Teriyaki Pineapple Turkey Burgers w/ Baked Crinkle Fries
March 29, 2013 at 5:25 PM | Posted in Aunt Millie's, ground turkey, Ore - Ida, pineapples | Leave a commentTags: Cheddar, Dole Food Company, Kikkoman, Monterey Jack, Ore-Ida, Pineapple, Teriyaki, Turkey
Today’s Menu: Teriyaki Pineapple Turkey Burgers w/ Baked Crinkle Fries
It was a beautiful day out today, sunny and in the mid 50′s. 60 tomorrow but rain and snow flurries possible Monday. So today I had somebody clean all our gutters out, which were full of leaves. Got the car washed and cleaned on the inside also. Long Spring cleaning list if it ever warms up! For dinner a Teriyaki Pineapple Turkey Burger w/ Baked Crinkle Fries.
To make the burger you’ll need; Kikkoman Less Sodium Teriyaki Marinade and Sauce, Dole Pineapple slices and juice, Honeysuckle White Extra Lean Ground Turkey (99/1), fresh Ginger (grated), and Panko Bread Crumbs. the original recipe made 4 burgers I broke the recipe down to make 2, 1 for lunch tomorrow. When frying the burger keep a close eye on it because it start to burn due to the Teriyaki Sauce.
To prepare it just stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers. Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 1 teaspoon Teriyaki mixture and shape into a pattie. I then pan fried it in Extra Virgin Olive Oil about 4 1/2 minutes per side brushing it with the remaining Teriyaki mixture. Placed the pineapple slice in the pan and cooked until lightly golden brown. Served the burger on a Aunt Millie’s Light Whole Grain Bun with, Light Mayonnaise and Pineapple. This makes one fine and juicy burger! The Teriyaki Sauce is perfect with the Turkey and Pineapple and the Mayo just adds to the flavor. I left the original recipe at the bottom of the post, makes 4 Turkey Burgers.
For a side I baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup. Then for dessert later a slice of Pillsbury Nut Quick Bread topped with a Pineapple slice (Leftover from dinner).
Teriyaki Pineapple Turkey Burgers
Ingredients (Makes 4 servings)
1/4 cup Kikkoman Teriyaki Baste & Glaze, divided
1 can (8oz.) pineapple slices, drained, reserve 1/4 cup juice
1 pound ground turkey or chicken
1 teaspoon grated fresh ginger
1/4 cup Kikkoman Panko Bread Crumbs
4 whole grain hamburger buns
4 slices Cheddar or Monterey Jack cheese
Instructions
Stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.
Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into 4 patties.
Grill patties, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.
Serve burger on buns with cheese and pineapple.
http://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=12989#.UVXplRzOk20
Chicken Enchiladas
January 16, 2013 at 6:32 PM | Posted in baking, beans, chicken, tortilllas, vegetables | 3 CommentsTags: Bake, Casserole, Chicken, Dinner, Kroger, Monterey Jack, Pyrex, Tortillia
Today’s Menu: Chicken Enchiladas
I had no idea on what to have for dinner tonight. I needed a few items from the store so it was off to Kroger and while there hopefully come up with something for dinner. They happened to be preparing free samples of different items throughout the store and that’s when I found what I was going to prepare for dinner, Chicken Enchiladas! They were preparing some frozen Enchiladas for sampling and I thought I would prepare some homemade ones.
I used a Kroger Deli Roasted Chicken. I reheated it before I used it by heating it in the oven at 325 degrees for about 20 minutes. After
reheating it I pulled all the meat from the bones and took all the skin off of it. To assemble preheat you oven to 350 degrees. I used Gourmet Multi Grain Low Carb Tortillas, only 60 calories and 4 carbs per tortilla! For my toppings, along with the Chicken, I used Mt. Olive Roasted Peppers, Del Monte Summer Crisp Sweet Corn, Bush’s Light Red Kidney Beans, Old El Paso Enchilada Sauce, and fresh grated Monterey Jack Cheese. Just put the amount of toppings and Chicken you want in the center of the tortilla and start rolling the tortilla, fairly tight. Then lay the tortillas, seam side down, in a medium size Pyrex baking dish. The last steps pour the Enchilada Sauce over the tortillas and then cover with your choice of Cheese, I used fresh grated Monterey Jack.
