Turkey Lettuce Cups with Red Pepper Jelly

Do you love the flavors of summer vegetables, but feel stuck in a salad rut? Try these easy and delicious Turkey Lettuce Cups. It puts a twist on ingredients such as lettuce, carrots, and red peppers. Using familiar foods in a different way is key to keeping good nutrition interesting and appetizing. Enjoy!

INGREDIENTS

• ½ T sesame oil

• 3 scallions, finely chopped, white and green parts separated

• 1 T minced or grated ginger

• 2 cloves garlic, grated or minced

• 1 lb lean ground turkey

• Kosher salt

• ½ C chopped water chestnuts

• 1 carrot, peeled into ribbons with a vegetable peeler

• ¼ C Spicy Red Pepper Jelly (recipe follows)

• 2 T reduced-sodium soy sauce

• ¼ C small cilantro sprigs

• 1 large head bibb lettuce, leaves separated

EASY SPICY RED PEPPER JELLY

• 1 C sugar-free apricot preserves

• 1 red bell pepper, roughly chopped

• 1 tsp red pepper flakes (adjust to preference)

• ¼ C white vinegar

• Kosher salt

DIRECTIONS

Prepare Red Pepper Jelly: combine all ingredients for red pepper jelly in a blender. Puree until smooth. Transfer to a small saucepan and bring to a simmer of medium heat. Cook, stirring often, until thickened and syrupy, approx. 10 minutes. Transfer to a jar and cool completely.

1. Heat sesame oil in a large skillet over medium heat. Add the scallion whites, ginger, and garlic. Cook, stirring, until golden, 1-2 minutes.

2. Increase the heat to medium high and add the turkey and ½ tsp salt. Cook, stirring and breaking up any clumps, until browned, about 4 minutes.

3. Add water chestnuts, carrots, ¼ C red pepper jelly and soy sauce. Cook, stirring, until carrots are slightly wilted, about 2 minutes.

4. Transfer turkey mixture to a bowl. Top with scallion greens and cilantro sprigs. Serve on lettuce leaves.

Serves 4

Adapted from www foodnetwork.com by Jennifer Tveitnes, RD, LD - Clinical Dietitian, Bariatrics