Asian Lettuce Wraps

I know I haven't blogged in awhile. I really don't have a good excuse, but I do have some new recipes to post. We had this one last night. It is one of my husband's favorites. It is really rather simple to make and very healthy. I added an egg roll as a side. I got this recipe from my Biggest Loser Cookbook, but made a few adjustments. We both give this one a two thumbs up!
Asian Lettuce Wraps

Ingredients:
1 can (8 oz) bamboo shoots, drained and minced
1 can (8 oz) water chestnuts, drained and minced
3 tablespoons sherry
2 tablespoons hoisin sauce
1 tablespoon reduced fat peanut butter
2 teaspoons low-sodium soy sauce
2 teaspoons hot-pepper sauce
1 packet (.35 oz) sugar substitute (ie. Splenda)
1 tablespoon minced garlic
1 cup minced onion
1 lb ground turkey (lean)
2 teaspoons ginger
1/4 teaspoon salt
Butter Lettuce leaves

In a medium bowl, combine the bamboo shoots, water chestnuts, sherry, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well. Set aside.

Mist a large, nonstick with olive oil stray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant. Add the onion. Cook, stirring occasionally, or 3 to 4 minutes, or until tender or just starting to brown. Increase the heat to medium-high. Add the turkey, ginger, and salt. Cook, breaking up the turkey into small chunks until no longer pink. Add the reserved bamboo shoot mixture. Cook for 2 minutes or until hot. Remove the pan from the heat. Spoon the turkey mixture, evenly divided, into the lettuce leaves. Set on serving dish. Ready to serve.

2 wraps per serving size
3pt per serving