Tuesday, September 14, 2010

Turkey tacos with a twist

Serious slacking going on here these days....but, I've been cooking, just haven't been talking about it :)

I bought an eggplant recently.  Why, I don't know, because I'm not a big fan of eggplant at all.  But there is something about it, it's just so pretty!  So, determined to come up with a use for it and not waste my dollar, I started brainstorming and came up with this:

Turkey/veggie tacos

  • 1lb ground turkey breast (or your animal of choice)
  • 1 eggplant, skin peeled
  • 2 small yellow squash
  • 1 package taco seasoning (or whatever spices you want to make your own)
  • 1 teaspoon crushed red pepper flakes (optional)
Grate the eggplant and squash on a cheese grater (or you could try it in the food processor) and wrap in a paper towel and wring out the excess water.

In a large skillet, cook the ground turkey until almost finished, then add the eggplant/squash combo and stir until combined.  Add the taco seasoning and water (per package instructions) and cook until most of the liquid is absorbed.

With the veggies added in, you can easily double the recipe serving size, and get a couple of grams of fiber in too (as well as a serving of veggies!).  Top a corn tostada with some avocado, tomatoes and cheese and you're all set.