• about
    • Family
    • Real Food Recipes
    • Farm & Garden
    • Health & Fitness
    • Natural Beauty
    • Travel
    • Healthy Fertility & Pregnancy
    • crock pot breakfast
    • baby eats clean (and toddlers too!)
    • contact
Menu

Hettman Homestead

Street Address
City, State, Zip
Phone Number

Your Custom Text Here

Hettman Homestead

  • about
  • blogs
    • Family
    • Real Food Recipes
    • Farm & Garden
    • Health & Fitness
    • Natural Beauty
    • Travel
    • Healthy Fertility & Pregnancy
  • e-books
    • crock pot breakfast
    • baby eats clean (and toddlers too!)
  • contact us
    • contact

Healthy Asian Lettuce Wraps

April 18, 2018 Mckenzie Hettman
Asian Lettuce Wraps (Paleo, Whole30, Keto)- Hettman Homestead

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!

Asian Lettuce Wraps (Paleo, Whole30, Keto)- Hettman Homestead

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


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!

Asian Lettuce Wraps (Paleo, Whole30, Keto)- Hettman Homestead
In 30 Minute Meals, Whole 30, Paleo, Keto Tags 30 Minute Meal, Whole30, 21DSD, gluten free, dairy free, Easy, Quick, Simple, Dinner, Main Dish, Meal Prep, Lunch, Make Ahead, Asian, Chicken, Turkey, Lettuce Wrap, Salad, Stuffed Peppers
Comment

Spinach and Artichoke Breakfast Casserole

April 9, 2018 Mckenzie Hettman
Spinach And Artichoke Breakfast Casserole- Hettman Homestead

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!

Spinach And Artichoke Breakfast Casserole- Hettman Homestead

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


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! 

Spinach And Artichoke Breakfast Casserole- Hettman Homestead
In Vegetarian, Breakfast, Keto Tags Breakfast, Casserole, Spinach and Artichoke, Meal Prep, Meal Planning, Make Ahead Breakfast Idea, Vegetarian, Gluten Free, Keto, Garlic, Eggs, Spinach, Artichokes, Feta, Eat Clean Diet
Comment

about us

profile1.jpg

Welcome! We are Brian & Mckenzie Hettman. Our goal is to bring you wholesome recipes and share our experiences with homesteading. Read more...



connect with us on instagram

Pulled pork verde stuffed avocados😍😋
Try this garlic artichoke dip if you’re hosting/attended a Super Bowl party🏈 My recipe uses Greek yogurt instead of mayonnaise for a healthy twist👍 P.S This recipe has only received extremely positive feedback and hundreds of people have made it (thanks Pinterest)🙃 #superbowl
👧🏼💭💡
I wasn’t planning on sharing my #bestnine but my heart melted a little when I saw that it was all pictures of my family! So sweet that my family was “liked” more than all the food pics. ❤️❤️
Follow your heart.
I remember when the office was still running and EVERYONE said they had a love like Jim and Pam. From the beginning Brian and I always said we were more like Michael & Holly.. Several years later and a couple beet farmers later, I think we're identifying more with Dwight & Angela😂 #bearsbeetsbattlestargalactica
Do you have a food you eat several times a week, every week? For us, it's this simple arugula salad😍 All you need is a heaping bowl of arugula (my favorite green), shaved Parmesan, olive oil, fresh lemon juice, cracked pepper, and course sea salt. #simplefancy
My garden is growing like crazy which means salad season isn't over yet❤️🥗
#MilliesVeggieGarden #Fajitas
Huckleberry scones😋 #summereats
This weekend was absolutely blissful🖤 For Huck's first camping trip, we went to the mountain and set up camp nestled in a field of wild Huckleberries. I mean how cute is that?! It was the coolest thing to have thousands of wild berries surrounding us and the view of Mount Adams was stunning!
I'm dreaming of fall after the last few days of cooler weather and even some rain! Definitely looking forward to the food more than anything😊 This delicata squash and kale salad with maple vinaigrette is the reason fall foods are so pretty🍁
“A true conservationist is a man who knows that the world is not given by his fathers, but borrowed from his children.” —John James Audubon

Trending Now: Paleo Carnitas Stuffed Sweet Potatoes

Paleo Carnitas

Our breakfast e-Cookbook is here!

Our breakfast e-Cookbook is here!


join us on facebook

Popular Recipes

Peanut Butter Chia Seed Protein Bites

Peanut Butter Chia Seed Protein Bites

Crock Pot Gingerbread Steel Cut Oats

Crock Pot Gingerbread Steel Cut Oats

Boursin Cheese & Garlic Asparagus Risotto

Boursin Cheese & Garlic Asparagus Risotto

Disclaimer: The material on this website is provided for educational purposes only and is not to be used for medical advice, diagnosis, or treatment. The conent of this site, its newsletters, information, and/or services is based on personal experience and opinions. Always consult your physician before beginning any exercise or nutrition program. Our website may contain affiliate links. Clicking or purchasing something through these links does not cost you any extra. We may receive a small commission which helps us keep the recipes, workouts, and educational information you love coming!