Wendi’s Turkey Taco Lettuce Wraps!


  • 682 g, Thick & Chunky Mild Salsa
  • 1 small, Red Onion
  • 10 cup, Spinach
  • 2 tbsp (6 g), Cumin
  • 1 cup chopped, White Onion
  • 2.50 Tbsp, Feta crumbled
  • 4 cups broccoli
  • 1 cup garbanzo beans, no sodium
  • 1 cup black beans, no sodium
  • 1 cup pinto beans, no sodium
  • 2 cups, Romaine Lettuce
  • 10 spear, medium, Asparagus
  • 10 oz, Whole Mushrooms
  • 1 cup Roma tomatoes or cherry tomatoes
  • 16 oz., 99% Lean Ground Turkey


*Dice up all veggies, beans, seasoning, and add salsa to the saucepan.

*Cook ground turkey with onion, garlic, and thyme seasoning to desired 165 degrees.

*Mix in the veggies with the ground turkey and salsa in a giant skillet and heat for 5-min.

*Peel lettuce wraps and add a cup serving of the taco mix to the wrap and sprinkle with feta cheese.

Slow Cooker Salmon

Salmon Slow Cooker


  • 1 cedar plank
  • 1 1/2-pound salmon fillet
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-2 sliced lemons
  • 1 tablespoon grainy mustard
  • 2 tablespoons Agave
  • 1 tablespoon butter
  • 1 teaspoon finely minced fresh parsley


  1. Cut the plank to fit the slow cooker. Using tongs to hold the plank, char the plank for 1-2 minutes on both sides over an open flame.
  2. Be sure to soak the plank for 90 min or overnight.
  3. Place plank inside the slow cooker.
  4. Season salmon with salt and pepper on both sides and place on top of the slow cooker
  5. Place lemons on top of salmon. Cook on low for 2 hours.
  6. Discard lemon. Slow-cooked salmon will always have some white protein on the surface, which is perfectly fine.

In a glass bowl, combine the mustard, agave syrup, butter, and melt. Pour the tasty glaze over the salmon.

Garnish with parsley and enjoy!