Healthy Asian Lettuce Wraps

This recipe is perfect for quick weekday dinners or make ahead lunches. All you need is 30 minutes and one skillet to make these delicious asian chicken lettuce wraps! I like to make this on Monday and reheat it for lunch during the week. Most of the time I wrap it in romaine lettuce, but I also eat it stuffed in a bell pepper or on top of a heaping pile of fresh spinach. I love that it yields enough filling to feed the whole family for dinner too!

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Prep time: 10 minutes | Cook time: 10- 15  minutes | Total time: 25 minutes | Serves: 4

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Ingredients 

• Coconut oil
• 1 cup carrots, diced 
• 8 oz baby bella mushrooms, diced 
• 1/2 cup yellow onion, diced
• 1/2 cup red bell pepper, diced 
• 3 tsp minced garlic 
• 3 tsp minced fresh ginger
• 1 lb ground chicken or turkey 
• 2- 3 TBSP coconut aminos (could use soy sauce if not following a paleo diet)
• 1 tsp sesame oil
• 1 tsp rice vinegar 
• 2 tsp hot sauce 
• 8 oz water chestnuts, diced 
• 3- 4 green onions, chopped
• 1 TBSP sesame seeds, optional
• 1 bag of romaine (whole) or a head of butter leaf lettuce

Method 

1. Heat a small spoonful of coconut oil in a large skillet over medium heat. Add diced carrots, mushrooms, onion, bell pepper, garlic, and ginger. Saute ingredients for about 5- 7 minutes or until onions are translucent and veggies are tender.
2. Add the ground chicken to the skillet and cook for an additional 5-7 minutes breaking it up into small pieces as it browns.
3. Finally, stir coconut aminos, sesame oil, vinegar, hot sauce, and water chestnut into the ingredients in the skillet. Remove skillet from heat and sprinkle chopped green onions and sesame seeds on top. 
4. Scoop two big spoonfuls of the filling into a piece of lettuce. Add more hot sauce if desired or eat as is- Enjoy!

Spinach and Artichoke Breakfast Casserole

We like to make breakfast ahead of time for stress free mornings! This Sunday I made a spinach and artichoke casserole so Brian can have a healthy breakfast before work and Henry can get something nourishing before school. I alternate between making the boys casseroles and big batches of oatmeal for diversity and to keep things from getting boring! Matilda and I usually make something different each morning after we get Henry on the bus. This casserole is great for meal prep or a weekend breakfast with the whole family!

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Prep time: 5 minutes | Cook time: 25- 30 mintues | Total time: 35 minutes | Serves: 8 

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Ingredients 

• 8 oz frozen chopped spinach, thawed 
• 14 oz jar of artichokes, drained
• 4 garlic cloves, minced 
• 4 oz feta, crumbled 
• 8 eggs
• 1/4 cup milk
• 1/4 tsp garlic powder 
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes 
• 1/2 cup parmesan, grated
• 1/2 cup mozzarella, grated

Method 

1. Preheat oven to 350 and lightly grease a baking dish with coconut oil or cooking spray. 
2. Place spinach, artichoke, garlic, and feta in the baking dish. 
3. Beat eggs, milk, garlic powder, salt, pepper, and red pepper flakes together in a mixing bowl. Pour over the spinach and artichokes in the baking dish. 
4. Sprinkle parmesan and mozzarella over the top and place the casserole in the oven to bake for 25- 30 minutes. Once a toothpick inserted in the center comes out dry, the casserole is ready to be taken out of the oven.
5. Cut into 8 squares- serve & enjoy!