Quick Weeknight Asian Turkey Lettuce Wraps

Hope everyone is having a great weekend. We took the kids to a Spring Training Cubs Baseball Game this afternoon courtesy of my friend Catherine. She was so kind set this up for my family. The weather was great today, perfect for a game. For the most part the boys behaved themselves, once we got some traditional ballgame favorites: ice cream, snow cones and churros. Thanks again Catherine!

I made these fun wraps a few nights ago and they were a huge hit with the family. Probably took a whole 20 minutes from start to finish. This dish started when I picked up a bag of "Broccoli Slaw" at Super Target. It looked really good and I knew I wanted to use it in something. My husband is on a health kick, so thought a lettuce wrap would be a nice light, easy on the braces type of dinner. My 3 year old loved the lettuce aspect of it, but my pickier 5 year old preferred the turkey filling by itself in a bowl. However your family prefers, I am sure this will be a hit.

I'm off to catch up on some of the shows we've tivo'd during the week. I am so happy Top Chef and Bachelor are back, and I'm sure it's the most exciting Bachelor ever, as Chris Harrison says EVERY season!!

If you can't find this broccoli slaw, you can finely slice carrots, celery, zucchini, cabbage and broccoli to equal about 3 Cups. Any asian style veggis will do.

Quick Weeknight Asian Turkey Lettuce Wraps

2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt (I used Lawry’s)
1 12 oz bag of Broccoli Slaw (found it at Super Target, saw it at Sprouts also)
1 small can drained water chestnuts
½ Cup Yoshida’s Teriyaki Sauce
1 teaspoon sesame oil

Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves)

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.

2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!

Another Quick Weeknight Dinner..... Chicken Teriyaki Stir-fry

Again, not my best picture, but this quick fix dinner was so good, I'm passing it on to all the busy moms/dads/peeps out there.

When I was shopping at Trader Joes last week I picked up a bag of pre-chopped stir-fry vegetables (cabbage, carrots, broccoli, bok choy, sugar snap peas, celery). I know they sell this at most grocery stores as well, so check your produce section.

While I was grocery shopping last week at Walmart (as much as I dislike the place, I still find myself shopping there!), I found these stir fry noodles in the asian section called Wel Pac Chuka Soba Stir-Fry Noodles . I was pleasantly surprised at how they turned out in this dish. Very much like the kind you'd order at a Chinese restaurant. Click on the link to see a picture of them. I'm assuming you can get then at any Walmart.

My boys really loved this dinner. I made some steamed rice to go with it, a very tasty 15 minute dinner!

Chicken Teriyaki Stir-fry

1 package Wel Pac Chuka Soba Stir-Fry Noodles
3-4 Tablespoons Canola or Vegetable oil
3-4 Cups prebagged stir fry vegetable mix
2 large chicken breasts, cooked and shredded
3 Tablespoons Teriyaki Sauce
1 1/2 Tablespoon soy sauce
Steamed Rice

1. Cook noodles according to package directions. Drain and set aside.
2. Heat oil into a large skillet or wok over medium high heat. When hot, add stir fry veggis. Stir and cook for 5 minutes or until softened. Reduce heat to medium-low and stir in chicken, cooked noodles, Teriyaki sauce and soy sauce. Gently toss to combine.
3. Serve with rice. Enjoy!

Cooks Like A Californian Recipe Contest Win 2006

Spicy Asian Honey Chicken Tenders

2 Tablespoons extra virgin olive oil
12 uncooked chicken tenders

1 jalapeno, seeds removed
1 clove garlic, minced
¼ inch piece fresh ginger, peeled and chopped½ cup honey
1 teaspoon sesame oil
3/4 Cup chopped fresh cilantro leaves 1/2 teaspoon salt ¼ teaspoon fresh ground black pepper 3 Tablespoons water

12 oz cooked, warm Japanese Noodles
½ Cup chopped green onion (green part only)


Heat olive oil in a 12 inch non-stick skillet over medium heat. Place chicken tenders into hot pan and cook for 5-6 minutes, until almost cooked through.
Meanwhile place jalapeno, garlic, ginger, honey, sesame oil, cilantro, salt and pepper into a food processor. Process until nearly smooth. Scrape sides of bowl and add water. Process until smooth. Pour sauce over nearly cooked chicken tenders. Cook for an additional 2-3 minutes or until chicken is cooked through.
Place warm cooked Japanese noodles into a large serving bowl. Pour sauce and chicken tenders over noodles. Garnish with chopped green onion and serve.

4 servings