How To Prepare
Instructions
1. In a large pan, brown the ground chicken over medium-high heat, breaking up the pieces. Pour into a colander, in the sink and drain fat. Return chicken to pan. When cool enough to handle, break up the chicken pieces until minced.
2. Add the scallions, water chestnuts, red pepper, teriyaki, ginger, water and sesame oil. Cook for a few minutes until the scallions and red pepper are soft. Keep warm.
3. In a small bowl, add all the dipping sauce ingredients and mix well.
4. To assemble each chicken wrap: Spoon about ⅓ cup of chicken filling onto one lettuce leaf and roll it up, if desired. Serve with dipping sauce on the side. This sauce is quite strong. You’ll only need 1 teaspoon of sauce per wrap. You can also set up the components on individual plates and serve family style. Let everyone make their own wrap.
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Low Carb Chicken Lettuce Wraps
Ingredients
Ingredients for Dipping Sauce:
Ingredients
Ingredients for Dipping Sauce:
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How To Prepare
Directions:
Pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.
In a large skillet brown the turkey. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 30 minutes.
Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with pepper and bake skins for 10 minutes.
Remove from the oven, add 1/4 cup meat filling into each potato skin.
Top with scallions. Enjoy!!
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Loaded Turkey Santa Fe Baked Potato Skins
How To Prepare
Directions:
Prep all your vegetables.
Season chicken generously with Cajun seasoning and garlic powder.
Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with garlic powder and fresh cracked pepper to taste.
Reduce heat to medium-low; add chicken broth.
Return chicken to skillet adjust Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!
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Lighter Cajun Chicken
How To Prepare
Combine ingredients in a small bowl. Serve atop lettuce leaves or stuff into a lettuce or spinach lined whole-grain pita.
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Light Shrimp Salad
How To Prepare
Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
Meanwhile, in a small bowl, stir together the oil, vinegar, garlic powder, and 1/2 teaspoon lemon pepper. Pour into a large shallow casserole dish. Add the asparagus, turning several times to coat.
In a small bowl, combine the chili powder, 1 teaspoon lemon pepper, garlic powder, cayenne, and salt. Sprinkle half the mixture over one side of the fish, pressing lightly so the seasonings adhere. Lightly spray with cooking spray. Turn the fish over and repeat.
Remove the asparagus from the marinade, discarding the marinade.
Place the fish and asparagus lengthwise so they are perpendicular to the grates of the grill. (For the fish, you can also use a grill basket lightly sprayed with cooking spray.) Grill the fish for about 3 minutes on each side, or until it flakes easily when tested with a fork. Grill the asparagus for 4 to 5 minutes, turning frequently. Transfer both to a platter. Squeeze the lemon over the fish.
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Lemony Tilapia and Asparagus Grill
How To Prepare
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and potato flour in a small bowl until smooth and add to the pan. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
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Lemon-Garlic Shrimp Vegetables
How To Prepare
Heat oil in large skillet over medium heat.
Add shrimp and cook for 1 minute undisturbed, then turn them over.
Add wine (or broth), lemon juice, zest and minced ginger to the pan, and cook for 2 minutes. Add fresh ground pepper.
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Lemon Ginger Shrimp
How To Prepare
Zest or grate the lemon rind; chop and reserve. Squeeze juice from lemon. In medium bowl, combine lemon juice with cilantro, onion, 1 tablespoon oil, Splenda, and reserved zest.
Lightly sprinkle turkey with pepper. In large non-stick skillet, over medium heat, saute medallions in 2 teaspoons oil for 4 minutes per side or until golden brown and food thermometer, inserted in thickest portion of medallion, reaches 170ºF. Remove turkey from pan and stir into the cilantro mixture.
Over medium heat, sauté zucchini 1 minute. Fold into turkey mixture, mixing well. Cover and refrigerate overnight. Serve cold over butter lettuce leaves.
Tips:
Of Spanish origin, tapas are little dishes, served on small plates, similar to the Chinese dim sum or the Middle Eastern meze. Although tapas may look similar to traditional appetizers, what differentiates them is their more pronounced and/or spicier flavors.
For a dining out experience or a trendy tapas party, select from a variety of tapas and enjoy several little dishes.
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Lemon Cilantro Turkey Tapas
How To Prepare
Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, teriyaki and potato flour in a small bowl.
Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.
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Lemon Chicken Stir-Fry
How To Prepare
1. Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add half of lamb to pan; cook 4 minutes or until browned, stirring occasionally. Remove lamb from pan. Repeat procedure with remaining lamb. Add onion and carrot to pan, and sauté for 3 minutes. Stir in 4 teaspoons garlic, and next ingredients (through red pepper); sauté 30 seconds. Stir in wine; cook 1 minute, scraping pan to loosen browned bits. Stir in lamb, 1 1/2 cups chicken stock, and apricots. Bring to a simmer; cover, reduce heat to low, and simmer 30 minutes. Stir in chopped cilantro and 1 tablespoon juice.
2. Preheat the oven to 350°.
3. Combine remaining 1 tablespoon olive oil, remaining 1 tablespoon lemon juice, 2 tablespoons chicken stock, 2 garlic cloves, and chickpeas in a mini food processor; process until smooth. Spoon 2/3 cup lamb mixture into each of 6 (7-ounce) ramekins. Top each serving with about 3 tablespoons chickpea mixture. Lightly coat chickpea mixture with cooking spray. Place ramekins on a baking sheet. Bake at 350° for 30 minutes or until tops begin to brown.
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Lamb Tagine Shepherd's Pie
