20-Minute Healthy Dinner Ideas

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Hi! I made this using Organic Whole Wheat Flour from Whole Foods. I didn’t have a muffin pan available so it turned out to be a cake. Because it was just one piece, I left it in the oven for an extra 5 minutes, keeping watch of the top turning a bit brown. Everyone in my family loved it! Delicious and will be making this again!

Recipe Apdated From:www.olivemagazine.com

INGREDIENTS

  • 1¼ lb. fat-free lean ground turkey
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • ⅛ tsp. ground ginger
  • 4 green onions, thinly sliced
  • 1 (8 oz) can sliced water chestnuts, drained and coarsely chopped
  • 3 Tbsp hoisin sauce
  • 2 Tbsp lower-sodium soy sauce (green top)
  • 1 Tbsp rice vinegar
  • 2 tsp. roasted red chili paste
  • Pinch of salt
  • 12 Boston lettuce leaves

INSTRUCTIONS

  1. First, Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
  2. Then, Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
  3. Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
  4. Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!


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