A Hello Strangers and Lettuce Wraps!

Hello all. I have been MIA for a while now. My photography has kind of taken over again and I haven't had time to break out the camera for food. But I have a lovely lens that I rented and I wanted to use it before I sent it back.

I got the recipe from Whole Foods. The only difference was that I used romaine lettuce. The sauces I used were peanut sauce, Hoisin sauce and sesame ginger.
YUMMY!

Serves 4
Surround your serving platter with plenty of whole lettuce leaves. Your guests will wrap each leaf with their choice of fillings, then dip in the sweet and spicy Hoisin sauce.
Ingredients
1 tablespoon olive, peanut or sesame oil 1 pound ground turkey or chicken 2 tablespoons minced garlic 2 tablespoons finely minced ginger 2/3 cup Teriyaki Sauce Vegetables for filling: grated carrots, mung bean sprouts,julienned cucumber Boston lettuce leaves, rinsed and dried Hoisin Sauce
Method
Heat oil in a large skillet and brown ground turkey. Add garlic and ginger and saute briefly. Add teriyaki sauce and simmer for 10 minutes while preparing vegetables. Place filling and vegetables in center of a large platter, then surround with lettuce leaves. Serve with Hoisin sauce for dipping.

Caribbean Taco Salad

I saw this recipe on the JENNIE-O TURKEY STORE website and had to try it. The only difference I made was I whipped up a homemade taco seasoning because we rarely have packaged on hand. You NEED to try this. I made a non-spicy batch for the kids and it was gone.

Oh, only 300 calories. Cool, huh?

Ingredients
Shells:
4 10-inch whole wheat flour tortillas
Olive oil cooking spray
Salad:
1 20-ounce package JENNIE-O TURKEY STORE Extra Lean Ground Turkey
1 1.25-ounce package reduced-sodium taco seasoning mix
2 tablespoons water
1 mango, peeled, pitted and chopped (about 1 cup)
3/4 cup chopped red bell pepper
3 tablespoons finely chopped green onion
3 tablespoons finely chopped fresh cilantro
1 teaspoon grated lime peel
2 cups firmly packed spinach leaves
Preparation: Preheat oven to 425°F. Invert four, 10-ounce custard cups onto 15- by 10- by 1-inch baking pan. Spray outside of cups and one side of each tortilla with cooking spray. Place tortillas, oiled side up, over cups. Bake 4 to 6 minutes or until lightly browned. In medium skillet, brown turkey until no longer pink and cooked through. Add taco seasoning mix and water. Cook over low heat 3 to 5 minutes or until thoroughly heated. Meanwhile, in medium bowl, stir together the mango, bell pepper, green onion, cilantro and lime peel to make salsa. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.