leftover turkey tacos

we used our leftover turkey to make these DELICIOUS tacos that, might I add, are pretty darn healthy too!

Turkey Tacos with Avocado-Corn Salsa

1 pkg corn taco shells
1 1/2 cups chopped avocado
1 cup sweet corn kernels
1 cup cherry tomatoes, halved
1 Tbs lime juice
1 pkg reduced-sodium taco seasoning mix
12 oz cooked boneless, skinnless turkey breast cut into strips (yummy when you use chicken too)
3/4 cup water

1. Preheat oven to 250'. Place taco shells on baking sheet
2. make salsa; mix avocado, corn tomatoes, and lime juice in medium bowl. Set aside
3. combine taco seasoning, turkey and water in medium skillet. Bring to a boil, then reduce heat and simmer 5 minutes, stirring occasionally
4. heat shells in oven 5 minutes or until warm.
5. Spoon turkey mixture into shells and divide salsa evenly among tacos

The following is the way I did it using leftover turkey rather than having to fully cook the meat, therefor taking some shortcuts.

Make salsa by following direction #2 above. I just cooked the frozen corn in the bowl before adding the remaining ingredients. Set aside.


Put desired amount of meat in a microwaveable bowl, shredding more if needed as you do so. Sprinkle desired amount of taco seasoning, add a sprinkle of water, to keep moist, and stir. Heat in microwave to desired temperature. I believe I did 2 minutes for mine.


I skipped heating the taco shells and went straight to dishing. We did use soft corn tortillas for the girls...I do recommend you lay a wet papertowel over each and warm in the microwave. Feel free to bring on the hot sauce or any other toppings if you desire, although its not needed. They're scrumptious on their own!

yummy fall breakfast

this is a perfect breakfast to have on a cold fall morning! bring on the holiday season!!!!!
(this makes more than one batch worth so you'll want a one-quart jar to store it in)

Cinnamon Pankcakes w/Cider Syrup

pancakes:
3 c. all-purpose flour 4 1/2 t. cinnamon
3 T. sugar 1 t. salt
2 T. baking powder

gently toss all ingredients together; spoon into a one-quart jar. (attach following instructions on some cute fall paper and its a great gift to give to a friend or teacher!)

instructions:
whisk 3/4 cup milk, one egg and 2 T. oil together in a medium mixing bowl; add 1 1/3 cups mix, stirring until just moistened. Pour by 1/4 cupfuls onto a hot, greased skillet; heat until bubbles form along the edge. Flip and heat until both sides are golden. Makes 10.


cider syrup:
1 c. sugar 2 c. apple cider
2 T. cornstarch 2 T. lemon juice
1/2 t. pumpkin pie spice 1/3 c. butter

Place first 3 ingredients in a saucepan; stir in apple cider and lemon juice. Heat over medium heat, stirring constantly until mixture thickens and boils; boil for one minute. Remove from heat; stir in butter. Makes about 2 cups.