Then Bake at 350 degrees until Cheese is melted and tortillas are heated throughout. Let cool for about 5 minutes before eating. Everyone loved them!! The Monterey Jack is perfect for these, it melts just right. The Peppers, Beans, and Corn gives it great flavor. I’ll be preparing these quite often. For dessert later a Healthy Choice Vanilla Bean Greek Frozen Yogurt.
Spice up the new year
January 3, 2013 at 10:50 AM | Posted in spices and herbs | 1 CommentTags: Broth, Cayenne pepper, Chili pepper, cook, Home, lime, Mayo Clinic, Monterey Jack
Spice up the new year
Herbs and spices can enhance color, taste and aroma of dishes and save on the calories
By Alexis Larsen
Many people making a New Year’s resolution to lose weight may believe that patience, willpower and restraint doesn’t sound like it will taste very good.
Almost any dietician would beg to differ.
The Mayo Clinic’s website suggests jazzing up meals for those looking to cut calories: “Whether you’re just starting a plan for healthy eating or have been following a healthy diet for years, sticking to it can sometimes be challenging. But healthy eating doesn’t have to be boring or tiresome. Flavorful food combinations, new cooking ideas and an inventive spirit can add pizazz to your meals and snacks, and keep you motivated to meet your goals for healthy eating.”
One way to do that is by cooking with herbs and spices as a way to enhance color, taste and aroma and as a way to lessen the amount of salt and fat that are often relied on to flavor recipes.
Here are two recipes from the Mayo Clinic for winter weather soups that go easy on the waistline without sacrificing the flavor that keeps it interesting.
Here are two recipes from the Mayo Clinic for winter weather soups that go easy on the waistline without sacrificing the flavor that keeps it interesting.
CURRIED CARROT SOUP
A splash of lime juice and a blend of spices transform an everyday carrot soup into a sophisticated indulgence. Accompany the soup with a green salad and crusty whole-grain bread for a complete meal.
Serves 6
Ingredients
1 tablespoon olive oil
1 teaspoon mustard seed
1/2 yellow onion, chopped
1 pound carrots, peeled and cut into 1/2-inch pieces
1 tablespoon plus 1 teaspoon peeled and chopped fresh ginger
1/2 jalapeno chili, seeded
2 teaspoons curry powder
5 cups chicken stock, vegetable stock or broth
1/4 cup chopped fresh cilantro (fresh coriander), plus leaves for garnish
2 tablespoons fresh lime juice
1/2 teaspoon salt (optional)
3 tablespoons low-fat sour cream or fat-free plain yogurt
Grated zest of 1 lime
Directions
In a large saucepan, heat the olive oil over medium heat. Add the mustard seed. When the seeds just start to pop, after about 1 minute, add the onion and saute until soft and translucent, about 4 minutes. Add the carrots, ginger, jalapeno and curry powder and saute until the seasonings are fragrant, about 3 minutes.
Add 3 cups of the stock, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the carrots are tender, about 6 minutes.
In a blender or food processor, puree the soup in batches until smooth and return to the saucepan. Stir in the remaining 2 cups stock. Return the soup to medium heat and reheat gently. Just before serving, stir in the chopped cilantro and lime juice. Season with the salt, if desired.
Ladle into warmed individual bowls. Garnish with a drizzle of yogurt, a sprinkle of lime zest and cilantro leaves.
WHITE CHICKEN CHILI
To add more variety in flavor, color and texture, add several different beans, including kidney, garbanzo or black beans, or add more chopped vegetables, such as carrots and celery. If you add these vegetables, increase the amount of chicken broth to accommodate the added ingredients.
