It doesn’t get much easier than this 5-ingredient taco salad from the food blog, Sweet Phi. If you dare go above the five ingredients feel free to sub in or add your toppings suited to your kiddos’ taste buds. Either way, we promise this turkey taco salad dinner will be one of the easiest and tastiest you’ve ever made.

Ingredients for Turkey Taco Salad

1 lb ground turkey, extra lean
1 cup salsa, divided
6-8 cups romaine (or lettuce of choice)
1 cup tortilla chips
1 cup shredded cheese (I use Mexican blend cheese or pepper jack)

Notes from the Chef:

• If making this salad to eat later, cook the ground turkey and salsa, and store it in an air-tight container in the fridge until you’re ready to use it.
• This salad is good with both warm or cold ground turkey
• Alternatively you could use slow cooker salsa chicken as a topping (just put salsa and chicken in a crock pot on low for 6 hours and then shred when done).

Method for making Turkey Taco Salad:

1. Pour ½ cup salsa into a large frying pan, add the ground turkey, and cook it, breaking it up as you cook it. Cook for 15 minutes, or until the turkey is cooked through.

2. In a large bowl (or 4 small bowls) divide out the lettuce.

3. When the turkey is done cooking spoon out on top of the salad, pour the remaining salsa on top of the ground turkey, then add the cheese and tortilla chips (I like to crush some of the tortilla chips as I add them to the top the salad).

4. Mix the salad and enjoy!

For sweet and savory recipes and more 5-ingredient dinner winners visit the food blog, Sweet Phi for a bevy of awesome ideas. Stay connected on Facebook and Instagram.   

Snak King Corporation has issued a voluntary recall of 9-ounce bags of Trader Joe’s Restaurant Style White Corn Tortilla Chips due to a potential of an undeclared milk allergen. Those with a milk allergy or sensitivity could have a series reaction if they consume the product.

Currently there have been no reports of any illnesses, but read on to see all the details.

photo: U.S. Food & Drug Administration

The recalled chips come in a 9 ounce flexible package and were sold Trader Joe’s stores in AL, AZ, AR, CA, CO, DC, DE, ID, KS, LA, MD, NJ, NM, NV, NY, OK, OR, PA, TN, TX, UT, VA, WA. Sell by dates include 8/9/21, 8/10/21 and 8/11/21.

If you’ve purchased a recalled product, do not eat and return it to Trader Joe’s for a full refund.  If you have questions, you can contact Trader Joe’s Mon. through Fri. from 8:00 a.m. to 5:00 p.m PST at 626-363-7711.

––Karly Wood

 

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What’s your idea of the perfect purchase at Whole Foods Market? Recently employees and customers revealed their picks to INSIDER. Read on for some of the most sought-after selections. Did your favorite Whole Foods product make the cut?

Sir Kensington's Special Sauce

Amazon

It's non-GMO, gluten free and a favorite. Yep, shoppers picked this condiment as one of the top products. Slather this sauce on a hamburger, veggie burger or just about anything else. 

365 Tortilla Chips

Amazon

One customer told INSIDER that these restaurant style chips are his favorite item in the store. And with that taste...well, they should be.

The Cheese Section

Courtesy of Whole Foods Market

Okay, so an entire department isn't exactly one pick. But the cheese section does have anywhere from 250 to 1,000 selections—making it a store standout. 

Hummus

Amazon

Yum! With plenty of varieties to choose from, Whole Foods Market hummus is a spread that shoppers seem to love. 

Stone Crabs

Courtesy of Whole Foods Market/Georg Beyer

Even though the seafood section as a whole is a fan favorite, it looks like the stone crabs stood apart as one of the best picks. 

Dandelion Greens

Courtesy of Whole Foods Market

Unlike other salad selections, dandelion greens aren't exactly easy to come by. And that's precisely why Whole Foods Market's customers choose this healthy choice as one of the winners.

Gorgonzola Panini

Courtesy of Whole Foods Market/Georg Beyer

Take a trip to the hot food section and you'll find this top-placing sandwich. Of course, it wasn't the only prepared foods pick. But one loyal customer did note that they make a special trip to their local store just for this superior sammie. 

Bananas

Hans via Pixabay

Yep, Whole Foods customers are bananas about...well, the bananas. Even though this is a grocery store staple, it still earns high marks from the retailer's fans. 

Waterloo Water

Courtesy of Whole Foods

It's refreshing, it has zero calories and it's naturally flavored! Waterloo Watermelon Sparkling Water isn't just tasty, it's a top Whole Foods choice among regular customers.

