Tag Archives: summer recipes

Tex-Mex Pasta Salad Recipe

Tex-Mex Pasta Salad Recipe

Ingredients
1 pound uncooked radiatore pasta (short coiled pasta)
2 teaspoons olive oil
3 garlic cloves, minced
1 1/2 pounds ground turkey or chicken
2/3 cup water
1 (1.25-ounce) package 40%-less-sodium taco seasoning
2 cups (8 ounces) preshredded reduced-fat Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 (15.5-ounce) can black beans, rinsed and drained
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 (8-ounce) container reduced-fat sour cream
Salsa (optional)

Directions
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute.
Add turkey/chicken; cook until browned, stirring to crumble.
Stir in water and taco seasoning; bring to a boil.
Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly.
Combine pasta, turkey/chicken mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.
Combine lime juice, salt, cumin, and sour cream, stirring until well blended.
Pour over pasta mixture; toss gently to coat.
Serve with salsa, if desire

source

Chicken Lettuce Cups Recipe

It’s summer!
Time to enjoy some summer fun, less time in the kitchen and healthier foods!

Chicken Lettuce Cups

Prep time: 15 minutes
Cooking time: 8 minutes

2 tsp coconut oil or peanut oil
1/2 cup chopped Vidalia onion
1 1/2 cloves garlic, minced
1 1/2 tsp minced ginger root
1/2 cup water chestnuts, drained &chopped
1 cup diced cooked skinless dark meat chicken
2 Tbsp low sodium chicken broth
1 Tbsp low sodium soy sauce
2 Tbsp rice wine vinegar
1 pinch ground black pepper
2 cups cooked brown rice
2 scallions, thinly sliced
4 Bibb lettuce leaves
1 tsp black sesame seeds

1. Heat oil in a large saute pan over medium-low heat.
Add onion and saute for 3 minutes.
Reduce heat to low.
Add garlic and ginger root and saute for 1 minute.
Add water chestnuts and cook 1 more minute.

2. Add chicken, broth, soy sauce, vinegar, and pepper; stir well.
Add rice and cook for 3 minutes.
Remove from heat and stir in scallions.

3. Divide chicken mixture equally among lettuce leaves.
Sprinkle with sesame seeds and serve.

Per serving: 420 cal, 14 g fat (3 g sat), 48 g carbs, 371 mg sodium, 4 g fiber, 24 g protein