turkey lettuce scoops

Three cheers for Monday!!!

turkey lettuce scoops | TetaLizza.com

Ok….that might be a stretch but you know what they say…fake it ’til you make it. Hopefully for you, the weekend was filled with the things that make you happy and recharge you for the week – some extra zzz’s, time to catch up on a good book or your favourite tv shows, quality time with the family, or getting caught up on the to-do list…that never ends does it?

turkey lettuce scoops | TetaLizza.com

The weekend may also be a time when we indulge a little extra…or a lot extra. That’s ok – it’s your weekend! But, if you’re feeling a little guilty about the double chocolate fudge brownie you picked up with your iced skinny mocha (gulp) then these Turkey Lettuce Scoops will make you feel back on track for the start of a new week.

turkey lettuce scoops | TetaLizza.com

These scoops are FILLED with tons of colourful and fresh veggies and are super easy to make. They’d work just as well as an appetizer but their addictive quality easily turns them into a meal. If you can find the Little Gem Lettuce Hearts, they really are the perfect little scoop, but if not, you can easily substitute boston (bibb) lettuce or romaine hearts.

turkey lettuce scoops | TetaLizza.com

I love making turkey lettuce scoops any night of the week. They’re fast, healthy and fun to eat.

turkey lettuce scoops | TetaLizza.com

turkey lettuce scoops
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 6 tbsp olive oil
  2. 1 large yellow onion, diced
  3. 1 leek, sliced
  4. 4 small carrots, peeled and sliced
  5. 1 red pepper, diced
  6. 1 green pepper, diced
  7. 2 cloves of garlic, minced
  8. 2 tbsp [mild] curry paste
  9. 4 cups fresh spinach, roughly chopped
  10. salt and pepper, to taste
  11. 1 pkg (6) Little Gem Lettuce Hearts
Instructions
  1. Heat 3 tbsp oil in a large saute pan, on medium-high heat. Add onion, leek, carrot, peppers, and garlic. Cook through until vegetables are soft.
  2. In a separate large pot, heat remaining 3 tbsp of oil and add ground turkey. Cook until no longer pink, crumbling the turkey as it cooks.
  3. To cooked turkey, add salt and pepper and curry paste. Stir until mixed through.
  4. Once both vegetables and turkey mixture are cooked, add vegetables to turkey and combine.
  5. Add spinach and stir until spinach begins to soften and wilt. Remove from heat.
  6. Peel and trim lettuce leaves away from core. Set aside.
  7. To serve, "scoop" turkey mixture into lettuce leave and pinch on sides to form a wrap.
TETA LIZZA'S KITCHEN http://tetalizza.com/

If you try this recipe, take a photo and hashtag it #TetaLizza – I’d love to see what you make!

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