Grass-Fed Steak

Courtesy of Whole Foods/Georg Beyer

Like the seafood section, the beef section also got top marks. But it was the grass-fed steak that truly caught the attention of Whole Foods shoppers.

 

Click here for the full list.

—Erica Loop

Featured Photo: Courtesy of Whole Foods Market

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Move over cheddar…there’s a new Goldfish cracker flavor in town and it’s pretty epic! New Goldfish Nacho Tortilla crackers are about to be your new favorite after-school snack.

This new marriage between Goldfish crackers and tortilla chips is definitely going to change your snack game. The new Goldfish Nacho Tortilla crackers were first revealed by JunkFoodMom, who explains that the new flavor is a “mash up of Goldfish and crunchy nacho tortilla chips.”

You’ll have to wait to discover what this unique mixture actually tastes like, it won’t hit store shelves until Jan. 2019. Until then we can only guess whether it will have enough crunch to be dip-able like a chip.

Either way it sounds like it will be just the right snack to wean the family off of the stream of holiday party buffet snacks that you’ll all be missing by January.

—Shahrzad Warkentin

Featured photo: AllieKF via Flickr

 

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These quick and healthy wraps are a perfect lunch, dinner or a mid-day snack. Fill them with whatever you have on hand, your favorite sauce, and you’ve got yourself a delicious treat.

Ingredients:
Whatever veggies you have in the fridge
Sprouted wheat tortillas (or sub whatever kind you have)
Your favorite oil for sautéing veggies (or veggie broth if not using oil)
Himalayan pink salt, lemon pepper, and 21 Seasoning Salute to taste (or any of your favorite seasonings)
Bitchin’ Sauce (found at your nearest farmers market or health food store, check here for locations) or any other favorite topping

Method:
1. Wash and slice veggies into thick strips. Saute on medium for 3 minutes with a sprinkle of oil (or veggie broth) and a dash of salt and seasonings, then turn off heat. If using tomatoes add those now.

2. Put veggies into tortillas and drizzle sauce over the top. Enjoy with a side of celery and sprouted grain tortilla chips!

What type of veggies did you put in your wrap?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

For all the pomp and circumstance that surrounds D.C.’s infamous restaurant scene, sometimes our kids just want a hot dog, ice cream or slurpy bowl of Pho. Little ones are pros at expressing just what they want (and don’t want), so we took to the streets to ask kids about their favorite local munchies. From the mouths of babes, their responses may–or may not–surprise you.

“Tortilla chips at Los Tios!” –Olivia, 4 1/2

“Ice cream! From Dairy Godmother!” –Catie, 2 1/2

“Breakfast at Caboose Bakery.” –Rex, 1 1/2

“Onion Rings at Whitlow’s so I can watch the Firetrucks go by.” –Tige, 5

“Mac and Cheese at Rustico. Mmm-mmm-good!” –Alex, 6

“Fry bread and Agua Fresca at the National Museum of the American Indian.” –Sarah, 4 ½:

“Half smoke from Ben’s Chili Bowl when I watch the Nats!” –Adam, 7

Blake, 3 ½: “Chicken Basil at Thai Shirlington.”

“Do all the Truckeroo trucks count? They’re my favorite.” –Jack, 9

“Grilled cheese sandwiches at Cheesetique.” –Olivia, 2 1/2

What is your kid’s favorite D.C. meal of all time? Tell us in the comments section below. 

 –Hilary Riedemann

Photos courtesy of Hilary Riedemann, Dairy Godmother via Facebook, Caboose Cafe via Facebook, Leichardti F. via Yelp, Cheesetique via Facebook

When it comes to baby’s first bites, avocado is one of the best ways to go. Thanks to its high levels of good fats, this superfood helps in the healthy development of the brain and central nervous system, and it’s also loaded with vitamins and minerals. Click through our album for ideas and recipes on how to add this tasty green wonder to your little one’s diet — from purees to solid foods, once they’re ready.

Creamy Avocado Dip

Get the kids involved to mash together this simple dip from Bon Appet’Eat. Paired with fresh veggies or bread (or even all by itself!), it’s the perfect afternoon snack. A hint of garlic, parsley and lemon makes it more exciting than plain ol' avocado, and it's equally tasty smeared on tacos or tortilla chips for older kids and adults.

What’s your favorite way to add avocado into your little one’s diet? Share your recipes in the comments below.

— Susie Foresman

Great campfire food goes beyond hot dogs and s’mores. For your next camping trip, have an outdoor fiesta with the whole family. Get things started with this recipe for Campfire Nachos. With hearty beans and beef, it’s filling enough for a dinner, or you can skip the beef for a campsite snack. We promise it’ll be delicioso!

