Tasty Tuesday: Beachbody Lettuce Wraps

Happy Tuesday, everyone! I hope y'all enjoyed your three day weekend. We had lots of fun this weekend that involved a trip to the bowling alley, and a kid free beach date for Johnathon and I. I'll post our weekend recap tomorrow, but for now let's talk recipes. 

Once again I am turning the blog over to my awesome sister in law, Deanna, who is sharing her yummy lettuce wraps with us! But in case you missed it last week, here is a little bit about Deanna:

Hi, I'm Deanna! I'm a wife to an amazing husband and mommy to our adventurous 2 year old son, Matthew.  I live for family, nutrition & fitness, and of course a good book- especially the kind that help me make delicious food!  I have a BS in Health Science, I became a Beachbody coach in June 2015, and am currently working on my Holistic Nutrition degree!

In case you missed Deanna's recipe from last week you can find it, here. Today, Deanna is telling how to make her Beachbody approved lettuce wraps:

**Disclaimer: I live for Lettuce Wraps from PF Chang's, and if you throw some water chestnuts in these bad boys they taste almost exactly like the PF Chang's version! Score!**

Deanna's Beachbody Lettuce Wraps

 (Inspired by fellow Beachbody coach Amanda Hendrickson's recipe!)

(This make 6 lettuce wraps.)

 Ingredients:

* 1 1/2 lbs. raw lean ground turkey breast (at least 93% lean)

* 1 tsp. garlic powder

* 1 tsp. ground cumin

* 1/2 tsp. sea salt (I recommend Pink Himalayan, ground) 

* 1/2 tsp dried oregano

* 1 tsp. chili powder

* 1 tsp. paprika

* 1/2 medium onion, finely chopped

* 2 cloves garlic, thinly sliced or chopped

* 1 green bell pepper, finely chopped (I also used 1/2 red bell pepper)

* 3/4 cup water

* 3/4 cup tomato sauce, no sugar added (4oz)

* 1 large lettuce leaf, washed, and dried (per serving)

* 1 medium tomato, chopped

* 1 cup fresh cilantro 

Directions:

1. Heat a large nonstick skillet over medium heat.  Add the turkey and cook, stirring frequently until no longer pink.
2. Add the garlic powder, cumin, salt, chili powder, paprika, and oregano.  Mix well.
3. Add the onion and bell pepper.  Cook for about 4 to 5 minutes or until onion is translucent. 
4. Add water and tomato sauce.  Bring to boil. Reduce heat to low.  Cook, covered, for about 10-12 minutes.  
5. Top each lettuce leaf evenly with turkey mixture and top with tomato and cilantro. 

***For my Beachbody fans and 21 Day Fix-ers:

Each lettuce leaf would equal a red and green 21 Day Fix / Extreme container.

If you wanted, you could add a yellow container by putting the mixture on a 100% whole wheat tortilla, or, you could keep it on the lettuce leaf and add a yellow container of black beans! ***  

If you have no idea what this is and portioning meals sounds fun to you, please message me!

mcclellandeanna89@gmail.com

Or find me on Facebook (Deanna McClellan) or Instagram (dmac830)

Happy eating friends!