Turkey Taco Lettuce Wraps

Turkey taco lettuce wraps are a healthier version of the classic weeknight dinner we all know and love. 

Turkey Taco Lettuce Wraps

Tacos are one of my go-to dinner ideas when I’m in a pinch. Or when I’m not in a pinch. Basically, I could eat tacos of all sorts at any time. Tacos = love. My most favorite is a classic beef taco, slathered with cheese and sour cream and guac, all piled high in a crispy, crunchy shell. If it’s a Dorito shell, it’s even better. 

But I can be a realist sometimes and admit the tacos of my youth aren’t the best for me, health-wise. I honestly can’t remember the last time I used sour cream. It’s all Greek to me now. And beef has been swapped for ground turkey. These little differences make tacos better for me without sacrificing flavor. To me, there is no real difference.

Turkey Taco Lettuce Wraps

Giving up the hard shell, now that is a struggle. A serious, serious struggle. I live for the crispiness of a good, fried corn shell. The Dorito taco speaks to me in a way I can’t even explain. I’m a big texture person so having that lovely crunch mixed in with the flavorful ground turkey and the creamy Greek yogurt and guac is imperative.

Enter lettuce. It might not pack the serious crunch that a fried shell would, but it certainly makes a decent stand-in. It’s crisp and cool, which nicely offsets the spicy flavors of the taco meat. And because you are using a lettuce wrap, it’s ok to eat more of these, right? It’s what I keep telling myself.

Turkey Taco Lettuce Wraps

Ingredients

  • 1 lb. ground turkey
  • 1 1/2 Tbsp. taco seasoning
  • shredded cheddar cheese
  • Greek yogurt
  • guacamole
  • romaine lettuce leaves

Instructions

  1. Place the ground turkey in a skillet over medium high heat and crumble it with a fork.
  2. Cook until it is no longer pink. Sprinkle on the taco seasoning and stir well.
  3. To assemble the tacos, place some of the meat onto a lettuce leaf, followed by cheese, Greek yogurt and guacamole.
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Mango Chili Glazed Shrimp #FoodieMamas

Mango chili glazed shrimp are a super fast, super easy dinner option for any weeknight meal. 

Mango Chili Glazed Shrimp

I’m not sure why but I almost always forget about shrimp as an excellent dinner option. Shrimp is fast, it is easy, it’s tasty. There aren’t a lot of reasons NOT to eat shrimp, especially during the summer. Five minutes over the stove or grill and you have a meal completed and ready.

Recently, I joined up with a few fellow bloggers to bring you tasty and family-friendly recipes each month. We choose a different ingredient and go from there. And in June, mangoes were chosen. I waffled back and forth between a sweet and savory dish for a while, but ultimately a quick dinner option won out. 

Mango Chili Glazed Shrimp

From start to finish, this entire meal takes less than 25 minutes.  The most time consuming part is peeling the skins and legs off the shrimp. The rest is easy as pie. A quick glaze comes from some mangoes, a bit of red onion, honey, juice and a healthy scoop of chili powder for some great spice. Slather that on your shrimp while they grill and you’re done. It really is nothing more. The chili has a great kick and the mango is sweet, giving these shrimp an awesome, sweet and spicy flavor fit for any summer time meal!

Mango Chili Glazed Shrimp #FoodieMamas

Ingredients

  • 1 lb. 26-30 shrimp, peeled
  • 2 mangos, chopped
  • 1/4 cup red onion, diced
  • 2 Tbsp. honey
  • 1/4 cup orange juice
  • 2 tsp. chili powder

Instructions

  1. Preheat the grill to medium.
  2. Place the shrimp on skewers, 5 or 6 shrimp to a skewer. Set them aside.
  3. In a blender, combine mangoes, red onion, honey, orange juice and chili powder. Blend until smooth.
  4. Place the shrimp on the grill. Using a brush, brush the mango mixture on liberally. Cook for about 1 or 2 minutes then flip and brush the other sides. Cook another minute until the shrimp are pink.
  5. Serve.
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Be sure to check out the rest of the mango posts from my fellow Foodie Mamas!