Ingredients
1 bag tortilla chips
1-14 oz can refried beans
1/2 lb cooked ground beef
1-6 oz can black olives
1/2 lb cheddar cheese, grated
2 tomatoes, diced
1/2 onion, diced
1-8 oz jar salsa
1-14 oz can sweet corn
1-4oz can diced jalapeños

Method
1. Build a 1’x1′ bed of hot coals underneath a campfire grate or in the center of stable rocks, which will support the base of your cast iron pan.

2. Place half of the tortilla chips in the bottom of the pan, and top them with half of each of the beans, beef, olives, cheese, tomatoes, onion, salsa, corn, and jalapenos. Place a second layer of chips on top of the other ingredients, and then top these chips with the remaining ingredients, finishing with the cheese on top.

3. Cover the top of the pan with foil, and carefully place the pan on top of the grate or rocks. Let nachos cook, maintaining the hot coals for 10-15 minutes or until the cheese is melted. Move the pan to a heatproof location and allow nachos to cool for a few minutes. Dig in and enjoy!

Recipe adapted from Phoo-d.

We’re teaming up with Blue Shield of California to celebrate local Bay Area moms who have inspired us to seek healthy, balanced lives.  This week, meet  Nicole Bernard Dawes, CEO and Co-Founder of Late July Organics.

They say the apple doesn’t fall far from the tree, and Nicole is no exception.  Co-Founder of Late July Organics, (and daughter to the late Cape Cod chips founder, Steve Bernard), Nicole’s passion for natural and organic food was instilled at a young age.  She’s on a mission to ensure families have access to healthy choices – and Nicole’s unstoppable!

Red Tricycle:  You’re part of a group of moms that are on a serious mission.  What’s yours?
Nicole Dawes:   My mission is to create a brand that ensures future generations of families will always have access to delicious, wholesome food free from GMOs, toxic persistent pesticides and antibiotics.

RT:  You’re definitely on your way, but looking back, what was your inspiration?
ND: My passion for the natural and organic food industry began on the counter of my mother’s natural food store in the 1970s. However, it was while pregnant with my first son in 2002 that this passion turned into a business!  Unable to find the organic crackers I was craving, I discovered that while organic produce and dairy were widely available, there were almost no delicious organic snacks!

RT:  So your kids have been involved in healthy, organic eating since the womb?
ND:  Actually, my kids are the inspiration behind all of Late July’s products and I would never create a product that my own kids don’t love!  We use our kitchen to whip up homemade tortilla chips and experiment with new recipe ideas. In fact we’re testing some tonight! I want them to be proud of the company they are helping to build!

RT:  I’m sure they’ve said some pretty hilarious things while you’re whipping up new snacks in the kitchen together, right?
ND:  My ten year old has become quite the little salesman. One time he encountered a pretty tough customer and after some banter, the man finally asked, “Do you make anything else?”  My son quickly replied, “Yes! We make tickets” and ran to get my business card.  The man let down his guard, they exchanged cards and he actually became a customer!  My son has had his own cards ever since.

RT:  You’ve created a tremendously successful organic snacks business.  Any advice that may inspire others to get involved with organics?
ND:  Believing and being passionate about a cause or mission is where you begin your journey but having someone you trust to help and guide you through the rough patches, and there will be rough patches, is invaluable.

Be Like Nicole!  Blue Shield of California’s Wellness Challenge:
“Get your kids cooking in the kitchen,” says Nicole, “my kids love to help me cook, so kid-sized and kid-safe cooking tools are essential.  I bought these adorable fish shaped measuring spoons at The Tyler Florence Shop in Mill Valley that always get my son excited to help. That store has a fun selection of kid’s cooking tools.”

Blue Shield of California is an independent member of the Blue Shield Association.

If your kids love tacos, they’ll love this taco soup, especially when you set up a condiment stand at the end where they help themselves to shredded cheese, tortilla chips or guacamole. Let’s get started.

Ingredients:
1  can pinto beans

1  can white beans or 1 (16 ounce) can kidney beans

1  can niblet corn

1 can diced tomatoes

1 4oz can diced green chilies

1  envelope taco seasoning mix

1  envelope ranch dressing mix

1 lb shredded chicken, ground beef or turkey

Method:
Cook meat and drain (shred if necessary). Add all ingredients to crock pot. DO NOT DRAIN CANS. Stir. Cook on high for 2 hours or low for 4 hours. Keep on low until serving to keep hot. Garnish with sour cream, shredded cheese, guacamole, or some colorful blue tortilla chips.