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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Tropical Fruit Smoothie

August 30, 2014 Leave a Comment
Tropical Fruit Smoothie

Tropical Fruit Smoothie

 

This recipe, Tropical Fruit Smoothie is from Diabetic Connect.  This smoothie makes a great dessert any time of the day!

 

Tropical Fruit Smoothie Recipe

Tropical Fruit Smoothie

1 ½ cups orange juice

1 can crushed pineapple, undrained

1 medium mango, peeled cut into chunks

1 cup halved strawberries

2 medium kiwifruit, peeled and quartered

1 Tbsp. honey

14 ice cubes

½ cup club soda, chilled

 

Place ½ of the orange juice, pineapple, mango, strawberries, kiwi, honey and ice cubes in a blender; cover and process until blended.

Stir in ¼ cup soda.  Pour into chilled glasses; serve immediately.

Repeat with remaining ingredients.         7 servings

 

(Recipe for Tropical Fruit Smoothie came from Diabetic Connect, 2014)

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Black Bean Burgers with Mango Salsa

August 13, 2013 Leave a Comment
Black Bean Burger with Mango Salsa

Black Bean Burger with Mango Salsa

My niece Alison made these Black Bean Burgers with Mango Salsa which were VERY GOOD.   They must have been really good, because her mother, my sister-in-law Cheryl, ate them more than once, and Cheryl is one of the PICKIEST eaters I know!  Good job Ali…way to go!

Black Bean Burgers with Mango Salsa Recipe

Black Bean Burgers with Mango Salsa

2 (15 oz.) cans black beans, rinsed and drained

¾ cup finely chopped cilantro, divided

¾ cup (3 oz.) shredded Monterey Jack cheese

¼ cup panko (Japanese breadcrumbs)

2 tsp. ground cumin

1 tsp. dried oregano

½ tsp. sea salt

½ medium jalapeno pepper, finely chopped

2 large egg whites

Cooking spray

1 ¼ cups chopped peeled mango (about 1 medium)

3 Tbsp. chopped shallots

1 ½ Tbsp. fresh lime juice

1 avocado, peeled and chopped

1 garlic clove, minced

6 (2 oz.) whole-wheat hamburger buns, lightly toasted

6 green leaf lettuce leaves

1 garlic clove, minced

6 (2 oz.) whole-wheat buns, lightly toasted

6 green leaf lettuce leaves

 

Preheat oven to 350 F.

Place black beans in a medium bowl; mash with a fork.  Stir in ½ cup finely chopped cilantro and next 7 ingredients.  Shape bean mixture into 6 (1/2 inch thick) patties.  Arrange patties on a baking sheet coated with cooking spray.  Bake at 350 F. for 20 minutes, carefully turning once.

Combine remaining ¼ cup cilantro, mango and next 4 ingredients in a medium bowl.  Place a patty on bottom half of each hamburger buns, top each with 1 lettuce leaf, cup of salsa and top half of bun.

6 servings

(Recipe for Black Bean Burgers with Mango Salsa)

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Tropical Paradise Scones

April 20, 2013 Leave a Comment
Tropical Paradise Scones

Tropical Paradise Scones

“After I tried my first scone recipe, I was hooked!” says Gillian.  “Now, I make two kinds of scones every Saturday morning and give them to people I bump into.”  This recipe has macadamia nuts with tropical coconut, lime and mango.

Gillian Ice                                                                                                      Albany, Ohio

Tropical Paradise Scones Recipe

Tropical Paradise Scones

2 ½ cups flour

½ cup packed light brown sugar

1 Tbsp. baking powder

1 tsp. ground ginger

½ cup butter, chilled, cut up

¾ cup chopped mango

¾ cup dry-roasted macadamia nuts, chopped

2 Tbsp. grated lime peel

¾ cup plus 1 Tbsp. coconut milk

2 Tbsp. raw sugar*

 

Heat oven to 400 F.  Whisk flour, brown sugar, baking powder and ginger in large bowl.  With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-size pieces.  Stir in mango, macadamia nuts and lime peel.  With fork, stir in ¾ cup of coconut milk until combined.

On lightly floured surface, divide dough in half.  Shape into 2 (6 inch) rounds, 1 inch thick; place on parchment paper-lined baking sheet.  With large knife, cut each round into 6 wedges; separate slightly.  Brush tops with remaining 1 tablespoon coconut milk; generously sprinkle with raw sugar.

Bake 18 to 20 minutes until lightly browned and toothpick inserted in center comes out clean.  Cool on wire rack 10 minutes to serve warm, or cool completely.

TIP:  Also known as turbinado or Demerara sugar, its large pale brown crystals have a mild molasses flavor.  If unavailable, substitute granulated sugar.

(Recipe for Tropical Paradise Scones was in Cooking Club magazine, Spring 2013)

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