Turkey taco lettuce wraps are a healthier version of the classic weeknight dinner we all know and love.
Tacos are one of my go-to dinner ideas when I’m in a pinch. Or when I’m not in a pinch. Basically, I could eat tacos of all sorts at any time. Tacos = love. My most favorite is a classic beef taco, slathered with cheese and sour cream and guac, all piled high in a crispy, crunchy shell. If it’s a Dorito shell, it’s even better.
But I can be a realist sometimes and admit the tacos of my youth aren’t the best for me, health-wise. I honestly can’t remember the last time I used sour cream. It’s all Greek to me now. And beef has been swapped for ground turkey. These little differences make tacos better for me without sacrificing flavor. To me, there is no real difference.
Giving up the hard shell, now that is a struggle. A serious, serious struggle. I live for the crispiness of a good, fried corn shell. The Dorito taco speaks to me in a way I can’t even explain. I’m a big texture person so having that lovely crunch mixed in with the flavorful ground turkey and the creamy Greek yogurt and guac is imperative.
Enter lettuce. It might not pack the serious crunch that a fried shell would, but it certainly makes a decent stand-in. It’s crisp and cool, which nicely offsets the spicy flavors of the taco meat. And because you are using a lettuce wrap, it’s ok to eat more of these, right? It’s what I keep telling myself.
Turkey Taco Lettuce Wraps
- 1 lb. ground turkey
- 1 1/2 Tbsp. taco seasoning
- shredded cheddar cheese
- Greek yogurt
- romaine lettuce leaves
- Place the ground turkey in a skillet over medium high heat and crumble it with a fork.
- Cook until it is no longer pink. Sprinkle on the taco seasoning and stir well.
- To assemble the tacos, place some of the meat onto a lettuce leaf, followed by cheese, Greek yogurt and guacamole.
Ice cream is a basic necessity during the summer months. And with any good ice cream, you’ll need this sugar cone magic shell.
When I was a kid, we used to go over into Burlington, New Jersey for different things – mainly trips to my aunt’s house. And often times, especially during the summer, we’d stop at Dairy Queen on the way home. To this day, I associate that drive with Dairy Queen, right there on the main drag into and out of Burlington. It’s been a long time since I’ve been to Dairy Queen but man, I am basically always craving a dip top cone.
These days, it’s known better as magic shell. It’s a hard, shell-like topping on the ice cream flavor of your choice that is sweet, slightly crispy, melty and wonderful. As a kid, I’d always order the chocolate dip top – a vanilla cone with chocolate magic shell. But now, you can try a million different magic shell variations! I considered what flavor to make when I set out to make my magic shell and briefly considered chocolate pretzel. But I took my favorite childhood treat and made it into a more current, fun dessert by adding crushed up sugar cones into my magic shell. It’s getting the best of all worlds in one dessert.
For any magic shell, you’ll need coconut oil. Coconut oil is what gives it that hard shell. But from there, you can have fun! Chop up some pretzels, add in some peppermints, swirl in a little peanut butter. Do what makes you happy and what reminds you of being a carefree kid!
- 1/4 cup coconut oil
- 2 cups chocolate chips
- 2 sugar ice cream cones, crushed
- Place the coconut oil and chocolate chips in a microwave safe bowl. Microwave for 30 seconds, then stir.
- If not yet completely melted, place back in the microwave in 30 second increments until fully melted.
- Stir in the crushed cones. It is now ready to use.
Cotton candy may be trendy, but it’s popular for good reason. This cotton candy milkshake is sweet, festive and fun.
For years, Brian and I talked about opening up a little shop strictly dedicated to milkshakes. Then a friend got involved and we started throwing around the idea of having a milkshake truck instead. Something that could make milkshakes easily available on the spot for the masses. Obviously, it was just fun talk, not an actual idea we were hoping to accomplish. But I always thought if we ever really did do it, we’d call the place “Milkshake.” Just simple and fun.
If we ever opened up Milkshake., it would absolutely feature this cotton candy milkshake on the menu. I hesitated at first, cotton candy is so trendy. I hate falling into trends too heavily. But when I saw the cotton candy flavoring* at our local baking supply store, I couldn’t help myself. I went easy at first, testing it a little here and there. And then I cotton candied all the things. Whipped cream, cheesecake, ice cream, a million different desserts. This milkshake is the crowned jewel of my cotton candy escapades.
It’s easy to whip up, just some ice cream, milk, a little cotton candy flavoring and some blue food dye. The result is sweet, creamy, reminiscent of being at a carnival or fair. It screams summertime and parties and celebrating
*The cotton candy flavoring was available in my local baking supply store but you can also order it online. It has no color to it, so I added some blue food dye just to give it a nice, festive appearance.
- 1 cup vanilla ice cream
- 1 - 2 cups milk (depending on how thick you like milkshakes)
- 2 tsp. cotton candy flavoring
- blue food dye (optional)
- Combine ice cream, milk, cotton candy flavoring and food dye in a blender and blender until smooth and well mixed.
Mango chili glazed shrimp are a super fast, super easy dinner option for any weeknight meal.
I’m not sure why but I almost always forget about shrimp as an excellent dinner option. Shrimp is fast, it is easy, it’s tasty. There aren’t a lot of reasons NOT to eat shrimp, especially during the summer. Five minutes over the stove or grill and you have a meal completed and ready.
Recently, I joined up with a few fellow bloggers to bring you tasty and family-friendly recipes each month. We choose a different ingredient and go from there. And in June, mangoes were chosen. I waffled back and forth between a sweet and savory dish for a while, but ultimately a quick dinner option won out.
From start to finish, this entire meal takes less than 25 minutes. The most time consuming part is peeling the skins and legs off the shrimp. The rest is easy as pie. A quick glaze comes from some mangoes, a bit of red onion, honey, juice and a healthy scoop of chili powder for some great spice. Slather that on your shrimp while they grill and you’re done. It really is nothing more. The chili has a great kick and the mango is sweet, giving these shrimp an awesome, sweet and spicy flavor fit for any summer time meal!
Mango Chili Glazed Shrimp #FoodieMamas
- 1 lb. 26-30 shrimp, peeled
- 2 mangos, chopped
- 1/4 cup red onion, diced
- 2 Tbsp. honey
- 1/4 cup orange juice
- 2 tsp. chili powder
- Preheat the grill to medium.
- Place the shrimp on skewers, 5 or 6 shrimp to a skewer. Set them aside.
- In a blender, combine mangoes, red onion, honey, orange juice and chili powder. Blend until smooth.
- Place the shrimp on the grill. Using a brush, brush the mango mixture on liberally. Cook for about 1 or 2 minutes then flip and brush the other sides. Cook another minute until the shrimp are pink.
Be sure to check out the rest of the mango posts from my fellow Foodie Mamas!
Mango Habanero Preserve Chicken
Mango Coconut Sorbets
Dairy Free Island Smoothies
Don’t waste another dime buying a fancy coffee from those hipster coffee shops. Try this DIY flat white out for a spin!
I know, you’re thinking “Another coffee recipe? Leave us alone, already.” But I really just can’t help myself sometimes. I’m a fiend and I don’t plan on stopping any time soon.
There isn’t much to say about this, it speaks for itself. It’s smooth and classic. No smoke and mirrors, nothing fancy. Just good coffee with a splash of cream and foam to get you going. Save a few bucks, make it yourself and enjoy!
- 2 shots espresso
- 1/3 cup cream
- Place two hot shots of espresso in the bottom of a coffee cup.
- Using a frothing device, froth the milk well, creating a voluminous foam.
- Pour the foam directly into the center of the cup.
- Serve hot.