Fitness Crazed Foodie
Lover of all things food and fitness related
If you're in the process of creating your Thanksgiving menu, or thinking about what dish you can bring to someone else's home, add this recipe to your list asap! I brought it to an early Thanksgiving with family yesterday and I'll just say that there were no leftovers to bring home...
This isn't your average green bean casserole with french fried onions and cream of mushroom soup (I'm sorry, but why is this 1950's dish still a thing?!). BUT it can still win the hearts of green bean casserole lovers or health-nuts at the Thanksgiving dinner table. It is filled with sautéed onions and mushrooms, sun-dried tomatoes, and fresh, crispy green beans.
1 big bag of green beans (about 3 heaping cups)
1 small white onion
1 large container of cremini mushrooms (about 2 heaping cups)
Mini jar of sun-dried tomatoes in oil
Salt and pepper
Fill a large pot with 6 cups of water and bring to a boil. Chop the ends of the green beans off and add them to the water once rapidly boiling. Cook for 5-8 minutes. You still want them to be crispy and not soggy, so test the consistency at 5 minutes.
In a separate large sauté pan, heat up 2 tbsp of the sun-dried tomatoes oil over medium heat for 2 minutes. Add roughly chopped white onion and mushrooms and cook until translucent (about 7-10 minutes), stirring frequently. Add 2 tbsp of sun-dried tomatoes to the pan.
Once green beans are done, drain the water and add beans to the large sauté pan with other ingredients. Stir around for a minute or two, add seasonings, and turn off the heat. Transport to a casserole dish and let it cool down for 10-15 minutes before serving, covering or putting in the fridge. Enjoy!!
*This dish is vegan, gluten-free, whole30 compliant, etc. It's perfect for all those health-conscious family members :)
Holiday season is right around the corner and so the 6 weeks of indulgences begin... This week I'm planning menus for Friendsgiving's and two different Thanksgiving's, and seeing if I can create some healthy, crowd-pleasing options for everyone. In the meantime, I want simple and nutritious dinners that can keep me on track before the indulgences.
These lettuce wraps are half-filled with mushrooms and onions to add volume and flavor to the turkey with less overall calories. I kept my toppings simple with some green onions and cucumbers for crunch, but there are so many options to spruce up the wrap! You'll find additional topping ideas at the end of the ingredient list.
The whole recipe takes less than 20 minutes to make and makes about 8-10 lettuce wraps. Make this recipe one night and eat them throughout the week!
1 tbsp olive oil
1 container (2 cups) of cremini mushrooms
4 green onion stalks
1 lb 93% lean ground turkey
1 tbsp sriracha
3 tbsp liquid aminos or low-sodium soy sauce
Garlic salt, pepper, chili powder
1 iceberg lettuce wedge
Additional toppings: water chesnuts, chopped cashews, chickpeas, shredded carrots, jalapeños, cilantro
1) Add olive oil to a large skillet pan on medium heat. Roughly chop mushrooms and add to pan. Chop green onions (after peeling off outside skin layer) and add to pan. Cook these down for about 5 minutes. You might have to drain some water out of the pan, as the mushrooms lose moisture when cooked down. I just spooned out a couple tablespoons of liquid.
2) Add ground turkey to pan and break into pieces with a spatula. Cook for 5-7 minutes until mostly browned and add sriracha, soy sauce, garlic salt, kosher salt and chili powder to taste. Stir around and cook for another 3-5 minutes.
3) Wash the iceberg lettuce and peel off the first layer. Use one layer as the shell of your wrap and scoop 2 hefty spoonfuls inside. Add toppings of your choice!
About this Section
This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!