Thai Lettuce Wrap Recipe and This Week’s Menu

Now that we are officially in “imminent-moving mode” I have to start eating all of the food I have stock-piled in my pantry and freezer. I am, admittedly, a bit of a food hoarder. I love having well-stocked shelves and ready-to-heat meals in my freezer to make weeknight cooking easier. The only problem with this, however, is that if you have to, say, do something like move half-way around the world, there is a lot of eating that has to be done. And that’s exactly what we’ll be doing. For the next month or two until we leave I am going to be planning most of our meals around food that is in our pantry and/or freezer. Here’s what I’ve come up with for this week:

Thai Lettuce Wraps (recipe below) with Spring Rolls
Ricotta and Basil Stuffed Pasta Shells With Marinara
Sloppy Joe’s
Panang Curry with Potstickers
Grilled Salmon
Tamales with Black Beans and Rice

Below is my recipe for Thai Lettuce Wraps. I’ll be using ground turkey from my freezer and a few sauces from my fridge (we have a LOT of condiments to get through!). I like serving this family-style at the table so everyone can make as many Lettuce Wraps as they like.


Thai Lettuce Wraps:
1 pound ground turkey
1 Tablespoon oil
2 cloves garlic, peeled and minced
2 teaspoons fresh ginger, peeled and minced
1-2 Tablespoons Teriyaki Sauce
1 Tablespoon Soy Sauce
1 teaspoon Siracha hot sauce (leave this out if you want it mild, add more if you like it spicy)
1 Tablespoon fresh, chopped cilantro
1 carrot, peeled and julienned or shredded
1 head butter lettuce (use Romaine if you can’t find butter lettuce), leaves separated

Separate lettuce leaves, rise and dry. Set lettuce leaves aside. Saute the garlic, ginger and oil over medium heat for about 2 minutes (don’t let the garlic turn brown). Add the ground turkey and brown the meat. Drain the juices from the browned ground turkey. Add the teriyaki sauce, soy sauce and Siracha to the ground turkey and heat over low heat–taste for seasoning and add more sauce if necessary. Remove meat from heat. Top a lettuce leaf with a spoonful of the meat mixture, cilantro and carrots (think of this as a lettuce taco). Eat and enjoy!

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