Tag: crock pot

Turkey Santa Fe Lettuce Wraps

These Santa Fe turkey lettuce wraps are SO good, you’ll WANT to save some leftover turkey just to make them (or leftover chicken breast would work too)!

Have you ever had the Spinach Santa Fe Egg Rolls with the Cilantro Ranch Dipping Sauce from Chili’s? They’re dangerously good – I don’t even want to know how many calories they are. That’s where the inspiration for these lighter lettuce wraps came from. The lighting in these photos don’t even do them justice.

I actually made my turkey breast in the crock pot[1] last week just so I could have leftovers to create this recipe. I had one for lunch (only 4 WW pp) but since they are so light I think two would be perfect for dinner. If you want to make them Paleo, leave out the beans and add more spinach. I used my Avocado Cilantro Ranch Dressing[2] as my sauce and it was perfect. If you’re lazy, you can mash 1/4 avocado into 1/2 cup light ranch dressing instead.

This time of the year is so challenging to eat good. Holiday parties,
staying over at relatives, Christmas cookies – I really need will power.
So I wanted to create a leftover recipe for turkey that’s not just
delicious, but also light after a day of indulging on mashed potatoes,
gravy, and pumpkin pie.

Some of you were asking me on Instagram how I stay motivated and I thought I would share what I am doing this year to avoid the Holiday weight gain.

1) I just started tracking
everything I eat on my Weight Watchers[3] app to help keep me
accountable for everything I eat, plus it reminds me to exercise more (such a great app). Some of you may be using My Fitness
Pal, that would work too!

2) Yesterday while at the
gym, I paid for 10 sessions of personal training. This was
my Christmas present to myself, and it was not cheap. I know it will
give me that extra push to make the most out of my workouts, especially
since I am paying for them.

3) On days I’m too busy to head out to the gym, I started doing the Shrink Session Workout[4] at home. I love Erin Stutland,[5] I met her a few years ago at Fit Bloggin and instantly felt connected to her.
She’s a coach, fitness expert, former dancer and feels like your BEST
friend all wrapped into one. It’s different from your
average workout (yes you’ll tone your body and burn fat) but what it really does, is
help you step into a more a
confident, powerful, rock star part of yourself that you may not be in
touch with on a daily basis. She’s doing a free week long challenge
called the Say it, Sweat it, Get it FREE Challenge[6]. If it looks like
something you could use, sign up [7]and join me (it’s free!)

If you have any tips to share on how you stay motivated, I would love to hear it!

Turkey Santa Fe Lettuce Wraps
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 lettuce wraps • Old Points: 6 pts • Points+: 8 pts
Calories: 297 • Fat: 13 g • Protein: 31 g • Carb: 21 g • Fiber: 6 g • Sugar: 4 g
Sodium: 1358 mg • Cholesterol: 53 mg

Ingredients:

  • 1 tsp olive oil
  • 1/4 cup minced red bell peppers
  • 1/4 cup minced scallions
  • 12 oz leftover turkey breast, diced small
  • 2/3 cup frozen corn
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup frozen spinach, thawed and drained
  • 2 tbsp diced jarred jalapeno peppers
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1 cup reduced fat shredded Mexican cheese blend
  • 8 large Iceburg lettuce leaves 
  • 12 tbsp Avocado Cilantro Ranch Dressing[8]

Directions:

Heat the oil in a large skillet over medium-high heat.
Add the red bell pepper and scallions to the pan and sauté for 2 minutes
until tender.

Add the diced turkey, corn, black beans, spinach,
jalapeno peppers, cumin, chili powder, salt, and cayenne pepper to the
pan. Cook for another 3 to 4 minutes, stirring well so the spinach gets
mixed in with everything.

Place about 1/3 cup of turkey mixture in the center of each lettuce leaf. Top each wrap with 2 tbsp cheese and 1 1/2 tbsp avocado sauce if desired.

References

  1. ^ turkey breast in the crock pot (www.gordon-ramsay-recipe.com)
  2. ^ Avocado Cilantro Ranch Dressing (www.gordon-ramsay-recipe.com)
  3. ^ Weight Watchers (www.weightwatchers.com)
  4. ^ Shrink Session Workout (bit.ly)
  5. ^ Erin Stutland, (bit.ly)
  6. ^ Say it, Sweat it, Get it FREE Challenge (bit.ly)
  7. ^ sign up (bit.ly)
  8. ^ Avocado Cilantro Ranch Dressing (www.gordon-ramsay-recipe.com)

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Salsa Verde Chicken Tostadas

Chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada and topped with melted cheese, jalapeño and a simple cabbage slaw made with red cabbage, lime juice, cilantro and salt. I could eat these everyday!!

