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Fresh and flavorful, this quick easy dinner is packed with all your veggie servings in one quick swoop.
In a large cast Iron skillet add oil, onion, and garlic. Let bloom for 2 minutes. Add in turkey and break up; cook until meat is done. Drain grease if there is any.
Meanwhile add all ingredients for the sauce in a small bowl. Mix well. Set aside.
Now add water, ginger, carrots, celery, red pepper, and water chestnuts. Add in about 1/2 the sauce mixture. Let simmer about 10 minutes until veggies are cooked through. Taste and add garlic powder, or pepper if needed.
To assemble turkey cups, take a leaf of cabbage and fill it with about 1/2 cup meat mixture. Top it with bean sprouts, green onions, and cilantro. Drizzle a little more sauce if desired, and enjoy!
Recipe adapted from Cooking Light.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!