Pairs with COD & ASPARAGUS BAKE
If you have already blended the first 6 ingredients to make the artichoke dip, then dinner will be ready if 5 minutes. Sound good? If you haven’t made the dip, then it will only be 10 minutes before you get to take a juicy bite. One serving is two tacos. See end for Meal Extension of Turkey Tacos.
Ingredients:
Dip (first 6):
14 oz(s) artichoke hearts
1/2 tsp onion powder
1 cup(s) cottage cheese
2 green onion
1/4 cup(s) parmesan cheese
3 tbsp mayonnaise
8 corn tortillas
paired recipe leftovers -- cooked cod fish
1/2 cup(s) salsa -- spicy
1/2 cup(s) shredded cheddar cheese
Directions
Prep Work: Make Artichoke Dip by blending first 6 ingredients in a blender until smooth. Shred cheese.
1. Blend first 6 dip ingredients in a blender until smooth. Set aside.
2. Heat a skillet to medium and add two tortillas. Check often and right when they become limp remove from pan with tongs or spatula, fold in half and place in serving dish. Repeat until all are done. (Or wrap in foil and bake at 350 degrees for approx. 15 min. until softened.)
3. Add fish to warm skillet and turn heat to low. Place salsa on opposite side of skillet. Move both about a bit with spatula, and when heated through, turn off heat.
4. Fill taco shells in this order: fish, artichoke dip, salsa and cheese. Set in serving dish and cover with foil if not eating immediately.
OPTIONAL ADDITION: finely shredded cabbage, lettuce or spinach on top
TURKEY TACO MEAL EXTENSION: I had leftover artichoke dip and tortillas so this became another dinner…Saute an onion in skillet until opaque, add 2 lb. ground turkey, nutritional yeast, a few cloves of crushed garlic and salt and pepper to taste. Add any other flavorings you like. Layer turkey, artichoke dip and finely chopped kale or spinach and cilantro on top.
* Artichoke Heart Dip can be printed as a separate recipe if desired.
OTL2011