Yesterday I posted the Easiest Crock Pot Salsa Verde Chicken[1] recipe and promised to post the tostadas today. I made these for lunch and everyone in my home loved them (even my husband doesn’t care for cabbage). The cabbage adds just the right amount of texture and freshness with a hint of acidity that just works, and he loved it! One was enough to fill me up for lunch, but if you want this for dinner, I would go with two.

The crock pot chicken actually makes enough for 9 tostadas, but I only made 6 tostadas for sake of calculating to keep it an even number. It’s really not spicy at all, which is why I added jalapenos. If your family doesn’t like spicy food, leave them out. If you don’t have plans for Cinco De Mayo, I suggest you give these a try!! If you can’t find tostada shells, you can follow the same recipe with corn taco shells instead.

Salsa Verde Chicken Tostadas
gordon-ramsay-recipe.com
Servings: 6 • Size: 1/2 cup • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 200 • Fat: 7.5 g • Carb: 12 g • Fiber: 1 g • Protein: 22 g • Sugar: 0 g
Sodium: 465 mg (without the salt) • Cholest: 10 mg 

Ingredients:

  • 3/4 cup shredded red cabbage
  • 2 tsp fresh lime juice (or more to taste)
  • 5 cilantro leaves
  • salt, to taste
  • 2 cups easy crock pot chicken salsa verde[2] (warmed) 
  • 6 tostada shells (Ortega)
  • 3/4 cup shredded reduced fat Mexican Cheese (Sargento)
  • pickled jalapeño slices (optional)

Directions:

Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.

Preheat the oven to 350°F.  Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes. Top with shredded cabbage and enjoy!

References

  1. ^ Easiest Crock Pot Salsa Verde Chicken (www.gordon-ramsay-recipe.com)
  2. ^ easy crock pot chicken salsa verde (www.gordon-ramsay-recipe.com)

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Crock Pot Turkey Breast with Gravy

Juicy slow cooked turkey breast with rich turkey gravy, all in your crock pot. This was my first time making a turkey breast in the crock pot, but it won’t be my last!

What an easy way to prepare turkey breast that doesn’t require too much attention. The vegetables are first browned with a roux on the stove to ensure the gravy has a rich flavor base, then it’s all slow cooked in the crock pot. At the end, I simmered the braising liquid on the stove until it reduced and thickened into a delicious, easy gravy.

I modified this recipe from the Slow Cooker Revolution cookbook[1]. It’s a great base, and I can see playing around with the ingredients in this recipe.

Madison, my toddler said yummy juicy meat (that meant she liked it) and my husband was thrilled there were mashed potatoes AND gravy on his plate. This was like a mini Thanksgiving feast, I made some skinny mashed potatoes[2] on the side, (you could also make cauliflower mash[3] if you want to go low carb) and I also served this with some sauteed broccolini which is not pictured.

Today, I guess I’ll be making some turkey noodle soup[4] with the leftovers!

Slow Cooker Turkey and Gravy
gordon-ramsay-recipe.com
Servings: about 10 • Size: 4 oz breast, 1/4 cup gravy • Old Points: 4 • Points+:
Calories: 167 • Fat: 3.7 g • Protein: 20.5 g • Carb: 11 g • Fiber: 1 g • Sugar: 4.5 g
Choles: 53 • Sodium: variesy by brand of turkey and chicken broth

Ingredients:

  • 1 1/2 tbsp unsalted butter or olive oil
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped medium
  • 1 celery rib, chopped medium
  • 6 garlic cloves, peeled and crushed
  • 1/3 cup flour
  • 2 cups low sodium chicken broth
  • 1 cup water
  • 1/4 cup dry white wine
  • 2 tbsp fresh sage
  • 2 bay leaves
  • 4-5 lb whole bone-in turkey breast, skin on, trimmed of fat
  • salt and pepper

Directions:

Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.

Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer.

Transfer turkey to a cutting board tent loosely with with foil and let it rest 20 minutes. Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator[5]. Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.

Discard the skin and carve the turkey and serve with gravy. Makes 2 1/2 cups of gravy.

References

  1. ^ Slow Cooker Revolution cookbook (www.amazon.com)
  2. ^ skinny mashed potatoes (www.gordon-ramsay-recipe.com)
  3. ^ cauliflower mash (www.gordon-ramsay-recipe.com)
  4. ^ turkey noodle soup (www.gordon-ramsay-recipe.com)
  5. ^ a gravy fat separator (www.amazon.com)

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