A couple new recipes



Yield: Makes 6 fajitas, 6 servings.

View Online: http://diabeticgourmet.com/recipes/html/707.shtml


–  2 tsp. fresh lime juice

–  1 clove garlic, finely minced

–  1 tsp. finely chopped jalapeno pepper

–  3/4 pound turkey breast cutlets, diced

–  1/2 cup low-fat or fat-free plain yogurt

–  3/4 cup (packed) fresh cilantro leaves

–  6 large (10-inch) flour tortillas, preferably whole-wheat

–  1 Tbsp. canola oil

–  Salt and freshly ground black pepper, to taste

–  2 cups Romaine lettuce, cut crosswise into strips

–  1 cup red, green or yellow bell pepper, thinly sliced



Preheat oven to 350 degrees.

Combine lime juice, garlic and jalapeno in a bowl.

Add turkey, turn to coat and set aside.

Purée yogurt and cilantro in food processor or blender until smooth. Transfer to a small bowl and set aside.

(Sauce can be made ahead if refrigerated until ready to use.

Remove from refrigerator early enough to bring sauce to room temperature before using.)

Wrap tortillas in foil and place in oven until warm, about 10 minutes. Meanwhile, heat a large non-stick skillet over high heat until very hot. Add oil and tilt pan to coat evenly. Add turkey and stir-fry, stirring constantly, until cooked through and lightly browned. Transfer to a medium bowl and sprinkle with salt and pepper.


On each tortilla, place a layer of shredded Romaine, and one-sixth of the turkey and the peppers. Add a spoonful of cilantro-yogurt sauce. Fold tortillas around filling and place on a serving platter. Serve with yogurt-cilantro sauce.


Nutritional Information Per Serving:

Calories: 174; Protein: 18 g; Sodium: 238 mg; Fat: 3 g; Saturated Fat: 0 g; Dietary Fiber: 3 g; Carbohydrates: 24 g

Exchanges: 1-1/2 Bread/Starch, 3 Low-fat Meat






Yield: 4 servings

Serving size: 2 tacos

Source: Chefs Mary Sue Milliken and Susan Feniger View Online: http://diabeticgourmet.com/recipes/html/709.shtml




–  1 Fish Tacos Pacific halibut fillet

–  Extra virgin olive oil, for drizzling

–  Salt and freshly ground black pepper, to taste

–  8 (6-inch) corn tortillas, warmed

–  4 lettuce leaves


For California Avocado, Grapefruit and Toasted Ancho Salsa


–  2 medium Ancho chiles, wiped clean, stemmed and seeded

–  1 pink grapefruit, chilled

–  1 ripe Fresh California Avocado, halved, seeded and peeled

–  1/2 bunch chives, chopped

–  1/2 Cup freshly squeezed orange juice

–  1 Tbsp freshly squeezed lime juice

–  1-1/2 Tbsp extra virgin olive oil

–  1/2 tsp salt

–  1/4 tsp freshly ground black pepper




California Avocado, Grapefruit and Toasted Ancho Salsa:

Toast Ancho chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown. Turn frequently to avoid scorching. Slice toasted chiles into 1-inch strips, then into a fine julienne.


Slice ends off grapefruit and stand the fruit upright on your work surface. Cut away peel and membrane, exposing fruit. Working over a bowl to catch the juices, separate the grapefruit sections by slicing with a knife between membranes. Remove and discard seeds.


Cut grapefruit segments and avocados into 1/2-inch dice.

Toss with toasted Ancho chiles and chives in a medium mixing bowl. Gently stir in reserved grapefruit juice, orange juice, lime juice, olive oil, salt and pepper. Let sit 30 minutes before serving.


Fish Tacos: On the stovetop, heat a grill pan over medium-high heat or prepare a medium-hot grill. Drizzle halibut with olive oil, season with salt and pepper, and grill until barely done,

2 to 5 minutes per side, depending on thickness. Remove fish from grill, cool slightly, and pull apart into large flakes.


Place warm tortillas on a work surface. Line each with a piece of lettuce and chunks of fish.


Top each with a generous spoonful of California Avocado, Grapefruit and Toasted Ancho Salsa. Serve immediately.


Nutritional Information Per Serving:

Calories: 451; Protein: 32 g; Sodium: 568 mg;

Cholesterol: 41 mg; Fat: 18 g; Saturated Fat: 2 g; Dietary Fiber: 5.5 g; Carbohydrates: 32 g

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