Friday, February 22, 2008

Rosemary Turkey and Vegetables

  • 1 pkg uncooked Parmesan couscous
  • 1/4 C chicken broth
  • 1 tsp cornstarch
  • 1 Tbsp olive oil
  • 1 garlic cloves, minced
  • 1/2 lb fresh turkey breast slices, cut into 1/4 inch thick strips
  • 1/2 tsp salt
  • dash pepper
  • 1/2 red bell pepper, thinly sliced
  • 1/2 medium zucchini, julienne cut
  • 2 small tomatoes, thinly sliced
  • 3/4 tsp dried rosemary leaves

1. Cook couscous as directed on package, cover to keep warm.
2. Meanwhile, in small bowl, combine broth and cornstarch; blend well. Set aside.
3. Heat oil in large skillet or wok over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add turkey, salt and pepper; cook and stir 5 to 7 minutes or until turkey is no longer pink in center.
4. Add bell pepper and zucchini; cook and stir 3 to 4 minutes or until crisp-tender.
5. Stir broth mixture until smooth. Add broth mixture, tomatoes, and rosemary to skillet; cook and stir until sauce is bubbly and thickened. Serve with couscous.

Robyn's notes: good but I didn't think it was worth all the steps in preparing.

Wednesday, February 20, 2008

Spicy Chinese Chicken Tacos

  • 6 taco shells
  • 2 boneless skinless chicken breast halves, cut into bite sized strips
  • 1 tsp grated gingerroot
  • 1 small garlic clove, minced
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 large green onion, sliced
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 C shredded lettuce

1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken, gingerroot and garlic; cook and stir 3 to 5 minutes or until lightly browned.
2. Reduce heat to low. Add soy sauce, honey, onion, and crushed red pepper flakes; stir to coat. Cover; cook 5 minutes or until chicken is no longer pink in center, stirring occasionally.
3. Place about 1/4 C chicken mixture in each taco shell. Top each with lettuce. 

Robyn's notes: I substituted cabbage for lettuce and flour tortillas for taco shells. He liked it, ate it all very quickly.

Tuesday, February 19, 2008

Ravioli with Salsa-Black Bean Sauce

  • 1 (9oz) pkg refrigerated cheese-filled ravioli
  • 1 (14.5oz) can salsa-style tomatoes, undrained
  • 1 (15oz) can black beans, drained
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 2 Tbsp chopped fresh cilantro

1. In large saucepan, cook ravioli to desired doneness as directed on package. Drain in colander; cover to keep warm.
2. In same saucepan, combine tomatoes, beans, chili powder and cumin; mix well. Cook over medium heat for 5 minutes or until thoroughly heated, stirring occasionally.
3. Add cooked ravioli; stir gently to mix. Spoon onto serving platter or into serving bowl. Sprinkle with cilantro.

Robyn's notes: easy and quick