(from:200 Low-Carb Slow cooker Recipes ~ by Dana Carpender)
Ingrediance:
2 1/2 pounds boneless, skinless chicken thighs
5 clove garlic, crushed
2 tablespoons chili powder
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon salt
1 large jalapeno, minced or 2 teaspoons canned jalapenos
12 6inc low carb tortillas
1 cup shredded lettuce
1 cup shredded cheddar cheese
2/3 cup light sour cream
3/4 cup salsa
1/2 cup chopped fresh cilantro (optional)
Directions:
In a bowl, mix the garlic, chili powder, oil, lime juice, salt, & jalapeno together. Pour over the chicken & stir to coat. Cover the slow cooker, set on low & let it cook for 10 hours. (OR cook on high for 5hours)
When the times up, stir the mixture with a fork to reduce the chicken to a big pot of tasty chicken shreds. Fill each tortillas 1/3 cup chicken and top with lettuce, cheese, 1 tablespoon sour cream, a generous tablespoon salsa & a sprinkling of celantro if desired. Wrap & EAT UP!
This is a great meal for families that has some low-carb & some non-low-carbers, just give them regular or (perferably) whole wheat flour tortillas. The chicken keeps well in the fridge & reheats quickly in the microwave for a fast snack.
Yeld: 12servings, per serving: 225calories, 13 g fat, 22 g protein, 14 g carbohydrate, 9 g dietary fiber, 5 g usable carbs.
Showing posts with label jalapeno. Show all posts
Showing posts with label jalapeno. Show all posts
Sunday, June 26, 2011
Wednesday, May 18, 2011
Turkey Burger with Spicy Avocado Mustard
Turkey Burger with Spicy Avocado Mustard By Myra Kornfeld
Credits: The Healthy Hedonist Holidays, Simon and Schuster Publishers
These well-seasoned patties are laced with sun-dried tomatoes and pine nuts. Sautéed onions and bell peppers keep them moist, even when grilled. The avocado mustard makes a dynamite topping. You can also sauté these burgers in a skillet.
Yields 6 burgers
Prep Time: 15 minutes plus one hour to chill
Cook Time: 30 minutes
Storage: Refrigerate for up to one day before cooking and one day after. Freeze uncooked for up to one month. The mustard keeps refrigerated for up to three days.
Ingredients
• Turkey Burger:
• 1/4 cup pine nuts
• 2 tablespoons extra virgin olive oil
• 1 cup onions, diced small
• 2 garlic cloves, minced
• 1 green pepper, small dice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 jalapeño, stemmed, seeded, and minced
• 1 pound ground turkey
• 1/4 cup sundried tomatoes, reconstituted and chopped into 1/4-inch dice
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 egg white
• Avocado Mustard:
• 1 ripe avocado
• 4 teaspoons fresh lime juice
• 4 teaspoons dijon mustard
• 1 jalapeño, stemmed, seeded, and minced
Instructions
Toast the pine nuts in a dry heavy-bottomed medium skillet, stirring constantly, until golden, about 3 minutes.
Transfer to a small bowl and set aside.
Warm the oil in a medium skillet over medium heat. Add the onions, garlic, and pepper, and sauté until softened, about 7 to 10 minutes. Add the cumin, chili powder, and jalapeño and sauté another 3 minutes.
Transfer to a medium bowl and stir in the turkey, tomatoes, pine nuts, salt and a sprinkling of black pepper.
Stir in the egg white and form into 6 burgers. Refrigerate for an hour or longer.
Make the avocado mustard: Mash the avocado into a small bowl. Stir in the lime juice, mustard, and jalapeno and set aside.
Preheat an outdoor grill or grill pan on medium heat. Add the burgers, and cook 4 minutes on each side, crosshatching after 2 minutes to get pronounced grill marks. Cover and cook another 4 minutes or so on low heat (if using a grill pan, put a domed lid over the burgers) until burgers are cooked through. They will feel firm
when pressed. Serve hot, topped with the avocado mustard.
Credits: The Healthy Hedonist Holidays, Simon and Schuster Publishers
These well-seasoned patties are laced with sun-dried tomatoes and pine nuts. Sautéed onions and bell peppers keep them moist, even when grilled. The avocado mustard makes a dynamite topping. You can also sauté these burgers in a skillet.
Yields 6 burgers
Prep Time: 15 minutes plus one hour to chill
Cook Time: 30 minutes
Storage: Refrigerate for up to one day before cooking and one day after. Freeze uncooked for up to one month. The mustard keeps refrigerated for up to three days.
Ingredients
• Turkey Burger:
• 1/4 cup pine nuts
• 2 tablespoons extra virgin olive oil
• 1 cup onions, diced small
• 2 garlic cloves, minced
• 1 green pepper, small dice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 jalapeño, stemmed, seeded, and minced
• 1 pound ground turkey
• 1/4 cup sundried tomatoes, reconstituted and chopped into 1/4-inch dice
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 egg white
• Avocado Mustard:
• 1 ripe avocado
• 4 teaspoons fresh lime juice
• 4 teaspoons dijon mustard
• 1 jalapeño, stemmed, seeded, and minced
Instructions
Toast the pine nuts in a dry heavy-bottomed medium skillet, stirring constantly, until golden, about 3 minutes.
Transfer to a small bowl and set aside.
Warm the oil in a medium skillet over medium heat. Add the onions, garlic, and pepper, and sauté until softened, about 7 to 10 minutes. Add the cumin, chili powder, and jalapeño and sauté another 3 minutes.
Transfer to a medium bowl and stir in the turkey, tomatoes, pine nuts, salt and a sprinkling of black pepper.
Stir in the egg white and form into 6 burgers. Refrigerate for an hour or longer.
Make the avocado mustard: Mash the avocado into a small bowl. Stir in the lime juice, mustard, and jalapeno and set aside.
Preheat an outdoor grill or grill pan on medium heat. Add the burgers, and cook 4 minutes on each side, crosshatching after 2 minutes to get pronounced grill marks. Cover and cook another 4 minutes or so on low heat (if using a grill pan, put a domed lid over the burgers) until burgers are cooked through. They will feel firm
when pressed. Serve hot, topped with the avocado mustard.
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