Healthy, no carbs & I get to use up some of my veggies out of my bins… can’t go wrong! I love summer fresh veggies. Herbs and spices replace fats in this recipe. In the summer we gravitate to lighter dinners and this one flew off everyone’s plates.
1.5 lbs of lean ground turkey (or beef)
1 tablespoon of ground cumin
1 teaspoon of chipotle chili spice
1/4 teaspoon of cayenne pepper
2 cloves of garlic, minced
Salt and pepper
1/4 cup of vegetable or chicken broth
2 heads of butter lettuce or 1 head of iceberg
1 large carrot, shredded
1/2 red onion, diced
2 corn on the cobs, kernels removed
1 red pepper, sliced very thin
1 green pepper, sliced very thin
Over a medium flame, drizzle some olive oil in your pan sauté the turkey breaking up the pieces. Add all of your spices cumin through pepper. Cook until no longer pink. While cooking, prepare your vegetables. If using iceberg, slice the head in half and gently remove the leaves (washing) and laying out on a platter to use as the shell. Arrange your vegetables on a platter so that people can make their own as they go. Feel free to add sprouts or other vegetables that you wish to use.
Once the turkey is cooked throughout, place in a bowl and serve separately. Buffet style works best keeping the lettuce as fresh as possible until ready to consume. Top with cheese, if you wish or fresh salsa.
— Knead to Cook