All-American Ground Turkey Tacos

Serves 4-6

Takes 30 minutes (if that)

3 Tablespoons peanut or olive oil

2 large onions, finely chopped

2 teaspoons minced garlic

2 1/2 pounds of ground turkey

1 can corn

3 - 6 Tablespoons Tomato Salsa or Salsa Verde

2/3 cup dry white wine

3/4 teaspoon salt

12 flour tortillas, warmed or crisped just before serving

Toppings

1 cups chopped tomatoes

2 cups shredded lettuce

2 cups shredded cheese

2 cups sour cream

1. Heat the oil in a large frying pan set over medium-high heat. Add the onions and garlic and stir until the onions are wilted, about 5 minutes. Add the turkey and cook, stirring occasionally to break up any chunks, until browned thoroughly, about 10 minutes. Add the corn, salsa, the wine, and salt. Cook until most of the liquid has been absorbed, 10 - 15 minutes.

2. To assemble, spread about 1/3 cup of the turkey filling in the middle of a tortilla. Top with some of the remaining salsa, chopped tomatoes, shredded lettuce, cheese and sour cream. Fold and serve.

From The Well Fed Tortilla by Victoria Wise and Susanna Hoffman

Cozy Turkey Hash

2 cups cubed cooked turkey
2 cups cubed cooked potato
1/2 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped mushrooms
3 Tablespoons chopped fresh parsley
6 Tablespoons heavy cream
1 egg, lightly beaten
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon good curry powder
½ teaspoon paprika
½ teaspoon salt
pepper
1 Tablespoon vegetable oil

1. Preheat broiler
2. Combine first 6 ingredients.
3. In a separate bowl combine the next 8 ingredients. Add to the turkey mixture and let stand for 30 minutes stirring occasionally.
4. Heat oil in a 10 inch, oven-proof nonstick skillet over medium heat. Add the turkey mixture, cover and cook unti lthe bottom is set, 5 minutes.
5. Transfer to broiler and broil until the top is set and golden, 5 minutes. Serve immediately.

Adapted from The New Basics Cookbook by Rosso & Lukins

Cider Turkey with Mushrooms

Quick and zesty. A great pick-me-up on those hurried days.

Makes 4 servings

1 pound skinless turkey, cut into 1-inch cubes

2 Tablespoons no-salt-added chicken broth

4 cups mushrooms, sliced

1/4 cup red pepper, diced

1/4 cup apple cider vinegar

1/8 cup fresh parsley, chopped for garnish

1. Cook turkey in broth in a nonstick skillet over medium-high heat until the turkey is cooked through.

2. Add mushrooms, red pepper, and vinegar, cooking until soft.

3. Remove from the skillet onto a plate.

4. Garnish with fresh parsley.

From the Fat Flush Plan by Ann Louise Gittleman