Turkey Tacos
4 servings of 4 ounces each
1 lb ground turkey
1/4 cup onion, peeled and chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1/4 cup tomato sauce
salt and pepper to taste
low fat cheddar cheese (for garnish)
light sour cream (for garnish)
In a large saute pan sprayed with nonstick spray over medium-high heat, place the ground turkey, onion, and garlic.
saute for 5 minutes
drain any fat from the pan and return to the heat
add the cumin, chili powder, tomato sauce, salt, and pepper, and bring to a simmer let simmer for 5 minutes
place the taco mixture into a food processor and blend for 20 seconds
using a rubber spatula, scrape down the sides of the bowl
puree another 30 seconds. Garnish with low-fat cheddar cheese and light sour cream and serve.
store this spread in an air tight container and it will keep for 2 days.
Strawberry Mango Chutney
This chutney is great when served with chicken, fish, and seafood.
6 servings (3 ounces each)
1 pint strawberries, stems removed and washes
1 large mango, peeled, seeded, and chopped
1/4 cup lime juice
1/2 cup onion, peeled and chopped
1/4 bunch cilantro, chopped (about 2 tbs)
1 clove garlic
1/2 jalapeno, seeded
salt and pepper, to taste
place all ingredients into a food processor and blend until desired consistency. chill and serve.
you can store this dish in the freezer for up to 3 months.
Tomato Garlic Salad
This is great with low fat cottage cheese.
6 servings (3 ounces each)
3 cups plum tomatoes, cut up
2 cloves fresh garlic, minced
1/2 cup green bell pepper, cut into thin strips
1/2 cup cucumber, peeled and chopped
1/4 cup red onion, finely chopped
1/2 tsp fresh jalapeno pepper, minced
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tsps italian seasoning
in a large bowl combine the tomatoes, garlic, bell pepper, cucumber, onion, and jalapeno
add the olive oil, balsamic vinegar, and italian seasoning
mix well and refrigerate
The longer the salad sits, the better it is.
Herbed Beef Patties
This recipe is delicious with fresh steamed vegetables.
4 servings (3 ounces each)
1 pound lean ground beef
1 large egg
2 tsps Romano cheese
1/4 tsp basil
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp garlic powder
1/4 tsp onion powder
fresh chopped basil (for garnish)
In a large mixing bowl, combine the beef, egg, cheese, basil, oragano, thyme, garlic powder, and onion powder
using your hands, form into 4 round patties
saute the beef patties over medium-high heat for 4-6 minutes, turning the patties over every 2 minutes
remove the beef patties from the saute pan and drain any excess fat from the pan
prepare the Garlic Beef Cream Sauce, and when the sauce has started to simmer, add the cooked beef patties to the sauce and let simmer on low for 2 minutes
garnish with fresh chopped basil and serve
Garlic Beef Cream Sauce
2 tsps beef buillon granules
1/4 cup skim milk
1/2 cup light sour cream
1 tsp garlic powder
salt and pepper to taste
In a saute pan over medium heat, combine the beef bouillon granules and skim milk until dissolved
add the light sour cream, garlic powder, salt, and pepper, stirring constantly until the mixture begins to lightly simmer. stirring the sauce constantly and not letting it come to a boil are very important, because the sauce will burn and may separate.
Shrimp and Brie Scrambled Eggs
This is especially good served with fresh ripe tomatoes and cottage cheese.
1 serving (5 ounces)
2 large eggs
1 tsp skim milk
1/2 ounce Brie cheese
salt and pepper to taste
1 tsp chives, minced
1/2 tsp butter
1/4 cup cooked baby shrimp
In a small mixing bowl, mix the eggs and milk together
cut the Brie into small pieces and add to the egg mixture, along with the salt, pepper, and chives
melt the butter in an 8 inch nonstick frying pan over medium heat
place the egg mixture in the pan with the shrimp
stir until well cooked and fluffy
Chicken Curry Salad
This is great stuffed in crepes or on a bed of baby lettuce.
4 servings (4 ounces each)
1 pound cooked chicken, shredded
1/4 cup light sour cream
1/4 cup light mayonnaise
1/4 cup golden raisins
1 tsp curry powder
1/2 tsp garlic powder
salt and pepper to taste
place all ingredients into a large mixing bowl and mix well. serve.
For best results, purchase a rotisserie chicken from your grocery store- it tastes better than canned cooked chicken. Refigerate for up to 2 days.
Honey Chicken Stir Fry
This is great served with brown rice and garnished with sesame seeds and chopped chives.
