Crockpot Asian Turkey Lettuce Wraps

“I don’t have time” seems to be a common obstacle to eating healthy – and enjoying food that taste good! I have a family of relatively picky eaters and so exotic, trendy foods can frankly be a waste of time and money around my house. Go figure!

Therefore, I’m always seeking for recipes that my family will enjoy and that I can manage with my busy schedule. It’s rare that I have more than 30 minutes to dedicate to preparing and cooking a wholesome meal for my family. Thus, I love crockpot meals! Quick, easy to prepare and ready to eat when I come home from a long day.

Asian lettuce wraps are a family favorite! I’ve experimented with a couple that are fairly simple to prepare on the stove. However, that can sometimes take more time and effort than I have at the end of the day. Therefore, I’ve combined a few ideas from other recipes and developed this concoction that includes simple ingredients yet delivers a flavorful punch! My favorite part is that I can toss lots of colorful and nutritious veggies (red bell peppers, carrots and spinach) and no one seems to notice – most notably the spinach cooks down quite a bit.

In less than 10 minutes, your meal is in the cooker. Simply heat up turkey, onions and garlic and toss in your slow cooker. Add remaining ingredients, cover and heat for 3 to 4 hours.

Make a side of brown or your favorite rice and serve with romaine, iceberg or Bibb lettuce “cups” and wah lah, dinner is served!

Asian Turkey Lettuce Wraps

servings = 6 to 8
prep time = 10 mins
cook time = 3 to 4 hours on low
difficulty = easy

Ingredients:

• 2 pounds ground turkey
• 1/2 cup chopped yellow onion
• 2 garlic cloves, chopped
• 1 red bell pepper and/or 1/2 cup carrots, finely chopped
• 1/2 cup Hoisin sauce
• 2 tablespoons soy sauce
• 2 handfuls raw spinach leaves (I use about 1/2 of a 6 ounce bag. You can use as much or as little as you want)
• salt and pepper
• 1 can finely chopped water chestnuts
• Washed and dryed iceberg (1 to 2 heads), romaine or Bibb lettuce

Directions:

1. Cook ground turkey with chopped onion and garlic in a large skillet for about 5 to 6 minutes, or until cooked through and no longer pink.
2. Drain off liquid and pour cooked mixture into 5 to 7 quart slow cooker.
3. Add bell pepper, Hoisin sauce, soy sauce, spinach leaves, salt, pepper and carrots (or any other desired vegetables)
4. Cover and cook on low heat for 3 to 4 hours. If you are able to stir intermittently, it could hold even longer, if necessary. Stir in water chestnuts in the last 1/2 hour of cooking. This is usually when I’m cooking my rice, separating and cleaning the lettuce leaves and setting the table.
5. Scoop mixture into lettuce cups, serve with rice and enjoy!

Makes great leftovers! Serve over rice and with a side salad or fruit.