I am a little under the weather…it doesn’t happen very often, and when it does, it is almost impossible for me to slow down, but I am trying. I am actually waiting for my kids to finish reading so I can go to bed – they hate it when I got to bed before them – and they don’t really understand the concept of their mom being “sick.”
In my last post, I lamented on making lunches…and now isn’t it ironic that my older daughter just entered a “Healthy Lunchtime Challenge” that Michele Obama and Epicurious.com sponsored? Our dear friend Arla won this last year – she was the representative from Washington State that got to fly to the White House and meet Michele Obama!!! We are still so proud of her – and it inspired my daughter to enter this year. I know her chances are not great, but I was proud that she tried. I wish I saved the essay she wrote for the contest – but I will try and explain it the best I can. Basically she used to buy hot lunch every once in a while – that was until she realized how horrible the lunches actually were. One time she ordered Chicken Teriyaki, and she said it had no flavor, and no color – other than brown and white (rice). She wanted to create something healthy and colorful, that would be fun to eat.
I made lettuce wraps a while ago for dinner one night – and the girls were both skeptic, but they tried them, and LOVED them!! So that was her inspiration. She changed the recipe to meet her flavor needs (nothing spicy), and made sure it was made with lean ground turkey and brown rice. She also mentioned if her cafeteria could serve food like this everyday – she would be running to be first in line.
So – here’s to school lunch of the future…and I think the girls are done reading – so off to bed for me!
- 1 teaspoon canola oil
- 1 tablespoon minced shallot
- 1/3 cup water
- 2 tablespoons creamy peanut butter
- 4 teaspoons hoisin sauce
- 1 tablespoon fresh lime juice
- 1 pound of ground turkey breast
- 1 tablespoon canola oil
- 6 thinly sliced green onions (about 2/3 cup), divided
- 1/2 cup chopped fresh cilantro
- 3 tablespoons lower-sodium soy sauce
- 1 teaspoon grated fresh ginger
- 2 teaspoons sugar
- 1 cup thin sliced red peppers
- 1 cup shredded carrots
- 2 cups hot cooked brown rice
- 8 Bibb lettuce leaves
To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water, peanut-butter and hoisin, and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.
Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add ground turkey; sauté until browned, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar; sauté 1 minute. Remove from heat.
Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup meat mixture; sprinkle with green onions, peppers and carrots. Serve with sauce.