Asian Turkey Lettuce Wraps

“I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.”

This dish is extremely quick, easy, hearty and full of delicious flavors. The best part is I used Kikkoman’s Less Sodium Soy Sauce so I reduced the sodium intake on this! Soy sauce is rich in savory unami flavor that gives this dish a bursting flavor! This dish can be served as lunch, dinner, snack or even an appetizer by making these bite size.

This dish is light and has an abundance of fresh flavor! I used spinach and carrots as my veggie because that’s what I had in my fridge as leftovers from another recipe. However you can use other veggies such as zucchini, squash, bell peppers, kale or eggplant–the possibilities are endless! Use what you have!

Asian Turkey Lettuce Wraps

Asian Turkey Lettuce Wraps

This dish is extremely quick, easy, hearty and full of delicious flavors--It also takes less than 30 minutes to make!

Ingredients

1 lb. ground turkey

1 Tbsp. canola oil

1 small yellow onion; diced

2 cloves of garlic; minced

1 cup of fresh spinach; roughly chopped

1/2 cup shredded carrots

1/4 cup hoisin sauce

2 Tbsp. Kikkoman Less Sodium Soy Sauce

2 tsp. sesame seeds

1/2 tsp. freshly grated ginger

Green onions; thinly sliced for garnishing

1 head of butter lettuce

Instructions

  1. Heat oil in a medium frying pan on high heat. Add onions and garlic and cook for a few minutes until onions are translucent.
  2. Add ground turkey, spinach, carrots and ginger. Cook until turkey meat is fully cooked and browned.
  3. Once turkey is cooked, drain to remove access fat then put in a medium bowl. Stir cooked turkey meat with hoisin sauce, Kikkoman Less Sodium Soy Sauce and sesame seeds.
  4. To serve, spoon in meat mixture onto butter lettuce leaves. Sprinkle with green onions and sesame seeds.
http://kathrynskitchenblog.com/2017/01/asian-turkey-lettuce-wraps/

If you are wanting to make more of a meal out of this, simply add cooked quinoa, rice or brown rice to the turkey meat! I like to keep it light for most of my meals but there are times where I crave those extra carbs. This dish is perfect because you are getting lean protein and vegetables–a perfect combination to eating healthy and getting the right nutrients in too.

recipe-redux-linky-logo

Mediterranean Pasta Salad

Pasta Salads are always a good idea and they are my go-to dishes! They are simply so easy to make and everyone loves them. You can also dress them up (or down) in so many ways. This time I tried a light refreshing style pasta salad and added a Mediterranean twist to it. You can snack on this or eat is as a meal..Occasionally I add grilled chicken to this too!

IMG_4771Pasta Salad close up

Mediterranean Pasta Salad Auto

Mediterranean Pasta Salad Auto

Light and zesty pasta salad with a crunch of fresh goodness in every bite

Ingredients

1 pound of Rotelle pasta (wheel shapped pasta)

1 can of artichoke hearts; drained and chopped

1/2 cup kalamata olives; sliced

1/4 cup Italian salad dressing

1/2 cup pesto

1/2 cup feta cheese; crumbled

1/3 cup cherry tomatoes; sliced in half

1/2 cup corn

3 Tbsp green onions; thinly sliced

Instructions

  1. Bring a large pot of water to a boil and season with salt. Once the water starts to boil, add pasta and cook according to its boxed directions. Once pasta is cooked, drain, and let cool.
  2. Once pasta is cooled, add to a large mixing bowl and stir on, italian dressing, pesto until pasta is completely covered in dressings.
  3. Add in olives, artichoke hearts, feta cheese, tomatoes, corn, and green onions. Mix until everything is combined then garnish with more green onions. Let sit for about 20 minutes (this will make all of the flavors come together). Best when enjoyed cold.
http://kathrynskitchenblog.com/2015/05/mediterranean-pasta-salad/

IMG_4770Pasta Salad close up

Antipasto Salad with Lite Herb Vinaigrette

image

Winter is just about to turn into Spring and then shortly it will be Summer!!… Which means I can induldge in my favorite salads as a meal. There is nothing more disappointing than eating a boring plain salad as a meal..lets be real. So, you minus well enjoy it with some of your favorites! This is one of them because I love all kinds of italian lunch-meats such as proscuitto, especially when it perfectly ends up in my salads. It also gives this salad the perfect hint of saltiness from the proscuitto that we all crave. Just like most of my recipes, you can add any of your favorite ingredients to your likings. Sometimes I switch out the proscuitto for salami..or sometimes I put in both. This salad is almost too pretty to eat!