6 servings (4 ounces each)
4 tsps peanut oil
1 pound boneless skinless chicken brest, cut 1/2 inch thick
2 cups small broccoli florets
1 small onion, cut into thin strips
1 medium carrot, cut into thin slices
2 cups small mushrooms, cut in half
1/4 cup honey
1 tsp sesame oil
1/4 tsp crushed red pepper flakes
2 tbs soy sauce
In a large skillet, heat the oil over medium-high heat; add the chicken and saute for 3 minutes
add the broccoli, onions, carrots, and mushrooms to the chicken and saute for 5 minutes
add the honey, sesame oil, red pepper flakes, and soy sauce
stir until all the vegetables are glazed and the sauce is bubbly hot, about 1 minute
make sure all of the chicken is the same size so it will cook evenly. you can use shrimp and scallops in this recipe if you prefer.
Ricotta Chicken
4 servings (5 ounces each)
1/2 cup ricotta cheese
3 tbs pine nuts
2 tbs fresh basil, chopped
1 tbs fresh tyme, chopped
1 tsp garlic, chopped
2 tbs sun-dried tomatoes, chopped
1 artichoke heart, chopped
1 pound boneless skinless chicken breast, pounded 1/4 inch thick, being careful not to tear the meat
1/2 cup white wine
salt and pepper to taste
Preheat oven to 350 degrees
in a large bowl, combine the ricotta cheese, pine nuts, basil, tyme, garlic, sun-dried tomatoes, and artichoke heart.
mix well
lay the pounded chicken breasts flat and devide the cheese mixture evenly
spread the cheese mixture over the top of the chicken brest and roll the chicken breast tightly
place the chicken seam side down into a baking pan
pour the white wine into the baking pan with the chicken, and add the salt and pepper
bake at 350 degrees for 40 minutes or until done and the juices run clear
serve
Burgundy Pork
4 servings (4 ounces each)
2 tbs olive oil
four 4-ounce pork loin chops, pounded 1/4 inch thick
1 tsp chili powder
1 tsp salt
1 tsp fresh ground pepper
2 cloves garlic
2 tbs capers
1/2 cup burgundy wine
In a large saute pan over medium-high heat, add the olive oil
season the pork medallions with chilli powder, salt and pepper
when olive oil is heated, add the seasoned pork medallions and saute for 1 minute each side
add the garlic and capers and saute for 2 minutes. remove the pork
deglaze the pan with the burgundy and reduce by half, about 2 minutes.
serve
Sage Turkey Dijon Meatballs
Try serving it with fresh steamed vegetables for a delicious meal.
5 servings (3 ounces each)
1 pound ground turkey
2 tsp sage
2 tsp italian seasoning
2 cloves garlic, minced
1/4 cup shredded Parmesan cheese
1 large egg
salt and pepper to taste
1/4 cup white wine
2 tbs Dijion mustard
1/4 cup 2-percent milk
1/2 cup light sour cream
chopped sage (for garnish)
fresh ground pepper (for garnish)
In a large mixing bowl, combine the ground turkey, sage, italian seasoning, garlic, cheese, egg, salt, and pepper. mix well
divide the meat mixture into 15 even pieces, and roll into 15 round balls
spray a large saute pan with cooking spray and heat over medium-high heat
when pan is hot, add the meatballs, and saute for 10 minutes, turning frequently to brown all sides of the meatballs
drain any grease from the pan, return the pan to the heat, add the white wine, and reduce by half
add the mustard, milk, and light sour cream, and bring to a light simmer. Let simmer for 5 minutes or until meatballs have reached 165 degrees in the center
garnish with chopped sage and fresh ground pepper and serve
be sure to stir your meatballs and sauce every 3-5 minutes to ensure even cooking.
Seafood Calypso Salad
servings 6 (4 ounces each)
1/2 pound shrimp, cooked
1/2 pound sea scallops, cooked
1/2 pound crab meat, cooked
1 tsp celery seed
1 tsp onion powder
2 cloves garlic, finely chopped
1 tbs lime juice
salt and pepper to taste
1 tbs lemon juice
1/2 bunch dill, chopped (about 2 tbs)
1 tsp hot sauce
1/4 cup light mayonnaise
1/4 cut cocktail sauce
lime wedges (for garnish)
chopped dill (for garnish)
In a large mixing bowl, add the cooked seafood and all other ingredients
toss well
place in the refrigerator and let chill for 2 hours
garnish with lime wedges and chopped dill and serve
You can add fresh cooked fish to this seafood dish.
No comments:
Post a Comment