1 cup thinly sliced celery
1 cup thinly sliced baby bell peppers (from 3 small peppers)
3 tablespoons fresh lemon juice
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons unsalted butter, melted
2 tablespoons unsalted ketchup
2 teaspoons hot sauce (such as Franks RedHot), plus more for serving
1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
1/4 cup reduced-fat sour cream
1 tablespoon crumbled blue cheese
8 corn tortillas, toasted
Combine celery, bell peppers, and lemon juice in a medium bowl. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let stand at room temperature 10 minutes. Toss with cilantro.
Meanwhile, stir together butter, ketchup, and hot sauce in a large bowl.
Heat oil in a large nonstick skillet over medium-high. Add chicken, and cook until lightly browned on all sides, 3 to 4 minutes. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add chicken to hot sauce mixture; toss to coat.
Stir together sour cream and blue cheese. To assemble tacos, spread 1 1/2 teaspoons of the sour cream mixture on each tortilla. Divide chicken and celery mixture evenly among tortillas; top with cilantro and hot sauce.
Calories 381, Fat 16g, Saturated fat 6g, Unsaturated fat 8g, Protein 30g, Carbohydrate 29g, Fiber 4g, Sugars 5g, Added sugars 0g, Sodium 435mg, Calcium 9%, DV Potassium 14% DV
taken from cookinglight.com
2 cups lower-sodium vegetable broth
2 cups water
1½ pounds sweet potatoes, peeled, and cut into 2-inch pieces
1 medium onion, chopped ( ½ cup)
2 cloves garlic, minced
1½ teaspoons dried oregano, crushed
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
1 (15 ounce) can golden hominy, rinsed and drained
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1 poblano chile pepper, roasted ,seeds removed, and cut into thin strips
Chopped fresh cilantro
Prep 15 m
Ready In 10 h 15 m
Combine vegetable broth, the water, sweet potatoes, onion, garlic, oregano, chili powder, cumin, and salt in a 3½- or 4-quart slow cooker (see Tip). Stir in hominy, beans, and poblano pepper. Cover and cook on Low for 10 to 12 hours. Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with cilantro. Serve with lime wedges.
Tips: To roast a poblano chile pepper, preheat oven to 425°F. Cut the pepper in half lengthwise; remove stem, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Bake for 15 to 20 minutes or until the pepper is charred and very tender. Bring foil up around pepper and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skin; gently pull off the skin in strips and discard.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Equipment: 3½- or 4-quart slow cooker
taken from eatingwell.com
3/4 c. balsamic vinegar
1 tsp. garlic powder
2 tbsp. honey
2 tbsp. extra-virgin olive oil
2 tsp. Italian seasoning
Freshly ground black pepper
4 boneless skinless chicken breasts
4 slices mozzarella
4 slices avocado
4 slices tomato
2 tbsp. sliced basil
Balsamic glaze, for drizzling
Recipe Taken from delish.com
All Rights Reserved
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Recipe originally appeared on Nibblemethis.com.
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