Greek Salad with Homemade Dressing #glutenfree #caseinfree

Greek Salad & Homemade Dressing

I eat a lot of salads for lunch. Usually, I incorporate leftovers like the PF Chang lettuce wrap mixture into an Asian salad or left over taco meat into a taco salad, but my absolute favorite is a Greek salad. Starting with iceberg or romaine lettuce, Persian cucumbers, tomatoes, olives, shallots and dolmas then adding a bunch of extra veggies depending on what I have in the fridge (and sometimes a little deli turkey). Then drizzle with the homemade dressing! Yum!

Greek Salad Plus & Homemade Dressing

We like to make our own vinaigrettes and salad dressings to avoid preservatives, high fructose corn syrup and other weird ingredients. A recent study published in Nature (one of the most reputable peer-reviewed science publications) links emulsifiers and gums like xanthan to disruption of normal bacterial behavior in our gut. There is a good summary of the research in this Civil Eats article. It’s just one more reason to take a little extra time to make it from scratch.

This Greek dressing is one of my favorite homemade salad dressings and I highly recommend trying it! I make up a batch and keep it in a 12-ounce reusable glass salad dressing bottle I bought at our local HEB grocery store. It’s so good!

Greek Salad Dressing

Greek Salad Dressing
1/2 cup extra virgin olive oil
2/3 cup red wine vinegar
1 1/2 tsp garlic powder
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1 tsp onion powder
1 tsp GF stone ground mustard (or 1/3 tsp dry ground mustard)
1 tsp Himalayan pink salt
1 tsp freshly ground black pepper

Mix the ingredients together and store in an airtight container. Shake well before drizzling over the salad. If you use the dry mustard, then it keeps at room temperature and doesn’t need refrigerating. Perfect for taking it on the go, too.

I found the original recipe on allrecipes.com. The only thing that wouldn’t be naturally gluten-free is the mustard (we like Koops’ GF stone ground mustard) and check the spices, too.

The Weekly Menu for March 9

Hi everyone!  Hope you had a nice week despite all this crazy weather. I’m really hoping we have a spring season and it doesn’t jump straight to the hot, hot, omigod it’s so hot Texas weather.

This week we found a great infographic on HuffPostTaste and I love it! It sums up the benefits of planning a weekly menu and really hits home why we started doing it years ago – to reduce stress figuring out what to eat (especially because I had to eat gluten-free), reduce food waste, spend less and get healthier! Plus it’s adjustable. We can still go out to eat or switch meals around, but it helps me keep track of what might go bad if we don’t use it soon.

So here is the method to my madness… I typically buy either a 1.25 or 3 pound package of lean ground turkey and/or 2 to 4 bone-in split chicken breasts and use them in several dishes. We usually use 0.5lb or 0.75lb of turkey per recipe and 1 bone-in chicken breast (or 1 1/2 boneless) per recipe then add in a bunch of veggies and sometimes grains. If I’m not roasting the chicken breast, I’ll cut the chicken off the bone and freeze the bones to eventually make homemade chicken stock. This week, I have about a pound of ground turkey left from last week to make the turkey meatballs on Sunday (we won’t eat them all). I’ll end up with an extra pound this week, too which I can freeze so that we don’t have to eat ground turkey every day. 😉

Most of the food we buy at the grocery store is fresh produce and I walk around with my little list of how many onions, peppers or tomatoes I need that week. Carrots, celery, lettuce, Persian cucumbers, shallots and cabbage are staples we always have on hand. The Brussels sprouts come in a 1 pound bag and I’ll use a handful on Monday and the remainder on Saturday because they keep pretty well (I usually throw a few in my lunch salads, too).

We keep our favorite gluten-free pastas, Basmati rice, dried beans, GF flours, nuts, spices, vinegars and certain condiments (Thai red curry paste, GF soy sauce, Worcestershire…) in stock that get replaced when they run out. I’ve got a case of coconut flakes I use to make coconut milk, which is pretty much our milk of choice these days in most recipes. We use a high smoke point extra virgin olive oil, bacon fat and ghee for most of our fats.

I’ve also frozen cubes of lemon juice, lime juice, tomato paste, cilantro and parsley to make prep easier. I make a large batch of cooked black beans from dried beans and then freeze various sizes to pull out, thaw and use in recipes. I’ve got 2 cups of frozen black beans in the freezer so we’ll split those up between the chili and the taco bowls.

