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Turkey Taco Salad

August 3, 2019 By Terry Leave a Comment

This Turkey Taco Salad recipe is a great summer dish. It’s light, easy to make, and feels perfect for those hot summer days when you need a break from the ho-hum of regular recipes.

Turkey Taco Salad

Servings

Ingredients

1 lb lean ground turkey
1/2 cup mild salsa if you prefer more heat, just use hotter salsa
2 tbsp red wine vinegar
1 tbsp chili powder
15 oz can kidney beans or garbanzo beans rinsed and drained
4 cups shredded lettuce divided
2 tomatoes chopped
1 cup 1⁄2 chopped bell pepper
6 tbsp shredded cheddar cheese if desired
1 avocado sliced, if desired
sour cream if desired as topping

Servings

Ingredients

1 lb lean ground turkey
1/2 cup mild salsa if you prefer more heat, just use hotter salsa
2 tbsp red wine vinegar
1 tbsp chili powder
15 oz can kidney beans or garbanzo beans rinsed and drained
4 cups shredded lettuce divided
2 tomatoes chopped
1 cup 1⁄2 chopped bell pepper
6 tbsp shredded cheddar cheese if desired
1 avocado sliced, if desired
sour cream if desired as topping

Instructions

Cook turkey as specified on the package.
Stir in salsa, vinegar, chili powder and beans; cook until hot.
On plates, layer lettuce, turkey mixture, tomatoes, bell pepper and cheese.
Serve with sour cream and avocado, if desired.

Recipe Notes

Notes
This is a Gluten Free Recipe
Looking for a lean twist on a classic Mexican salad? With this quick, simple recipe you can say yes to amazing taco flavors while also saying no to gluten. Itʼs low in carbs, too!
For variation: add 2 to 3 tsp lime juice, 1 Tbs chopped fresh cilantro or regular parsley, 1/2 cup sliced green onions, and 3/4 cup pitted ripe olives.

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Healthy Chicken Fajita Stuffed Peppers

July 6, 2019 By Terry Leave a Comment

We’ve always loved stuffed peppers. Our regular recipe comes from my mom and is great, but I wanted to try something different for a change. With this recipe, you get the zesty flavors of sizzling fajitas in a healthy stuffed pepper. Make the meal extra colorful by using different colored peppers. Recipe from foodnetwork.com.

Cook Time: 25 min
Serves: 4 servings

Healthy Chicken Fajita Stuffed Peppers

Prep Time

20 minutes

Cook Time

25 minutes

Passive Time

5 minutes

Servings

servings

Ingredients

2 oz boneless skinless chicken thighs cut into bite-size pieces
2 tsp chili powder
1 tsp ground cumin
Kosher salt and freshly ground black pepper
2 tbsp canola oil
1 large white onion thinly sliced
2 cups cooked brown rice
1 cup shredded Mexican blend cheese
Juice of 1 large lime
4 medium bell peppers 1 each green, red, yellow and orange
leaves A handful fresh cilantro with tender stems
2 tbsp sour cream
1/2 cup guacamole optional
1/2 cup pico de gallo optional

Prep Time

20 minutes

Cook Time

25 minutes

Passive Time

5 minutes

Servings

servings

Ingredients

2 oz boneless skinless chicken thighs cut into bite-size pieces
2 tsp chili powder
1 tsp ground cumin
Kosher salt and freshly ground black pepper
2 tbsp canola oil
1 large white onion thinly sliced
2 cups cooked brown rice
1 cup shredded Mexican blend cheese
Juice of 1 large lime
4 medium bell peppers 1 each green, red, yellow and orange
leaves A handful fresh cilantro with tender stems
2 tbsp sour cream
1/2 cup guacamole optional
1/2 cup pico de gallo optional

Instructions

Slice the peppers in half vertically (from the top of the stem to the bottom of the pepper). Remove the seeds. For extra color, use one pepper of each color: green, red, yellow and orange. If you prefer your peppers soft, parboil them for 5 minutes.
Preheat the oven to 450 degrees F.
Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onion and cook, stirring often, until the onions are tender, about 3 minutes more.
Transfer the chicken and onion mixture to a large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.

