My Recipe Collection

Asian Turkey Burgers with Wasabi Sauce
by Sara Moulton

Serves 6.

1 1/2 pounds ground turkey
1 medium red bell pepper, chopped
1/4 small head napa cabbage, shredded
4 scallions, finely chopped
1 large egg white, lightly beaten
3 tablespoons cilantro, mint or basil, finely chopped
2 tablespoons plus 1 teaspoon light soy sauce, divided
1 tablespoon finely grated gingerroot
1 teaspoon sesame oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons vegetable oil, divided
1/4 cup plus 2 tablespoons light mayonnaise
2 teaspoons prepared wasabi
6 whole-wheat hamburger buns, toasted
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1. Mix together the turkey, bell pepper, cabbage, scallions, egg white, cilantro, 2 tablespoons soy sauce, ginger, 1/2 teaspoon sesame oil, salt and pepper. Shape into 6 patties about 1/2 inch thick.

2. Heat 2 tablespoons vegetable oil in a skillet over high heat until hot. Reduce heat to medium; add burgers and cook 5 minutes on each side or until cooked through, adding more oil as needed.

3. Meanwhile, stir together the mayonnaise, wasabi, remaining 1 teaspoon soy sauce, and remaining 1/2 teaspoon sesame oil.

4. Put a burger in each bun and top with about 1 tablespoon of the sauce.

Tex-Mex Tomato Soup

Time: 50 minutes
Servings: 6 (6 cups total)

2 carrots, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
1 red bell pepper, chopped (about 3/4 cup)
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
1/4 teaspoon salt
28 oz can no-salt-added diced tomatoes
2 cups water
15 oz can no-salt-added black beans, rinsed and drained
1/2 cup chipotle chile pepper sauce
Juice of 1 small lime
3 corn tortillas (6″ diameter), sliced into 1/4″ strips
1/4 cup + 2 tablespoons fat-free sour cream (optional)
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1. Place carrots, celery and red bell pepper in small microwaveable bowl. Add 1/4 cup water, cover top of bowl loosely with plastic wrap, and microwave on high 5 minutes or until vegetables are just tender.

2. Heat oil in stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add steamed vegetables and season with salt. Saute an additional 5 minutes or until vegetables are slightly caramelized.

3. Add tomatoes (with juice) and water. (Depending on the brand of tomatoes, you may need to add more water.) Add beans, cilantro, and chipotle sauce. Stir to blend, bring to a simmer, reduce heat to low, and cook 25 to 30 minutes. Add lime juice and top each serving with tortilla strips and a tablespoon of sour cream (if using) right before serving.

Touchdown Chicken Fajitas
by Andrea Cunningham

4 skinless, boneless chicken breast halves
1/2 cup Italian salad dressing
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 small red, green, and/or yellow sweet peppers, quartered lengthwise
1 small red onion, cut into 1/2-inch slices
1 cup chopped, peeled jicama
15 oz canned black beans, rinsed and drained
1 large tomato, chopped
1 medium avocado, halved, seeded, peeled, and chopped
1/2 cup snipped fresh cilantro
8 10-inch flour tortillas, warmed
16 oz jar salsa
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1. Place chicken in plastic bag set in a shallow dish. For marinade, combine dressing, chili powder, and cumin. Pour over chicken; seal bag. Marinate in refrigerator 1 to 24 hours, turning bag occasionally. Drain chicken; reserve marinade. Brush marinade over peppers and onion. In a large bowl toss together jicama, black beans, tomato, avocado, and cilantro; set aside.

2. For a charcoal grill, place chicken, peppers, and onion on rack of an uncovered grill directly over medium coals. Grill until chicken is no longer pink (170°F) and vegetables are crisp-tender, turning once halfway through grilling (allow 12 to 15 minutes for chicken and 8 to 10 minutes for vegetables).

3. Remove chicken and vegetables from grill; carefully slice into thin bite-size strips. Spoon chicken and vegetable mixture onto tortillas. Top with bean mixture and salsa. Top with shredded cheese and dairy sour cream, if desired. Roll up. Makes 8 servings.

Red-Pepper Chicken

Make Creamy Red-Pepper Sauce omitting the peas. Brush 6 boneless, skinless chicken breast halves (about 6 ounces each) with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill for 5 to 6 minutes per side until cooked through. Meanwhile, cook 2 bunches escarole, trimmed, washed and cut into 1-inch strips, and 1 small sweet red pepper, cored and sliced, in 2 tablespoons olive oil along with 2 cloves minced garlic in a large pot, covered, for 8 minutes. Stir occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Slice chicken breasts, top with sauce and serve with escarole on the side. Make 6 servings.

Red Pepper Chicken Pilaf

2 tablespoons butter
2 tablespoons vegetable oil
2 red bell peppers, sliced
2 garlic cloves, chopped
4 boneless, skinless chicken breast halves
salt and pepper
all-purpose flour
1 cup chicken broth
1/4 cup white cooking wine
2 tablespoons fresh chopped parsley
hot cooked rice
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Melt butter and oil in large skillet over medium-high heat. Add peppers and garlic and saute until peppers are tender, about 10 minutes. Remove peppers from skillet and transfer to bowl.

Season chicken with salt and pepper. Lightly and evenly coat chicken with flour. Place chicken in skillet and saute until light brown, about 4 minutes per side. Remove chicken from skillet. Place peppers back in skillet, adding broth and cooking wine. Turn heat to high and cook for about 5 minutes until liquid resembles sauce texture. As sauce thickens scrape up browned bits. Return chicken to skillet and cook to 170°F and until it is no longer pink in the center.

Season to taste with salt and pepper. Place chicken and peppers on platter, sprinkling with fresh parsley. Serve over rice. Optional: May cut chicken into 1″ pieces rather than serving whole breast half.

Black Bean Salad
Makes 6 to 8 servings.

15 oz canned black beans, drained
16 oz canned corn, drained
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1/2 cup red onion, diced
1 garlic clove, minced
1 teaspoon cilantro (or more)
1/4 cup olive oil
4 tablespoons red wine vinegar
1 teaspoon lime juice
Pepper
Salt
Tortilla chips
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Seed and dice peppers. In salad bowl combine peppers, onion, corn, garlic and cilantro. Toss to mix. Add olive oil, vinegar and lime juice. Salt and pepper to taste. Toss again. Add black beans, toss well and serve with tortilla chips.