Mango Habanero Preserve Chicken

Mango Habanero Preserve Chicken

Mango Salsa

mangosalsa(FM)

Mango Coconut Sorbets

dairy-free mango coconut sorbet


Dairy Free Island Smoothies

Dairy-Free Island Smoothies

Eggplant Meatballs for #WeekdaySupper

These eggplant meatballs have quickly become a family favorite, with lots of hearty and filling eggplant and a great breadcrumb crunch. 

Eggplant Meatballs

It’s safe to say I am a meat and potatoes kind of gal. It’s not because I’m against vegetables or meals that don’t revolve around a protein and two sides. I believe it’s what I’ve been trained into thinking dinner should be for so many years, now I can’t break the cycle. And frankly, I don’t really want to either. I love having a composed dinner, even if it is quite predictable most nights. And on the nights when I want to shake things up a bit, I always feel a little lost. There are these weird gaps that I don’t know how to fill because I’ve spent so many years going through the motions of preparing dinners in the way I am accustomed. 

Luckily, these eggplant meatballs don’t leave any gap. I really felt weird about making them at first. Who are we kidding, thinking that a meatless-ball will taste any good, or anything like its original? But the crispiness of the ball intrigued me. I’m always a fan of crisp. So I made them. And was forever a changed person. They are so hearty and filling, you don’t realize there isn’t any meat. And when properly seasoned, they taste even better than regular meatballs (dare I say it?! I said it). I wasn’t expecting to fall in love with them as hard as I did, but hey, love isn’t always convenient.  And I love these meatballs.

Meatball Recipe from Eats Well With Others.

Eggplant Meatballs for #WeekdaySupper

Ingredients

  • 1 large eggplant, unpeeled
  • 1 cup + ? cup panko breadcrumbs, divided
  • ¼ cup grated parmesan cheese
  • 1 garlic clove, minced
  • 1 large egg, lightly beaten
  • oil for frying

Instructions

  1. Chop the eggplant into 1" cubes. Place it in a pot of water and bring to a boil. Allow it to cook for ten minutes, then drain.
  2. Use a fork and mash the eggplant. Add in 1 cup of breadcrumbs, parmesan cheese and garlic and mix well.
  3. Add in the egg and mix until combined.
  4. Place the remaining breadcrumbs on a plate. Using a small cookie scoop, scoop out the eggplant mixture into balls. Roll the balls in the breadcrumbs to coat.
  5. Add oil to the pan to coat and heat over medium high. Add the eggplant meatballs in one layer. Cook until golden, then turn and repeat until all sides have browned. Remove to a plate and repeat until all meatballs have been cooked.
  6. Serve over spaghetti.
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BE sure to check out the other Weekday Supper posts here!

Monday – Farm Fresh Pasta Primavera by A Kitchen Hoor’s Adventures
Tuesday – Summer Veggie Pasta by A Day in the Life on the Farm
Wednesday – Summer Minestrone with Lemon-Parsley Pesto by Planet On A Plate
Thursday – Eggplant Meatballs by Feed Me, Seymour
Friday – BBQ Jerk Chicken by The Petit Gourmet
Sunday Supper Movement

Lemon Sugar Grilled Chicken for #WeekdaySupper

Kick grilling season off right with this lemon sugar grilled chicken.

Lemon Sugar Grilled Chicken

You know in that Pat Benetar song, how she says “Love is a battlefield”? And you might pump your fist in the air and sing along because, well, Pat Benetar? Tell her to come sit at my dinner table one night and then we’ll see if she changes her mind. Because the dinner table? That is the ultimate battle field. It’s a fight against good and evil. Every epic movie you’ve ever seen with a big battle at the end. I so often feel like Frodo and Sam Wise, trying to make it up that dang hill while my friends battle ugly Orcs at the bottom. The only difference is in the end, Frodo makes it out alive.

