Grace-Filled Homemaking

Iowa Maid-Rites THM: “FP” with “E” and “S” variations!

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Where I’m from, Maid-Rites are basically a rite of passage. This loose meat sandwiches only downside is that they tend to get a bit greasy and always have a little sugar in them. I wanted to lighten up this classic recipe so that I could enjoy them whenever I wanted. I ended up creating a totally versatile sandwich that features ground turkey as it’s base. It’s a FUEL PULL recipe, so you can get creative with your sides to make this meal fit whatever fuel type you’re craving. I’ll give you some ideas for sides based on fuel type at the very end! I hope you enjoy this taste of Iowa! 🙂 You can find the printable recipe here. This recipe makes four medium sized sandwiches.

To make: 

 
Combine 1 lb. ground turkey with 1/2 of a small onion, finely diced. Cook until browned through. Drain to remove any excess liquid. Place back in pan and add 1/2 T. Worcestershire Sauce, 1/2 T. Soy Sauce or Liquid Aminos, 1 t. Super Sweet Blend, 2 pinches Mineral Salt, 1/2 t. Onion Powder, 1 t. Minced Garlic and a dash of liquid smoke. Stir to combine. 
 
The meat on it’s own is a Fuel Pull. Here are some creative variations of this meal: 
 
To Create An “E” Meal:
 
–Serve on a sprouted bun with half a sweet potato made into “fries”. Garnish with berries and a pickle. 
 

For An “S” Meal: 

 
-Serve on a Swiss bun, top with cheese and serve with a large salad topped with creamy ranch or the Sweet and Creamy Coleslaw from the new THM cookbook. 
 

To Stay in FP Mode:

-Serve on half a Joseph’s Lavash or Pita (I recommend toasting first so it doesn’t get soggy!), add liberal amounts of berries, pickles and a Fat-Stripping Frappe! 
 
This is a great example of a versatile meal that is filling no matter what fuel type you choose to include it in! This is a family-friendly meal that passes even the pickiest Husband’s taste test. 
 
 
 
 
 

 

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Comments

    • Cate H

      The easiest way for me is on a stovetop. I’ll spray my skillet with coconut oil spray and then cook over medium heat, flipping when crisp on one side. 🙂

  2. Judith Bennett

    I Love them! We call them Loosemeats but they are the same thing – just different part of Iowa I think! I put mine in a low carb pita with mustard and pickle slices.

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