Thai Turkey Lettuce Cups

Thai Turkey Lettuce Cups
Ingredients
1 1/2 tablespoons canola oil, divided
1 1/2 tablespoons reduced-sodium soy sauce or tamari
1 tablespoon light brown sugar
1 tablespoon rice vinegar
1/2 pound ground turkey
6 butter lettuce leaves
3/4 cup chopped English cucumber
1/2 cup matchstick-cut carrots
2 tablespoons chopped roasted unsalted peanuts
1 tablespoon chopped fresh mint

Instructions
Combine 1 tablespoon oil, soy sauce, sugar, and vinegar in a bowl, stirring with a whisk.
Heat remaining 1/2 tablespoon oil in a large nonstick skillet over medium. Add turkey; cook 7 minutes or until lightly browned, stirring to crumble. Add 2 tablespoons soy sauce mixture; cook 4 minutes or until liquid is absorbed.
Place about 3 tablespoons turkey mixture in each lettuce leaf; top evenly with cucumber, carrots, and peanuts. Drizzle evenly with remaining soy sauce mixture. Sprinkle with mint.

Makes 2 servings (serving size: 3 filled lettuce cups)
426 calories

Thai Sesame Edamame

Ingredients
1 1/2 tablespoons water
2 cups edamame pods
1 tablespoon light brown sugar
1 1/2 teaspoons dark sesame oil
1 1/2 teaspoons rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon toasted sesame seeds

Instructions
Bring 3 tablespoons water to a boil in a large skillet over medium-high heat. Add edamame; cover and cook 2 minutes. Add brown sugar, oil, vinegar, salt, and pepper to pan. Cook, uncovered, 2 to 3 minutes or until liquid evaporates and pods are coated. Place edamame mixture in a bowl; sprinkle with sesame seeds.

Makes 3 servings (serving size: about 2/3 cup)
73 calories