I am always looking for new dinner ideas. Especially when the kids are in town...one doesn't eat red meat, another wants high protein. This recipe will work for both; I found it in the April/May 2017 issue of Simple and Delicious. Although I am guessing I will need to double it...at least!
1lb. lean ground turkey
1/2 lb. sliced fresh mushrooms
1 medium sweet red pepper, diced
1 medium onion, finely chopped
1 medium carrot, shredded
1 tbsp. sesame oil
1/4 C. hoisin sauce
2 tbsp. balsamic vinegar
2 tbsp. reduced sodium soy sauce
1 tbsp. minced fresh ginger root
2 garlic cloves, minced
8 Bibb or Boston lettuce leaves
In a large skillet, cook and crumble the turkey with vegetables in sesame oil over medium high heat until the turkey is not longer pink, 8-10 minutes, breaking turkey into crumbles. Stir in hoisin sauce, vinegar, soy sauce, ginger, and garlic; cook and stir over medium heat until sauce is lightly thickened, about 5 minutes. Serve in lettuce leaves.
Per serving: 292 calories, 13g. fat, 9mg. cholesterol, 629mg. sodium, 19g. carbs, 26g protein
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