Posts Tagged ‘Ground Turkey’

Bison Steak Grilled Fajita Paleo

Here are my three main meals from today.  Breakfast was a whole bag of frozen turnips and turnip greens tossed with some ground turkey and seasoned with Mrs Dash garlic and herbs.  Probably should’ve added an egg too, because I started getting hungry faster than normal.  Oh well.  Lunch made up for it though: spaghetti squash mixed with mushrooms, marinara sauce, more leftover ground turkey, garlic chives, and goat cheese.  But it was dinner that was really exciting!

Bison Fajita Paleo Dinner

After my pilates class, I stopped by the grocery store still all sweaty and freshly worn out to grab a couple bunches of organic green and red leaf lettuce, and happened to also notice that some of the bison steaks were on an about-to-go-bad-soon sale!  I don’t remember ever having bison before, so of course I decided to try it!  We just grilled it like a steak after marinating it in red wine vinegar, black pepper, cumin, and chili powder.  I served it up finger-food style with grilled fajita veggies and salsa/guacamole dipping sauce.  It was totally delicious!  Tasted basically like steak if you ask me, though maybe a little milder in flavor.  And five minutes of research online (not the most reliable method, but hey) told me that bison is generally considered healthier than beef because it has less fat and more iron.  Cool.  I’ll pick up some more if I ever see it on Manager’s Special again.

Paleo Fajita Tacos

Lettuce Shells or Wraps for Mexican Paleo

The trick to making lettuce wraps or lettuce shells for Paleo Mexican dishes is to use the outer several pieces of the lettuce that’s called “Hearts of Romaine.”  Those tend to come in packs of three in ziplock bags at all three of the grocery stores we have in town.  Keep them chilled as much as you can during the preparation in order to help them keep them from going limp too.  Rinse them in cold water and dry them before setting them up on your plate.  Then whenever you pause to chop or cook some more ingredients, stick them in the fridge to keep cool.  Pictured below is one spot where I paused to cook the onions and bell peppers, so I stuck what you see there into the refrigerator uncovered until my fajita veggies were all cooked!

Paleo Lettuce Taco Shell

In the end, you will have fabulous, firm, and crispy lettuce shells that will hold all your toppings and that you can actually pick up and eat with your hands, no fork required!  I chose to blend fajita and taco flavors for this dish… mainly just because that’s what I had in the house.  You gotta be creative to enjoy eating pre-Neolithic Revolution style as much as I do!

Guacamole Love
Fajita Tacos on Hearts of Romaine Lettuce

Two big servings (four big or six medium tacos per serving)

  • 2 large or 3 medium hearts of romaine.  Break off and use only the outer layers that are extra big and crunchy, and save the rest of the romaine hearts for a salad later or whatever.
  • 3/4lb Ground beef or Ground turkey (cook this with homemade bare basics taco seasoning)
  • 1/2 a medium size Onion, any type will do
  • 1 cup chopped fresh or frozen bell peppers
  • Fresh salsa to taste
  • Fresh Guacamole to taste
  • 1/4 cup Greek Yogurt – optional (This is one of the ways in which I break the Paleo rules.  I think it’s delicious, healthy for your guts, filled with protein, and tastes almost exactly like sour cream.  But that’s just how I roll.  You don’t have to.)

Cook the ground meat, and set aside.  Then cook the bell peppers and onions until they’re soft.  Then just start piling your fajita taco ingredients onto your lettuce shells!  Eat ’em right away for maximum crispy juicy awesome flavor.  Seriously, I couldn’t be happier with this meal!  Well, maybe some sliced black olives would have been nice on top.  Oh well – next time!!!  🙂

 

 

Mexican Egg Breakfast with Ground TurkeyLast night, we had a big taco salad (minus the shell of course!) so this morning I had a little bit of leftover seasoned ground turkey to use.  By the way, I’ve known that cumin and chili powder are essential to making the “Mexican” flavor in dishes, but I only just recently figured out a third secret ingredient that turns your homemade taco seasoning from close enough to perfect: oregano!  I rarely measure spices (those little teaspoon and tablespoon measuring cups are a pain to wash), but below is the basic recipe I’m using in my head when I’m dumping my homemade taco seasoning ingredients on my cooking meat.

Bare Basics Taco Seasoning
  • Four parts chili powder
  • Two parts ground cumin seed
  • 1/2 part dried oregano