If you have leftover turkey, here’s a great way to use it. Or you don’t need to wait for leftovers. You can buy roasted turkey pieces in the meat department or roasted turkey in the deli. I use flour tortillas for these tacos. An easy way to warm them is to wrap the tortillas in a damp paper towel and microwave them on high. A colorful salad of red bell peppers and corn completes the quick meal.
HELPFUL HINTS:
Any type of shredded cheese can be used.
Any type of onion can be used.
Look for light or low carbohydrate flour tortillas in the market.
COUNTDOWN:
Marinate turkey.
Make salad and divide between two dinner plates.
Prepare remaining ingredients.
Complete the recipe.
SHOPPING LIST:
To buy:1/2 pound cooked turkey breast if not using leftovers, 1 bottle ground cumin, 1 small bottle orange juice, 1 small bottle hot pepper sauce, 1 package 8-9-inch light flour tortillas, 1 package shredded Monterey Jack cheese, 1 medium tomato,1 package shredded lettuce, 1 head romaine letrtuce,1 small carton reduced-fat sour cream, 1 bag frozen corn kernels, 1 red onion, 1 red bell pepper, 1 bottle reduced-fat salad dressing.
Staples: salt and black peppercorns.
Turkey Tacos
1/2 teaspoon ground cumin
1/4 cup orange juice
1/2 pound cooked boneless, skinless turkey breast (cut into 1-inch pieces about 1 1/2-cups)
4 light flour tortillas 8-9 inches
1/2 cup shredded reduced-fat Monterey Jack cheese
Several drops hot pepper sauce
1 cup shredded lettuce
1 cup diced fresh tomatoes
1/4 cup reduced-fat sour cream
Mix cumin and orange juice together to form a marinade. Add turkey and marinate while preparing the remaining ingredients. Wrap tortillas in a damp paper towel. Microwave on high for 45 seconds. Remove and place on a countertop. Divide the cheese into four portions and place on half of each tortilla. Remove turkey from marinade with slotted spoon and divide into four portions. Place over the cheese. Sprinkle a little hot pepper sauce over turkey. Add the shredded lettuce and tomatoes to the fillings. Top with a spoonful of sour cream. Fold the tortillas in half and place two on each plate with the salad. Serve hot pepper sauce on the side.
Yield 2 servings.
Per serving: 462 calories (33 percent from fat), 16.7 g fat (7.0 g saturated, 5.0 g monounsaturated), 105 mg cholesterol, 49.7 g protein, 38.8 g carbohydrates, 13.7 g fiber, 866 mg sodium.
Corn and red pepper salad
2 cups lettuce torn into bite-size pieces
1 cup defrosted corn kernels
2 tablespoons diced red onion
1/2 cup red bell pepper
Salt and freshly ground black pepper
2 tablespoons reduced fat salad dressing
Add the lettuce to a bowl. Add corn, onion and bell pepper. Sprinkle with salt and pepper to taste and add the salad dressing. Mix to combine the ingredients and serve on the lates with the tacos.
Yields 2 servings,
Per serving: 98 calories (16% from fat), 1.8 g fat (0.2 g saturated, 0.5 g monounsaturated), 1 mg cholesterol, 3.3 g protein, 20.0 g carbohydrates, 3.6 g fiber, 13 mg sodium.
Linda Gassenheimer is the author of more than 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.