Turkey Tacos… with Lettuce!

This week is cray. And by this week I mean last week and this week and the week after and the week before. Cuh-ray-zay. With all that has been going on, and the Murdock Weight Loss Challenge still looming in the background, I needed a simple, healthy, delicious dinner I could make in approximately 10 minutes.


Turkey Tacos… with Lettuce

Cook one pound of ground turkey over medium-high heat until well-done. Add a combination of cumin, red pepper flakes, garlic, salt, and pepper OR a packet of your favorite taco seasoning. Cut up 4 tomatoes. Shred or crumble some sharp cheddar. Grab a lettuce “cup” {my recommendation would be the “living” lettuce you can find at most supermarkets, but iceberg would work as well}. Fill with 2 spoonfuls of turkey, a handful of tomatoes, and a sprinkling of cheese.

As Ina would say — “How easy is that?!”


Lemon Garlic Linguine

I came up with this recipe the other night. It’s light, healthy, fast, and scrumptious.

I would have loved to have shown you some pictures of the process, but it was whipped together so fast, there simply was not time to snap a single photo! So here is the finished product.

The recipe makes 8 small servings {plenty for lunch or if you’re eating this as a side} or 4 gargantuan portions {for the Starvin Marvin in all of us}. The small portions are only 200 calories. The gargantuan portions… more than 200. I chose to add mushrooms, bell pepper, and a tiny bit of rotisserie chicken breast to our lemon garlic linguine, but honestly it would be splendid with just one vegetable or with nothing but the pasta and sauce.

It also must be noted that this dish tastes good cold, should you need to raid the fridge at midnight which I CLEARLY never need to do. {Lies.}

Have a great Tuesday, friends! Hope you enjoy this recipe.

by Kristin Murdock

1 pound whole wheat linguine
3-4 tablespoons extra virgin olive oil
3 cloves garlic, minced and smashed with your knife
crushed red pepper {a little if you don’t like spice, a lot if you do}
zest of 2 lemons
4 tablespoons fresh squeezed lemon juice {approx. 2 lemons}
1/3 cup feta, crumbled
freshly grated salt and pepper

Optional: sliced green bell pepper, sliced portobello mushrooms, cooked chicken breast, etc.

Bring a large pot of heavily salted water to a boil. Add the pasta and cook to al-dente {10 minutes for the whole wheat pasta I used}.  Reserve 2 cups of the cooking water then drain the pasta.

Heat the olive oil in a large saute pan.  Add the garlic, lemon zest, and crushed red pepper to the oil. Cook for approximately 2 minutes, being careful to not let the garlic burn.  After about 2 minutes, add the lemon juice, salt, and pepper. If you are using vegetables, add those to the pan and cook for 2 minutes.

Add 1/2 a cup of the starchy pasta water to the sauce, and let the sauce reduce for about 1 minute. Take the pan off the heat, add the pasta and the feta and toss to combine.  Add more starchy water if the sauce seems to thin, but don’t forget that the sauce will thicken as it cools. Add in cooked chicken, if using.

Eat up. You will not regret it.

Whole Wheat Pancakes

Last week I wanted to make breakfast for dinner. So I did.

It was good. Great, actually. First I thought about making Ruth Reichl’s pancakes out of the Gourmet cookbook, and then I entered the recipe into MyFoodDiary to figure out the calories and promptly changed my mind. Ms. Reichl, you are an excellent writer, but your pancakes are not an option for me anytime soon. {The two sticks of butter IN THE BATTER should have tipped me off.} So instead of those luxuriously buttery pancakes, I found another recipe in the Gourmet cookbook: Whole Wheat Pancakes! At only 76 calories per pancake, these were right up my alley.

Top with a pat of butter and some real maple syrup. Breakfast for dinner — oh yay!

You can find the recipe HERE. I would also highly recommend buying yourself the Gourmet cookbook, because it’s great. My best friend bought it for me and I am now indebted to her forever.