Just when I thought summer was winding down a bit, pee wee football pre-season conditioning has begun, meaning daily practices right during dinner time. Hmmm…this is a good week for leftovers, PB & Js with some warmed up frozen veggies, leftovers, and the quickie everyone seems to love, toasted ham sandwiches. Another quick standby? Tacos. I know many families nowadays have Taco Tuesdays in their household. I can’t say we relegate them to Tuesdays, but tacos make a frequent appearance on the weekly menu. I’ve posted fish tacos and chicken tostada recipes in the past. This dinner offering starts with lean ground turkey (Jennie-O, 93% lean) with a can of Bush’s black beans mixed in.I find mixing in the beans not only adds fiber, but helps make the protein stretch a little further for a family of 4. We can polish of 10-pack of hard shell tacos like nobody’s business.
I add some gluten free seasonings to the meat/bean mixture, including McCormick’s chili powder, cumin, garlic, minced onion, paprika, and a pinch of cayenne pepper. Popular taco toppings for us include shredded lettuce (I mix in a little chopped spinach to up the nutritional ante), chopped avocado, cilantro, shredded cheese, and a dollop of sour cream (Daiya cheddar shreds and Tofutti sour cream for for dairy free me).
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