• Turkey and Lettuce Cups

     

    Thanks to Shauna for trying out this awesome kid-friendly recipe from Working Mother magazine, which offers a ton of great from-scratch recipes that are geared towards food that works well for both dinnertime and then lunches the next day to cut down on food prep time.  That sounds pretty helpful, whether you work outside the home or not.

    This stir-fry is fun to make, and the kids will love playing with their food as they assemble the DIY servings.

    Lunchbox Note: These make a nifty at-school meal for the kids—just double the recipe for extra servings. Pack the lettuce leaves and meat in separate containers so they can build their own cups come mealtime.

    Serves 4 • Prep Time 12 to 15 minutes • Cook Time 6 to 7 minutes

    Dressing
    Juice of 2 limes
    3 tablespoons low-sodium soy sauce
    1 tablespoon rice wine vinegar or cider vinegar
    2 teaspoons honey
    ½ teaspoon chili oil

    Cups
    2 teaspoons vegetable oil
    3 garlic cloves, crushed to a paste with a little sea salt
    1 (1-inch) piece fresh ginger, peeled and finely grated, reserving any juice
    1 teaspoon finely grated lemon zest (optional)
    2 red chiles, seeded and finely sliced (optional)
    10 ounces ground turkey or chicken (any ground meat should work actually)
    ½ cucumber, seeded and cut into ½-inch dice
    ¾ cup (2 ounces) snow peas, trimmed and cut into very thin strips
    4 scallions, thinly sliced on the diagonal
    8 basil leaves
    Handful of fresh cilantro leaves
    4 crisp iceberg or Boston lettuce leaves
    ¼ cup (2 ounces) bean sprouts, soaked in ice water and drained just before use

    1. Whisk together dressing ingredients in a small bowl, and reserve half in a separate small bowl.

    2. Heat oil in a wok; add garlic, ginger, lemon zest (if using) and chiles (if using) and cook 2 minutes, stirring continuously. Remove from the wok and set aside. Add ground turkey to the wok and cook over high heat, stirring continuously, breaking up any lumps with a fork. Cook about 4 minutes until browned.

    3. Return garlic-ginger mixture to the wok, along with half of the dressing, and toss thoroughly with turkey. Add all remaining ingredients except lettuce and bean sprouts and stir-fry 30 seconds. 4 Transfer meat mixture to a deep bowl. To serve, spoon some meat into individual lettuce pieces and top with bean sprouts and some of the reserved dressing.

Comments are closed.