Nacho Tostada

For Shells
6 white corn tortillas
1 c canola oil

For Meat
1 pound ground turkey
1/2 c water
2 T mild taco seasoning, recommended: McCormick
1/2 t ground cumin
1/2 t dried oregano
1/2 t garlic powder
1/4 t cayenne pepper

For Toppings
1 c pinto beans, prepared
1 14 oz can diced tomato, drained
1/2 c Brianna's Chipotle Cheddar dressing
1/2 c shredded cheddar cheese
salt, to taste
sour cream, for garnish

In large skillet over medium heat, brown ground turkey well. Add water, taco seasoning, cumin, oregano, garlic and cayenne pepper. Stir well, reduce heat to low and simmer 10 minutes.

While meat is simmering, in medium skillet over medium-high heat, heat oil to 300°. Gently lower tortillas one at a time into hot oil and cook until golden, approximately 3 minutes per side. Remove to paper towel to drain. Immediately sprinkle with salt then transfer to baking sheet. Continue cooking remaining tortillas.

Preheat broiler to high. Top tortillas with meat, beans, tomato, dressing and cheese equally divided between six tortillas. Place under broiler until cheese is melted. Plate, garnish with sour cream and serve immediately. Serves 4-6.

Chef's Note: Packaged taco seasoning is usually high in salt, so I've used approximately half a packet in this recipe with additional spices for fuller flavoring. By reducing the salt in the meat, I was able to add salt to the tortillas. Believe me, you will want to do this.

Italian Meatballs

1 egg ~ lightly beaten
1 pound ground turkey
1/4 c bread crumbs
1 t Italian seasoning
1/2 t dried parsley
1/2 t garlic powder
1/4 t dried basil
Salt & fresh ground pepper ~ to taste

Mix all ingredients just until blended. Form into 20 one inch meatballs. Saute in 2 T olive oil heated over medium-high heat, turning occasionally until evenly browned and no pink remains inside, approx. 15 min. Serve with pasta and your favorite marinara sauce. Serves 4.

Mexican Taco Salad

16 oz shredded iceberg lettuce, rinsed
1 lb ground turkey
1 package mild taco seasoning, recommended: McCormick
1/4 c water
15 oz can Pinto Beans, rinsed and drained
1 c shredded Cheddar Cheese
1 Tomato, diced
1/4 c Black Olives, chopped
1/3 c Sour Cream
1 c Brianna's Chipotle Cheddar dressing
chopped Cilantro for garnish

Brown ground turkey over medium high heat. Add taco seasoning and water, reduce heat and simmer 5 minutes. Divide lettuce between 4 plates. Top each salad equally with beans, taco meat, and cheese. Drizzle with Chipotle Dressing and sprinkle with tomato and olives. Add sour cream and cilantro, serve with tortilla chips if desired. Serves 4.

Chef's Note: To use canned tomatoes in this recipe, place tomatoes in sieve over a large bowl and allow to drain 10-20 minutes. Discard the juice and store tomatoes tightly covered in refrigerator.