Tag Archives: turkey

Spicy Asian Turkey Lettuce Wraps (super healthy)

26 Jul

Another day, another healthy recipe (trying to keep it light over here!). It hasn’t been too difficult at work, and at home, Rafe, who is instead fighting to keep the pounds on, basically takes whatever base I’m starting with and adds a fattier meat or carbier side. So it’s working because it’s good to have a good support system… 🙂

These spicy lean turkey lettuce wraps were fantastic– filling, flavorful, and super low-cal (about 200 calories in each serving). The lettuce part of the wraps give it crispness, which is a nice contrast to the savory turkey. This recipe is for 2 servings.


  • about 8 oz of Jennie-O lean ground turkey (roughly half the packet– or double the recipe)
  • onion power, garlic powder, chili powder, and cayenne– all to taste
  • 1 inch fresh ginger cube, grated on microplane or otherwise chopped finely
  • 1-2 tbsp light soy sauce
  • 1-2 tsp Sriracha, to taste
  • 1/2 a zucchini, grated
  • romaine fronds
  • cilantro, for topping


  • In a medium bowl, mix turkey and spices, including ginger, with a fork. I added a fair amount of onion and garlic powder, since I like them!
  • Heat a non-stick fry pan on medium, spray with Pam. Add the turkey to the pan and continue stirring and breaking up chunks of turkey until the meat has a nice ground consistency and is more or less cooked (~5-7 min). Add soy sauce and Sriracha to taste.
  • Add grated zucchini to turkey and continue stirring.
  • Once you’re done, let cook slightly and wash and pat dry your romaine.
  • Lay the turkey mix into the romaine fronds and top with cilantro.

Healthy Enchilada Lasagna

8 Mar


I actually managed to get home before 7pm last night! [As an aside, I guess getting home by 7pm isn’t a huge accomplishment when you get to work at 6:15am.] I wanted to surprise Rafe and actually have dinner ready before he got home, which basically never happens these days.

Enchilada lasagna is just about the easiest thing you can make. Most of the ingredients come out of a can, and those that don’t are super duper easy to prep as well. This recipe made both one large rectangular and one regular square glass pan’s worth. With the lean turkey, you’ve got lean protein and with the beans, it’s just darned good for you. And it makes for great leftovers.

If you want, you can skimp on the cheese, and add more yogurt after the fact instead.


  • 20 oz ground turkey (I used the 93/7 lean kind)
  • 1 large can of peeled whole tomatoes
  • 2 cans black beans
  • 1 small can sliced black olives
  • 1 zucchini, grated
  • 2 carrots, peeled and grated
  • salt and pepper
  • 1 small can of green enchilada sauce
  • dash of Sriracha or hot sauce if you’re game
  • corn tortillas– probably about 12
  • 1/2 to 3/4 c grated cheese (cheddar and/or jack)
  • toppings: non-fat Greek yogurt, sliced green onions, and cilantro


  • Pan fry turkey in a non-stick fry pan (or regular fry pan with a spritz of Pam) until cooked through and brown. Break up the big chunks as you cook it.
  • Throw everything into a large bowl– tomatoes, beans, olives, zucchini, carrots, and cooked (and drained) turkey. Salt, pepper, and Sriracha as needed.
  • Pre-heat oven to 375. Start with a thin layer of enchilada sauce on the bottom of the glass dish. Next lay down a layer of corn tortillas (cut them to make sure each part of the glass dish has some coverage). Then put a layer of the bean/meat mixture on, covering evenly. Pour a bit of enchilada sauce on top, and then start the next layer of corn tortillas. Continue like this (tortilla, meat, sauce, and so on).
  • Once you reach the top, put on one last layer of tortilla and cover with enchilada sauce and cheese.
  • Bake for ~15 min, or until the top is melty. Then broil for ~3 min or until top is crispy as well.
  • Top with toppings– Greek yogurt, green onions, and cilantro.

Healthy & Tasty Meatloaf

30 Nov

So last night was another superbusy night. After getting home all too late from work, the fire alarms went off in the entire building for 20 minutes (ear ache). After a superquick workout, I had to get to work on planning our India trip, which is becoming a little bit of a nightmare since the entire country of India has enough train routes for only the population of Rhode Island. AHHHHH. And we didn’t book early. So we’ll be driving for a significant portion of the trip. BOO. Poor Planning is my middle name.

Anyway, the meatloaf was super-easy and quick and tasty enough. This was my first foray into meatloaf and the more domestic 1950’s era dinner foods. We’ll see how this goes. Rafe made asparagus for us to have on the side.


  • 1 medium onion, chopped
  • 1 1/4 lb lean ground turkey
  • 1 zucchini, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 c. bread crumbs
  • 1 egg white, 1 egg (whatever. I just used the equivalent of an egg white Egg Beaters)
  • 1/2 c ketchup
  • 3 tbsp dijon mustard
  • 3 tbsp Worcestershire sauce
  • salt and pepper


  • Preheat at 350
  • Sautee onion in a tbsp of olive oil until glassy. Take off heat.
  • In a large bowl, mix turkey, carrots, zucchini, bread crumbs, egg white, most of ketchup (leave some for the top of the loaf), 2 tbsp dijon, Worcestershire sauce, and seasoning. Once mixed thoroughly, throw it into a loaf pan.
  • Mix together the rest of the ketchip and 1 tbsp dijon and spread on top of loaf (this keeps it moist). Sprinkle with a smidge of bread crumbs.
  • Bake for 50 minutes at 350 or until golden and slightly crisp on top.
  • Mmmmm.