Thai Turkey Lettuce Boats

Thai Turkey Lettuce Boats

adapted from Weeknights with Giada^© by Giada De Laurentiis

Most recipes that use lettuce as a serving vessel calls for Bibb lettuce. The Bibb lettuce that I can find is always small and you can barely fit much fitting into it. I prefer to use romaine. The sturdy rib running down the middle prevents the lettuce from falling apart while you are eating it. Not to mention romaine is much less expensive that thee Bibb or the lettuce that is packaged in the plastic containers and labeled as being for wraps. 

I like to use the lemongrass paste that you can find in the produce section of the grocery store. Fresh lemongrass is not that easy to find if you do not live near an Asian market.

To make this a 0 point meal, replace the honey with sugar substitute.

Makes 2 servings                                                             3 WW points / serving

8 tsp. freshly squeezed lime juice

1 1/2 tsp. freshly squeezed lemon juice

1 Tbsp. fish sauce

1 Tbsp honey

Cooking spray

1 shallot, chopped

1/2 red onion, chopped

2 Tbsp. lemongrass paste or fresh lemongrass chopped

1/2 serrano chile, seeded, stemmed and minced

10 oz. ground turkey

Kosher salt and Freshly ground black pepper

2 Tbsp. chopped basil (or your herb of choice)

Romaine leaves for serving (or your lettuce of choice)

1. In a small bowl whisk togethe4r the lime juice, lemon juice, fish sauce and honey; set aside.
2. In a skillet coated with cooking spray, cook the onions, shallots, lemongrass and chile over medium heat until softened, about 5 minutes.
3. Add the turkey and cook, stirring frequently until it is cooked through, about 5 more minutes.
4. Pour in the dressing and cook until combined, about 2 more minutes.
5. Season to taste with salt and pepper
6.  Remove from the heat and add the basil.
7. Serve in lettuce leaves

Enjoy!