4 cups leftover chicken, meat or turkey, shredded or chopped
3 to 4 large tomatoes, chopped
1 cup onion, chopped (optional)
3 cups of lettuce, shredded or chopped
1 cup cilantro, finely chopped
2 cups of shredded cheese (monterey or cheddar)
Salt and pepper
Heat meat in a non-stick pan. Season with salt and pepper to desired taste. Warm tortillas and set aside. Individually serve a small amount of meat onto each tortilla and top with lettuce, tomatoes, onions, cilantro and cheese.
2 bell peppers, halved, deribbed, seeded, and cut into 1 inch squares
2 zucchinis cut into ½ inch cubes
1 red onion
1 pint cherry tomatoes
½ pound small mushrooms
½ cup olive oil
1½ teaspoons salt
1 teaspoon ground pepper
10 multigrain low carb tortillas
Prepare eggplant cubes, rinse and pat dry. Sprinkle salt.
Prepare a medium-hot charcoal fire. Thread presoaked wooden skewers with vegetables, alternating pieces of eggplant, bell pepper, red onion, zucchinis, tomatoes, and mushrooms. Whisk olive oil with salt and pepper to taste; drizzle over vegetables.
Wrap tortillas in aluminum foil; place on grill to warm about 5 minutes. Grill vegetables basting often with seasoned oil, about 5 minutes or until lightly charred. Use a fork to push fajitas off of skewer.
Return pork to pan, reduce heat and simmer for 10 to 15 minutes or until the pork is done, stirring occasionally. If gravy gets too thick, add water. Sprinkle with green onions and serve. Makes six servings.
(ARA) – For parents trying to keep kids on track to develop healthy eating habits, the holidays can be as frustrating as that granddaddy of all bad eating days, Halloween. Sugar-filled chocolate Santas and holiday cookies, starchy stuffing and fat-filled mashed potatoes all can conspire to derail parents’ best efforts and intentions.
“Eliminating sweets and starches from our holiday fare probably isn’t practical for most of us,” says Holly Clegg, cookbook author and spokesperson for the Louisiana Sweet Potato Commission. “But it’s easy to prepare healthful, festive holiday meals that will also please your child’s sweet tooth. Turn to the sweet potato for inspiration.”
Yams for the holidays are an American tradition. Native Americans were cultivating yams when Columbus arrived, and sweet potatoes were almost certainly on the menu for the very first Thanksgiving. But when Grandma set that dish of candied sweet potatoes on the holiday table when you were a child, she may not have realized the health benefits she was sharing with her family as well.
The Center for Science in the Public Interest considers sweet potatoes to be one of the most nutritional vegetables out there. Sweet potatoes are packed with beta-carotene (which gives them their yellow or orange color), vitamins A, C, B6, and E, iron, potassium and fiber, and are naturally low in fat. What’s more, says Clegg, yams are among the “good carbs” nutrition experts recommend.
Clegg and the yam experts at the Louisiana Sweet Potato Commission offer these tips and recipes for sweetening your holidays:
Fresh sweet potatoes store well at low temperatures and low humidity, making them available year-round. There’s no need to refrigerate uncooked yams; simply store them at 55 to 65 degrees Fahrenheit.
Choose fresh yams that are smooth, dry, plump and clean.
When using canned yams in a recipe, add them at the end of the cooking process since they are already cooked before they are canned.
“Sweet potatoes are so versatile they can play a role in virtually every course of your holiday meals,” Clegg says. “They are great as a side dish or dessert and can even be incorporated into soups and main dishes.”
Contributed with permission by Louisiana Sweet Potatoes and ARA Content.
Author: Louisiana Sweet Potatoes
Recipe type: Side
1 Fresh sweet potato (yam)
1 tablespoon pure maple syrup
1 tablespoon raisins
2 teaspoons sunflower seeds
salt and pepper to taste
Preheat over to 400 degrees F. Prick potato with fork. Bake on foil-lined baking sheet one hour, or until very tender. Split sweet potato and top with maple syrup, raisins and sunflower seeds. Season to taste.
Microwave instructions: Pierce potatoes with fork and arrange on paper towels. Microwave on high eight minutes; turn potatoes over after four minutes.
Almost an afterthought, I tossed some Mezzetta tamed jalapenos in this soup, and the resulting dish had an amazing flavor — definitely worth trying. Of course, some folks need to have a little meat in their split pea soup, and chopped prosciutto (served on the side) is just the right flavor and weight to blend in for the non-vegs at your table.