Lettuce Wraps

Ingredients

 

1 lb lean ground turkey
1 green bell pepper, chopped into small pieces
1 small red onion, diced
Finely chopped garlic (as much as you like, I usually do 2-3 cloves)
1/2 packet of Trader Joe's Taco Seasoning (or any seasoning brand of your choice)
1/2 cup of kidney beans (optional - or other beans if you choose)
Cilantro to garnish (optional) 
1 tbs olive oil

The How-To

1. In a medium skillet, brown the ground turkey. Drain and set aside.
2. Heat the pan with olive oil and add the bell pepper, red onions. Saute until onions are soft. 
3. Add the garlic, ground turkey and seasoning according to directions - some call for a few tablespoons of water. 
4. Throw in the kidney beans. Stir together until mixed and garlic has become fragrant. 
5. Transfer to a bowl and serve over a bed of salad or wrapped in lettuce with salsa and avocado etc.

Broccoli for breakfast? Why not. I'm more of a savory gal, so in the mornings I would be the type to opt for the bacon instead of the blueberries, the bagel over the bear claw...you get the picture.

I love quiche. It's a remnant of the 80s that is delicious as ever. It's still a prominent menu item in most cafes and a prominent potluck player that never gets old. Have you ever turned down a homemade piece? I didn't think so.

Sometimes I whip one up to so I can get a slice to bring with me for breakfast during the week. A slice a day keeps the growls away. It's full of protein, can be eaten room temp or warmed up and can be made crust-less to cut the carbs.

This one in particular is vegetarian, but oh so yummy with basil and feta cheese. A little goes a long way for flavor.  

 

Broccoli and Vegetable Crust-less Quiche

Ingredients:

1 tablespoon extra-virgin olive oil
1 medium sized onion, diced
2 cloves garlic, chopped
2 cups broccoli florets, cut into small pieces
1/2 cup frozen spinach or fresh chopped
3-4 asparagus spears, chopped
1 small zucchini, cut into small pieces
2 roma tomatoes, cut into thin slices
2 cups of liquid egg whites (or 4 eggs)
1 cup fat free milk
1/4 cup shredded low fat cheese (I use Trader Joes brand)
1 oz. crumbled Feta cheese
1/2 teaspoon sea salt or to taste
Freshly ground black pepper
1/2 teaspoon dried basil or a cube of frozen basil
1/4 cup flour
Dash of paprika

The How-To:

1. Preheat oven to 350°F. Spray a baking dish with cooking spray and set aside.
2. In a skillet, heat oil over medium heat. Add onion and cook, stirring until softened. Add broccoli, asparagus, zucchini, basil and garlic and cook about five minutes or until just tender. Transfer vegetables to prepared pan. You can season the veggies with a little salt and pepper.
3. In a large bowl, beat together eggs, milk, cheeses and spices. Whisk in flour. Toss in the spinach. Pour egg mixture evenly over vegetables. Layer the top with the sliced tomatoes. I added a bit of salt, pepper and a drop of basil olive oil to each slice. Sprinkle with paprika and bake until set, about 35 minutes. Cool quiche 10 minutes before serving.

Seriously, one of my favorite quotes from When Harry Met Sally

Bean Free Turkey Chili

Sometimes I grow weary of the magical fruit when eating vegetarian a lot. When I make my turkey chili, there's a chance I'll go bean-free. This method is also good if you're trying to limit your carb intake -- although beans are good carbs! Don't forget them forever, they are high in protein, full of fiber and a complex carb that takes longer to digest, so it keeps you fuller for longer.  Here it is, my turkey chili, or chili con cranky depending on the day:

Bean Free Turkey Chili

Ingredients

1 lb ground turkey (or beef, but turkey is leaner)
1 small onion chopped
1 can of mushrooms chopped or a cup of fresh chopped
1 can of Rotel diced tomatoes with peppers (or just tomatoes)
1 can of diced jalapenos
2-3 small peppers of your choosing. I opted for the combo of green bell and mild chilis
1 can of tomato paste (6oz)
1 clove of garlic
1 tbs of olive oil
Hot sauce to your taste
Red chili flakes to taste
1 tbs of chili pepper
1 tbs of paprika
1 tsp of oregano
1 tbs of garlic powder
salt, pepper to taste

The How-To

1. Saute the ground turkey in olive oil and red pepper flakes for a bit. Add a bit of salt and pepper.
2. I like to saute the onions, peppers, and mushrooms together until the onions are translucent. Toss them in with the turkey when done.
3. Add the garlic, saute for about 2-3 minutes.
4. Empty the tomatoes, peppers, and paste into the mix. Stir well.
5. Add your spices, and let simmer for about half on hour on low to medium heat. I usually play with the spice levels, add more hot sauce etc... You can also add the tomato paste one tbs at a time, if you think it may be too sweet to your preference. Find the right balance of salty, sweet and spicy and voila! Comfort in a bowl.