Taco Tuesday? well sort of! Tonight Mia stepped into the kitchen to prep a delicious Taco Salad! The meal is super fast & easy, a twist on your usual Taco. With basically two steps & 10 minutes, you can have yourself a yummy meal (make sure you make enough for seconds 😉 you’ll want them) trust me.
WHAT YOU WILL NEED:
- 1 jar of salsa
- sour cream or ranch dressing
- 2 pounds of ground turkey
- 2 tomatoes
- 1 bell pepper
- 4 taco shells (crunched into pieces)
- 2 packets of taco seasoning
- 3 heads of romaine lettuce; chopped
Start by prepping the salad; chop lettuce, cut tomatoes, peppers and taco shells and place into a large salad bowl. In a large skillet on high, heat ground turkey until brown.
After 6 minutes or when turkey is brown, drain fat. Add 1 1/4 cup of water and both packets of taco seasoning to the ground turkey and cook for 7 minutes until liquid is dissolved.
Top salad with salsa, ground turkey & ranch dressing!
Easy as 1, 2, 3…yummmmm!
Tonight’s dinner was Chicken Cutlets with asparagus & tomato with mozzarella. Usually when I make chicken cutlets I batter the cutlets with eggs in order for the breadcrumbs to stick. Tonight I tried something different, I used lemon juice & it was extra tasty!
What you will need:
- 1 1/2 cup of Italian breadcrumbs
- 2 lemons
- 2 packs of 4 chicken cutlets
- 1 bunch of asparagus
- 4 tomatoes
- 1 ball of mozzarella cheese
- 1 can of black olives
- 1/2 cup of broth
- 1/4 cup of white wine
- handful of Parmesan cheese
Serves: 4 (well we eat a lot, so possibly 5 for normal eaters) 🙂
First, season cutlets with salt & pepper. In a small bowl squeeze the juice of 2 lemons, put breadcrumbs in a separate dish. Next take the cutlets and soak them in the lemon juice & carefully transfer them to the breadcrumb dish. Make sure you coat each cutlet fully in the breadcrumb mix. While you are breading the cutlets, in a medium skillet heat 1/4 cup of oil on medium.
When skillet is hot, place cutlets in pan and cook for 3 minutes on each side.
While cutlets are cooking, cut 1 inch off the end of each asparagus. In a smaller skillet place asparagus in 1 inch of water and cook for 4 minutes.
When asparagus water boils, empty the water from pan. Return to heat add 1 tablespoon of oil & salt/pepper; cook for 4 more minutes and top with a handful of Parmesan cheese.
While your waiting for the chicken to finish, cut up all 4 tomatoes, mozzarella cheese and olives. Top with salt/pepper & oregano and Italian dressing.
I always like a little sauce on my chicken to give it flavor, so i decided to make a white wine sauce to top the cutlets with. After you remove chicken from skillet, in the same skillet you were using add 1/2 chicken broth & 1/4 cup of white wine. (on high heat stirring constantly for 30 seconds).
Top the chicken with the sauce & ITS TIME to EAT!
& there you have it!