I guess this isn’t a totally fair comparison. There are some slam dunk dishes that I put out that just please everyone. This lemon chicken scallopini elicits tears of joy every time I plunk it down on the table. And popcorn chicken is always welcomed with open arms, like a long-lost cousin or friend (hmm… a chicken theme here, perhaps). But then there was the chicken fajita pasta that tasted amazing to me and was met with resounding groans and an evening of sitting at the table until plates were cleared. How am I, a person completely biased and in love with all things Mexican-inspired, meant to get a clean read on how the recipe turned out if everyone is going to poop on it the second it hits the table?

Poop in the strictly metaphorical sense, of course. 

Lemon Sugar Grilled Chicken

So that’s how I know this recipe for lemon sugar grilled chicken is a winner. It was met with cheers and hoots of joy, even a little welcome parade with streamers and balloons as I ushered it to the dinner table.

Maybe not really that, but it was eaten without one single complaint. People even asked for seconds so, you know, victory. Now, if you don’t have a grill or it’s still freezing where you live or you just don’t feel like turning on the propane and heating the grill, you can always bake this chicken. Toss it into a glass baking dish and just throw it in a 375 degree oven until cooked through. But the grilling here lends flavor. So do it. Don’t be lazy, folks. You won’t get that nice, crispy char without the grill. The char is important. Serve it with some grilled potatoes and some grilled eggplant because heck, you might as well use the grill while you’ve got it all preheated.

Be sure to check out the rest of the Weekday Supper posts for more grilling ideas.

Monday – Strawberry and Avocado Salad by Take A Bite Out of Boca
Tuesday – Bratwurst Tacos by Palatable Pastime
Wednesday – Lemon Sugar Grilled Chicken by Feed Me, Seymour
Thursday – Mayo-Free Curried Chicken Salad by eating in instead
Friday – Italian Chicken Avocado Burgers by Momma’s Meals

Recipe slightly adapted from Can You Stay For Dinner?

Lemon Sugar Grilled Chicken for #WeekdaySupper

Ingredients

  • 2 boneless, skinless chicken breasts
  • Juice and zest of 1 lemon
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the grill to medium high heat.
  2. In a bag, place chicken, lemon juice and zest, garlic cloves, olive oil, salt, sugar and black pepper. Allow it to marinate together until the grill is heated.
  3. Once hot, place the chicken on the grill. Cook for 15 minutes, turning a few times, until cooked through.
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Blackened Chicken and Vegetable Skewers

Blackened chicken and vegetable skewers are a superb, opening of the summer dish that take no time at all. 

Blackened Chicken and Vegetable Skewers

For grilling enthusiasts everywhere, there is little as thrilling as the first inaugural meal of the season. Whether it’s a tiny charcoal grill with briquettes or a high-class monster of a grill, the smell of good getting a good char is truly an experience worth celebrating. And with the monster of a winter just passed – you still snowed-in, Boston? – we could all use a little heat, a little smoke.

It should come as no surprise this blackened seasoning would eventually make it onto a grilled dish. I have more of it in my veins now than blood, I use it that often. It gives everything it touches this amazing, deep, smokey flavor darned near impossible to resist. Sprinkling it on to some chicken and veggie kabobs seemed natural.

If you’re looking for a quick, weeknight dinner, this one fits the bill. Threading the kabobs is the most time-consuming part of the process, but make it a family effort and you’ll be finished in no time.

Blackened Chicken and Vegetable Skewers

Ingredients

  • 2 peppers (I used 1 red and 1 orange), cut into 1” pieces
  • 2 yellow onions, cut into 1 inch pieces
  • 2 zucchini, cut into cubes
  • 3 Tbsp. olive oil
  • 4 Tbsp. blackened seasoning
  • 3 chicken breasts, cut into chunks

Instructions

  1. Begin by preheating the grill to medium low.
  2. While it heats, place all the veggies in a bowl and toss with the olive oil. Sprinkle on two tablespoons of blackened seasoning and toss to coat completely.
  3. Sprinkle the other two tablespoons of seasoning onto the chicken, coating each piece with seasoning.
  4. Thread the ingredients onto skewers (if using wooden skewers, be sure they have been soaked beforehand) in any order you choose.
  5. Place the skewers on the grill and cook for approximately 15 minutes, turning every so often to avoid burning.
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