I know that is probably way more information than you need and I hope it makes some sense. It really has helped us save money and we very rarely throw out any food. And it’s still a learning process.

We are usually much heavier handed with vegetables, but this week is about highlighting some of our ground turkey recipes. Most of these recipes feed two people with a little leftover for lunch. And I’ll attach a PDF of my shopping list at the end. So here is the gluten-free, casein-free (except for the Parmesan cheese) weekly menu for March 9:

MeatlessMonday – Rice Noodles Tossed in Chili Oil with Italian Herb Roasted Veggies (Eggplant & Brussels sprouts)

Italian GFCF Turkey Meatballs

TuesdayTurkey Meatball Sandwiches (using half of the meatball recipe and freezing the meatballs we don’t eat; also remember Parmesan cheese is not casein-free, but I did find a casein-free vegan cheese at Whole Foods that melted well and tasted great and would be perfect on top of the meat sauce and melted under the broiler)

Turkey and Veggie Chili

Wednesday – Turkey & Veggie Chili (from the The Weekly Menu I & Cookbook)

Thursday – Cajun Chicken & Carrot Rice (The Weekly Menu II & Cookbook)

Taco Bowls

Friday – Spicy Turkey & Black Bean Taco Bowls (leftovers will make a delicious taco salad for lunch)

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Saturday – Turkey Meatloaf Stuffed Red Peppers & Parmesan Brussels Sprouts (both of these recipes are adapted from Deliciously G-Free by Elisabeth Hasselbeck & in The Weekly Menu I)

Sunday – Grass-fed Steaks with Roasted Veggies & Potatoes; Vegan Banana Oat Muffins

Here isThe shopping list for March 8. Have a happy healthy week! 🙂

Favorite Kale Salads & Dressings

For Christmas this year, one of our gifts was a basket full of balsamic vinegars and infused olive oils (they were all gluten-free).  I was so excited because I just love salads!  And we’ve had a great time experimenting with kale and pairing the various vinegars with the toppings. Here are some of our favorites:

Cranberry Pear Vinaigrette

We used a cranberry pear vinegar and EVOO to dress this salad made up of kale, oven roasted pears, toasted walnuts and pistachios, steamed Brussels sprouts and Persian cucumbers.  I like to toss the kale in EVOO before adding it to the salad.  Yum!

Fig Balsamic Vinegar

This salad was crazy and so delicious!  We roasted a chicken breast in the oven and saved some of the crispy skin for the salad, too.  We loaded the salad with kale, roasted Brussels sprouts (for the bitterness), dried figs, avocado, pistachios, sprouted sunflower and pumpkin seeds.  We dressed it with fig balsamic vinegar and EVOO. We also added a little shaved Parmesan (which is not casein-free but I can tolerate small amounts). So good!

strawberry balsamic vinegar

Here is another favorite packed with vitamins and minerals. It went really well with strawberry balsamic vinegar and EVOO.  Kale, steamed Brussels sprouts and broccoli, avocado, Persian cucumber, dried figs, toasted cashews, sprouted seeds and a boiled egg. Yum!

You could probably use a traditional balsamic vinegar and EVOO for any of these salads and they would be just as delicious!

Apple cider honey vinaigrette

This salad is very similar to the last one, but I added a little white bean dip underneath and poached the egg instead to get a runny center.  I also added a little GFCF honey ham.  The dressing is one of my favorites – a simple honey apple cider vinaigrette. Recipe follows (it can be stored in the fridge and used for several salads):

Apple Cider Honey Vinaigrette
1/2 cup extra virgin olive oil
1/3 cup local honey
3 tbsp apple cider vinegar
2 tbsp freshly squeezed lemon juice
Himalayan pink salt

Hope you find some kale inspiration! 🙂

Spicy Chicken Red Sauce & Pasta #glutenfree #caseinfree

Spicy Chicken Red Sauce with Penne

I originally tasted spicy chicken spaghetti at a friend’s house many, many years ago. Her father, the Judge, made it for us while I was staying at their house for the weekend. I couldn’t stop raving about it and he revealed the secret was adding jalapeños. I love that heat! I’ve tried to recreate the dish and over time got it just they way we like it. But of course, the original version was the best ever (he probably made the red sauce from scratch)! Mmmm.