Serves 8
Ingredients
1 can (10 ounces) white chunk chicken
3 cups cooked white beans
1 can (14.5 ounces) low-sodium diced tomatoes
4 cups low-sodium chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Cayenne pepper, to taste
6 tablespoons shredded reduced-fat Monterey Jack cheese
3 tablespoons chopped fresh cilantro
6 ounces low-fat baked tortilla chips (about 65 chips)
Directions
In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.
Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.
Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.
Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side (about 6 to 8 chips with each serving of chili).
http://www.daytondailynews.com/news/lifestyles/spice-up-the-new-year/nThG8/
Leftovers: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes
January 1, 2013 at 4:58 PM | Posted in leftovers | Leave a commentTags: Black pepper, Boston butt, Dutch oven, Leftovers, Monterey Jack, Olive oil, Pepper, Potato, Sea salt
Today’s Menu: Leftovers: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes
Happy 2013 Everybody! Mine isn’t starting off the best. I’ve had a slight cough the last few days and you guessed it, The Flu! But as with
all things it will pass. i wasn’t in the mood to do too much cooking so thank goodness for leftovers! I warmed up the leftovers from last nights dinner, Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes. It was just as good as it was last night! Everything warmed up perfect. I’ll leave the recipes of everything below. I’m back off to bed, hope this flu goes away soon! Goodnight all!
Spicy Pop Pulled Pork
Ingredients:
1 Onions, peeled and quartered
4 Cloves of Garlic
1 – 2 1/2 lb. Pork Butt (pork shoulder roast)
Sea Salt and freshly Gound Black Peppercorn
One 11-ounce can Chipotle Peppers in Adobo Sauce
2 cans Pop (I use Diet Dr Pepper)
4 packed tablespoons Brown Sugar or 2 Tbls Splenda Brown Sugar
Directions:
Preheat the oven to 300 degrees F.
Start by placing the onion quarters and garlic cloves in the bottom of a Dutch Oven. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
Cover the Dutch Oven, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.
Remove the meat from the Dutch Oven and shred completely. Then return the meat to the Dutch Oven and keep in the juice until you need it. Divine!
Twice-Baked New Potatoes
Ingredients:
12 new potatoes
2 tablespoons Extra Virgin Olive Oil
1 1/2 cups fresh grated Monterey Jack cheese
4 ounces Philly Fat Free Cream Cheese, softened
1/2 cup Daisy Reduced Fat Sour Cream
1 tablespoon finely minced fresh Chives
1 Clove Garlic, pressed
Sea Salt and Ground Black Pepper
Directions:
Preheat the oven to 375 degrees F.
Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you’re ready, bake the potatoes in the oven until golden brown on top.
* I topped my Potatoes with Shredded Monterey Jack Cheese before rebaking them.*
http://www.foodnetwork.com/ree-drummond/index.html
http://www.foodnetwork.com/recipes/ree-drummond/spicy-pop-pulled-pork-recipe/index.html
http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-new-potatoes-recipe/index.html
Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes
December 31, 2012 at 6:41 PM | Posted in baking, cheese, pork roast, potatoes, pulled pork | 1 CommentTags: Black pepper, Boston butt, Chipotle Peppers, Dinner, Dutch oven, Monterey Jack, Olive oil, Onion, Pepper, Pork, Pork Shoulder, Sea salt
Today’s Menu: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes
Ending 2012 with a bang for dinner! Prepared a couple of new recipes for dinner, Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New 
Potatoes. Sounds good, tasted even better! Both recipes are based on recipes from The Food Networks Ree Drummond (Pioneer Woman). If you’re looking for two delicious recipes look no further!
I made substitutions from the original recipes where I could to cut calories and carbs. For the Spicy Pop Pulled Pork I used Diet Dr. Pepper, Splenda Brown Sugar, and also added Garlic to the recipe. Then on the Twice-Baked New Potatoes I used Extra Virgin Olive Oil to coat the Potatoes with, Philly Fat Free Cream Cheese, and Daisy Reduced Fat Sour Cream.
