Turkey Burritos with Fresh Fruit Salsa

December 2, 2014 Leave a Comment

 

Turkey Burritos with Fresh Fruit Salsa

Turkey Burritos with Fresh Fruit Sals

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Packed with fruit, veggies, nutrition and flavor, this lighter, whole-grain twist on traditional burritos is sure to be a big hit with your family.  “Even our pickiest eater loves these with the sweet-spicy fruit  salsa.  Yum!”  This recipe is “Diabetic Friendly”!

                Lisa Eaton                                                                                           Kenneburk, ME

Turkey Burritos with Fresh Fruit Salsa Recipe

 

Turkey Burritos with Fresh Fruit Salsa

1 pint grape tomatoes, quartered

1 medium mango, peeled and chopped

2 medium kiwifruit, peeled and chopped

3 green onions, thinly sliced

3 Tbsp. finely chopped red onion

1 jalapeno pepper, seeded and chopped

1 Tbsp. lime juice

Burritos:       1 lb. lean ground turkey

½ tsp. ground turmeric

¼ tsp. ground cumin

1 Tbsp. olive oil

2 garlic cloves, minced

½ cup Burgundy wine or reduced-sodium beef broth

1 jar (16 oz.) salsa

2 cups frozen corn, thawed

 1 can (15 oz.) black beans, rinsed and drained

10 whole wheat tortilla (8 inch), warmed

1 cup (4 oz.) shredded reduced-fat cheddar cheese

 

For salsa, combine the first seven ingredients.  Chill until serving.

In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in wine.  Bring to a boil.  Reduce heat; simmer, uncover, for 3-5 minutes or until thickened.

Stir in the salsa, corn and black beans.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened.  Remove from the heat.

Spoon about ½ cup turkey mixture off center on each tortilla.  Sprinkle with cheese.  Fold sides and ends over filling and roll up.  Serve with salsa.         10 servings

 

(Recipe for Turkey Burritos with Fresh Fruit Salsa  was in www.tasteofhome.com, 2014)

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Greek Salsa

September 15, 2014 Leave a Comment
Greek Salsa

Greek Salsa

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Color, texture and a fantastic blend of flavors – this salsa has it all.  It’s easy to adapt to the taste preferences of your family or guests.  I’ve made it dozens of times, and it’s foolproof.

                Heidi Mitchell                                                                   Cornwall, Prince Edward Island

 

Greek Salsa Recipe

Greek Salsa

1 Tbsp. white balsamic vinegar

2 Tbsp. olive oil, divided

2 ½ tsp. Greek seasoning, divided

1 garlic clove, minced

1 cup grape tomatoes, quartered

¾ cup chopped cucumber

½ cup crumbled feta cheese

½ cup chopped red onion

1 can (2 ¼ oz.) sliced ripe olives, drained

1 package (12 oz.) whole wheat pita bread

 

In a small bowl, combine the vinegar, 1 tablespoon oil, 1 ½ teaspoons Greek seasoning and garlic; set aside.

In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives.  Drizzle the vinegar mixture and toss to coat.  Chill until serving.

Cut each pita bread into eight (8) wedges.  Place on an ungreased baking sheet.  Brush with remaining oil; sprinkle with remaining Greek seasoning.  Bake at 400 F. for 6-8 minutes or until crisp.  Serve with salsa.        2 ¾ cups salsa and 40 pita chips

 

(Recipe for Greek Salsa was on www.tasteofhome.com, 2014)

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Tomato-Potato Salad

August 16, 2014 Leave a Comment
Tomato-Potato Salad

Tomato-Potato Salad

 

Hot or cold, this salad is a hit.

            Misty Bouse                                                                       Portland, Oregon

 

Tomato-Potato Salad Recipe

Tomato-Potato Salad

1 Tbsp. apple cider vinegar

2 Tbsp. balsamic vinegar

½ Tbsp. FINES HERBES (or you can use ROSEMARY or THYME)

2 tsp. salt

2 tsp. PENZEYS FRESHLY GROUND PEPPER

5 cloves fresh garlic, peeled

1 red onion, peeled and sliced

2 lb. small red potatoes

1 oz. sundried tomatoes, minced

1/3 cup minced fresh basil

1 pint grape tomatoes, halved

7 hard-boiled eggs, diced

2 ribs celery, diced

1 cup feta cheese, crumbled

4 strips bacon, cooked and crumbled

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a blender, combine the vinegars, HERBS, salt, PEPPER, garlic and onion.  Puree until smooth.

Boil potatoes until just starting to get tender – a fork pierces them but not too easily, usually 8-10 minutes for small new potatoes.  Drain well. Quarter the potatoes and place in a serving bowl.

Pour the dressing over the potatoes and stir to coat.  Let sit for 10 minutes.  Add the remaining ingredients, stir to combine and serve warm or cold.         10-12 servings

 

(Recipe for Tomato-Potato Salad was in Penzeys Spices catalog)

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Grilled Vegetable Orzo Salad

April 18, 2013 Leave a Comment
Grilled Vegetable Orzo Salad

Grilled Vegetable Orzo Salad

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

In-season veggies make tasty additions to this salad.  It’s perfect for picnics.

Grilled Vegetable Orzo Salad Recipe

Grilled Vegetables Orzo Salad

1 ¼ cups uncooked orzo pasta

½ lb. fresh asparagus, trimmed

1 medium zucchini, cut lengthwise into ½ inch slices

1 medium sweet yellow or red peppers, halved

1 large Portobello mushroom, stem removed

½ medium red onion, halved

Dressing:   1/3 cup olive oil

¼ cup balsamic vinegar

3 Tbsp. lemon juice

4 garlic cloves, minced

1 tsp. lemon-pepper seasoning

Salad:   1 cup grape tomatoes, halved

1 Tbsp. minced fresh parsley

1 Tbsp. minced fresh basil

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) crumbled feta cheese

Cook orzo according to package directions.  Meanwhile, place vegetables in a large bowl.  In a small bowl, whisk dressing ingredients.  Add to vegetables and toss to coat.

Remove vegetables, reserving dressing.  Grill mushrooms, pepper and onion, covered. Over medium heat 5-10 minutes or until tender; turning occasionally.   Grill asparagus and zucchini, uncovered, 3-4 minutes or until tender, turning occasionally.

When cool enough to handle, cut vegetables into bite-size pieces.  In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine.  Served at room temperature or chilled.  Just before serving, stir in cheese.

(Recipe for Grilled Vegetable Orzo Salad was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

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