Turkey Lettuce Wraps

I love PF Changs lettuce wraps so this is what I came up with between another online recipe and my own tweaking.

1 lb ground turkey or chicken
1/2 medium onion, minced
2 large garlic cloves, minced
1 tbsp sesame oil
2 1/2 tbsp soy sauce
1/2 tbsp water
1 tbsp peanut butter
1/2 tbsp honey
1 tbsp + 1 tsp rice vinegar
2 tsp chili garlic sauce
dash of pepper
3 green onions chopped
8oz can sliced water chestnuts, chopped
1/4 dry roasted peanuts
10 or so outer lettuce leaves, rinsed and patted dry

**Heat a skillet over medium high heat and add ground turkey, onion, gralic, salt and pepper.

**Meanwhile, in a microwave safe bowl mix together: sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Heat in microwave for 20 seconds, then pour over turkey once its completley cooked.

**Add green onions and water chestnuts to the skillet and let cook for another 2 minutes. Sprinkle with chopped peanuts and serve with cold lettuce leaves.

***I also make a sauce to add on top of the wrap.
In a small bowl mix together
2 tbsp soy sauce
2 tbsp chili garlic sauce
2 tsp yellow mustard

(If you want it more spicy add more chili garlic sauce, if you made it too spicy add more soy sauce. the redder it is the hotter)

No Bake Energy Bites

1 cup dry old fashioned oats 1 cup toasted coconut flakes 1/2 creamy peanut butter 1/2 ground flaxseed 1/2 cup dark chocolate chips 1/3 cup honey 1 tsp vanilla Mix all ingredients together in a medium bowl. Set in fridge for 30 minutes. Then roll into small bite size balls and store in an air tight container in fridge. Keep in fridge for up to a week. These are the perfect afternoon pick me up sweet snack when the yawn attacks start :-)

Crock Pot Chicken Taco Chili

Yum yum yum! Definatly fitting for a cold lazy day inside.

1 onion, chopped
1 16oz can black beans, rinsed
1 16oz can kidney beans
1 8oz can tomato sauce
10oz package frozen corn kernels
2 14.5 oz cans diced tomatoes with chiles
1 packet taco seasoning
1 tbsp chili powder
1 tbsp cumin
3-4 boneless skinless chicken breasts
sour cream, shredded cheese and fresh cilantro are ideal for topping

In your crock pot: throw in all ingredients, stir together, set chicken on top. Cook on low for 8 hours, half hour before serving remove chicken, let cool, then shred and put back in crock pot. We piled this on top of tortilla chips in a bowl then topped with sour cream, shredded cheese and fresh cilantro before digging in!

Gotta love comfort food!

Lemon Garlic Parsley Tilapia

Best Tilapia ever!

1 Tbsp butter
2 large Tilapia fillets
1 Tbsp cajun seasoning
1 lemon, juiced
2 garlic cloves, minced
1 Tbsp fresh parsley, chopped

A few hours before dinner I set the fillets on a plate, sprinkled the cajun over, then the garlic and parsley then soaked them in lemon juice. Let set in fridge for a few hours. To cook: Heat skillet over medium heat and melt butter. Add fillets and cook about 7 minutes on each side til browning and it flakes easy with a fork.

I served this with rice and garlicky green beans (a few posts back)

Herbed Lemon Chicken with Vegetables

1 tablespoon butter
5 skinless/boneless chicken tenders
4 carrots, peeled and chopped into sticks
1/2 yellow onion, chopped into wedges
5 garlic cloves, peeled
handful of sliced mushrooms
4 russet potatoes, peeled and cut into thick wedges
2 cans chicken broth
2 tablespoons fresh parsley
1/4 teaspoon dried oregano
ground black pepper
garlic salt

In a skillet over medium heat, melt butter and add chicken tenders just to seal the outside, so 2 minutes on each side. Set aside. In a slow cooker add carrots, potatoes, onion, garlic and mushrooms. Add broth and chicken then seasonings. I'm usually not one to buy fresh herbs but I think the fresh parsley made a huge difference in flavor. Cook on low for 6 hours.

This had such great flavor!

Rosemary Chicken with Vegetables

1 tablespoon olive oil
2-3 potatoes, peeled, cut and cubed
1 14oz can chicken broth
4 boneless skinless chicken breasts
12 grape tomatoes
handful of fresh trimmed green beans
1 yellow onion finely chopped
1/4 cup white wine
juice of half a lemon
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper

Preheat oven to 450. In a 9x13 baking dish combine the olive oil and potatoes, coating potatoes in oil. Bake for 15 minutes until potatoes are slightly browned. Add the broth, chicken, tomatoes, onion, green beans and celery. Sprinkle with the sage, rosemary, parsley and pepper. Cover with foil and bake for 40 minutes. Uncover and bake for 15 more minutes.

This had such great flavor and the chicken was tender and juicy!

Lemon-Oregano Tilapia

4 Tilapia fillets
1-2 tablespoons olive oil
juice of half a lemon
1 teaspoon oregano
1/2 teaspoon garlic salt
1/8 teaspoon ground black pepper

brown or white rice (For 2 people 1 cup uncooked rice is plenty)
1 teaspoon parsley

In a bowl mix together olive oil, lemon juice, oregano, garlic salt and pepper. Set fillets in baking dish, pour marinade over fillets and let sit for at least 20 minutes. Then heat some olive oil in a skillet over medium high heat and cook fillets on each side 7ish minutes. Fish is done when it easily flakes apart with a fork.

Meanwhile, cook rice according to package instructions. Once done add in parsley.

Good spices for a simple fish dish!