Turkey Burritos & Homemade Guacamole

This is a great weeknight recipe because you can pull together a satisfying meal in under 30 minutes.  We just tried it for the first time and really loved the flavor.  I've been making my own guacamole ever since I tasted how awesome my friend Jackie's was compared to the store bought versions.  We generally munch on the guacamole as dinner is cooking and serve a little bit with our tacos or burritos.  The girls love cornbread and I have found a mix that I love and doesn't have a zillion ingredients - Trader Joe's cornbread mix!  I used to make spanish rice but they really like the cornbread the best.  Here's my run down - Preheat the over, mix cornbread and pop in the oven.  Mine is done in 25 minutes even though the box says 35-40 minutes.  Make guacamole and get out tortilla chips for family to munch.  Make burritos.  These finish at the same time as the cornbread.  Eat dinner!

Recipe for Guacamole

2 medium avocados

1 small lime

1-2 tablespoons of fresh salsa

Remove flesh from two medium avocados and place in a medium bowl.  These should be slightly soft but not brown on the inside, that's perfectly ripe!  You can still use ones with brown just don't use the brown bits.  Squirt juice from one small lime over the avocados.  Mash these with a fork until desired consistency.  We like ours smooth with a few chunks.  Add a tablespoon or two of fresh salsa to taste.  The salsa you use does make a difference in the taste.  We like Jack's Special fresh salsa

Recipe Modifications for Burritos

• I had extra liquid at the end.  If you don't buy extra lean turkey I'd drain some of the fat or omit the 1/2 cup of water
• Added Jack's Special Fresh Salsa.  We prefer this over bottled salsa
• Added sour cream and cheese to taste with each burrito
• Used whole wheat tortillas

Ingredients for Burritos
Cooking spray
1/2 cup chopped onion
2 garlic cloves, minced
1 pound ground turkey breast
1/2 cup water
3 tablespoons bottled salsa
2 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 (4.5-ounce) can chopped green chiles, undrained
6 (8-inch) flour tortillas
1 cup (4 ounces) pre-shredded reduced-fat Mexican blend cheese

Recipe for Burritos

This recipe comes from my favorite source Cooking Light. Not diet food, but food that is conscious of health without losing any flavor. Food for life! 

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