Freezer Meal: Lettuce Wraps
Add ground turkey to a preheated pan on medium high heat. Brown and break up into small pieces.
1
Add ginger and garlic and stir to combine. Add the Shitaki mushrooms and cook for 3-5 minutes.
2
Add hoisin sauce and sesame oil and stir to combine.
3
Add water chestnuts and stir.
4
Make the lettuce cups by removing outer leaves and the core.
5
Slice in half and create cups.
6
Wash and wrap in paper towels to store in a ziploc for up to a week in the fridge.
7
You can make lettuce cup bowls by freezing the filling with rice.
8
Add water to rice just enough to barely cover it.
9
Top with meat mixture. Freeze the filling in cubes for easy reheating of individual servings.
10
Cover and freeze for up to 3 months.
11
To reheat bowls: place in a bowl, cover with a paper towel and microwave for 3-4 minutes.
12
Stir to combine. If still watery, microwave for another minute.
13
To reheat for lettuce wraps:
14
Place the meat in a pan with 1/4 cup water and cover. Cook until reheated.
15
Place lettuce cups on a plate and top with meat mixture.
16
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