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!

Weekend Waffles and This Week’s Menu

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Most mornings in our house are a bit hectic–we’re all in a rush to get ready and get out of the house. But Saturdays are different. Saturday mornings are usually our one chance in the week to laze around (unfortunately, not to sleep in–we do have two children under the age of 3, after all) and enjoy each other’s company. And where I come from, that calls for a good meal.

We’ve started a bit of a tradition involving baked goods and, usually, lots of syrup: The Saturday Morning Breakfast. The meals are usually pretty simple–pancakes, waffles, or scrambled “cheesy eggs”–but they’re always delicious and they get our weekends off to a good start.

This weekend I made one of our all-time favorites: Great-Grandma Doreen’s light-and-fluffy as air waffles. They’re made with whipped egg whites so they puff up beautifully–and then they literally melt in your mouth with each bite. And, if you’re like me, you know that the only way to eat waffles (or, really, just about anything) is smothered in whipped cream and fresh berries. They are so delectable that our 29-pound 2-year old polished off two of them in one sitting. So, go ahead, make these waffles for your family next weekend–I bet you can’t stop at just one!

Weekend Waffles Recipe

2 eggs, separated
2 cups flour
2 cups milk
1 Tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil

Beat the 2 egg whites until stiff (forming soft peaks). In a separate bowl, combine the 2 egg yolks, milk, and oil. In a large mixing bowl, mix together flour , baking powder and salt. Add the egg/milk/oil mixture to the flour mixture and blend well. Fold in the stiffened egg whites. Spray a waffle iron with cooking spray, then spoon waffle batter into the iron and cook according to your iron’s instructions. Serve hot with mounds of whipped cream (or whatever other toppings you like!). Makes 6-8 waffles.

This Week’s Menu

Monday: Slow-Cooker Pot Roast with carrots and baby red potatoes

Tuesday: Bible study potluck–I’m bringing Caesar salad with homemade dressing (I may have to share my recipe for the dressing on here some time. It’s the best Caesar dressing ever because there are no gross little sardines involved.)

Wednesday: Butternut Squash Soup–This is already in my freezer from when I made it a few weeks ago

Thursday: Southwest Turkey Burgers with Avocado-Garlic Aioli–an amazing recipe that I got from a friend, and they’re actually better cooked inside on a griddle (I’m not quite ready to brave the wind and the rain for our outdoor grill yet!)

Friday: Dinner with friends

Saturday: Roasted Chicken and Rosemary Ravioli–Pre-made from Costco. They’re delicious.

Sunday: Chicken Broccoli Rice Bake–made with cheddar cheese and a bit of curry powder for some kick

This Week’s Menu

Back by popular request, here is my menu for this week:

Sunday: Butternut Squash Soup and salad- This is a new recipe that was in my latest edition of the Rachael Ray magazine. It’s got lots of yummy fruits and veggies: squash, onions, sweet potato, carrots and apple. I’m also roasting some extra squash to puree for little guy’s baby food. Right now everything is roasting in my oven and it smells sooooo good! It looks like this will make a pretty big batch, so I’m planning on freezing the leftovers.
*Update* This recipe is DELICIOUS and made enough for me to freeze a few quarts of leftovers. Definitely making this one again!

Monday: Sloppy Joe’s and sweet potato fries with baked beans and steamed broccoli. This recipe is similar to how I make my “Joe’s”.

Tuesday: Community Group potluck. I’m making brownies and gluten-free chocolate chip cookies for dessert.

Wednesday: Panang Curry and Spring Rolls, salad with peanut sauce dressing

Thursday: Garlic Chicken Pasta with stir-fried veggies

Friday: Burritos with Spanish Rice and Refried Beans, salad

Saturday: Pizza to celebrate David’s first successful day of potty training! (we’ll still celebrate with pizza even if it’s not very successful. I think we’ll all need some pizza by the end of that!)