Tag Archives: Food

Leftover Turkey Recipes | Eating Well

25 Nov

Crispy Turkey Tostada | Eating Well

Crispy Turkey Tostadas recipe from Eating Well

Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think—crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapeños, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.

INGREDIENTS

  • 1 14-ounce can petite diced tomatoes, preferably with jalapeños
  • 1 medium onion, thinly sliced
  • 3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
  • 8 corn tortillas
  • Canola or olive oil cooking spray
  • 1 avocado, pitted
  • 1/4 cup prepared salsa
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons chopped fresh cilantro
  • 1 cup shredded romaine lettuce
  • 1/2 cup shredded Monterey Jack cheese

PREPARATION

  1. Position racks in the upper and lower thirds of the oven; preheat to 375°F.
  2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
  3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
  4. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
  5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.

TIPS & NOTES

  • Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

NUTRITION

Per serving: 397 calories; 15 g fat ( 5 g sat , 7 g mono ); 86 mg cholesterol; 34 g carbohydrates; 33 gprotein; 8 g fiber; 621 mg sodium; 709 mg potassium.

Nutrition Bonus: Calcium, Magnesium, Potassium, Vitamin A & Vitamin C (20% daily value), Iron (15% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat, 1 1/2 fat

 

You can find this recipe and other delicious recipes at EatingWell.com. Enjoy!

Advertisements

White Cheddar Chicken Pasta | Homemade by Holman

23 Nov

White Cheddar Chicken Pasta | Homemade by Holman

White Cheddar Chicken Pasta recipe from Homemade by Holman

INGREDIENTS (for the chicken):

  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
  • 1 tsp dry mustard
  • 1 T fresh thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 T olive oil

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium heat.
  2. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces.
  3. When pan is hot, add chicken and brown about 3 minutes per side until cooked through.
  4. Remove to a plate and cover with foil.

INGREDIENTS (for the pasta):

  • 1 pound rotini or other short cut pasta
  • 2 T butter
  • 2 T flour
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 1/4 cup dry white wine
  • 1 T Dijon mustard
  • 8 oz sharp white cheddar cheese, grated
  • 2 cups milk (I used skim milk but mixed in about 2 T heavy cream)
  • 1 T fresh thyme
  • 1 T fresh oregano
  • Crushed red pepper flakes to taste
  • Parmesan cheese to taste

DIRECTIONS:

  1. Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions.
  2. Meanwhile, melt butter in a large skillet over medium heat.
  3. Add flour and whisk to combine.
  4. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent.
  5. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken.
  6. Add cheese and stir to melt.
  7. Add chicken and pasta and toss to incorporate sauce.
  8. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

500 Calorie Dinners: 30-Minute Dinners | Eating Well

20 Nov
Indian-Spiced Chicken Pitas

Indian-Spiced Chicken Pitas

Indian-Spiced Chicken Pitas

333 calories

Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce. To round out your 500-calorie meal, serve with one from each group:

Choose one side dish:
• Crushed Red Potatoes with Buttermilk
85 calories
• Roasted Eggplant & Feta Dip
75 calories
Choose one vegetable:
• Glazed Mini Carrots
74 calories
• Mixed greens (1½ cups) with 2 Tbsp. Parmesan-Pepper Dressing
38 calories
%d bloggers like this: