Crunchy Ground Turkey Pockets or Lettuce Wraps

Quick and easy is the key to this recipe. A little goes a long way, so it’s great for a group.

Crunchy Ground Turkey Pockets

1 lb. ground turkey

package of fresh mushroom slices(as big or small as you wish)

1/2 cup hoisin sauce

14 oz package of shredded coleslaw mix

In a nonstick pan brown your ground turkey along with your sliced mushrooms until it’s no longer pink. Add the entire bag of coleslaw cabbage and 1/2 cup hoisin sauce.

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Saute this, mixing it together well, for about 8-10 minutes. Or until the cabbage is to your desired tenderness.

Take your pita pockets and hold them open and stuff them with this mixture. This also works wonderful to fill butter lettuce leaves with.

Fast, easy, cheap and delicious:)

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The Arrival of Autumn…

Autumn has officially arrived.

I truly have mixed feelings about this. Some things about Autumn I love and some things I just don’t care for.

I love Autumn because the leaves start to fall which means the kiddos and I can rake piles and jump in them, which is always fun.

We typically are done kayaking for many months to come, which is not so great.

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I will need to put away my patio chairs and bid goodbye to my beloved front porch for the next few months, which is quite depressing for me personally. It’s like my personal place to think.

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I love pumpkin and anything made with pumpkin, which are in abundance at this time of year.

It is the absolute best time to hike in our area, bugs are gone and you don’t overheat and dehydrate like in the middle of August.

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Two major holidays are right around the corner, and I love planning what to prepare for these. Although, on the flip side, holiday shopping starts and I really dislike crowds so this is not always fun. (I always plan to shop during the Packer’s games, stores are pretty empty at this time)

This is the time of year where soups come back into rotation for meal time at our house. Personally, I could live on soup year round, but my husband would starve before he would eat soup when it’s 85 outside.

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I bid farewell to cold lattes and switch back to a nice hot cup of coffee. I have to have something to look forward to to get myself up and going in the morning. Otherwise I may just live in my warm bed for the next 6 months until Spring arrives.

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It will be months till we get fresh veggies again, which is devastating to a sprout cruncher like myself:(

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And the final thing about Autumn I just love is that I have a few more weeks to enjoy the last of the green grass and wild flowers. I dread every year what comes next, those frosty flakes that fall from the sky and accumulate for weeks and cover everything green that I can see.

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What about you? Do you have a favorite season?

Stuffed Acorn Squash

I made this stuffed squash recipe recently on a rainy day and thankfully the air conditioner was on due to the high humidity, otherwise this is usually a better winter recipe. It’s also one of my husbands favorite’s, my son on the other hand,would not even consider eating this.

I found this recipe in a Weight Watchers Magazine years and years ago. Even though I did not follow the Weight Watchers plan, I found a lot of their recipes quite appetizing. I have changed it up quite a bit from the original recipe, but I am sure you can make the changes that will be appropriate for your family also.

Stuffed Acorn Squash

1lb of ground turkey

1/4 tsp of ground pepper

1/2 small onion, chopped

1 cup frozen peas

1 14.5 oz diced fire roasted tomatoes-drained

1 tsp. Italian seasoning

1-2 acorn squash-halved and seeded

2 Tbsp. low fat butter spread

1/4 cup bread crumbs

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Preheat your oven to 450. Prepared a baking pan by covering it with tin foil and non stick spray, for easier clean up.

Next, take your squash and scrub it clean. Cut it in half and spoon out the seeds with a spoon.

Place the squash cut side down and bake for about 45 minutes or until tender.

In the mean time, brown your ground turkey with the chopped onion, Italian seasoning and pepper. Add the can of drained tomatoes and the peas when the meat is no longer pink. Heat through.

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While this is heating melt the butter, and add it to the bread crumbs, mix until crumbly.

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Spoon the meat mixture into the hollowed out squash center, and top with your desired amount of bread crumbs. Replace back into the over 5-7 minutes until the bread crumbs are brown.

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Serve and enjoy.

NOTE: This meat mixture makes plenty of filling for two (four halves) squash. Either freeze the remaining mixture and add to a casserole at another time. For one squash, cut the meat mixture in half.