Five Eyewitness News Anchor, Paul Folger creates a meal that’s quick, easy, and healthy. Perfect for a Monday Night Meal.
1.5 lb. Ground Turkey
3/4 teaspoon salt. Plus 1/4 teaspoon for adjusting.
1/2 teaspoon red pepper flakes
3/4 teaspoon fennel seeds
1/2 teaspoon ground sage
2 Tablespoons light olive oil
Head of iceberg or butter lettuce
In a 10-12” skillet add oil and heat.
Then add Turkey spread across skillet.
Then add salt, red pepper flakes, fennel seeds and sage. Brown all this together. I don’t drain it. Taste. Adjust salt at the end with the remaining 1/4 teaspoon if needed.
Then separate lettuce leaves and open them like a taco shell.
Add cooked to turkey to leaves add fresh or pickled radishes to the top and serve.
Sweet Potatoes with Lime Vinaigrette
Heat oven to 400 degrees.
2 or 3 sweet Potatoes
2 teaspoons honey
1/4 tsp salt
4 Tablespoons light olive oil
Peel and slice sweet potatoes into small thin cubes. Place in sheet pan coat with 2 Tablespoons of the light olive oil.
Roast in oven at 400 degrees for 30 minutes turning them over with a spatula about half way thru.
Take remaining 2 Tablespoons of oil in a small bowl. Add juice of the lime. Add honey and salt. Whisk together.
Take sweet potatoes out of the oven and let cool. Add the vinaigrette. Toss. Serve room temp.