Let me start off by saying GO USA!!!  I am loving these olympics and have been struggling with how late I am willing to stay up to catch all the good stuff.  And although I would love to only enjoy “American Food” throughout this 30th olympiad, I have come to realize that the most American thing to do would be to eat multiple cultures cuisine on a daily basis.  And although I am sure lettuce wraps are American with a few asian inspired ingredients, I will let it count.  I have never made lettuce wraps and am so happy I did.  They are very simple and super healthy!  Low-carb and tasty?!  Yay!

First you cook up your ground turkey with a little ginger and garlic.  Then you chop up green onions and water chestnuts and mix them all together.

Then just mix up a quick sauce.

Then pour that sauce over the meat and toss to coat.

Scoop your mixture onto pieces of iceberg lettuce and enjoy!

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When I think of a low carb meal, I tend to get a little sad.  I really like bread. 

But there are a few meals that can actually be super delicious without half a bagette and a stick of butter.  Stuffed Bell Peppers are delicious because the meat cooks while in the pepper, so all of the good flavors are trapped in a healthy little package. I found a recipe on Bon Appetit’s website and made some healthy changes to it.

First you want to take your bell peppers, cut off the tops and take out the seeds.

Then to make the filling, just cook up some chopped onions and garlic in oil.  I added some salt, pepper, and a dash of thyme and oregano.    I added that to a mixture of ground turkey, salt, pepper, and all spice.  Then added tomato sauce, an egg, and some cooked rice.

You can use any kind of sauce and any kind of of rice (white, brown, wild), but I found these in the pantry and thought I would give them a try.

Then I took that mixture and scooped it into the bell peppers.

Then I placed them into a large pot and added 2 cups of tomato sauce into the pot around the peppers.  I brought the sauce to a boil, then turned it down to medium- low heat and covered the peppers for 20 minutes.

Once they had cooked a bit, I spooned some of the sauce over the peppers to coat them.  At this point the recipe suggested I keep cooking them in this pan, but I thought the oven would be more efficient.  I took out the peppers with tongs and moved them to a square pyrex dish.  I covered them with foil and baked them at 350 degrees for 20 more minutes.  They were perfect!  You can serve this with a salad or any side you like!  I served mine with cauliflower smashed tots (will post recipe tomorrow).

*Note:  This meal tastes A LOT better than it looks, so don’t get scared!

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