This version is super tasty and really easy. You can adjust the heat by adding more or less of the jalapeños and pickling liquid. We pickle jalapeños at home (scroll down below the white bean dip recipe for the jalapeño pickling recipe). And remember that a jalapeño’s heat can vary greatly. If you cut a fresh jalapeño and it makes you cough, then chill the slices in ice water for about 30 minutes to kill some of the heat before pickling.

Spicy Chicken Red Sauce
1 1/2 boneless skinless chicken breasts
18 oz GF marinara sauce (or tomato sauce)
1 tsp pickled jalapeño juice
10-15 quick pickled jalapeño slices
1 tsp light agave
2 tbsp red wine
1 tbsp fresh basil, finely chopped
6 oz GF penne pasta (or your favorite GF pasta)
Cold filtered water

Bring some filtered water to a boil in a medium saucepan. Add the chicken and simmer for 15-20 minutes until the chicken is cooked through. Remove from heat, let cool, and shred.

Alternatively, if you have the time you could roast a bone-in chicken breast but it will take an hour to do so. Place the breast in a roasting pan and drizzle with a little olive oil, salt and pepper. Then bake it at 350 degrees F for an hour. Remove from the oven and let cool a bit then cut the chicken off the bone with a knife and shred.

In a small saucepan, heat the marinara sauce with jalapeños and the pickled jalapeño juice over medium low heat. Most store bought marinara sauce comes in a 24 oz jar and I usually don’t use all of it for one dish because I’m only cooking for two people. So we’ll use the remaining marinara with another dish. If you have a larger family, then use it all and add some more chicken and adjust the heat to your preference.

If emptying the jar, rinse the residual sauce out with about 1/3 cup of filtered water and add to the red sauce. If not, then add 1/3 cup water to the saucepan with the agave, red wine and fresh basil. Lower the heat, cover and cook for about 15-20 minutes, stirring occasionally, then add the shredded chicken and cook uncovered for another 10-15 minutes.

Rinse out the medium saucepan if you used it to boil the chicken. Bring filtered water to a boil. Add the GF pasta and cook according to directions. Drain the pasta and distribute between 2 large bowls. Top with the jalapeño red sauce chicken mixture.  Enjoy!

Banana Oat Muffins #vegan #glutenfree #caseinfree

Banana Oat Muffins #vegan #glutenfree #caseinfree

I’ve been working on a basic breakfast muffin recipe that is quick and easy to make as well as healthy and nutritious without eggs because I know so many people have a sensitivity to eggs. This one is my favorite so far because it’s pretty versatile.

Some Celiacs are sensitive to oats as well so if you are newly diagnosed check with your doctor about adding oats to your diet. I like using oat and sorghum flour and walnuts and rolled oats for the nutrients but I’m pretty sure you can adjust the flours and nuts to your preference.

What makes this unique is adding the coconut water mixture (which is basically just homemade coconut milk without using a blender to puree it because I didn’t want to have to clean the blender). And make sure those bananas are nice and ripe.

Ripe Bananas for the Muffins

Banana Oat Muffins
1 cup certified GF oat flour
1/2 cup sweet “white” sorghum flour
2 tbsp potato starch
1/2 cup certified GF rolled oats
1/2 cup chopped walnuts
1/2 raw cane sugar
1 tbsp aluminum-free baking powder
1/2 tsp pink Himalayan salt
1/4 cup GF unsweetened flaked coconut
1 cup hot filtered water
1 1/2 cups very ripe banana

Tip: I used Bob’s Red Mill oat flour, sorghum, potato starch and rolled oats and Let’s Do Organic coconut flakes. WHEAT should NOT be listed as an allergen on the back of your walnuts (we like Fisher brand nuts).

Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners.

Add the oat flour, sorghum flour, potato starch, rolled oats, walnuts, sugar, baking powder and salt to the bowl of a stand mixer or mix together in a large bowl. Combine the coconut flakes and hot water in a heat-safe bowl (I usually put both in a Pyrex measuring glass and microwave for 2 minutes, but there are lots of ways to do this). Add the coconut water mixture to the dry ingredients and blend. Add the ripe banana and beat on medium high speed until creamy and well blended.

