Tuesdays have become a dinner conundrum. A doesn't get out of religious ed until 5:45, so we don't get back home until after 6. C and M are home alone, and they certainly need to eat before 6:15. As a result, I've had to get creative. What can I prepare at 3:30pm, right when I get home, that is portable enough for A and I to take on the road when we leave at 4:15 and that C and M can reheat around 5 for dinner. Tonight, we had the perfect solution. This recipe, from Kiwi Magazine, was featured in a section of quick and easy lunch recipes. However, because it can be eaten cold, it was perfect for traveling and for M to put together quickly while we're gone. It reminds me of our Taco Pie, which is always a huge hit!
You need:
1 c. frozen corn
1 lb. ground turkey
3/4 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1 head romaine lettuce, julienned
1 16 oz. can garbanzo beans, drained and rinsed
1 c. cherry or grape tomatoes, halved
1/2 c. plain yogurt
1/4 c. fresh cilantro
juice of one lime
salsa
tortilla chips
In a large skillet over medium heat, cook turkey until no longer pink, about 5 minutes. Add the spices, salt, corn, and beans. Cook for an additional 3 minutes and then transfer to a serving bowl. Cool completely before tossing with the lettuce and tomatoes. In a small bowl, combine the yogurt, cilantro, and lime juice. To serve, divide the turkey mixture among the plates, and top each with the yogurt mixture and a dollop of salsa. Serve with tortilla chips on the side.
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