Turkey Burritos with Fresh Fruit Salsa


Turkey Burritos with Fresh Fruit Salsa

Turkey Burritos with Fresh Fruit Sals

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



Packed with fruit, veggies, nutrition and flavor, this lighter, whole-grain twist on traditional burritos is sure to be a big hit with your family.  “Even our pickiest eater loves these with the sweet-spicy fruit  salsa.  Yum!”  This recipe is “Diabetic Friendly”!

                Lisa Eaton                                                                                           Kenneburk, ME

Turkey Burritos with Fresh Fruit Salsa Recipe


Turkey Burritos with Fresh Fruit Salsa

1 pint grape tomatoes, quartered

1 medium mango, peeled and chopped

2 medium kiwifruit, peeled and chopped

3 green onions, thinly sliced

3 Tbsp. finely chopped red onion

1 jalapeno pepper, seeded and chopped

1 Tbsp. lime juice

Burritos:       1 lb. lean ground turkey

½ tsp. ground turmeric

¼ tsp. ground cumin

1 Tbsp. olive oil

2 garlic cloves, minced

½ cup Burgundy wine or reduced-sodium beef broth

1 jar (16 oz.) salsa

2 cups frozen corn, thawed

 1 can (15 oz.) black beans, rinsed and drained

10 whole wheat tortilla (8 inch), warmed

1 cup (4 oz.) shredded reduced-fat cheddar cheese


For salsa, combine the first seven ingredients.  Chill until serving.

In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in wine.  Bring to a boil.  Reduce heat; simmer, uncover, for 3-5 minutes or until thickened.

Stir in the salsa, corn and black beans.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened.  Remove from the heat.

Spoon about ½ cup turkey mixture off center on each tortilla.  Sprinkle with cheese.  Fold sides and ends over filling and roll up.  Serve with salsa.         10 servings


(Recipe for Turkey Burritos with Fresh Fruit Salsa  was in www.tasteofhome.com, 2014)


Cheddar Corn Chowder

Cheddar Corn Chowder

Cheddar Corn Chowder


This soup is from Jackie Goplins is hearty and super tasty.


Cheddar Corn Chowder Recipe

Cheddar Corn Chowder

8 oz. bacon, chopped

¼ cup olive oil

6 cup chopped yellow onions (4 large)

4 Tbsp. butter (Jackie uses unsalted)

½ cup flour

2 tsp. salt (1 ½ tsp. if using salted butter)


1/2 tsp. TURMERIC

12 cups chicken stock (or 12 cups water mixed with 1 ½ Tbsp. CHICKEN SOUP BASE)

6 cups medium white potatoes, unpeeled, diced (2 lbs.)

10 cups corn kernels (10 large ears)

2 cups half & half

½ lb. sharp white cheddar cheese, grated



In a large pot, cook the bacon in the olive oil over medium-high heat until the bacon is crisp.  Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain.  Reduced the heat to medium; add the onions and butter and cook for 10 minutes.  Stir in the flour, salt, PEPPER and TURMERIC; cook, stirring, until thick and creamy – about 3 minutes.

Add the chick stock and potatoes.  Bring to a boil and simmer, uncovered, until the potatoes are tender, about 15 minutes.  If using fresh corn, cut the kernels off the cobs and blanch for 3 minutes in boiling salted water and then drain.  Reduce heat to low, add the corn to the soup, and then add the half & half and cheddar.  Cook for 5 more minutes until cheese is melted.  Season to taste and serve hot with a garnish of bacon.         Serves 22 – 24

(Recipe for Cheddar Corn Chowder was in Penzeys Spices catalog)