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Welcome to Casa Camhi!

Hey Friend! Welcome to the home of Adrienne Leigh Photography and Casa Camhi. We are Adrienne & Joe adventurers and dreamers currently living in Guatemala with our two daughters. Join us as we try to stay stylish and sane in the mess of parenting.

 Weekly Meal: Turkey Lettuce Wraps

Weekly Meal: Turkey Lettuce Wraps

Cooking for toddlers can be rough. The foods they are willing to eat seem to change on a minute to minute basis and cooking two meals is way more work and something none of us ever want to do. When looking for a family friendly recipe I want it to be easy, flavorful and nutritious. If you are in need of a new recipe to add to your weekly meal plan than this is for you. These turkey lettuce wraps will satisfy the picky toddlers (and adults) in your life.


1/2 cup finely chopped carrots

1/2 cup water

1 (20-ounce) package lean ground turkey

1 cup chopped shiitake mushrooms

1 (8-ounce) can water chestnuts, drained and chopped

3 garlic cloves, minced

2 tablespoons minced fresh ginger

1/3 cup teriyaki sauce

3 tablespoons creamy peanut butter

1 tablespoon sesame oil

1 tablespoon rice vinegar

1/2 cup sliced green onions 

1 head butter lettuce


1. Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Remove from skillet.       While the carrots are cooking i prep all my ingredients with Neva’s help.    

2. Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes. Add green onions, and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves and roll up or serve in bowl as salad.

This is enough to feed our family of 4 with a little leftover for lunch the next day.

We hope these turkey lettuce wraps become a family favorite for you and your little ones. Enjoy!

Adapted from a Southern Living recipe back from 2006, you know when we would still look at recipes in magazines and not online.

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