Turkey, Spinach + Mushroom Tacos

Ok.  This may be the least original recipe I have on this blog.  Except that I tried to make my own taco seasoning for the ground chicken, instead of using one of those packets that are usually my go-to So I wanted to throw it up here, so that I remember which recipe I used.

I put the Sauteed Spinach + Mushrooms in these tacos, which is just the best.

Ingredients:

1 package (1 lb) Ground Chicken or Turkey
2 tbsp Oregano
1 tbsp Chile Powder
1 tsp Cumin
1 tsp Garlic Powder
2 tsp Onion Powder
1/2 tsp Salt
1/2 cup Water
Canola Oil
1 can Black Beans
1 Tomato, diced
Sauteed Spinach and Mushrooms
Soft Flour Tortillas
Cheddar Cheese, grated
Salsa

I didn't have onion powder.  Oh well. I also didn't put the spices out that I needed for the chicken - so here they are:

1. Place black beans into a pan and cook on high until most of liquid is evaporated.  Stir occasionally.

2. Add ground chicken to pan and cook until thoroughly browned.  Stir constantly to break it up into small pieces. If there is a lot of liquid in the pan, CAREFULLY drain into trash can.

(Consider yourselves warned - this is difficult).

3. Add 1/2 cup water and all spices to the chicken and mix well.  Cook until water is absorbed.

4. Dice tomatoes and grate cheddar cheese. Cover tortillas in tinfoil and place in pre-heated oven or in toaster for 2 minutes.

If you don't have tinfoil, as I realized too late, you can still do it - the top one just gets a little crispy.

5. Put everything in a tortilla.  Add copious amounts of cheddar cheese and salsa, and the sauteed spinach and mushrooms.

So simple. So messy. So good.

You can also do these with just the veggies in the taco, and it's still delicious.  I'd add corn then, though.

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Original Seasoning Recipe:

About.com Mexican Food

Thai Chicken Lettuce Wraps

This was great - filling, but super light and healthy.  The leftovers keep for days and days in the fridge, too, and are good cold.

Serves 3-4

Ingredients:

3 tbsp Fish Sauce
3 tbsp Lime Juice
1 tbsp Light Brown Sugar
1 tbsp Coconut Oil (or Grapeseed or Peanut)
1 Onion, diced
1 bundle Green Onions, chopped
2 inches Ginger, peeled + grated
4 Garlic Cloved, minced
1 package Lean Ground Chicken (or Turkey)
1 tbsp Chile Powder
1 Jalapeno, seeded + diced
1 Red Bell Pepper, diced
1/3 cup Cilantro (or Basil), diced
1 head Lettuce, washed

I added a red bell pepper for some crunch, which was a good call - this could use celery or something else crunchy too.  Also - use hearty lettuce or the wrap falls apart easily.. I made the mistake of not doing that.

1. In a small bowl, whisk brown sugar, fish sauce and lime juice.  Set aside.

2. Heat coconut oil in a large pan and add onion and white parts of the green onion (save the green parts for later).  Cook for 1 minute, then add garlic, ginger and jalapeno.  Cook for 2-3 minutes.

3. Add ground chicken and use a spoon or spatula to break it up into little pieces.  It will start out mushy, but as it cooks, it becomes easy to separate. Cook meat until brown, for approximately 5 minutes.

4. Stir in the sauce thoroughly and cook down for 1 minute.  Take off the heat, and stir in the red bell pepper, the rest of the green onions and the cilantro.

5. Wash lettuce and spoon mixture in! Serve hot or cold.

Don't break up the lettuce like I did - the more to wrap around the filling, the better it will stay together. Mine totally fell all over the plate.

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Original Recipe:

Aida Mollenkamp