Chinese Green Beans with Ground Turkey

I love this recipe.  Another amazing Pinterest find, I made it just a few days after I found it!

Chinese Green Beans with Ground Turkey | No Thanks to Cake

It combines one of my favorite vegetables – green beans – with lean ground turkey.  Uh-mazing!  The flavors remind me a lot of those yummy chicken lettuce wraps at PF Changs, but with extra veggies!  Speaking of extra veggies, I doubled the green beans in the dish to add extra volume and color.

Try this dish… it’s delicious and cooks up in no time!

Chinese Green Beans with Ground Turkey

Adapted from The Weary Cook

Serves 2

INGREDIENTS

Chinese Green Beans with Ground Turkey | No Thanks to Cake

1 tsp. sesame oil
1/3 large onion, sliced thin
2 cloves garlic, minced or crushed
1/2 lb. extra lean ground turkey
1 tbsp. chili garlic sauce
1 tbsp. hoisin sauce
1 tsp. crushed ginger
1 lb. washed and trimmed green beans (or Chinese long beans if available)
1/2 tbsp. soy sauce
1/2 tbsp. seasoned rice vinegar

INSTRUCTIONS

1.  Add sesame oil, and sauté onions and garlic for about 2 minutes.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

 

2.  Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked. Crumble meat as much as possible.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

3.  Stir in chili garlic sauce, hoisin sauce, and ginger.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

 

4.  Add green beans and soy sauce, and stir to coat.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

 

5.  Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

6.  Stir in rice vinegar, and cook one minute longer. If desired, serve over cooked rice or quinoa.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

Chinese Green Beans with Ground Turkey | No Thanks to Cake

Chinese Green Beans with Ground Turkey | No Thanks to Cake

Per 1/2 recipe serving:

CAL 245; CARB 23g; FAT 5g; PROT 31g; FIB 8g; WW Points Plus: 6

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Jenny Volumizing: Taco Salad with Mexican-Spiced Croutons

I’ve been eating more Jenny food recently.  While I know it’s good for my waistline, it’s also super handy for my crazy summer schedule too.

I thought June was the busiest… but now, I’m seeing that it is just the whole darn summer.  Travel, vacation, work trips, projects… it’s all happening at once!  August will be calmer, right?

Regardless of the hectic nature of summer, I still make time to get a little creative in the kitchen.  When Darsie reached out to me a few weeks asking for suggestions for how to mix up the Jenny Craig Turkey Burger, I realize that I hadn’t spent much time experimenting with this dish… and decided to take a stab at some fun recipes using it!

Jenny Volumizing: Taco Salad with Mexican-Spiced Croutons | No Thanks to Cake

For those of you on the Jenny Craig program – YES!  That is the turkey burger, but it’s in quite the disguise.  If you are looking to mix up your menu, this recipe is one to try!

Taco Salad with Mexican-Spiced Croutons

Serves 1

INGREDIENTS

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

1 Jenny Craig Turkey Burger

1/4 red onion

1/4 bell pepper

2 tsp. taco seasoning

1 1/2 cup butter lettuce

1 tomato, seeded and diced

1/3 cucumber, quartered

2 Tbsp. salsa

1 Tbsp. light ranch (optional)

cooking spray

cumin + taco seasoning

INSTRUCTIONS

1.  Preheat oven to 350 degrees.

2.  Cook bun in the microwave for 20 seconds to defrost.  Remove to a cutting board, and cut bread into crouton-sized pieces.  Spray with cooking spray and sprinkle with cumin and taco seasoning.  Toss to coat.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

3.  Place on a cooking sheet and bake for 6 minutes until croutons are toasted.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

4.  Cook the turkey burger on a plate in the microwave for 70 seconds.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

5.  Place in a food processor and pulse to create a taco meat consistency.  Note: I chopped veggies in the processor too, thus the color variation you may see.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

6.  Sauté diced peppers and onions in a saute pan sprayed with cooking spray for 2 minutes.  Add meat and continue to cook for an additional 2 minutes.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

7.  Add taco seasoning and a sprinkle of cayenne to the meat mixture.  Add 2 Tbsp. of salsa.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

8.  Prepare a salad base with your favorite veggies on it.  For me, that was cucumbers, tomatoes, and orange bell pepper.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

9.  Add meat, drizzle with light ranch.  Note:  If you prefer not to use the ranch, simply add a little extra salsa.  

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

10.  Add croutons, and enjoy!

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

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Cucumber Avocado Salsa and a {GIVEAWAY}

I got a HUGE shipment of chips last week from one of my favorite healthy chip companies!  And, they’re a Colorado company too!