Recipe Notes

Get all the zesty flavors of sizzling fajitas in a healthy stuffed pepper that's easy enough for a weeknight meal.

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Crock Pot Chicken Fajitas can be made gluten-free

June 3, 2017 By Terry Leave a Comment

Crock Pot Chicken Fajitas

These chicken fajitas can be made gluten-free by making one substitution. Use corn tortillas instead of flour and voila, this yummy crock pot recipe from food.com is gluten-free. http://www.food.com/recipe/crock-pot-chicken-fajitas-308987

Course

Main Dish

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

4-6 hours

Servings

servings

Ingredients

1 1/2 lbs boneless chicken breasts cut into strips
1 tbsp sweet vidalia onion cut into thin wedges and separated
2 tbsp lime juice
1 -2 teaspoon garlic cloves minced or 1 tsp garlic powder
3/4 tsp ground cumin
1 tsp seasoning salt
1/2 tsp chili powder
1 green bell pepper thinly sliced (optional)
6 -8 flour (or corn) tortillas warmed
shredded cheddar cheese optional
salsa optional
sour cream optional
shredded lettuce optional

Course

Main Dish

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

4-6 hours

Servings

servings

Ingredients

1 1/2 lbs boneless chicken breasts cut into strips
1 tbsp sweet vidalia onion cut into thin wedges and separated
2 tbsp lime juice
1 -2 teaspoon garlic cloves minced or 1 tsp garlic powder
3/4 tsp ground cumin
1 tsp seasoning salt
1/2 tsp chili powder
1 green bell pepper thinly sliced (optional)
6 -8 flour (or corn) tortillas warmed
shredded cheddar cheese optional
salsa optional
sour cream optional
shredded lettuce optional

Instructions

Place chicken and onions (and peppers, if using) in crockpot.
Sprinkle spices over all. Add the lime juice and stir well.
Cook on low for 4-6 hours. If you start with frozen chicken breast, you might need to cook for longer than 6 hours.
Serve in warm tortillas with your favorite fajita toppings.

Recipe Notes

This is such an easy way to make chicken fajitas. Serve with Mexican rice and refried beans and you'll have an winning meal without a lot of hassle. Nutrition Calories: 299.8 Fat: 12.9 Saturated Fat: 3.6 Cholesterol: 72.6 Sodium: 267.4 Carbohydrates: 17.9 Fiber: 1.4 Sugar: 1.5 Sugar: 1.5 Protein: 26.5

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Gluten Free Pumpkin Cheesecake

November 4, 2016 By Terry Leave a Comment

Recipe by: SEAMSTERRIFIC

“When my mother was undergoing chemotherapy for the cancer that eventually took her life, I came up with the basic recipe for the cheesecake. It was one of the few foods that she really enjoyed and would stay down. Now my granddaughter has a gluten allergy, so I’ve adapted the recipe for her by using the gluten-free crust instead of the original graham crumb crust. I think I like this version better!”

Gluten Free Pumpkin Cheesecake

Course

Desserts

Prep Time

15 minutes

Cook Time

1 hour 10 minutes

Passive Time

2 hours + cooling time

Servings

Ingredients

Crust:

1 cup almond meal
1/2 cup crushed slivered almonds
1/4 cup white sugar
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
3 tablespoons melted butter

Filling:

2 8 ounce packages cream cheese softened
2 cups sour cream
1 3/4 cups pumpkin puree
1 cup white sugar
4 eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 teaspoon salt

Course

Desserts

Prep Time

15 minutes

Cook Time

1 hour 10 minutes

Passive Time

2 hours + cooling time

Servings

Ingredients

Crust:

1 cup almond meal
1/2 cup crushed slivered almonds
1/4 cup white sugar
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
3 tablespoons melted butter

Filling:

2 8 ounce packages cream cheese softened
2 cups sour cream
1 3/4 cups pumpkin puree
1 cup white sugar
4 eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 teaspoon salt

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.

Recipe Notes

http://allrecipes.com/recipe/234962/gluten-free-pumpkin-cheesecake/

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