Spicy Turkey Lettuce Wraps

Put down the tortilla. Back away from the taco shell. See that slice of bread? Oh no you don’t.

I’ve seen the lettuce wrap light.

I know, I know. I promise I’m not telling you to actually stop eating all of those tasty carbs. But, I am hoping you’ll give lettuce wraps a try for dinner! As someone who eats an English muffin every. single. morning. without fail, it’s a nice break to go a little lighter for dinner and pile my meat, veggies and sauce into giant lettuce leaves.

I used to think lettuce wraps were just a delicious restaurant appetizer (I’m looking at you, PF Changs). But, lately I’ve been stuffing lettuce with all sorts of tasty ingredients, like taco meat, cheese, tomatoes and guacamole. And it works! It’s still a filling dinner, you can just have more of it 🙂

Plus, it makes you feel better about eating a slice of this after.

Lettuce Wraps

Since discovering the wonderful world of lettuce wraps, I’ve tested many different recipes! After eating my new creations, Ryan and I always determine whether or not that recipe is a “keeper.” This one definitely made the cut!

Spicy Turkey Lettuce Wraps

Spicy Turkey Lettuce Wraps

Via Our Best Bites

Serves 4


  • 1 lb lean ground turkey
  • 4 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 medium red bell pepper, seeded and chopped
  • 1/2 cup shredded carrot and broccoli slaw
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped cashews
  • 1/2 jalapeno, seeded and diced
  • Juice of 1 lime
  • 1 tablespoon soy sauce
  • 1 ½ tablespoon brown sugar
  • Sriracha sauce to taste
  • 16 lettuce leaves (or cabbage leaves)


Cook the ground turkey in a large skillet on medium-high heat. While it’s cooking, mix in the garlic and ginger and stir.

Chop the bell pepper, cilantro, cashews and jalapeno and set aside. Combine the lime juice, soy sauce, brown sugar and Sriracha in a bowl.

When the turkey is done, turn the heat to low and mix the bell pepper, carrot and broccoli slaw, cilantro, cashews and jalapeno into the skillet. Pour the sauce over that and stir it all together.

Serve with the lettuce wraps. Enjoy!


Blue Moon Chicken

It’s really hard to go wrong with beer and chicken. I mean, I’ve had some major kitchen fails lately (*cough* homemade falafel). But this recipe is a consistent go-to, a quick and healthy dinner.

It’s also one of the first meals I ever cooked for Ryan, and almost two years later, he still requests it! Which is fine by me – it’s so easy to whip together after work. I’ve made it with several different side variations like potatoes and roasted broccoli, but the one below is by far the favorite! This chicken with quinoa and a fresh veggie salad is perfect for Spring!

Also – I learned from my mom to always cook quinoa in veggie or chicken broth (not water!) It’s much more flavorful that way. I like to add in a little olive oil and seasoning at the end too. 

Blue Moon Chicken + Quinoa + Veggie Salad

PS get the recipe for Confetti Veggie Salad here.

Blue Moon Chicken

Blue Moon Chicken 

From Cooking Light

Serves 3-4 


  • 2 teaspoons canola oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • ½ shallot, diced
  • 1/2 cup Blue Moon (or any light/wheat beer)*
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons fresh flat-leaf parsley leaves


Heat a large skillet over medium-high heat and add oil. Sprinkle chicken evenly with pepper and salt. Add chicken to pan and sauté 6 minutes on each side, until done. Remove chicken from pan (place on a plate and cover to keep warm). Add shallots to pan and cook for 1 minute, or until translucent. Meanwhile, combine beer and next 3 ingredients (through honey) in a small bowl and stir with a whisk. Add beer mixture to the pan and bring to a boil. It will stick a little, so continue to stir. Once it’s started to thicken, return to low heat and add the chicken, turning to coat with sauce. Sprinkle with parsley before serving. Enjoy! 


*I recommend drinking the rest with dinner : ) 

Chicken Pot Pie

I’m not going to lie to you – this isn’t a get-home-from-work-and-throw-something-together kind of recipe.

BUT it’s totally worth it. I mean, it’s the perfect meal to make ahead for company, or for several meals during the week. I spent last Sunday afternoon doing this, and then we were set for the next three nights (for two of us)! If you have a bigger family, I’m willing to bet this will get you a solid two nights worth of dinner. And, it’s kid friendly for sure.

