Spring is officially here and that means spring veggies will be here soon! I love all the newness that comes along with spring – green grass, local fruits and vegetables, and the warmth of the sun. This past year, has been so gray, rainy and not the best weather. I think it really didn’t help the funk I’ve been in.
Now that spring is here, it’s time to shed all away and start getting back into eating better, working out and clearing my head. I’ve been intermittent fasting off and on the past couple of months, and while I’m not seeing huge progress, I feel so much better when I’m doing it. I need to get really serious about it – my 39th birthday is coming up next week and I want to focus on my health and well-being. I’ve been walking daily with my pup and now it’s time to focus on my eating. I need to cut back on how many carbs I’m eating – it’s the one thing I turn to when I want to snack. I decided I’m going to be better at cutting back on carbs at dinner.
I gave this recipe for lettuce cups a try and it was really good. There is a little bit of sugar in the dressing, but it helps to counter-balance the vinegar that is used. I enjoyed how fresh this meal was. Using ground turkey made it feel lighter, but kept me full all night as I was running my kids all over the place. I’m looking forward to making it again!
Sloppy Joe sandwiches are one of the meals that remind me of being a kid. We used to eat them pretty regularly, but with the sauce that comes from a can. I’ve made them several times for my kids and found that if I put anything between a bun, my son will eat it. That’s a win in my book especially since he seems to be getting more picky by the day!
I loved this recipe and the fact that I had just about everything in my pantry and fridge to make it. I used ground turkey in place of ground beef to make it a bit more healthy. I’ll use onion rolls next time, but my kiddos loved it with fried onions on top for a little crunch.
Whenever we go to P.F. Changs, we get chicken wraps as an appetizer. I’ve seen copycat recipes floating around for awhile and it was finally time for me to get in the action. OMG….why did I wait so long? These are so easy to make and I had almost all the ingredients on hand.
They were a big hit with my daughter and I know we’ll be making them again, very soon! I used ground turkey since that’s what I had in my freezer, but I’ll be swapping it out for ground chicken the next time I make these wraps.
1 Tbsp olive oil
1 lb ground turkey
2 cloves garlic, minced
1 small onion, diced
1/4 cup hoisin sauce
2 Tbsp soy sauce
1 Tbsp rice wine vinegar
1 Tbsp freshly grated ginger
1 tsp Sriracha, or more to taste
8 oz can whole water chestnuts, drained and diced
2 green onions, thinly sliced
salt and fresh ground pepper to taste
In a saucepan, heat the olive oil over medium high heat. Add the ground meat and cook until browned, breaking into small pieces as it cooks. Drain any grease and then add in the onions, garlic, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha. Cook until the onion become translucent, approximately 1-2 minutes. Stir in the water chestnuts and green onions and cook for an additional 2 minutes. Season with salt and fresh ground pepper to taste.
Scoop several tablespoons of the mixture into a lettuce leaf and eat like a taco. Enjoy!
Source: Damn Delicious
Recently I’ve been buying more and more ground turkey instead of ground beef, so I’ve been looking for different recipes to use it in. I love stroganoff, but my husband is not a huge fan. I grew up eating the Hamburger Helper version and it was one of my favorite dinners. It was something quick and easy to make when my parents were running in all different directions taking me and my siblings to practice or a game.
This was a delicious twist on the traditional stroganoff. I added more mushrooms because I only had 1 pound of ground turkey and it worked out perfectly. My kids gobbled it up and it’s another recipe that I can make from scratch. Now…if I can find a quick and easy way to make homemade egg noodles.
2 Tbsp extra-virgin olive oil
1/2 cup diced yellow onion
8 oz mushrooms, sliced
1 lb ground turkey
3/4 cup reduced sodium beef broth
3/4 cup milk
1 tsp Dijon mustard
1 lb egg noodles
2 Tbsp unsalted butter
1 cup sour cream
Fresh parsley, chopped
1/4 cup flour
2 1/2 tsp seasoned salt
1/4 tsp ground white pepper
2 tsp garlic powder
1 tsp sugar
1 tsp dried thyme
1/2 tsp ground nutmeg
In a large saucepan, heat the oil over medium heat. Cook the onions and mushrooms for 5 minutes or until they are soft. Add the ground turkey, and cook until browned. While the turkey is cooking, mix to the ingredients together for the seasoning mix until combined. Add to the cooked turkey and stir to coat.
Add in the beef broth, milk and mustard to the mixture. Bring to a boil and then reduce heat to a simmer. Cook uncovered for approximately 10 minutes until the mixture had thickened. In the meantime, cook the egg noodles according to the package. Drain the noodles and toss with the two tablespoons of butter. Toss to coat to help the noodles from sticking together.
Once the sauce has thickened, stir in the dour cream and mix until well combined. Season with salt and pepper. Serve the sauce over the noodles and garnish with the chopped parsley.
Source: Laura’s Sweet Spot