Ingredients
Repurposed Turkey Bolognese Tacos:
- Green peppers - 2 , diced
- Taco cheese - 4 oz , grated ((like cheddar, jack, colby))
- Cooking oil - 1 Tbsp
- Leftover "meat" sauce - from Wednesday dinner
- Coriander - 3/4 tsp
- Cumin - 1/2 tsp
- Paprika - 1/2 tsp
- Cayenne pepper - pinch of
- Tortillas - 8
- Cilantro - a few sprigs
- Sour cream - for serving
- Your favorite hot sauce - for serving ((We love Tapatio!))
Simple Sauteed Asparagus:
- Asparagus - 1 bunch , ends snapped off
- Cooking oil - 2 tsp
- Lemon - 1/2 , juice of
- Parmesan (optional) - 2 Tbsp , grated
Prep
- Asparagus - Snap off ends (this is a great kid activity!). (Can be done up to 4 days ahead and then "planted" in water and covered with a plastic bag, just like these herbs)
- Green peppers / Cheese - Prep as directed. This video is for slicing peppers but gives you a good idea on how to prep peppers. (Can be done up to 4 days ahead)
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Make
- Add in leftover "meat" sauce with coriander, cumin, paprika, and cayenne. Cook until warmed through. Set aside.
- Heat a saute pan or skillet over medium-high heat. Add oil and then asparagus to heated oil with some salt. Saute for 5 to 8 minutes (depends on thickness of spears), until softened but crunchy. Add a squeeze of lemon juice. Season to taste with salt & pepper.
- Serve asparagus hot sprinkled with parmesan, which will melt from the heat.
- Heat up tortillas according to package instructions. Let everyone assemble their own tacos and top with cilantro, sour cream, cheese, and hot sauce. Enjoy with asparagus.
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