I love having a quick and easy lunch for busy days, that's one of the main reasons I dedicate one day a week to meal prep. This Asian Turkey Salad hits all the right spots for macros, flavor, and it's easy to make.
I was looking for something quick and easy to meal prep for lunches this week and decided to give this recipe a spin. I started with an existing recipe and started to modify it for what I had on hand and to get it into the calorie range I needed it to be for my meal plans. Be sure to play with the ingredients to make it work for you and your tastebuds. Add more garlic, use some sesame oil (I didn't to reduce calories and fat), splash in some oyster sauce instead of some of the aminos. I would have tripled the amount of salad greens in my containers if I had that much in my fridge today and will use the entire bell pepper next time since it's silly to put the other half in the fridge and let it sit there.
Enjoy!
Asian Turkey Salad/Wraps
adapted from "The Low FODMAP Diet Step by Step" cookbook by Kate Scarlata and Dede Wilson makes 5 meal trays Ingredients 2 teaspoons olive oil 1 clove garlic (lightly crushed for low FODMAP, minced for all others) 1 lb ground turkey 1 block Dorot ginger (or 2 tsp finely grated fresh ginger) 1 carrot, shredded 1/2 red bell pepper, diced 1/2 small can water chestnuts, chopped 1/4 cup chopped scallion, green tops only 2 tablespoons Bragg's amino acids (or a lite soy sauce, your choice) splash of fish sauce 1/3 cup chopped dry roasted peanuts salt and pepper to taste container of mixed salad greens of choice or butter lettuce for wraps optional: replace 1 tablespoon of aminos for 1T oyster sauce, add 1 tsp sesame oil, top with fresh cilantro, serve in butter lettuce to make a wrap.
Instructions Heat the oil in a large pan over medium heat. If you are following a low FODMAP diet, you'll want to lightly crush your garlic, toast it in the oil, and then remove the garlic leaving a garlic infused oil in the pan. If it doesn't matter to you, mince that garlic up and leave it in the oil. Once your garlic is fragrant, add ginger and stir constantly for another minute. Add the ground turkey and stir fry until it starts to lose its pink color. Add the carrot, bell pepper, water chestnuts, and half of the chopped scallion and fry for about one minute to combine. Now add the aminos, fish sauce, and oyster sauce and sesame oil if using. Continue to cook until turkey is cooked through. I removed my pan from the heat at this point and let it cool a little while I got out my meal prep trays and lettuce. Divide the turkey mixture across the 5 trays (about 2/3 cup per tray) and portion out the amount of lettuce you wish for each one. Top each tray with some chopped peanuts and cilantro and the remaining scallion. Approximately 230 calories, 13g fat, 20g protein per serving without the optional ingredients. You could further lower the calorie and fat content by choosing an extra lean ground turkey (99% lean), reducing or omitting the peanuts, and removing the olive oil and using a good non-stick pan instead. But we need fats in our daily diet, so this is a good place to incorporate them. Plus it would impact the flavors as well, especially when you take out peanuts ;)
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