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In need of some easy Wednesday night meals that take less than an hour to prepare? Me too.
This recipe has got you covered. It's easy, doesn't require exotic ingredients or fancy kitchen gadgets and is no-fuss for your family.
The traditional Banh Mi sandwich is made with pork and comes
on a French loaf. That's a recipe for a long, sluggish day. So we made a few swaps
that make this a clean eat!
You will still taste the authentic Vietnamese flavors that
are carried through in the sauce. We will use lean ground turkey to make these
crisp and fresh lettuce cups. An added bonus, get the great health benefits of
ginger in this quick and simple dressing. Ginger is a magical superfood with
properties that include lowering blood sugar and lowering inflammation in the body, among
many other health benefits. The more ways we can incorporate ginger into our
diet the better!
The best part about this recipe is that you can meal prep.
Make a bit more cooked turkey and save it for other recipes during the week. We
recommend you make this recipe on a Sunday, and reserve the extra cooked ground
turkey for the rest of the week.
There are many options, but our preferred recipes are
Stuffed Sweet Potato Boats on Tues/Wed and Zucchini Noodles with Bolognese
Sauce on Thr/Fri. Both use ground turkey as a base, so you will be cutting your
prep time in half making a bigger batch of cooked turkey on Sunday.
Ingredients:
- 2 lbs. lean ground turkey (use 1/3 for this recipe)
- 6-10 lettuce cups
- 1 cup carrots, shredded
- 1 cup daikon, shredded
- 1/4 cup red onion, thinly sliced
- 2 tbsp. cilantro, chopped (for garnish)
- 2 tsp. sesame seeds (for garnish)
- Salt and pepper to taste
Ginger-soy dressing:
- 2 tbsp. soy sauce
- 1 tbsp. water
- 2 tbsp. fresh ginger, chopped or 1/2 tsp. ground ginger
- 1/4 tsp. garlic powder
- 1 tsp. sweetener
- 2 tsp. vegetable oil
1. First, make the ginger soy dressing by combing all
ingredients in a bowl. Whisk and set aside.
2. In a large skillet, cook all the ground turkey, breaking
it apart with a spoon. Season with a little salt and pepper. Cook until turkey
is no longer pink, and juices run clear. Let some of the liquid evaporate. Let
cool, then reserve 2/3 of the cooked turkey for the rest of the week.
4. With the 1/3 turkey left in the pan, mix in 1/2 of the
ginger-soy dressing and cook 2 minutes longer.
5. Make your lettuce cups by scooping 1-2 tbsp. ground
turkey into lettuce and top with carrots and daikon. Drizzle with remaining ginger-soy
dressing and garnish with cilantro and sesame seeds. Enjoy immediately!
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