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Turkey Santa Fe Lettuce Wraps

These Santa Fe turkey lettuce wraps are SO good, you’ll WANT to save some leftover turkey just to make them (or leftover chicken breast would work too)!

Have you ever had the Spinach Santa Fe Egg Rolls with the Cilantro Ranch Dipping Sauce from Chili’s? They’re dangerously good – I don’t even want to know how many calories they are. That’s where the inspiration for these lighter lettuce wraps came from. The lighting in these photos don’t even do them justice.

I actually made my turkey breast in the crock pot[1] last week just so I could have leftovers to create this recipe. I had one for lunch (only 4 WW pp) but since they are so light I think two would be perfect for dinner. If you want to make them Paleo, leave out the beans and add more spinach. I used my Avocado Cilantro Ranch Dressing[2] as my sauce and it was perfect. If you’re lazy, you can mash 1/4 avocado into 1/2 cup light ranch dressing instead.

This time of the year is so challenging to eat good. Holiday parties,
staying over at relatives, Christmas cookies – I really need will power.
So I wanted to create a leftover recipe for turkey that’s not just
delicious, but also light after a day of indulging on mashed potatoes,
gravy, and pumpkin pie.

Some of you were asking me on Instagram how I stay motivated and I thought I would share what I am doing this year to avoid the Holiday weight gain.

1) I just started tracking
everything I eat on my Weight Watchers[3] app to help keep me
accountable for everything I eat, plus it reminds me to exercise more (such a great app). Some of you may be using My Fitness
Pal, that would work too!

2) Yesterday while at the
gym, I paid for 10 sessions of personal training. This was
my Christmas present to myself, and it was not cheap. I know it will
give me that extra push to make the most out of my workouts, especially
since I am paying for them.

3) On days I’m too busy to head out to the gym, I started doing the Shrink Session Workout[4] at home. I love Erin Stutland,[5] I met her a few years ago at Fit Bloggin and instantly felt connected to her.
She’s a coach, fitness expert, former dancer and feels like your BEST
friend all wrapped into one. It’s different from your
average workout (yes you’ll tone your body and burn fat) but what it really does, is
help you step into a more a
confident, powerful, rock star part of yourself that you may not be in
touch with on a daily basis. She’s doing a free week long challenge
called the Say it, Sweat it, Get it FREE Challenge[6]. If it looks like
something you could use, sign up [7]and join me (it’s free!)

If you have any tips to share on how you stay motivated, I would love to hear it!

Turkey Santa Fe Lettuce Wraps
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 lettuce wraps • Old Points: 6 pts • Points+: 8 pts
Calories: 297 • Fat: 13 g • Protein: 31 g • Carb: 21 g • Fiber: 6 g • Sugar: 4 g
Sodium: 1358 mg • Cholesterol: 53 mg

Ingredients:

  • 1 tsp olive oil
  • 1/4 cup minced red bell peppers
  • 1/4 cup minced scallions
  • 12 oz leftover turkey breast, diced small
  • 2/3 cup frozen corn
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup frozen spinach, thawed and drained
  • 2 tbsp diced jarred jalapeno peppers
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1 cup reduced fat shredded Mexican cheese blend
  • 8 large Iceburg lettuce leaves 
  • 12 tbsp Avocado Cilantro Ranch Dressing[8]

Directions:

Heat the oil in a large skillet over medium-high heat.
Add the red bell pepper and scallions to the pan and sauté for 2 minutes
until tender.

Add the diced turkey, corn, black beans, spinach,
jalapeno peppers, cumin, chili powder, salt, and cayenne pepper to the
pan. Cook for another 3 to 4 minutes, stirring well so the spinach gets
mixed in with everything.

Place about 1/3 cup of turkey mixture in the center of each lettuce leaf. Top each wrap with 2 tbsp cheese and 1 1/2 tbsp avocado sauce if desired.

References

  1. ^ turkey breast in the crock pot (www.gordon-ramsay-recipe.com)
  2. ^ Avocado Cilantro Ranch Dressing (www.gordon-ramsay-recipe.com)
  3. ^ Weight Watchers (www.weightwatchers.com)
  4. ^ Shrink Session Workout (bit.ly)
  5. ^ Erin Stutland, (bit.ly)
  6. ^ Say it, Sweat it, Get it FREE Challenge (bit.ly)
  7. ^ sign up (bit.ly)
  8. ^ Avocado Cilantro Ranch Dressing (www.gordon-ramsay-recipe.com)

Italian Goulash

Italian Goulash

by Pam on January 29, 2013

I heard good news from my doctor today. The MRI results came back and I have nothing serious going on with my back (YEAH!). With a little hard work, exercise, and some help from the physical therapist and the chiropractor, I should be back to normal in no time. Thankfully, the last few days have been good days with more movement and much less pain. 

Unfortunately, my daughter now has the flu and the rest of us aren’t feeling well either – UGH!  Since my family is under the weather, I decided to post some good old comfort food. I’ll be back in the kitchen soon…

Originally Posted on January 25, 2010

My mom used to make goulash for us when we were kids and it was one of my favorite meals. I haven’t had it for years and I have been craving it lately. My mom would make her goulash with tomato sauce, ground beef, canned mushrooms, onion, bell pepper and elbow macaroni. I decided to make an Italian goulash using leftover homemade marinara, fresh mushrooms, onions, bell pepper, fresh basil, garlic and elbow macaroni. If you don’t have time to make the marinara you could always use a jar of your favorite store bought marinara. My whole family really loved this goulash. Thanks for the inspiration Mom.

Heat the olive oil in a small Dutch oven over medium heat. Add the onions and mushrooms then cook for 3-4 minutes. Add the ground beef, bell pepper, chopped garlic then season with sea salt and freshly cracked pepper; cook for 4-5 minutes making sure to crumble the ground beef as it cooks. Drain any excess grease from the pan then add the marinara sauce, stir until mixed thoroughly. Simmer the sauce for 1-2 hours so flavors combine.

Cook the elbow macaroni per instructions (make sure to season the water with salt) then drain completely. Combine the macaroni with the sauce, add the fresh basil and mix well. Simmer for 15 minutes so the sauce has time to flavor the noodles. Top with Asiago cheese if desired and serve. Enjoy.



Print[1]

Save[2]



Italian Goulash






Ingredients:

1 tsp olive oil
1 lb of lean ground beef (94/6)
1 small sweet yellow onion, diced
3-4 baby bell peppers, diced (I used red & orange)
8 oz cremini mushrooms, sliced
4 cloves of garlic, chopped
Sea salt and freshly cracked pepper, to taste
3 cups of Roasted Tomato, Onion & Garlic Marinara
12 oz elbow macaroni, cooked per instructions
Fresh basil, chiffonade
Asiago, grated

Directions:

Heat the olive oil in a small Dutch oven over medium heat. Add the onions and mushrooms then cook for 3-4 minutes. Add the ground beef, bell pepper, chopped garlic then season with sea salt and freshly cracked pepper; cook for 4-5 minutes making sure to crumble the ground beef as it cooks. Drain any excess grease from the pan then add the marinara sauce, stir until mixed thoroughly. Simmer the sauce for 1-2 hours so flavors combine.

Cook the elbow macaroni per instructions (make sure to season the water with salt) then drain completely. Combine the macaroni with the sauce, add the fresh basil and mix well. Simmer for 15 minutes so the sauce has time to flavor the noodles. Top with Asiago cheese if desired and serve. Enjoy.



Recipe and photos by For the Love of Cooking.net
Inspired by my Mom

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Next Up: Bacon Jam