This super easy dinner is sure to please and it’s packed with lots of amazing flavors!
How is it the end of July already?? I have so many exciting things planned through the end of summer and a big vacation this fall, but I am still a little sad that summer has gone by so fast! Doesn’t it always?
At the beginning of summer, I thought it might be a bit of an adjustment, because it would be my first summer working full-time! Even through high school and college, I always managed to avoid working full-time through the entire summer and I still got to enjoy a lot of lazy downtime and fun hot weather activities. This summer, it was a change of pace! More responsibility and less sleeping in! But really, I’ve been surprised and pleased that I still feel very much like I’ve had a great, FULL summer! I really enjoy my job so I don’t mind spending my daytime in the office and, without studying to do every night and weekend, I still have had tons of time to go camping, hiking, and just getting OUT and about in all sorts of ways. It’s been a summer to remember!
And with warm summer weather, who wants to spend all night in the kitchen preparing dinner? Weeknight dinners can be a challenge, right? We want something healthy, filling, and FAST. Let me share something with you: this is the dinner you can go to when you have less than 30 minutes and want to indulge in something that’s both healthy AND packs some serious flavor! Keep this in your go-to quick dinner list and I promise you won’t be disappointed – by the delicious dish or the amount of time to prepare it!
I wrote the recipe to serve 3-4 people, but it is super simple to double – either for bigger families or for easy, yummy leftovers for lunch the next day!
This recipe is actually adapted from a dish I remember my mom making several times when I was high school – and it’s one of the recipes she included in a sweet recipe box at my bridal shower before I got married (all the ladies who came brought a recipe for my box – I still love looking through their recipes and trying them out! I just think that’s the sweetest gesture and, well, of course I do, I do have a blog dedicated to sharing recipes!)
Now, let’s talk about FLAVOR!
You’re going to start these lettuce wraps out by heating some peanut oil in a large skillet. And within about 3.5 seconds, your entire kitchen is going to smell AMAZING! If you don’t have peanut oil on hand, you can use another oil, like coconut or olive, but I really recommend picking up a bottle of peanut oil – it’s delicious and you’ll find tons of uses for it, I guarantee!
You’ll add your garlic and turkey and season it with lime juice and chili powder. Then, we’re not going to hold back with our herbs – a big handful of mint and cilantro. And are you picking up the fact that these wraps have tons of flavor from lots of great sources? We’ve got a lot going on in these and it all complements each other perfectly!
Wrap it all up with some rice and red peppers (three red pepper recipes in a row? Maybe a bit much, but I’m just not sorry – those are some versatile and addicting veggies!) and you can leave off the red peppers if you’re not a fan. And feel free to try this with other veggies! I think julienned cucumber or carrots would be a fantastic crunch on these too! And you’re done! Easy, peasy weeknight dinner – accomplished!
Happy Tuesday, all! If you try these, let me know how they turn out!!
- 2-3 cups brown rice, cooked (or quinoa, barley, or other grain)
- 3 Tablespoons peanut oil
- 2 cloves garlic, minced
- 1 pound ground turkey
- 2 Tablespoons lime juice
- 1 teaspoon chili powder (more to taste)
- 1/3 cup mint, chopped
- 1/4 cup cilantro, chopped
- 1 red bell pepper, thinly sliced
- 1 head bib or butter lettuce
- If you have not yet cooked your rice, be sure to do so now.
- Heat peanut oil in a large skillet over medium heat. Add garlic and turkey and cook until turkey is completed cooked through and no longer pink, breaking up the meat and stirring occasionally. Drain.
- Return the meat to the pan and add the lime juice and chili powder. Continue to cook another 2 minutes over medium heat, stirring occasionally. Toss in the mint and cilantro and remove from heat.
- To serve, take one piece of lettuce and top with a scoop of rice and a scoop of the meat. Garnish with a few pieces of bell pepper. Repeat until you have used up all of your rice and meat and serve immediately. Store rice and meat in an airtight container in the fridge for up to five days.
If you try these, I’d love to see the result! Tag your kitchen creations with#mesacookingco so I can admire your beautiful work!
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