Avocado Cucumber Salsa | No Thanks to Cake

OMG… don’t they look amazing??  My new friends at Snikiddy sent me their whole line of Eat Your Vegetable Chips.  These tasty chips are not only loaded with vegetables, but they also come in the most amazing flavors!  You can eat them without feeling guilty for having chips!!

My friends at Snikiddy are also giving you a chance to win some of your very own to try!  But before we give them away, let’s talk about how I served them.

With the 4th of July holiday upon us and having just got home from a trip, I was determined to incorporate the chips into my menu for the week.  First, I made my favorite taco salad, subbing the tortilla chips for Jalapeño Ranch flavored Eat Your Vegetables chips – - So good!!

Taco Salad with Eat your Vegetables Chips | No Thanks to Cake

And, on 4th of July, I decided to try a new dip, combining two of my favorites:  Avocado and Cucumber.  This was a HUGE hit with my friends Tiffany and Alex!

Avocado Cucumber Salsa | No Thanks to Cake

We loved this dip!  It was cool, fresh, and just perfect for a hot day.  I’ll definitely be making it again!

Avocado Cucumber Salsa

Adapted from What’s Cooking at Home

INGREDIENTS

Avocado Cucumber Salsa | No Thanks to Cake

2 ripe avocados, cut into small cubes
1 cucumber, peeled, seeded, and cut into small cubes
5 scallions, finely sliced
1 Tbsp. lime juice
2 Tbsp. sour cream
¼ cup prepared ranch dressing
1 tsp. chili powder
salt and pepper to taste

INSTRUCTIONS

1.  Cut the avocado into small cubes and toss with lime juice in a medium size mixing bowl to prevent avocado from turning brown.

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

2.  Add cucumber and scallions.  Note:  Rather than dice my cucumbers, I just put them in the food processor.  Chopped in seconds!

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

3.  Mix in sour cream and ranch dressing.  Add chili powder.  Add salt and pepper to taste.

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

4.  Refrigerate before serving.  Note:  Storing the avocado dip with the nut in it also helps to keep the avocado from turning brown!

Avocado Cucumber Salsa | No Thanks to Cake

5.  Serve with Snikiddy’s Eat Your Vegetables – Sea Salt chips and enjoy!!  Let’s get a closer look at it…

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

Now that you’ve seen how I’ve been pairing my Eat Your Vegetables chips, it’s time for you to win a batch of your own to sample and create with!!

Eat Your Vegetables Chips Giveaway

Enter via the Rafflecopter below, and good luck!

a Rafflecopter giveaway

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Grilled Lime Chicken with Avocado-Corn Salsa

When I first moved back to Nashville in 2004, I lived with my friend Jen for a while.  She and I have been friends for a million years… and she was nice enough to share her condo with me for a while.

Jen and I spent so much time cooking, and one of our favorite recipes is the one I’m sharing today.  You might also remember that Jen and I used to make the Grands Veggie Pizzas too… so good!

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

The deliciousness of this dish is hard to capture via photo… but I’m going to try anyway.  The chicken takes on a zesty, citrusy flavor due to the time spent marinating, the cool avocado-corn salsa is the pretty, perfect topping for the dish… and in the end, well… people love this dish, including this girl.

Grilled Chicken with Avocado-Corn Salsa

Serves 4

INGREDIENTS

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

3 ½ Tbsp. fresh lime juice (from 3 limes)

4 Tbsp. chopped cilantro

½ tsp. salt

¼ tsp pepper

4 (6 oz) chicken breast halves

1 1/2 cup corn

1 (8 oz) ripe avocado, peeled & diced

INSTRUCTIONS

1.  Combine 2 Tbsp lime juice, 2 Tbsp. cilantro, ¼ tsp. salt, 1/8 tsp. pepper in a larger ziplock bag; add chicken.  Squeeze out the air and seal the bag; turn to coat the chicken.  Refrigerate for at least 20 minutes, longer if desired.  Note:  I made a half recipe.  If you see 2 chicken breasts, that’s why. :)

 Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

2.  Prepare the salsa.  Combine corn with the avocado and the remaining 1 ½ Tbsp. lime juice, 2 Tbsp. cilantro, ¼ tsp. salt, and 1/8 tsp. pepper in a bowl.  Note:  I used Green Giant canned corn, but you can also use fresh or frozen.

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

3.  Grill the Chicken on the grill, turning occasionally, until cooked through, 10-12 minutes.  Top with the salsa to serve.

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Per 1/4 recipe serving (1 chicken breast and 1/4 salsa):

CAL 268; CARB 13g; FAT 11g; PROT 31g; FIB 4g; WW Points Plus: 7

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