I put the Pork in the oven about 11:00 am and by 2:00 pm the aroma had filled the kitchen! Interesting recipe. You have your Pork Shoulder (Boston Butt), Onions, Garlic, Diet Dr. Pepper, 1 can Chipotle Peppers in Adobo Sauce, Splenda Brown Sugar, and Sea Salt and Pepper. Is that a combination of Ingredients or not! But it all works, It tasted incredible! The flavor was spot on. You had heat from the Chipotle Peppers in Adobo Sauce and then the sweetness of Brown Sugar and Diet Dr. Pepper. After 6 hours I removed the Pork Shoulder, it was very tender, and used 2 forks to shred it and then put it back in its own juices until we were ready to make our sandwiches. Served them on a Healthy Life Whole Grain Bun.
Now for the Twice-Baked New Potatoes. I purchased some medium-sized New Potatoes at Kroger early this morning. I first preheated
Ready for the second baking
the oven to 375 degrees F. I then drizzled the Potatoes with the Extra Virgin Olive Oil and tossed them to coat. Roasted them until the potatoes were tender and the skin was slightly crisp, about 20 to 25 minutes. Then using a spoon to remove the insides, leaving a small margin of potato intact. To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mashed until the mixture was totally smooth. Give it a taste and add more salt if necessary. I then scooped the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. Before rebaking I topped each one with Shredded Monterey Jack Cheese then when you’re ready, bake the potatoes in the oven until golden brown on top. The potatoes came out creamy and delicious! The Pork along with these Potatoes makes one delicious dinner! For dessert much later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
Spicy Pop Pulled Pork
Ingredients:
1 Onions, peeled and quartered
4 Cloves of Garlic
1 – 2 1/2 lb. Pork Butt (pork shoulder roast)
Sea Salt and freshly Gound Black Peppercorn
One 11-ounce can Chipotle Peppers in Adobo Sauce
2 cans Pop (I use Diet Dr Pepper)
4 packed tablespoons Brown Sugar or 2 Tbls Splenda Brown Sugar
Directions:
Preheat the oven to 300 degrees F.
Start by placing the onion quarters and garlic cloves in the bottom of a Dutch Oven. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
Cover the Dutch Oven, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.
Remove the meat from the Dutch Oven and shred completely. Then return the meat to the Dutch Oven and keep in the juice until you need it. Divine!
Twice-Baked New Potatoes
Ingredients:
12 new potatoes
2 tablespoons Extra Virgin Olive Oil
1 1/2 cups fresh grated Monterey Jack cheese
4 ounces Philly Fat Free Cream Cheese, softened
1/2 cup Daisy Reduced Fat Sour Cream
1 tablespoon finely minced fresh Chives
1 Clove Garlic, pressed
Sea Salt and Ground Black Pepper
Directions:
Preheat the oven to 375 degrees F.
Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you’re ready, bake the potatoes in the oven until golden brown on top.
* I topped my Potatoes with Shredded Monterey Jack Cheese before rebaking them.*
http://www.foodnetwork.com/ree-drummond/index.html
http://www.foodnetwork.com/recipes/ree-drummond/spicy-pop-pulled-pork-recipe/index.html
http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-new-potatoes-recipe/index.html
Kitchen Hint of the Day
August 26, 2012 at 1:02 PM | Posted in cooking, Food, vegetables | 2 CommentsTags: Carrot, cook, Fruit and Vegetable, Home, Monterey Jack, Olive oil, Peeler, Recipe
If you only have a few carrots to peel a standard vegetable peeler will get the skins off. But what if have a whole bunch? To slip the skin off
the carrots in one giant batch drop them in boiling water and let them blanch for 5 minutes, then place them in cold water for a few seconds. The skins will slide off easily.
Potatoes Goodness Unearthed
July 11, 2012 at 9:52 AM | Posted in Food, potatoes | Leave a commentTags: Chili pepper, cook, Cooking spray, Mexican cuisine, Monterey Jack, Olive oil, Potato, Recipe
If you like potatoes as much as I do you’ll love this web site, http://www.potatogoodness.com/index.php This site has it all recipes, nutrition info, and just about everything you would want to know about the “Spud” Check it out and you can subscribe to their newsletter. I left recipe below from the web site recipe collection below along with web site link.
