JUNE 2, 1997
Southwestern Turkey Pocket Fajitas
(from the American Institute for Cancer Research)
1 c. non-fat or low-fat plain yogurt
1 tsp. grated lime peel
1 can (20 oz.) pineapple bits or pineapple chunks
12 oz. turkey tenderloins, cut into 1 inch cubes
1/2 c. thinly sliced onion
1 tsp. ground cumin
1 Tbsp. lime juice
1 medium green or red pepper, cut into 1-inch strips
4 (6-inch) whole wheat pita breads, cut in half crosswise to make pockets
Stir yogurt and lime peel together in a small bowl and set aside. Drain the pineapple and reserve 2 Tbsp. of the juice. Combine the reserved pineapple juice, turkey, lime juice, and onion over medium-high heat in a large, nonstick skillet for 1 minute, or until the turkey is lightly browned. Add the cumin, pepper strips, and pineapple, and cook 2 to 3 minutes more, stirring occasionally until the vegetables are tender-crisp and the turkey is no longer pink. Spoon the fajita mixture in the pita pockets and drizzle with the cooking sauce.
Sweet Southwestern Pasta
3 lg. sweet onions (about 2 1/4 lbs.)
3 Tbsp. olive oil
1 1/2 tsp. ground cumin, or more to taste
1 1/2 tsp. chili powder, or more to taste
3/4 tsp. salt
Dash of cayenne pepper
1 1/2 c. fresh or canned diced tomatoes
3/4 c. fresh or frozen corn kernels
2 jalapeno or serrano chile peppers, seeded and finely chopped
1 1/2 c. chicken stock or reduced-sodium canned chicken broth
12 oz. fettuccine or other pasta, cooked as package directs
6 oz. goat cheese or feta cheese, crumbled
Fresh cilantro sprigs for garnish
Peel onions and cut into slices about 1/4-inch thick; separate slices into rings. In a large deep skillet, heat olive oil over medium-low heat. Add onions, cumin, chili powder, salt, and cayenne, and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
Stir in the tomatoes, corn, and chiles and cook 2 minutes longer. Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes. Combine the sauce, cooked pasta, and goat cheese, stirring and tossing to soften the cheese. Serve on warm dishes and garnish with cilantro.
1 lb. sea scallops
1/4 c. lemon juice
1/4 c. light rum
1 tsp. minced jalapeno
3 Tbsp. minced onion
1/2 tsp. salt
3 Tbsp. each:
2 yellow peppers
1 Tbsp. light olive oil
For the scallops, place the scallops in a glass bowl, add lemon juice, light rum, minced jalapeno, onion, and salt. Mix well, cover with plastic wrap, and refrigerate a minimum of 24 hours. Uncover and turn 2 to 3 times while marinating. When ready to serve, drain and discard liquids.
For the dressing, whisk light rum and olive oil together and add the rest of the ingredients. Let stand.
For the garnish, seed peppers and cut into thin strips; parboil for 2 minutes. Dress with olive oil and let stand.
To serve, toss the scallops with the dressing and place in the center of serving platter. Arrange pepper strips around scallops and finish by squeezing lime over peppers and scallops.
Quick Mexican Tamale Pie
1 c. chopped onion
1 1/2 tsp. dried oregano leaves, crushed
1 Tbsp. vegetable oil
1 1/4 lbs. ground turkey or lean ground beef
2 cloves garlic, minced
1/3 stir-fry sauce
1 can (11 oz.) Mexican-style corn, drained
1 c. diced green bell pepper
1 c. coarsely chopped fresh tomatoes
Corn bread topping
Cook onion and oregano in hot oil in 10-inch skillet with oven-proof handle over medium-high heat until onion is tender. Stir in turkey and garlic and cook until turkey is browned. Add stir-fry sauce, corn, bell pepper, and tomatoes; cook and stir until bell pepper is tender, yet crisp. Remove from heat. Prepare corn bread topping; spread evenly over turkey mixture. Bake in 400 F oven 15 to 18 minutes, or until topping is golden brown.
Brown Rice Black Bean Burrito
1 Tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. cumin
3 c. cooked brown rice
1 15-to-16 oz. can black beans, drained and rinsed
1 11 oz. can corn, drained
6 8" flour tortillas
3/4 c. (6 oz.) shredded reduced-fat Cheddar cheese
2 green onions, thinly sliced
1/4 c. plain low-fat yogurt
1/4 c. prepared salsa
Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chili powder, and cumin. Sauté 3 to 5 minutes until onion is tender. Add rice, beans, and corn; cook, stirring 2 to 3 minutes until mixture is thoroughly heated. Remove from heat. Spoon 1/2 c. rice mixture down center of each tortilla. Top each with 2 Tbsp. cheese, 1 Tbsp. green onion, and 1 Tbsp. yogurt; roll up, top with 1 Tbsp. salsa.
1 lb. lean ground beef
1 pkg. (4.8 oz.) or 10 tostada shells
1 can (1 lb.) refried beans
2/3 c. salsa
1 pkg. (8 oz., 2 c.) shredded cheese for tacos
Sliced cherry tomatoes
Crumble beef into a 1-qt. glass bowl. Cover with a paper towel. Microwave at High for five minutes until thoroughly cooked and no longer pink, stirring to break up meat once or twice. Add more cooking time, if necessary. Drain well and set aside.
On a large microwave plate, arrange the following layers: five of the tostada shells, spreading 2 or 3 Tbsp. of the refried beans on top of each. Next, add half of the cooked ground beef, half of the salsa, and half of the cheese. Microwave at High for three minutes until thoroughly heated and cheese is melted, rotating the plate after two minutes.
Repeat the above steps, using the remaining tostada shells. To serve, top with lettuce, sliced tomatoes and a spoonful of sour cream.