Scoop the batter into each well of the muffin tin. Bake for 27-30 minutes, checking for doneness with a toothpick and slight browning on top of the muffins. Let cool on a cooling rack. Can be stored in an airtight container at room temperature for a few days but I prefer to refrigerate them. Enjoy!

Roasted Spiced Potatoes #glutenfree #caseinfree

Roasted Spiced Potatoes

This is one of our favorite side dishes – roasted spiced potatoes!  They are naturally gluten and casein-free (check your spices) and super easy to make with any kind of potato skin on or off.

Roasted Spiced Potatoes
3 medium organic red potatoes
2 tbsp olive oil
Himalayan pink salt
Freshly ground black pepper
1/4 tsp garlic powder
1/8 tsp Ancho chili powder
1/4 tsp dried Mexican oregano

Tip: We use an extra virgin olive oil from Trader Joe’s with a pretty high smoke point. Make sure you use an oil that doesn’t smoke when you make these.

Preheat oven 450 degrees F.

Wash and scrub the potatoes. Cut into wedges lengthwise. Place the oil in a baking dish and heat in the oven for 1-2 minutes. Carefully remove the hot baking dish from the oven and add potatoes. Toss potatoes in oil with a spatula. Arrange skin side down in baking dish. Sprinkle generously with salt and pepper. Bake for 40 minutes to 1 hour, checking for browning on the edges.

Mix together the garlic powder, Ancho chili powder and Mexican oregano. Sprinkle over the potatoes 15 minutes before the potatoes are done roasting. Toss before serving. They go great with some GF ketchup or GFCF Hollandaise sauce or faux Béarnaise, too! Yum!

Roasted Spiced Potaoes

The Weekly Menu for February 16

Oh my old bones are sore today #lifeafter40! This weekend we took another long walk (5 miles) around Town Lake/Lady Bird Lake/Colorado River on the Boardwalk/Butler Trail. We explored the east side of the lake and did an entire loop crossing over at both the dam and Interstate 35. I have to admit crossing the dam was pretty scary for me – I’m not really scared of heights but a little vertigo kicks in when I’m up too high and look down. So I don’t like that feeling. But aside from that it was a great walk with my hubby on a gorgeous day. Such positive energy to be around so many people just out enjoying life!

Steak and Lobster Dinner

Then we treated ourselves to a homemade Valentine’s Day dinner of roasted spiced potatoes, asparagus, grass-fed steak and wild caught lobster drizzled in faux Béarnaise sauce (click the link for the gluten-free casein-free recipe) followed by some of our favorite organic wine.

Last week I also dusted off the sewing machine and started planning out a few new projects. It’s so fun to get that creativity going again. I learned to sew from my mother – she was very talented and made most of our clothes when we were little kids. I used to sit next to her while she was sewing and use fabric scraps to make fabulous gowns for my barbie dolls. I’m not a very skilled tailor but I can make simple things. I’ve got a few dresses that I rarely wear so I’m repurposing them by turning them into skirts. I bought a new pattern and I’ve got a bunch of fabric that I’ll turn into a few simple skirts, tops and maybe a dress or two.

We ate a lot of Asian-inspired dishes last week and this week we are going with more Southwestern flavors, including a new Puerto Rican dish. I was really pleased with how the recipe for the PF Chang-y lettuce wraps turned out so I’ll blog it soon. Here is the gluten-free, casein-free weekly menu for the week of February 16:

Roasted and Steamed Veggies Prep

#MeatlessMonday – Roasted & Steamed Veggies Drizzled in EVOO & Balsamic Vinegar (this is quickly becoming one of my favorites)

Tuesday – Shepherd’s Pie
(we are going to try some of the cheese they are selling at Whole Foods made from nuts – say what?)

Grass-fed Steak Salad Loaded with Veggies

Wednesday – Southwestern Steak Salad with Spicy Vinaigrette (red wine vinegar, EVOO, fajita seasoning and agave)

Thursday – Puerto Rican Lasagna from The Noshery
(I’m so excited about this one! Fried plantains instead of noodles, exotic spices… yum – I’m going to convert it into a gluten-free, casein-free, dairy-free version of the original and use some of the nut cheese)

Cilantro Lime Rice

Friday – Ancho Chili Lime Roasted Chicken Breasts, Cilantro Lime Rice and Roasted Pineapple Mango Salsa (variations in The Weekly Menu eCookbook & will blog the rice recipe, too)

SaturdayTaco Bowls with Refried Black Beans, Friday’s Leftovers, Avocado and Shredded Lettuce

Chicken Tortilla Soup

Sunday – Chicken Tortilla Soup (in The Weekly Menu eCookbook and The Weekly Menu I); Banana Oat Muffins (new recipe)

Hope you have a positive, fun and happy week!

Buffalo Chicken Salad #glutenfree #caseinfree

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We love a good salad loaded with veggies and often a lean protein so I’m always looking for new homemade dressings or vinaigrettes to try out. Lately, we’ve been turning some of our favorites sauces, like teriyaki or Buffalo sauce, into salad dressings. I was super pleased with this how this one for a gluten-free, casein-free Buffalo sauce salad dressing turned out. Yum!

The Salad
1 large bone-in split chicken breast
1/2 head iceberg lettuce, roughly chopped
2 large organic carrots, peeled and sliced
2 organic celery stalks, sliced
10 yellow cherry tomatoes
1/2 cup watercress
1 avocado, flesh cubed
3 green onions, finely sliced
3/4 cup chopped green cabbage

Buffalo Sauce Salad Dressing
4 tbsp GF hot sauce
4 tbsp ghee
1 pinch GF unsweetened coconut flakes
3/4 tbsp GF white vinegar
1/8 tsp cayenne pepper
Dash garlic powder
1/4 teaspoon GF Worcestershire sauce
Pinch of Himalayan pink salt
1 tbsp GFCF mayonnaise
2 tbsp extra-virgin olive oil

Tip: I used Frank’s RedHot sauce, Heinz Pickle Perfect white vinegar (derived from corn), McCormick’s spices, Lea & Perrins Worcestershire sauce, Hellman’s light mayonnaise and Trader Joe’s EVOO.

Preheat the oven to 350 degrees F.

Place the chicken breast in an oven-safe baking dish and drizzle with olive oil. Sprinkle with salt and pepper. Place in the oven and bake for 1 hour. When cooked through, remove from the oven and let cool. Cut the breast meat off the bone into bite sized pieces.

In a 1-quart saucepan, mix together all the ingredients for the Buffalo Sauce except the mayonnaise and EVOO. Over low heat bring to a simmer, whisking often until emulsified (the coconut flakes help with this). Remove from heat and whisk in the mayonnaise and EVOO to make the salad dressing.

Meanwhile, wash and prep the veggies and divide between two large bowls. Drizzle with the Buffalo sauce dressing reserving a few tablespoons in the saucepan. Toss the bite size chicken pieces in the remaining sauce then add to the salad. Sprinkle with a little salt and pepper. Enjoy!

Buffalo Chicken Salad

Roasted Vegetable, Kale, White Bean & Chicken Soup #glutenfree #caseinfree

Roasted Veg, Kale and Chicken Soup

This soup is so delicious, nutritious and naturally gluten and casein free because it is made with whole real food and yummy spices! Someone suggested adding white beans to my original version and I love it with the beans (plus white beans are another way to add calcium to my diet).

I avoid canned goods (BPA and salt), especially beans because they are so easy to make, but it does add an extra prep step including soaking the beans overnight. I cooked the beans separately (I didn’t want to puree them) and added them to the soup at the end. Hope you enjoy!

Roasted Vegetable, Kale, White Bean & Chicken Soup
4 oz dried Navy beans
1-2 tbsp olive oil
2 large organic carrots, peeled and cubed
1 large or 2 small sweet potatoes, peeled and cubed
1 medium sweet onion, quartered
2 cloves garlic
5 cups homemade chicken stock
1 large skinless boneless chicken breast (cut into 4 pieces)
1/2 tbsp fresh Italian parsley, finely chopped (or a cube from freezer)
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp Himalayan pink salt, plus more for sprinkling
1/4 tsp freshly ground black pepper, plus more for sprinkling
1/2 cup dry white wine
1-2 cups kale
Dash cayenne pepper
Dash white pepper
GF hot sauce, to taste (optional)

Tip: I’ve been freezing ice cube trays of chopped parsley covered with olive oil and storing them in the freezer. It makes prep so much easier to just pull out a cube and use it when cooking soup.

Rinse the white beans and discard any rocks or bad beans. Soak in filtered water overnight in the fridge.

Roasted Vegetable, Kale, White Bean and Chicken Soup Prep

When ready to make the soup wash the kale, pull of the fringe and tear into small pieces. Prep the vegetables and set aside.

Drain and rinse the beans, then fill a small saucepan with the beans and about 4 cups cold filtered water. Bring to a boil over medium high heat, lower the heat to medium and cook for about 45 minutes. The beans should be tender to the fork. Drain then add to the soup at the end.

Preheat the oven to 425 degrees. Toss the carrots, sweet potatoes, onion and garlic in olive oil and sprinkle with some salt and pepper. Roast in the oven on a baking sheet for about 25-30 minutes.

Add the chicken broth to a 3.5-quart Dutch oven or large saucepan. Bring to a boil over medium high heat then add the chicken pieces, herbs, measured salt and pepper. Reduce heat to medium and simmer for about 20 minutes so that the chicken is cooked. Carefully remove the chicken from the pot and set aside in a small bowl. Add the roasted onions, garlic and sweet potatoes (but not the carrots). Remove from heat and use an immersion blender to emulsify the vegetables (or let cool and puree in a blender – the immersion blender saves time, effort and clean up).

Return the pot to the stove and add the roasted carrots, wine, kale, cooked white beans and chicken. Bring to a boil and cook for another 5-10 minutes so that the kale is tender. Add a dash of cayenne pepper and white pepper and adjust the salt, if necessary. I love spice so I often shake a little Frank’s RedHot or Tabasco sauce into the soup before serving it, too.

You can find other gluten-free, casein-free, delicious and nourishing soup and stew recipes in my eCookbook. All recipes are made without canned goods using natural whole food ingredients:

– wild mushroom soup
– chicken tortilla soup
– artichoke soup
– Mexican gazpacho
– lentil & brown rice soup
black bean soup
leek cauliflower & potato soup
– chicken andouille sausage gumbo
turkey & veggie chili
– green bean beef stew
chicken stew with mashies
Persian herb stew (Ghormeh Sabzi)

The Weekly Menu Cookbook Cover

Taco Bowls #glutenfree #caseinfree

Taco Bowls

We have been making our own taco shells and tostada shells from corn tortillas for a long time (make sure to use gluten-free, wheat-free corn tortillas) – but this is the first time we tried taco bowls and I love them!  Why didn’t we make these before?  They are easier to eat than a tostada and holds more stuff than a taco. They were so easy to make, too.

Taco BowlsI used some oven-safe ramekins from Crate and Barrel as the base (any oven-safe ramekins or small bowls about this size should work). I took this picture during the first attempt. The tortillas stuck to the ramekins so we had to try again and I didn’t get the picture, but covering the ramekins with foil preventing the sticking.  I just folded a square piece of foil over the ramekin and sprayed it with a little olive oil.

Wet a paper towel and place it on a small plate.  Spray the corn tortillas with a little water and olive oil and stack them on top of the wet paper towel.  Wrap the paper towel around the tortillas and place the plate in the microwave.  Steam them in the microwave for about 30 seconds to 1 minute.  When they are flexible drape them over the foiled ramekins and spray generously with olive oil.  Bake in the oven at 350 degrees F for about 10 minutes or until the are hard and crispy.  Remove from the foil and fill with turkey taco meat (recipe follows) and other goodies.

Taco Bowls

We started with the taco meat and added sweet corn, cooked black beans, chopped green onions, roasted red bell peppers and chopped black olives.

Taco Bowls

Then we added avocados, lettuce and GF salsa.  Yum!

Taco Bowls

Turkey Taco Meat (serves 2)
Olive oil
0.5 lb GF lean ground turkey meat
1 small jalapeño, deseeded and minced
1 small red or green bell pepper, diced
1 small onion, diced
2 tsp McCormick Original Taco Seasoning
Kosher salt (optional)

Wash, rinse and dry the jalapeño and bell pepper before prepping.

Add a little olive oil to a cast iron skillet or Dutch oven and heat over medium heat. Add the onions, bell pepper and jalapeño and cook for about 10 minutes until tender. Add the ground turkey and taco seasoning to the skillet. Cook for about 10-15 minutes more until the turkey is cooked through and browned. Add a little salt if necessary.