Recipe of the Week

So, every week I usually try one new recipe.  For the past month or so, they have all been in my Istant Pot (more on that later).  Tonight, I reconnected with my crockpot.  The beauty of the crockpot for me is that I can prep everything and get it going during my mini’s “quiet time” and it’s ready to go by dinner time.  Tonight, thanks to Pinterest, we had THESE Asian Crockpot Lettuce Wraps!  My Threenager tried it and immediately told me it was yucky and asked for her staple diet of the moment of grapes and a quesadilla.  Whatever.

I did make a few changes to the recipe though because I shop at Trader Joe’s and sometimes they just don’t have all the ingredients in a recipe.  So, my changes are listed below:

Asian Crockpot Lettuce Wraps (Printable Recipe)

2 lbs ground turkey (original recipe called for ground chicken)

3 cloves garlic, minced

1 red bell pepper, cored and finely chopped

1/2 cup finely chopped red onion (original recipe called for yellow onion–I used what I had on hand)

1/2 cup hoisin sauce (I made my own with this recipe)

2 Tbsp soy sauce

Salt and freshly ground pepper

1 (8 oz) can sliced water chestnuts, drained, rinsed, and roughly chopped

1 1/2 cups cooked white or brown rice

3 green onions sliced

1 tbsp rice vinegar and 1 1/2 tsp sesame oil

2 heads iceberg lettuce

Brown turkey and garlic until cooked through.  Drain any liquid and add meat to crockpot.  Add in bell pepper, onion, hoisin sauce, soy sauce and 1/2 tsp of salt and 1/2 tsp of fresh ground black pepper. Stir together.  Cover and cook on low 2-3 hours until chicken is tender.

Stir in water chestnuts, cooked rice, green onions, rice vinegar and sesame oil.  Cook until heated through, about 3-5 minutes.  Season with salt & pepper as desired.  Serve in lettuce leaves.


It doesn’t look like much, but it sure was yummy!

Asian Crockpot Lettuce Wraps



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