Monday, November 16, 2009


MONDAY - Mexican - Southwest Turkey Tacos with Spice Corn Salsa (see below)
TUESDAY - New - Pork Chops and Cauliflower with Cheese Sauce (not so new but sounds good)
WEDNESDAY - Seafood - Shrimp Scampi
THURSDAY - Italian - Lasagne and French Bread
FRIDAY - Date Night
SATURDAY - Soups On! - Taco Soup with Tortilla Chips
SUNDAY - Traditional - Sunday Dinner at Mom B's


1 1/2 cups fresh, canned drained or frozen thawed whole kernel corn, pat dry
1/2 cup chopped Roma tomatoes
3 tablespoons finely chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 medium fresh serrano pepper, seeded, finely chopped
1 clove garlic, finely chopped
1 1/2 teaspoons olive oil
1/2 teaspoon chipotle pepper powder
1/2 teaspoon salt
1/4 teaspoon cumin seedblack pepper, to taste
1 tablespoon olive oil
3 cups shredded leftover cooked Butterball® Turkey
chipotle pepper powder, to taste
12 (6 to 7-inch ) corn tortillas
shredded lettuce, to taste
sour cream, if desired

Heat dry corn in a nonstick pan (without oil) on medium-high for 2 to 3 minutes or, until toasted. Combine remaining ingredients in a bowl and add corn. Cover and refrigerate for 2 hours to allow flavors to blend.
Meanwhile, heat oil in a skillet on medium-high. Add leftover Butterball turkey and saute 4 to 5 minutes, or until heated through. Stir in additional chipotle pepper powder to taste. In a separate skillet, warm tortillas for about 1 minute per side or until heated through. Keep warm.Fold each tortilla in half to form a “shell.” Add shredded lettuce, 1/4 cup turkey and 1/4 cup corn salsa to each shell. Top with sour cream.

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