Turkey and White Bean Lettuce Cups

Name: Turkey and White Bean Lettuce Cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb lean ground turkey (93% lean); 1 1/2 cups canned cannellini beans, rinsed and drained, rinsed; 2 heads of butter lettuce, leaves separated; 1 yellow onion, finely diced; 3 garlic cloves, minced; 2 tsp olive oil; 1/2 cup low-sodium chicken broth; 1/2 tsp dried rosemary, crumbled; 1/2 tsp dried thyme; 1 lemon, zested and juiced, zested, juiced; 1/4 cup fresh flat-leaf parsley, chopped; 1/4 tsp red pepper flakes; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground

Lean ground turkey and creamy cannellini beans cooked with garlic, herbs, and a touch of lemon, then spooned into crisp butter lettuce cups for a satisfying low-calorie lunch.

25 minEasyServes 4300 cal/serving

AmericanLunchStovetopDASHHigh ProteinLow CarbDairy-FreeGluten-FreeNut-FreeEgg-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

1 lb lean ground turkey (93% lean)
1 1/2 cups canned cannellini beans, rinsed and drained, rinsed
2 heads of butter lettuce, leaves separated
1 yellow onion, finely diced
3 garlic cloves, minced
2 tsp olive oil
1/2 cup low-sodium chicken broth
1/2 tsp dried rosemary, crumbled
1/2 tsp dried thyme
1 lemon, zested and juiced, zested, juiced
1/4 cup fresh flat-leaf parsley, chopped
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper, freshly ground

Instructions

1

Heat 2 tsp olive oil in a large skillet over medium-high heat. Add 1 finely diced yellow onion and cook 3 to 4 minutes until softened.
2

Add 3 minced garlic cloves, 1/2 tsp crumbled dried rosemary, 1/2 tsp dried thyme, and 1/4 tsp red pepper flakes; cook 30 seconds until fragrant.
3

Add 1 lb lean ground turkey (93% lean) and cook, breaking it up with a spoon, until no longer pink and internal temperature reaches 165°F (74°C), about 5 to 6 minutes.
4

Stir in 1 1/2 cups rinsed canned cannellini beans, rinsed and drained and 1/2 cup low-sodium chicken broth. Simmer 3 minutes until broth is mostly absorbed. Lightly mash some beans to thicken.
5

Remove from heat and stir in the zest and juice of 1 lemon, zested and juiced, 1/4 cup chopped fresh flat-leaf parsley, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
6

Spoon turkey and bean mixture into individual heads of butter lettuce, leaves separated. Serve immediately.

Questions

How long does Turkey and White Bean Lettuce Cups keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Turkey and White Bean Lettuce Cups?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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