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

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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.

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Questions

What internal temperature should Turkey and White Bean Lettuce Cups reach?

For Turkey and White Bean Lettuce Cups, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Can I use ground beef or pork instead of ground turkey in Turkey and White Bean Lettuce Cups?

Yes, at the same weight. Beef and pork carry more fat, so skip any oil the recipe adds for browning and drain the pan if it pools. As written, the entry for Turkey and White Bean Lettuce Cups uses 1 lb lean ground turkey (93% lean).

Is Turkey and White Bean Lettuce Cups spicy?

Moderately. The heat in Turkey and White Bean Lettuce Cups comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Turkey and White Bean Lettuce Cups gluten-free?

Yes. As written, nothing in the ingredient list for Turkey and White Bean Lettuce Cups is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How much protein is in Turkey and White Bean Lettuce Cups?

One serving (the recipe makes 4) has 24 g of protein in about 300 calories, alongside 18 g carbohydrate and 8 g fat, plus 4 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein lunch collection.

How do I store and reheat Turkey and White Bean Lettuce Cups?

Refrigerate what is left of Turkey and White Bean Lettuce Cups within two hours and eat it within three days. Reheat gently on the stovetop.

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