Greek Taco

Let's all thank Jeff, the newly crowned Sandwich King for this yummy recipe. So simple, so delicious, so filling and so refreshing. I totally edited the original recipe.

What you'll need:

• 1lb Ground Lamb
• 1/4 c Diced Red Onion
• 1 minced Garlic Clove
• 1 tbls Tomato Paste
• 1/4 tsp Oregano
• 2 tbls Dry Red Cooking Wine
• Salt/Pepper
• 4 Small Pitas

Tzatziki:

• 1/2 Cucumber, peeled and shredded
• 1 cup Greek Yogurt
• 1/2 Minced Garlic Close

Cucumber Tomato Relish:

• 1 tbls Extra Virgin Olive Oil
• 1 tbls Red Wine Vinegar
• 2 tomatoes, seeded and diced
• 1/2 Cucumber, peeled and cubed
• 1/4c diced Red Onion
• Salt/Pepper

Make it:

*Quick note. I like to make the relish and tzatziki first and let chill while cooking the rest.

 In a large skillet, heat the oil over me-high heat. Add the lamb, sprinkle with salt and pepper and cook until for approximately 10 to 12 minutes. Once the meat turns golden brown, remove the lamb and set aside. Turn the heat down to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the lamb back in, stir and set aside.


For the tzatziki: In a food processor, add the cucumber and garlic and quickly shred. Remove from the processor and fold in the yogurt. Refrigerate until ready to use. 


For the tomato/cucumber relish: Chop the cucumber, tomato and onion and place into a small bowl. Add the vinegar and let soak and the rest of the ingredients and stir together. Refrigerate until ready to use. 


After the lamb mixture is ready, very lightly toast the Pita. Then layer on the tzatziki on the pita, add the lamb, then top with the relish. 


Make it healthier and cook with Ground Turkey, whole wheat pitas, and fat free yogurt!

Lettuce Wraps

Crunchy and delicious. Super Simple. Fun and healthy.  Trifecta! : )

What you'll need:

• 1/2 Head Iceburg Lettuce
• 1lb 99% Fat Free Ground Turkey
• 1 Carrot
• 1/2 Cucumber
• 1 Handful Dry Roasted Peanuts
• 1/2 Green, Red, or Yellow Pepper
• 1 Clove Garlic
• 1/2 Jalepeno

Dipping Sauce:

• 2 tbls Hoisin Sauce
• 1 1/2 tbls Peanut Butter
• 1/4 cup Lite Soy Sauce
• 1/4 tsp Red Pepper Flakes
• 1 tsp Ginger
• 1 Clove Garlic
• Fresh Lemon
• 1 tbls Rice Wine Vinegar

Start this off with making the sauce. I like to make the sauce as a a little potent because ground turkey is very bland and flavorless and tends to soak up all the flavor of this sauce when it's cooked in. 

Very simply mince the 1 garlic clove and ginger as finely as you can. Add all the ingredients of the dipping sauce together in a mixing bowl and whisk until completely mixed or peanut butter blends completely.

Let this refrigerated while we work on everything else. Taste test...is the sauce a little salty for your taste? Add a little water and a teaspoon of sugar!

Julienne (cut into thin, long strips) the carrot, cucumber, jalepeno and peppers. In a small bowl add some Rice Wine Vinegar and let them soak. Chop up the jalepeno a little more if you're afraid of the heat.

Rise your 1/2 Head of Iceburg lettuce well and gently pull off the "cups" and arrange on a plate.

In a medium dry heated pan, add the ground turkey with the other minced garlic clove. As is begins to cook, start chopping the meat until it starts to look crumbled. Cook thoroughly for approximately 15 minutes.

Once the turkey is about 80% done, add the sauce and let it cook in. (*If you broke the rules and are using ground beef or chicken or turkey that is not 99% fat free, please drain the fat from your pan before adding the sauce we made.) Have extra sauce? Good! Put it in a small cup on the side for dipping! Continue to cook for another 5 minutes, or until the turkey is done cooking.

Then, drain the vegetables that were soaking in the Rice Wine Vinegar.

Arrange the veggie blend on a large serving plate next to a small pile of peanuts with the lettuce cups and a small cup of the dipping sauce in the center.

In a small bowl, serve the ground turkey on the side or on the plate for individual servings.

Let the fun begin by building your wraps with all your favorite pieces!


*Editors note:  I mentioned serving this with peanuts. They are supposed to be on the plate until I realized my lovely boyfriend ate them all. So, you get a dinosaur instead. Don't eat the dinosaur.