I recommend starting with cooking the chicken in the oven. While it’s in there, chop the onion, carrots and potatoes. Boil the potatoes until they are barely soft (a fork can pierce them). Blanch the carrots – throw them in boiling water for 1-2 minutes so they barely soften. And bake the biscuit dough. You’re through the woods once these steps are done – the rest is just putting it all together.

Chicken Pot Pie - Veggies

As I type this, it happens to be 2 degrees outside. So, there’s never been a more timely recipe! This will warm the house while cooking (plus make it smell amazing) and warm your belly!

Enjoy! And please share any modifications/additions you make.

Chicken Pot Pie

Chicken Pot Pie

Adapted from Barefoot Contessa

Makes 8 servings


•3 split chicken breasts, bone in, skin on

•3 tablespoons olive oil

•Salt and ground black pepper

•5 cups chicken stock

•2 chicken bouillon cubes

•12 tablespoons (1 1/2 sticks) unsalted butter

•1 cup chopped yellow onion (a little less than 1 onion)

•3/4 cup flour

•1/4 cup heavy cream

•2 cups medium-diced carrots (4 carrots), blanched for 2 minutes

•1 10-ounce package frozen peas (2 cups)

•4 Yukon gold potatoes, boiled until barely soft

For the biscuits:

•2 cups flour

•1 tablespoon baking powder

•1 teaspoon kosher salt

•1 teaspoon sugar

•1/4 pound (1 stick) cold unsalted butter, diced

•3/4 cup half-and-half

•1/2 cup chopped fresh parsley

•1 egg mixed with 1 tablespoon water, for egg wash


Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Shred/cube the chicken into small pieces.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 minutes or so, until translucent. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the chicken, carrots, peas, and potatoes. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

Red Thai Chicken Curry

I am a “reformed picky eater.”

There was a while (like my first fifteen years) where it seemed as though I wouldn’t ever eat anything except plain pasta and fruit. But slowly – SLOWLY – I began to  try new foods and let my taste buds branch out. The day I ordered my first sushi roll was monumental.

Then my brother – who, as a child, would only eat white, starchy food or chicken nuggets – decided to go to culinary school. And everything changed! The kitchen became our family gathering place; our experimental taste lab.

Now, we are constantly sending each other recipes and saving interesting ones to all cook together over holidays. It’s a family affair.

But one cuisine I hadn’t really attempted to cook yet was Thai food. I was thrilled when I found a simple, healthy curry recipe from EatLiveRun!

Since I recently moved, I had to venture out on this Thai adventure without the help of my mom or brother. Of course, I can’t complain – Ryan assisted with some chopping and the recipe is really easy once you have all of that prep done. The only alteration I would make in the future would be to thicken the broth. And we served it over quinoa, but I actually think rice would be better.

Enjoy this delicious, warm winter dish!


Thai Red Curry Chicken

Via EatLiveRun

serves 4


  • 1 lb boneless skinless chicken breast, cut into bite-sized chunks
  • 1 tbsp coconut oil
  • 3 cups coconut milk, light or regular
  • 1 1/2 cups water
  • 4 tbsp red curry paste
  • 2 baby bok choy, chopped
  • 1 red bell pepper, thinly sliced
  • 1″ knob ginger, grated *You can also use roughly 1 T of ginger paste
  • 1 cup chopped snow peas
  • 1 sweet potato, peeled and sliced into 1/4″ thick pieces
  • 1 1/2 tsp sugar
  • 2 tsp fish sauce
  • juice of 1 lime
  • 1 tsp salt
  • cooked rice or quinoa for serving


Heat the coconut oil in a large heavy-bottomed pot over medium high heat. When hot, add the ginger and saute until fragrant — 2 minutes.

Add the chicken and sear until not quite cooked through. Then, add the curry paste. Mix the ginger, chicken and curry paste together and continue to saute over high heat for another two minutes.

Pour in the coconut milk and water, then add the bok choy, bell pepper, chopped snow peas and sweet potatoes. Bring curry to a boil, then reduce heat and simmer. Stir in the fish sauce, salt, lime juice and sugar. Continue simmering over medium/low heat until veggies are soft. This will take about 10 minutes.

Serve curry over rice or quinoa!