Hey y’all! Football season will be here very soon which means tailgates, parties and tasty food! Add this super easy recipe to the appetizer menu. It’s a great way to get in veggies and still get that delicious Buffalo flavor that we all love. And the best part is that it only takes 15 minutes to make!
I added celery and carrots because every time I eat buffalo wings, it always comes with celery and carrot sticks. I was really going for the full effect here. You can always use shredded chicken here which would be perfect! Another option is to throw everything in a bowl and eat it as a salad. That works too. Any type of lettuce can be used here so choose your favorite.
The good in this? Since this is basically a salad….all of the veggies provide fiber which aid in digestion and helps keep our gut bacteria in check.
Crunchy Buffalo Turkey Lettuce Wraps
1 tablespoon oil of choice
1 lb 85% lean ground turkey
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 cup buffalo sauce
8 lettuce leaves
2 stalks celery, diced
1 1/2 cup shredded carrots
sliced grape tomatoes
ranch dressing (optional)
Heat 1 tablespoon of oil in non-stick skillet. Add ground turkey and cook 5-7 minutes until browned. Add garlic powder, onion powder, cayenne pepper and salt. Add buffalo sauce and remove from heat. Add mixture to lettuce leaves and top with shredded carrots, celery, tomatoes, and ranch dressing (optional).
Notes: If the lettuce leaves are jumbo, the recipe makes about 8. Smaller lettuce leaves will make more.
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Today I’m sharing a delicious recipe for juicy meatballs. Any meatball fans out there?? Me too! I like making meatballs because not only are they delicious, I can make so many different meals with them. These meatballs have 29 g of protein per serving (4 meatballs)and it’s easy to make a balanced meal using them. I like to have mine over pasta (of course) with a side of leafy greens or as sliders. I also crumble them up over a flatbread topped with spinach, tomatoes and a little parmesan cheese. There are so many ways to eat a good meatball.
Zucchini is in the mixture to add moisture without adding fat since ground turkey can be dry. I also buy the 85% lean ground turkey instead of the 99% lean. Like I said, no dry food around here! This is also important since I like to have leftovers to make nutritious eating feasible. Reheating can dry things out, so the more moisture to begin with, the better.
The good in this? Turkey is a great option when looking for lean protein. The term “lean” refers to the fat content in a particular item. Limiting intake of saturated fat is shown to improve cardiovascular health. This meal can also be good for increasing iron. Turkey is a source of heme-iron which is better absorbed by the body. Paired with fortified pasta, spinach and an orange (Vitamin C increases iron absorption), you’re all set!
Let me know what you think!
1 small zucchini, shredded (about 1 cup after being drained)
1 lb ground turkey (85% lean)
1/2 cup old fashioned oats
2 cloves garlic, minced
1 teaspoon onion powder
1/2 Tablespoon fresh rosemary
2 teaspoons dried basil
1/2 teaspoon salt
Using a box grater, shred zucchini. In a clean dish towel or paper towel, squeeze excess liquid from zucchini. Add zucchini to bowl with ground turkey, oats, eggs, garlic, onion powder, rosemary, basil and salt. Combine mixture together with hands (use gloves if desired). Form 1 tablespoon sized balls. Recipe should make about 18 meatballs. At this point, meatballs can be frozen if desired.
- Place meatballs on lined baking sheet and bake at 400°F for 30 minutes or until meatballs reach 165°F.
- In large skillet, add 1 jar of pasta sauce plus 1/2 cup of water. Place meatballs in pan and bring to a boil. Reduce heat and simmer for 20 minutes or until meatballs reach 165°F.
Serve warm over your favorite pasta with a green side or as sliders.