Quick & Healthy Chile Lime Potato Tacos
Recipe By: US Potato Board
Servings: 4 Ready Time: 25 min
Prep Time: 5 min
Cook Time: 20 min
About Recipe:
This recipe is great for people who crave Mexican food but strive to consume fewer calories. The chili and lime flavors make this recipe
so tasty and with all variations under 250 calories and 7 grams of fat per serving, this is a perfect recipe to include in a low-calorie diet. Adding potatoes to your taco increases the potassium and vitamin c, without adding fat or cholesterol.
Ingredients
1/2 pound Yukon Gold or red potatoes, cut into bite-size cubes
Olive oil cooking spray
1/2 cup chopped onion
1/2 pound diced boneless, skinless chicken breasts
1/2 cup red chili enchilada sauce
1/4 cup finely chopped poblano, Anaheim or bell pepper
1 teaspoon Mexican seasoning blend
1/2 cup shredded reduced-fat Monterey Jack cheese
8 small corn tortillas*, warmed or crunchy taco shells
Shredded cabbage or romaine lettuce, diced tomato, diced avocado, thinly sliced radishes, fresh cilantro leaves and salsa (optional toppers)
8 lime wedges
Directions
Place potatoes in a microwave-safe bowl and cover with plastic wrap. Microwave on HIGH for 5 to 7 minutes. Spray a large skillet liberally with cooking spray. Add potatoes and onion; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally. Stir in chicken, pepper and seasoning and cook for 5 minutes more. Add red chili enchilada sauce and simmer for 5 minutes. Place equal amounts of cheese on each tortillas and heat in a skillet until cheese is melted. Add potato mixture and any other desired toppings. Serve with lime wedge.
Nutrition
Cal: 220 Chol: 40mg Sodium: 200mg
Fat: 5g Vitamin C 25% Potassium: 415mg
Carb: 25 Fiber: 2g Protein: 19g
Cheese of the Week – Fresh Jack Cheese
June 21, 2012 at 8:48 AM | Posted in cheese, Food | Leave a commentTags: California, Cheese, David Jacks, Franciscan, Jack, Milk, Monterey Jack, United States
Fresh Jack
The cheese has a round shape of various sizes. It is creamery, semi-soft cheese made from cow’s milk. This cheese is another one produced by famous Vella Cheese Company. Fresh Jack is very similar to Edam in texture, but it is creamier and more springy. The taste of the cheese has a hint of green grass bitterness. Used as a table cheese and also in salads and for melting.
Country: United States
Milk: cow milk
Texture: semi-soft
Producer: Vella%20Cheese%20Company
The origin of Jack cheese is most often attributed to David Jacks, a Monterey, California, businessman in the late 1800s. However, historical evidence shows that it actually was based on a recipe for queso del país (“country cheese”), brought to California by Franciscan monks in the 1700s. Nevertheless, we do know that David Jacks increased the popularity and demand for this cheese when he began shipping it to San Francisco and points beyond in the United States. The name Monterey Jack came about because production was initially centered in Monterey County, California. Eventually, other areas named the cheese for their region, as with Sonoma Jack (Sonoma County, California), and now this cheese is made in other parts of the United States. Jack can be made from raw or pasteurized cow’s milk. It comes in several styles — semisoft, semihard, hard and grana. Jacks typically have a thin rind, though some are rindless. The interior can range from pale yellow to deep golden, depending on the age. While the flavor of young Jacks is delicate, mild and fresh, aged versions (called dry Jack) are full-flavored, rich and almost sweet, with hints of fruit and caramel. Young Jack cheese is only ripened for a few weeks, while dry Jack is aged for 7 to 10 months or longer. The high-moisture regular Jack cheese comes plain or with added flavorings such as chiles, garlic, herbs, horseradish, chili peppers and onion.
