Turkey Tacos/Salad

• Coat pan/skillet with thin layer of olive oil or spray with Pam.
• In large pan or skillet brown one chopped Vidalia (sweet) onion.
• Add 5 chopped stalks of celery and cook to desired texture.
• Add 97-99 percent lean ground turkey meat (or similar percentage), cooking and stirring until cooked thoroughly and browned.
• Add one small can of tomato paste, more or less as desired.
• Add 1-2 Tbsp of chili powder to taste.
• The longer this mixture is simmered, the richer the flavor.  Add water if/when needed.

Shells:

• Try Ezekial frozen wheat or corn tortillas; heat in a pan. Otherwise select a different brand that has all-natural ingredients, no sugar, and is low in fat.
• Add 1/2 cup turkey mixture, salsa, chopped tomatoes, and a sprinkle of reduced-fat cheese.
• Roll up taco and enjoy! OR try turkey mixture on top of a salad.
• For kids under 12 months, skip the tomato paste and salsa.  Go easy on, or skip the spices.  Or just add a sprinkle of seasoning (garlic, pepper, etc).  Take turkey/celery/onion mixture out of the pan and move to a food processor or blender.  Add full-fat cheese for kids under two years old and beans as long as baby has tried them before.  You can serve with small broken up pieces of tortilla or crackers.