Asian Turkey Lettuce Wraps

I made these for dinner the other night and they were fantastic!

Asian Turkey Lettuce Wraps
1 lb ground turkey
1 Cup Shitake Mushroom caps, chopped
3 T Organic Almond/Cashew Butter
1 T Sesame Oil
1 T Rice Vinegar
1 8-oz can Water Chestnuts, chopped
3 cloves garlic, minced
2 T fresh ginger, minced
1/3 cup soy sauce
1/2 cup green onions, chopped
1 Head Lettuce, separated into leaves

Cook turkey in skillet about 5 minutes, until turkey crumbles and is no longer pink. Add mushrooms and next 7 ingredients. Cook on medium-high heat, stirring constantly, 4 minutes. Add green onions if desired and cook 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with extra soy sauce if desired.

Recipe from Maximized Living Nutrition Plans by Dr. B.J. Hardick, Kimberly Roberto, and Dr. Ben Lerner.

What's for Dinner?

This is quite possibly the best chicken I have ever made. In the past I always felt like I would come up with a great sauce to cook chicken in, but the results were always disappointing. The chicken would never retain the flavor of what it was cooked in. Not so with this recipe! Moist and delicious, and healthy at the same time. This has become our family's favorite. Enjoy!

I'm serving this with brown rice, broccoli, and mixed spring greens.

Chicken Savoy
4 boneless skinless chicken breasts
1/8 cup EVOO
2/3 cup Water
1 T sea salt
4 cloves garlic, minced
dried oregano , salt, and pepper to taste
1/4 grated romano or parmesan cheese
3 T Balsamic Vinegar

Preheat oven to 450 degrees. Place chicken breasts in a 9x13 or other shallow baking dish. Cover the chicken with a mixture of the water, salt, and olive oil. Mince a garlic clove over each chicken breast. Sprinkle the salt, pepper, and a good amount of oregano over the chicken. Sprinkle cheese over the chicken. Bake at 450 degrees for 30 minutes or until chicken is cooked through. Pour off excess fluid, leaving the chicken in the baking dish. Drizzle with the balsamic vinegar and serve.