Kim's Menu 7/26-7/31

Its been awhile since I've "planned" my dinner menu for the week.
I'm going to be better from now on tho because it saves me money, time, and stress.
So this week we are having...

Monday: BBQ pulled pork, house salads
Tuesday: Port of Subs at KATE'S birthday party!
Wednesday: Broccoli Chicken Calzones
Thursday: Leftovers
Friday: Turkey Tacos
Saturday: Eat Out or Taco Leftovers
-Kim

Turkey Tacos

This recipe came from Jess's family.  For the longest time EVERY SUNDAY they would have tacos and ranch for dinner. It is a SERIOUS favorite in their household.  I had them many times over there when we were dating and was flabbergasted when i found out the ground meat was actually turkey! I didn't even know turkey came in any other form besides Thanksgiving style! I was hooked! So when we got married I was scared to say the least, that I would not be able to live up to his mother's tacos. So here is my version which Jess has grown to love even more :) 

Turkey Tacos

1 package of Jenny-O LEAN ground turkey (must be LEAN not EXTRA LEAN)

1/2 medium onion

1 package McCormick original Taco seasoning

3/4 c. water

2 T. granulated garlic 

1/2 or whole can refried beans (I've done both and they are both delicious, just depends how many you have to feed!)

3 T. milk

Toppings:

lettuce

tomatoes

mexican cheese blend

taco shells or soft white corn tortillas

*secret ingredient*- RANCH! (Buttermilk recipe)

Over medium heat add chopped onions and ground turkey and let it brown, stirring occasionally. (I always drain the pan of the excess oil before continuing on) Next, stir in seasoning mix and water. Add granulated garlic, stir thoroughly. Turn heat to low, cover, and simmer for 10 minutes. 

While the meat is simmering, combine refried beans and milk in a small saucepan over medium low heat until beans are warm.  Add beans to meat mixture for the last 2 minutes of simmering. Make sure beans are fully mixed with the meat and you are ready to serve!!!

Choose your style of taco shell or tortilla and load on all your favorite toppings. But most importantly... do not forget to top it off with a few dollops of ranch. I promise you won't be disappointed

-Kim

Broccoli Chicken Calzones

This recipe is from Please Hold The Onions  Blog.  Each week I am going to try and make one NEW recipe that I haven't tried before.

This is it... I'm hoping for success.

Broccoli Chicken Calzones

1 10-oz pkg frozen broccoli, thawed & chopped
2 cups shredded part-skim mozzarella
2 cups shredded cooked chicken
1/4 cup pesto
salt and ground pepper
flour for counter
1 pound pizza dough
2 Tbsp olive oil
kosher salt
marinara sauce

1. Heat oven to 450. Pat broccoli dry and toss with mozzarella, chicken and pesto. Season with salt and pepper to taste.
2. On floured counter, roll out dough to 12-inch round, about 1/4 inch thick. Mound filling over half of dough, leaving 1-inch border around edge. Brush edges of dough with water. Fold other half of dough over filling and press edges to seal.

3. Grease baking sheet with 1 Tbsp oil. Slide wide spatula under calzone and transfer to baking sheet. Cut slits across top. Brush remaining Tbsp oil over top and sprinkle with a little coarse salt. Bake until golden, 15-20 minutes. Cool briefly, cut into slices, and serve with warmed marinara dipping sauce.

-Kim