Tag Archives: ground turkey

Buffalo Turkey Lettuce Wraps


Last Tuesday started off as a normal healthy day, eggs for breakfast, salad for lunch, but then work got stressful that afternoon and somehow my favorite chocolate covered almonds wound up on my desk. I got caught in one of those moments of weakness where you suddenly realize, oh god, how many did I just eat?? And then the bridal shop called to say my wedding dress was in. Are you kidding me?? The irony! (It wasn’t due until August, I thought I had more time!) I could still taste the chocolate in my mouth. While envisioning squeezing into that white gown! Time to get serious :)Buffalo Turkey Lettuce WrapsThis is the perfect meal for “I need a healthy dinner…but I want it to be satisfying too!” I make these lettuce wraps all the time because they are very lean, but seriously hit the spot. You can’t beat how quick it is to make them either. This is my go-to recipe when I’m at the grocery store without a meal plan because the ingredient list is so easy to remember.Buffalo Turkey Lettuce WrapsI have become a MAJOR fan of buffalo sauce! When something on the menu says buffalo, my eye instantly goes there. The problem is, most of the time it’s coating something unhealthy, like breaded and fried wings. Plus, restaurants generally combine their buffalo sauce with a ton of butter, which is fattening and not an option with my lactose intolerance. This recipe calls for the just the sauce by itself, so you get that great flavor without the heavy calories.Buffalo Turkey Lettuce WrapsMy favorite recipes are ones that you can cook once and eat for several meals. These lettuce wraps definitely fall into that category. However, when I make these for Andrew and myself for dinner, there are generally no leftovers! You’ll certainly feel full, but guilt-free since they are so healthy!

Buffalo Turkey Lettuce Wraps

Serves: 2-4 (2 if you are hungry and serve these alone; 4 if you make them with a side)

  • ½-¾ cup diced onion
  • 2-3 cloves garlic, minced or finely chopped
  • 1 package ground turkey
  • ½ cup Buffalo Sauce (I use Frank’s)
  • 1 head butter lettuce or iceburg lettuce
  • Celery
  • Shredded or chopped carrots
  • Optional: blue cheese or goat cheese crumbles

First, rinse the lettuce, so that the cups will be dry by the time everything is done cooking.

Add the onion to a pan over medium heat and cook until soft, about 4-5 minutes, stirring occasionally. Then, add the garlic for about a minute, until fragrant, stirring to prevent the garlic from burning.

Add the ground turkey to the pan with the onion and garlic and stir it around every few minutes to make sure the meat cooks evenly and all the way through. Add some salt and pepper at this point if you like. If there is liquid in the bottom of the pan when the meat is done, you may want to drain that out. Then, reduce the heat to low and add the buffalo sauce. Stir the mixture until it’s all coated with sauce and let it simmer for a few minutes.

Delicately pull apart the butter lettuce or head of iceburg lettuce so that you have cups. Put a couple cups on each plate, fill with a few scoops of the ground turkey and sprinkle with shredded carrots, chopped celery, and maybe even some cheese crumbles. Make sure to serve with napkins!


**If you’re loving the idea of lettuce wraps for a light summer meal, another one of my other favorite recipes is these Chicken Nectarine Lettuce Cups.

Spicy Turkey Chili


Here is one of my favorite recipes to make once and eat healthy dinners for a week!  This chili has great spices and bold flavor, but stays lean by using ground turkey instead of ground beef. The best part is that it all comes together in under an hour, including simmering time!

Spicy Turkey Chili from Dr. Oz

To add a little healthy crunch to the chili, I added some thinly sliced radishes. Not quite as good as topping a bowl with shredded cheese, sour cream and crackers, but it keeps the meal light.

Spicy Turkey Chili from Dr. Oz

Spicy Turkey Chili

Serves 6-8


  • 2 Tablespoons olive oil
  • 1 pound ground turkey*
  • 1 onion, chopped
  • 4 minced garlic cloves
  • 2 cans (28oz) crushed tomatoes, undrained (you could use diced tomatoes for the second can if you like tomato chunks in your chili)
  • 2 cans (15.5oz) kidney beans, drained (you could use a different bean for the second can, such as black beans)
  • 1-2 zucchinis, diced (optional)
  • 2-3 Tablespoons chili powder
  • 1-2 Tablespoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • pinch of cayenne pepper
  • 2 teaspoons maple syrup
  • 1 Tablespoon red wine vinegar
  • Optional toppings: shredded cheese, sour cream, crackers, radishes


Before you begin, I suggested opening all of the cans, draining the beans, and getting the spices out because the preparation goes very quickly once you start. Heat the oil in a large saucepan. Then, add the ground turkey, onion and garlic and stir frequently to break up the ground turkey. After cooking for 5 minutes, add all the remaining ingredients. Simmer uncovered for 25 minutes.

*You could double the ground turkey if you like a meaty chili – when I do this, I also increase the spices to keep the flavor up.

These Ziploc containers are my favorite for storing individual servings in the refrigerator or freezer. I will keep a few in the refrigerator to eat for the upcoming week and then I will freeze a few for some time in the future when I need a quick meal. You could also use these for bringing lunch to work.

Spicy Turkey Chili from Dr. Oz