Barbeque Turkey Wedges

Barbeque Turkey Wedges

Ingredients

Nonstick Cooking Spray

1 pound lean ground turkey

3/4 cup finely chopped red onion

3 cloves minced garlic

1 (14.5 oz) can diced tomatoes (no salt added and undrained)

1/3 cup bottled barbeque sauce

1/4 teaspoon black pepper

1/2 small cucumber, seeded & chopped (1/2 cup)

Directions

1. Coat a large unheated skillet with cooking spray. Cook turkey, 1/2 cup of the onion, and the garlic in skillet over medium-high heat for 5 to 8 minutes or until turkey is brown and onion is tender, stirring frequently. Drain fat.

2. Stir in tomatoes, barbecue sauce, and pepper; heat through. Transfer mixture to a 1 1/2- or 2-quart slow cooker. 

3.Cover and keep warm on the keep-warm setting for up to 2 hours.    

*
Just before serving, sprinkle turkey mixture in cooker with remaining chopped onion and cucumber. Serve turkey mixture with Pita Wedges.

Serve this with pita wedges---Recipe Here.

Pita Wedges

Ingredients

2 (6 inches) whole wheat pita rounds

Directions

1. Preheat oven to 350 degrees F. Split pita bread rounds in half horizontally. Cut each half into eight wedges. Arrange wedges in a single layer on a baking sheet. Bake for 10 to 15 minutes or until lightly browned and crisp; let cool.

Original Recipe here: http://www.bhg.com/recipe/barbecue-turkey-wedges-1/

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Copycat P.F Chang's Lettuce Wraps

Copycat P.F Chang's Lettuce Wraps

Ingredients

1 T sesame oil

2 lb ground chicken or turkey

1 t dried ginger

2 cloves garlic, pressed

1/4 C dry sherry

1/2 C hoisin sauce

2 T tamari

1 T chili garlic sauce (we're sirachi peeps)

2 cans sliced water chesnuts, drained and chopped

2 T rice wine vinegar

12 small lettuce leaves (bibb or butter)

Instructions

1. Heat the sesame oil in a large skillet over medium heat. Don't substitute oils! The sesame oil adds a great flavor. 

2. Brown the ground chicken or turkey and garlic in the oil. Add ginger and sherry and cook until all the liquid is gone. Transfer everything to a crockpot.

3. In a small bowl, mix the hoisin sauce, tamari and chili garlic sauce. Stir into the meat mixture in the crockpot. 

4. Cover and cook on high for 2-3 hours or on low for 3-4 hours.

5. Before serving, stir in water chestnuts and rice vinegar. Cook an additional 10 minutes to warm through. Then serve with lettuce leaves.

Enjoy!

Check out the Original Recipe Here: http://thegreenbacksgal.com/p-f-changs-lettuce-wrap-copycat-recipe/

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