Jalapeño Poppers
January 29, 2012 at 3:54 PM | Posted in diabetes, diabetes friendly, Food, low calorie, low carb, vegetables | 1 CommentTags: Bake, Cheddar, Cheddar cheese, Cooking spray, Flour, Monterey Jack, Refried beans, Scallion
I’ll be passing along some healthy and easy to fix Super Bowl Party food through out the week.
12-18 poppers
Ingredients
12-18 whole fresh Jalape
1 cup nonfat Refried Beans
1 cup shredded Monterey Jack or 2% extra-sharp Cheddar cheese
1 Scallion, sliced
1 teaspoon Sea Salt, divided
1/4 cup All-Purpose Flour
2 large eggs or 1/2 Cup Egg Beaters
1/2 cup fine Cornmeal
Extra Virgin Olive Oil or Pam w/ Olive Oil Cooking Spray
Preparation
* Make a small slit on one side of each pepper. Place the peppers in a large microwave-safe dish. Cover and microwave on High until just softened, about 5 minutes.
* Meanwhile, combine refried beans, cheese, scallion and 1/2 teaspoon salt in a small bowl.
* When the peppers are cool enough to handle, scrape out the seeds with a small spoon (a 1/4-teaspoon measuring spoon works well). Fill each pepper with about 1 tablespoon of the bean filling, or until the pepper is full but not overstuffed (the amount will depend on the size of the pepper). Close the pepper around the filling.
* Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
* Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine cornmeal and the remaining 1/2 teaspoon salt in a third shallow dish. Roll each stuffed pepper in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the cornmeal mixture. Place the peppers on the prepared baking sheet. Generously coat all sides of each pepper with cooking spray.
*Bake for 5 minutes. Turn each pepper over and continue baking until hot and the filling starts to ooze in a few spots, about 5 minutes more.
Nutrition
Per popper : 87 Calories; 4 g Fat; 2 g Sat; 1 g Mono; 39 mg Cholesterol; 8 g Carbohydrates; 5 g Protein; 2 g Fiber; 419 mg Sodium; 119 mg Potassium
Picadillo Chicken Pizzettas Game Day Treat
August 20, 2011 at 10:37 AM | Posted in diabetes, diabetes friendly, Food, low calorie, low carb | 2 CommentsTags: Cooking, Home, Manchego, Monterey Jack, Olive oil, Pizza, Sandwiches, Serving size
Looking for a good game day treat, here it is from one of my favorite sites: http://www.diabeticlivingonline.com
Picadillo Chicken Pizzettas
Sweet, spicy, and salty ingredients make a lively pizza topping.
CARB GRAMS PER SERVING: 8
1 6- or 6-1/2-ounce package pizza crust mix
1 cup salsa
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 cups sliced or chopped cooked chicken or turkey
1/2 cup dried cranberries or raisins
1/2 cup pitted green olives coarsely chopped
1/4 cup sliced green onion or chopped onion
1 tablespoon sliced almonds
1 cup shredded Manchego or Monterey Jack cheese (4 ounces)
1 tablespoon snipped fresh cilantro
1. Heat oven to 425 degrees F. Prepare pizza crust according to package directions. Pat dough into a greased 15x10x1-inch baking pan (crust will be thin). Bake for 5 minutes. Combine salsa, cinnamon, and cumin in a small bowl; spread evenly over crust. Top with chicken or turkey, cranberries or raisins, olives, onion, and almonds. Sprinkle with cheese.
2. Bake for 15 minutes or until edges of crust are golden. Remove from oven; sprinkle with cilantro. Cut into 12 pieces, cut each piece in half diagonally. Makes 24 servings.
Nutrition Facts Per Serving:
* Calories87
* Total Fat (g)4
* Saturated Fat (g)1
* Cholesterol (mg)15
* Sodium (mg)226
* Carbohydrate (g)8
* Fiber (g)1
* Protein (g)6
* Vitamin A (DV%)0
* Vitamin C (DV%)0
* Calcium (DV%)0
http://www.diabeticlivingonline.com/recipe/appetizers-snacks/picadillo-chicken-pizzettas/
Food Day 2012
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