Weekend/Taco Pockets

Hooray for three day weekends (I wish it was a four day weekend ;) ). Sunday I did some house work and then Josh and I took Frank over his friend Mojo's house for some slip and slide. Watching two bulldogs in water was hilarious. You can see Mojo has some sweet slip and slide skills in the second picture.



I also found packaged dip and dots at the food store this weekend, which Josh enjoyed on Sunday.

Today, we had a two hour class at the gym! We did twenty minute segments of different classes- body step, legs, turbo kick, arms, bosu, abs and stretch. It was an awesome workout and a lot of fun. We had five instructors teach different segments of the class. I taught turbo! Afterwards, I enjoyed an iced caramel macchiatto with skim milk from Starbucks outside in the sun. It was wonderful! I did a few more errands and some house work and then attended a bbq. For the bbq I made Rachel Ray's Taco pockets with ground turkey. Instead of cooking them in vegi oil, we did them up on the grill. They were delicious! I ate mine with lettuce and taco sauce.

Ingredients:
1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack

Directions:
Combine ground meat with onion, garlic, spices, and salt and form 5 patties (I made 5 instead of 4 so they would fit better in the tortillas). Grill burgers, turning once until no longer pink.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.