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Food

Turkey Taco Lettuce Wraps Recipe

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These turkey taco lettuce wraps make an easy, low carb dinner that your family is sure to love!

 

As of late, I have been trying to choose healthier options when preparing meals for me and my family. One of the things that I have done, is to cut back on the amount of breads and carbs that we consume.


Mexican foods are a favorite around here. So now we can enjoy Taco Tuesdays without the guilt. This dish is a hit with my family, and I am sure you will enjoy it too.

 

Taco Filling

When it comes to taco fillings, the possibilities are endless! Here are the most basic options:

Veggies: Tomatoes, Red Onions, Corn
Fruits: Avocado, Jalapenos, Black Olives
Cheeses: Monterey Jack, Cheddar, Pepper Jack, Queso, Nacho
Extras: Sour Cream, Refried Beans, Black Beans,Black Olives, Guacamole, Salsa, Hot Sauce, Cilantro, Pinto Beans, Tortilla Strips, Pico De Gallo, Refried Beans

Storage

The leftover turkey mixture should be kept in an airtight container in the refrigerator, and consumed within three days.

 

Turkey Taco Lettuce Wraps

 

Ingredients:

1 lb ground turkey
1 yellow or white onion chopped
2 cloves garlic
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 cup tomato sauce
1/4 cup low-sodium chicken broth
Pinch of salt and pepper ( to taste )
Romaine lettuce leaves (or your choice of lettuce leaves)
Shredded Mexican style cheese, diced Roma tomatoes, diced red onion
*Diced avocado, chopped cilantro, sour cream, – optional

Directions:

1. Heat 1 tbsp of olive oil in a non-stick pan over medium-high heat. Add onion and saute for 2 minutes.
2. Add turkey and garlic, season with salt and pepper, and cook thoroughly.
3. Add chili powder, cumin, paprika, tomato sauce and chicken broth.
4. Reduce to a simmer and cook about 5 minutes until sauce has reduced.
5. Serve mixture over lettuce leaves, and add desired toppings.

Enjoy!

Food

Stuffed Pepper Soup Recipe

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Stuffed peppers are a favorite in my household.  My husband requests them quite often.   The recipe for this soup is actually very simple.  You’re simply taking all of the ingredients of a traditional stuffed pepper, and making it into a soup.  

And I have to say that this soup is so delicious. It makes for a very hearty and flavorful meal. It is also a very thick soup that has the consistency of a stew, so it is sure to fill you up.  I do believe that this will become a new favorite in our house.  I hope your family enjoys it as much as mine did.

INGREDIENTS:

1 – pound ground beef or ground turkey
1 – tablespoon olive oil
1 – cup chopped onion
1 1/2 – teaspoons minced garlic
½ – teaspoon garlic powder
1 – red bell pepper cut into ½ inch strips
1 – green bell pepper cut into ½ inch strips
1 – yellow bell pepper cut into ½ inch strips
1 – 15 ounce can tomato sauce
1 – 14.5 ounce can diced tomatoes
1 – 14.5 ounce can beef broth
2 – tablespoons Italian seasoning
Salt and Pepper to taste
¼ cup chopped parsley (optional)
2 cups cooked white or brown rice

Stuffed Pepper Soup Recipe

COOKING INSTRUCTIONS:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking up into smaller pieces with a spatula. Season meat with salt and pepper.

2. Sautee onion and garlic in skillet for 2 or 3 minutes or until softened.

3. Transfer meat along with onion and garlic to a large pot.

4. Add the bell peppers to the pot of meat and cook for 2-3 minutes.

5. One by one add the tomato sauce, diced tomatoes, beef broth, Italian seasoning and garlic powder to the pot. Bring to a simmer.

6. Cook for about 15 to 20 minutes or until the peppers are tender.

7. Lastly, stir the cooked rice into the soup mixture. You can season it with a little bit of salt and pepper as desired. Top with parsley if desired and serve.

Enjoy!
Food

Homemade Chili Recipe

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When the weather is cool outside, I always fix my family’s favorite – homemade chili. I mean, let’s face it, cool weather and chili go together like peanut butter and jelly.

A piping hot bowl of chili on a cool, crisp fall or winter day is always a hit. Serve it with grilled cheese sandwiches, peanut butter, and jelly sandwiches,  or a huge piece of cornbread.

The great thing about chili is that you can freeze it for later.   You can put your leftovers into a freezer friendly container a store for a week or two.  When you want a quick weeknight meal, just thaw, heat and serve.

Homemade Chili

Ingredients:

1 pkg of Wick Fowler’s 2-Alarm Chili Seasoning Kit

2 lbs ground beef or ground turkey

1 – 8 oz can kidney beans

1 – 8 oz can pinto beans

1 – 16 oz can tomato sauce

1 – 15 oz can petite diced tomatoes

1 cup of water

1 cup of beef broth

1 large yellow onion chopped

1 bell pepper chopped

3 cloves garlic minced

 

Cooking Instructions:

1. Brown meat, onion and bell pepper in a large skillet or a saucepan. Once browned, toss in garlic and let cook for about two minutes.  Remove from heat and drain excess fat.

2. Empty the tomato sauce, diced tomatoes, beans, and water into a large pot and heat. 

3. Add cooked meat to your sauce.

4. Stir in all of the Wick Fowler packaged ingredients (except masa flour).

5. Cover skillet or saucepan and let simmer for about 30 minutes, or until meat is tender, stirring occasionally.

6. Mix masa flour into ¼ cup warm water and pour into chili. Let simmer another 10 to 15 minutes. You can skip this step if you prefer a thinner chili.

7. Remove pot from heat. Let chili rest 7 – 10 minutes.

8. Add desired toppings and serve.

Ready in about 60 minutes
Serves 8 people

Tip:

If you like your chili a little spicier, you can add more red pepper.  If you prefer a milder chili, you can skip the red pepper altogether.

What’s your favorite cold weather comfort food? Share in the comments.
Homemade Chili Recipe