Make This - Skinny Lettuce Wraps

(from my @lyndsylee instagram)

 

now that it is officially summer, i decided it was a good idea to lighten up our usual "casserole monday" with some absolutely delicious skinny lettuce wraps!

 

last night i took a chance and tried out this recipe from makeshift margaritas and let me just say the results were outstanding and a great success!  best part, they were so incredible easy to make! 

 

skinny lettuce wraps

 

ingredients:

 

*1 lb. ground turkey or ground chicken

*2 tablespoons low-fat peanut butter (i used regular)

*3 tablespoons low sodium soy sauce

*2 tablespoons low sodium teriyaki sauce (i used trader joe's soyaki)

*1 can water chestnuts, drained

*1/2 chopped onion (i used the entire container of trader joe's onions, garlic & shallots pre-cut)

*1 head of lettuce washed & divided into large pieces for wrapping

*i added some freshly chopped mushrooms

 

directions:

 

1. Brown ground meat until fully cooked. Drain any fat.

2. Add peanut butter, soy sauce, teriyaki, onions,*mushrooms* and water chestnuts. Mix until combined. Allow to simmer for about 5 minutes (i let it simmer for about 10-12 minutes).

3. Spoon meat into lettuce and wrap.

 

enjoy!

Make This - Chicken & Black Bean Green Enchilada Rice Bake

(photo from my @lyndsylee instagram)

 

in keeping up with casserole monday as b and i have coined it, i pinned this delicious recipe and it was a major hit!  the casserole is easy to prepare and leaves you with loads of leftovers (which totally taste better the next day)!  best part, it's relatively healthy and gluten free!

 

chicken & black bean green enchilada rice bake

 

ingredients:

 

*2 cups white long grain rice

*2 1/2 cups cooked, shredded chicken breast (i cheated and used a rotisserie chicken)

*One 15-ounce can mild green enchilada sauce (i used a spicy green salsa)

*One 4-ounce can sliced black olives (i used two cans)

*One 15-ounce can diced tomatoes (i used the flavored ones and i would use 2 cans next time)

*1/2 cup sour cream (i used greek yogurt)

*1 teaspoon kosher salt

*1/2 teaspoon freshly ground black pepper

*1 teaspoon McCormick Gourmet Roasted Ground Cumin

*One 15-ounce can black beans, drained and rinsed (i used 2 cans)

*2 cups shredded cheddar cheese (i used less)

*i also added 2 corns of can, 1/2 cup of extra spicy salsa, 2 cans of green chiles, pinch of cayenne*

 

directions:

 

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

 

enjoy!