Antipasto Salad with Lite Herb Vinaigrette

Ingredients

1 package of Italian mix lettuce (or

6 slices of proscuitto; cut in half and rolled up

1/4 cup roasted red bell peppers; sliced

1/4 cup blue cheese (or feta cheese)​

1/2 avocado sliced

*you can also add or replace the proscuitto with salami or mortadella

Salad Dressing:

Lite Herb Vinaigrette

3 Tbsp olive oil

1 Tbsp balsamic vinegar

1 tsp honey; slighly melted

1/2 tsp garlic powder

1/4 tsp onion powder

Handful of chopped fresh parsley, chopped chives, and basil

Pinch of salt and pepper

Salad Dressing:

Lite Herb Vinaigrette

3 Tbsp olive oil

1 Tbsp balsamic vinegar

1 tsp honey; slighly melted

1/2 tsp garlic powder

1/4 tsp onion powder

Handful of chopped fresh parsley, chopped chives, and basil

Pinch of salt and pepper

Instructions

  1. 1. Place all of the salad ingredients in a salad bowl; arrange properly and neatly.
  2. 2. In a smaller bowl, whisk together all of the ingredients for your dressing until well beaten (until combined). Drizzle salad dressing over your salad and enjoy! I like to make extra dressing and save it for other salads since it can last a few weeks in the fridge! ENJOY 🙂
http://kathrynskitchenblog.com/2015/03/antipasto-salad-with-lite-herb-vinaigrette/

image

Cilantro & Lime Baked Shrimp

image
Shrimp is one of my favorite seafood dishes and I love it prepared in so many ways. This dish is super easy to make and every bite is bursting with flavor. My favorite mexican flavors of lime and cilantro are combined with garlicky shrimp…then topped with a light and healthy crisp topping. Perfection with a healthy twist, whats better?

Ingredients:
2 lb  raw shrimp, peeled and deveined (cleaned)
4 loves garlic, minced
Zest and juice of 1 lime
1/2 tsp. chili powder
Salt and pepper to taste
2 Tbsp. melted butter
1/4 cup Panko bread crumbs
1/4 cup chopped fresh cilantro
Topping:
Cilantro and lime slices (optional)

Steps:
1. Preheat oven to 425 degrees F. In a medium bowl, add shrimp, garlic, lime zest and juice, chili powder, and a generous pinch of salt and pepper and toss to combine. Transfer the mixture to a greased baking dish (grease with olive oil or butter).

2. In a separate bowl, stir together the melted butter, Panko, and fresh cilantro until combined. Sprinkle the Panko mixture evenly on top of the shrimp.

3. Bake for 15-18 minutes, or until the shrimp are pink. Top with lime slices and chopped cilantro.

Frozen Pumpkin Mousse Pie

image
Well since it’s almost Halloween and Fall will be over before we know it….I try to squeeze in as many pumpkin recipes as possible because I love pumpkin, duh. This mousse pie can be enjoyed frozen or it can be enjoyed defrosted with a creamy and fluffy texture. The sweet and crispy gingersnap crust and pumpkin mousse is delectable. This is a lighter version of pumpkin pie with nearly 200 calories per serving…not too bad for a delicious fall dessert if you ask me!

Ingredients:
8 ounces gingersnap cookies
2 tablespoons butter; melted
1/3 cup plus 2 tablespoons light-brown sugar
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoon pumpkin pie spice
1/2 cup low-fat whipped cream
1 quart low-fat vanilla yogurt
Topping:
Whipped cream (I used low-fat)

Steps:
1. Preheat oven to 350 degrees F. Combine the gingersnaps, butter, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool on a wire rack for 15 minutes.
image

2. In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice, 1/2 cup whipped cream, and remaining 1/3 cup brown sugar until blended; stir in the yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.

3. When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with whipped cream (optional)…and waaaalah! Enjoy!
image