Best 4 Spicy Turkey Lettuce Cups With Red Pepper Jelly Recipes

ASIAN TURKEY LETTUCE CUPS

Asian Turkey Lettuce Cups image

Such a cool idea for a light lunch or even an appetizer simply served in small lettuce leaves. When I want to make it easier for my kids to eat, I mix it all up with shredded lettuce and serve in a bowl. -Diana Rios, Lytle, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
1 teaspoon Thai chili sauce, optional
1 pound lean ground turkey
1 celery rib, chopped
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1 can (8 ounces) water chestnuts, drained and chopped
1 medium carrot, shredded
2 cups cooked brown rice
8 Bibb or Boston lettuce leaves

Steps:

In a small bowl, whisk soy sauce, sugar, sesame oil and, if desired, chili sauce until blended. In a large skillet, cook turkey and celery 6-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain., Add ginger and garlic to turkey; cook 2 minutes. Stir in soy sauce mixture, water chestnuts and carrot; cook 2 minutes longer. Stir in rice; heat through. Serve in lettuce leaves.

Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 589mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

SPICY TURKEY LETTUCE WRAPS

Spicy Turkey Lettuce Wraps image

My go-to meal after an evening run is this satisfying turkey wrap with jicama, a potato-like root veggie used in Mexican cooking. -Christie Arp, Blue Ridge, Georgia

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1/2 pound lean ground turkey
1/2 cup chopped peeled jicama or celery
1/4 cup chopped onion
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1/4 cup julienned carrot
6 Bibb lettuce leaves
Hot mustard, optional

Steps:

In a large skillet, cook and crumble turkey with jicama and onion over medium heat until no longer pink, 4-6 minutes. Stir in soy sauce, ginger, garlic and peppers. Add carrot; cook and stir until liquid is absorbed, 1-2 minutes., Serve in lettuce. If desired, serve with mustard.

Nutrition Facts : Calories 212 calories, Fat 9g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 655mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

ASIAN LETTUCE CUPS WITH SPICY GROUND TURKEY FILLING

Asian Lettuce Cups With Spicy Ground Turkey Filling image

Having two teenage boys and trying to stay on a diet can be impossible. I am really trying to reduce my carbs and I found this recipe on kalyn's kitchen blog. They loved it! Good for a phase 1 South Beach diet too.

Provided by mary winecoff

Categories Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
3 tablespoons red onions or 3 tablespoons shallots, minced
2 tablespoons garlic, minced
2 tablespoons ginger, minced
1 1/2 lbs ground turkey
4 tablespoons soy sauce
1 tablespoon chile garlic sauce (I used more)
1 teaspoon fish sauce (optional)
1 cup cilantro, chopped
1/3 cup peanuts, chopped (optional)
1 head romaine lettuce

Steps:

Heat the oil in a large non-stick frying pan and add the onion and saute for about 2 minutes. Add garlic and ginger root and saute about 1 minute more.
Add ground turkey and break apart, then add soy sauce, chili garlic and fish sauce if using. Cook until the turkey is brown and crumbling apart and the sauce is slightly reduce, about 5 minutes.
When turkey is done, add chopped cilantro and cook 1-2 minutes more. Serve filling and lettuce leaves in separate bowl, with chopped peanuts in another. Fill lettuce leaves with filling and add chopped nuts if desired.

Nutrition Facts : Calories 338.3, Fat 17.1, SaturatedFat 4, Cholesterol 117.5, Sodium 1120.3, Carbohydrate 10.2, Fiber 4.1, Sugar 2.6, Protein 38

SPICY RED PEPPER JELLY

SPICY RED PEPPER JELLY image

This jelly is a great topping for baked brie but is also a delicious ingredient for other recipes. This condiment recipe is so easy to make, it's definitely a must have! VIDEO https://www.youtube.com/watch?v=qM1I2Q9Zgbg

Provided by CLUBFOODY

Categories Vegetable

Time 25m

Yield 6 jars 250ml

Number Of Ingredients 8

Ingredients

3 1/4 cups granulated sugar, divided
3 tablespoons pectin
6 cups red peppers, cut into chunks
2 teaspoons red pepper flakes (to taste)
1 cup white vinegar
1 tablespoon unsalted butter
1/2 teaspoon fresh tarragon, chopped
1/8 teaspoon sea salt

Steps:

In a small bowl, whisk ¾ cup sugar with pectin; set aside. In a bowl of a food processor, combine red peppers and red pepper flakes; process for 15 seconds or until somewhat finely chopped. You should have about 2 ½ cups give or take.
In a large pot over medium-high heat, add red peppers, sugar, white vinegar, butter, fresh tarragon and sea salt. Stir very well and bring it to a boil; cook for 4 minutes. Add sugar-pectin mixture and cook for an additional 4 minutes. If there are some larger chunks of pepper, purée with an immersion blender.
To find out if it's ready, dip a metal spoon in iced cold water. Dry it off and scoop up some jelly. Let it cool off to room temperature. If it sets up, it means it's ready otherwise cook it a little longer.
Remove from the heat and fill up the prepared jars. Process the jars in the boiling water bath for 10 minutes. Place them in a draft-free area and wait until the lids snap down. Makes 6 jars of 250ml.