Turkey Tacos

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Ingredients
1 pound lean ground turkey
2 carrots or 1 small sweet potato, peeled and shredded
1 can (15 oz.) pinto beans, drained & rinsed
1 ½ cups of crushed tomatoes, no salt added
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. garlic powder
1 tsp. dried oregano
½ tsp. salt
½ tsp. ground black pepper
Pinch red pepper flakes
16 hard or soft taco shells

Garnishes
½ head of Romaine lettuce, shredded or chopped fine
2 tomatoes, diced or Fresh Tomato Salsa
8 ounces of shredded cheddar cheese
8 ounces low-fat sour cream or plain Greek yogurt

Method

  1. Spray a large sauté pan with cooking spray. Heat over medium-high heat. Add turkey and cook until browned. 
  2. Add shredded carrot or sweet potato, beans, tomatoes, and spices. 
  3. Bring to a boil, then reduce heat to medium. Simmer until thickened, about 10-15 minutes. Taste and adjust seasonings as desired. 
  4. To serve: place 2 Tablespoons of cooked meat mixture in each taco shell. Top with lettuce, tomatoes, cheese, and sour cream or yogurt, if desired. 

Yield: 8 servings, 2 tacos per serving

 

Red, White and Blue Watermelon Salad

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Ingredients     
1 small “personal” watermelon or ½ of a large seedless watermelon, cut into 1-inch cubes
1 pint of cherry or grape tomatoes, halved
1 pint of blueberries
12 mint leaves, sliced thinly
1 cup of crumbled feta cheese          
4 Tbsp. extra virgin olive oil
2 Tbsp. white balsamic vinegar
Kosher salt and black pepper to taste

Method

  1. Combine watermelon, tomatoes, blueberries, mint, and feta cheese together in a large mixing bowl.
  2. Whisk olive oil, vinegar, salt, and pepper together in small bowl; drizzle over salad and gently toss to coat.
  3. Salad can be made ahead. Serve cold or at room temperature.

Yield: 12 servings