Disclosure: I received the Taco Seasoned Ground Turkey from Jennie-O, however, the opinions are 100% my own.
Tacos on Tuesday are hubby and my mini men’s favorite mid-week meal and it is made even more special with Jennie-O Taco Seasoned Ground Turkey. When you use Jennie-O Taco Seasoned Ground Turkey there is no need to add a separate package of Taco Seasoning which is a time and money saver.
This lean ground turkey is pre-seasoned with just the right amount of spice; tastes great and contains 70% less fat than regular ground beef which is why it’s has become a staple in my kitchen.
I always pour in a little Olive Oil before adding the Jennie-O Taco Seasoned Ground Turkey to a pre-heated pan then cook it until it’s no longer pink with an internal temperature of 165 degrees. I also use a wooden spatula to break up the ground turkey as it cooks.
Once done, we put a few scoops of it into a Taco Boat then top it with diced onions, fresh cherry tomatoes, shredded cheddar cheese and diced avocados. I also like to sprinkle mine with a little hot sauce because you know I like it spicy!
You can add extras like shredded lettuce, sour cream or even diced jalapeno peppers and wrap in a tortilla, or add to a hard Taco shell, but we like these Taco boats better.
Hello Friends, I hope all is well in your world. Most of you know that I have a channel on YouTube and on most Sunday’s I have a feature “Brunch with Blake”. Last week’s recipe was Chicken Enchiladas which I made especially for my youngest son who is home for Spring Break. This is a quick and easy recipe and I was able to use my new tongs and spatula from Bobbi Jean’s Kitchenware.
I have several stainless steel tongs in the kitchen drawer however, the sets from Bobbi Jean’s Kitchenware have thick silicon tips which prevents scratching and abrasions to pots and pans. Bobbi Jean’s Tongs Set come with a FREE Bonus Spatula and the 9 inch tongs are great for shorter reach when preparing food. The 12 inch tongs are perfect for deep pots & serving food and were great for stirring the Chicken Enchiladas.
The tongs are a dusk grey and the FREE BONUS Silicone Spatula with a stainless steel handle is Pea Green. The curve shaped spatula is perfect for blending dishes & scraping bowls which I will be using when I bake a cake next week. Another great feature is their heat resistance which is up to 480°F, perfect for pan searing and deep frying.
Check my YouTube vlog to see the full Chicken Enchilada recipe and how I used each of the Bobbi Jean’s utensils.
Summer is the perfect time to eat lighter and healthier salads so when hubby brought home a jicama, I decided to try it in a new salad recipe. A jicama is a crispy, sweet, edible tuber that looks like a turnip but has the crispness of a pear. When choosing one from the produce department, select a small to medium one as they are sweeter than the larger variety.
This vegetable is popular in Mexican cuisine and the jicama‘s unique flavor is great in salads, salsas, and vegetable platters. Hubby read that they also inhibits the growth and spread of colon cancer to other areas of the body so I knew it would become a part of our regular diet.
Today’s Friday Foodie Feature
Summer Salad with Jicama and Pineappple
Juice of 1 lime or use bottled lime juice
1 medium jicama – julienned
1/3 cup of finely chopped cilantro or 1 crushed cube of Knorr’s cilantro
1 cup of fresh cubed pineapple
After washing and peeling the jicama, cut it julienne style and mix it together with the lime juice, chopped cilantro and the pineapple chunks in a large bowl. Refrigerate an hour then serve – quick, easy, and nutritious!
I also checked online and found some other great recipes so I am looking forward to trying jicama in different dishes each week.
have you tried any new foods lately?
Stay Blessed ~ No Stress in 2014!
BTW – don’t forget to come back at 6:00 p.m. for the Weekend Wind-Down Party!