Turkey Tacos!

Dinner Tonight: Turkey Tacos!




We ended up with close to 2 inches of rain since last night, finally eased up around noon. Had some local flooding in low areas but nothing too serious. Dad's having therapy here at home twice a week, he doesn't like it but it helping quite a bit. After his therapy it was house cleaning, dusting and vacuum time. After that finished up Mom's laundry for her. For dinner tonight it's Taco Tuesday on a Wednesday! I prepared Turkey Tacos.






It’s Turkey Taco Night! And as always when making Turkey Tacos I always use Jennie -O, I'm using

the Taco Seasoned Ground Turkey, I had it in the freezer and let it thaw overnight in the fridge.  Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. I started by frying the Ground Turkey seasoning it with a couple of dashes of Sea Salt and added some chopped Cilantro. Cooked it until it was no longer pink, about 17 minutes, in Extra Virgin Olive Oil. With the Turkey already Taco Seasoned there’s no need for a lot of seasoning or Taco Seasoning. Love using the already seasoned Turkey!





Then for toppings I used; Sargento Reduced Fat 4 Cheese Mexican, Sliced Black Olives, Sliced
Green Olives, Old El Paso Taco Sauce, and Shredded Lettuce. For my Taco Shells I used the Old El Paso Stand N’ Stuff Taco Shells (Whole Grain Corn). Add the Jennie – O Turkey and you got you some mouth watering and delicious Tacos! Love these Taco Nights. I also heated up a can of Old El Paso Fat Free Refried Beans for a side for Mom and Dad. For dessert later a Healthy Choice Dark Fudge Swirl Greek Yogurt.





Jennie – O Lean Taco Seasoned Ground Turkey

Conveniently preseasoned lean ground turkey helps your save on prep time and contains 70 percent less fat than regular ground beef.

Product Features:
* 70% less fat than regular ground beef

* Gluten Free
* Preseasoned
* 16-oz (1 lb) package 20-oz (1.25 lbs) package

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 2 g
Calories 170 Dietary Fiber 0 g
Calories From Fat 80 Sugars 2 g
Total Fat 9.0 g Protein 19 g
Saturated Fat 3.0 g Vitamin A 14%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 10%
Sodium 660 mg Calcium 2%

http://www.jennieo.com/products/9-Lean-Taco-Seasoned-Ground-Turkey





Old El Paso Stand n’Stuff Taco Shell

Taco Shells are deliciously crunchy corn shells! Each shell is made with sunflower oil, so they are low in salt and cholesterol. Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce and get crunching!

STAND N STUFF® TACO SHELLS

Stand’n Stuff® Taco Shells are deliciously crunchy, corn shells with a flat bottom so they stand up! What’s more, each Taco shell is made with sunflower oil, so they are low in salt and cholesterol! Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce for a Mexican fiesta everyone will enjoy!

Nutrition Facts
Serving Size 2 shells (27 g)
Per Serving % Daily Value*
Calories 130
Calories from Fat 54
Total Fat 6.0g 9%
Saturated Fat 2.5g 12%
Cholesterol 0mg 0%
Sodium 115mg 5%
Carbohydrates 16.0g 5%
Dietary Fiber 1.0g 4%
Sugars 0.0g
Protein 2.0g

http://www.oldelpaso.com.au/products/shells/stand-n-stuff-taco-shells-140g/23.aspx

Turkey and Black Beans Tacos

Dinner Tonight: Turkey and Black Beans Tacos




After an early light Breakfast and morning workout i headed to Kroger to pick up a couple of items for the dinner tonight. While out I stopped by McDonald's to pick up Mom and Dad's Breakfast for them. Back home did a load of laundry and did a few chores around the house. For dinner tonight it's Taco Night! Tonight I prepared Turkey and Black Beans Tacos.







And as always when making Turkey Tacos I always use Jennie -O Ground Turkey! I usually use the

Extra Lean Ground Turkey Breast but tonight I'm using the 93% Lean Ground Turkey. This is the Ground Turkey Jennie - O I had sent me a couple of weeks ago, I had it in the freezer and let it thaw in the fridge overnight. Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. I started by frying the Ground Turkey till it was no longer pink in Canola Oil and seasoning it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added 1 can of Bush's Low Sodium Black Beans and 1 package of Old El Paso Low Sodium Taco Seasoning and 3/4 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O and Old El Paso together make one fine Taco!







For toppings I used; Sargento Reduced Fat 4 Cheese Mexican, Sliced Black Olives, Sliced Green Olives, Old El Paso Taco Sauce, Sliced Jalapenos, and Shredded Lettuce. For my Taco Shells I used the Old El Paso Stand N’ Stuff Taco Shells (Whole Grain Corn). Add the Jennie – O Turkey and you got you some mouth watering and delicious Tacos! Love these Taco Nights. I also heated up a can of Old El Paso Fat Free Refried Beans for a side. For dessert later a Healthy Choice Dark Fudge Swirl Greek Yogurt.







Jennie - O Lean Ground Turkey

Our lean ground turkey is all-natural with only 8 grams of fat per serving and no gluten.

Product Features:

* Gluten Free
* All Natural
* The Biggest Loser® Product
* 20-oz (1.25 lbs) 48-oz package (3 lbs) or 80-oz package (5 lbs)

* Cooking Instructions:
* STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g

Calories 170 Dietary Fiber 0 g
Calories From Fat 70 Sugars 0 g
Total Fat 8.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 80 mg Calcium 2%

Ingredients
TURKEY, NATURAL FLAVORING. NO GLUTEN.

http://www.jennieo.com/products/4-Lean-Ground-Turkey

Roasted Cumin Spiced Turkey Tenderloins w/ Jalapeno Cheddar Fried Potatoes

Dinner Tonight: Roasted Cumin Spiced Turkey Tenderloins w/ Jalapeno Cheddar Fried Potatoes and Sliced Carrots




It wasn't too bad out this morning, 25 degrees and no wind. That quickly changed as the temperature started dropping and the wind started blowing by this afternoon it was 10 degrees with a wind chill of -5. Went to Kroger around 8 am this morning and stopped by the bank and back home. Just as I got back the repair shop called and they had my car ready, nothing serious thankfully! We went and picked that up and back home for the day. Tonight for Dinner I prepared a Roasted Cumin Spiced Turkey Tenderloins w/ Jalapeno Cheddar Fried Potatoes.

For the Turkey Tenderloins I used Jennie – O Extra Lean Boneless Turkey Breast Tenderloins. So to prep the Turkey Tenderloins I’ll need; 2 Tbsp of Extra Virgin Olive Oil, 1/2 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. I love using the Cumin Spiced Rub on Pork and Chicken Dishes. To prepare it preheat my oven to 350°. Combine all the ingredients; rub it all over the Turkey Tenderloins. Let stand 10 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add Turkey to pan; cook 4 minutes, browning on both sides. Bake at 350° for 15 minutes or until a thermometer registers 165°, turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Turkey Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Turkey with the inside being tender and moist! I’ve used the Cumin Spice Rub on different meats now and it works well with all of them, gives it a nice crust and great flavor.




For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. I had come across this a while back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and I also added some diced Red Onion. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes. I also heated up a can of Del Monte Sliced Carrots. For dessert later a Del Monte No Sugar Added Mango Chunk Cup.




Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 Tbsp. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese

Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.