Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Chicken Tacos with Chipotle and Beef Taco Salad. Enjoy!

TACOS WITH SPICY TOFU, TOMATOES AND CHARD

This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”

Yield: 8 tacos, 4 servings; Time: About 45 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1 pound tomatoes

1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water

Salt to taste

1 tablespoon grapeseed oil

1 small or 1/2 medium red onion, chopped (about 1 cup)

2 large garlic cloves, minced

1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon mild chili powder

1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced

1 14-ounce box firm tofu, drained and cut into medium-size cubes

1/4 cup chopped cilantro (more to taste)

8 warm corn tortillas

Salsa fresca (optional)

Preparation

Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.

Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.

Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.

Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.

Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.

Tip

Advance preparation: The cooked tofu keeps well for a couple of days.

TACO PIZZAS

This is from Lena Abraham at Delish. The recipe begins, “Tacos and pizzas are meant to be together.”

Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 6 servings

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 medium onion, chopped

1 lb. ground beef

1 packet taco seasoning

kosher salt

Freshly ground black pepper

6 tostada shells

1 c. salsa

2 c. Mexican blend cheese

1 c. cherry tomatoes, cut into rounds

1 c. Shredded lettuce

1/2 c. sour cream

Cilantro, for garnish

Directions

In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.

Build your “pizza”: spread a spoonful of salsa on your tostada shell, then top with cheese, meat, tomatoes, lettuce and a dollop of sour cream. Garnish with cilantro if desired and serve.

CROCK POT CHICKEN TACO MEAT

This comes from Food.com. Makes 8 servings.

To view this online, go to http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957.

Ingredients

3 tablespoons taco seasoning

1 cup chicken broth

Note: Use in place of hamburger for tacos.

1 lb boneless skinless chicken breast

Directions

Dissolve taco seasoning into chicken broth.

Place chicken breasts in crock pot and pour chicken broth over.

Cover and cook on low for 6 – 8 hours.

With two forks, shred the chicken meat into bite-size pieces.

To freeze, place shredded meat into freeze bags with the juices.

Press out all the air and seal.

CHICKEN TACOS WITH CHIPOTLE

This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”

Yield: 4 servings; Time: 1 hour.

This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.

Ingredients

For the Tacos:

4 large bone-in chicken thighs, about 1-1/2 pounds

3 scallions, left whole

1 bay leaf

1 thyme branch

3 black peppercorns

1 allspice berry

2 cloves

Kosher salt

3 tablespoons olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1/2 teaspoon ground cumin

2 or 3 chipotle chiles in adobo, chopped

3 tablespoons adobo sauce, from the can

1/2 cup broth (use broth from simmered chicken)

8 fresh corn tortillas

For Garnish:

1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained

Thinly sliced serrano chile

Thinly sliced radishes

Sliced avocado

Crumbled queso fresco or mild feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

Dried oregano

Lime wedges

Preparation

Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.

Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.

Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.

Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

TACO POTATO CASSEROLE

This is from Emily Weinberfer on the Food Network. The recipe begins, "Perfect for busy weeknights, this mash-up bake of hash browns, ground beef, canned tomatoes and green chiles, taco seasoning and gooey cheese can't be beat. It's the ultimate hands off meal. And since everything's tossed together right in the baking dish, there's very little cleanup. Simply garnish with your favorite taco toppings and dinner is served. If you're lucky enough to have leftovers, try wrapping them in a tortilla for a quick burrito."

Active Time: 15 minutes, Total: 1 hr 20 minutes, Yield: 6 to 8 servings, Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-potato-casserole-17048462.

Ingredients

30 ounces frozen shredded hash brown potatoes

1-1/2 pounds 80/20 ground beef

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel

Two 1-ounce packages taco seasoning

4 scallions, thinly sliced, white and green parts separated

8 ounces processed cheese, such as Velveeta, cut into small cubes

8 ounces shredded Cheddar (about 2 cups)

Sour cream, guacamole, pickled jalapeños and fresh cilantro leaves, for serving

Directions

Preheat the oven to 400 degrees F.

Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.

Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.

Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.

BEEF TACO SALAD

This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Taco Seasoning

2 tbsp. tomato paste

vegetable oil

2 corn tortillas, cut into 1/4" strips

2 heads romaine lettuce, chopped

cherry tomatoes, halved

1 can black beans, drained and rinsed

1 c. shredded Cheddar

1 c. Pico de Gallo

sour cream

1/4 c. Chopped cilantro

Directions

Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.

In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.

Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.

Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Soft Tacos with Chicken & Tomato-Corn Salsa and Ground Beef Tacos with Spicy Shells. Enjoy!

JAMAICAN JERK STEAK TACOS

This is from Tiffany Azure on Delish. The recipe begins, “Everything is better when it's a taco. Homemade jerk seasoning has amazing flavor, but you can use store-bought as a shortcut.”

Total Time: 1 hour 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

According to the note at the end of the recipe, “Tiffany Azure is a self-taught cook and photographer and loves to develop recipes with big bold flavors, using minimal ingredients and easy preparation techniques. You can find her tasty spins on classic recipes at Creme de la Crumb.”

Ingredients

For the Jerk Seasoning

1 tbsp. garlic powder

1 tbsp. dried Italian blend seasoning

2 tsp. sugar

2 tsp. kosher salt

2 tsp. onion powder

1 tsp. ground allspice

1 tsp. crushed red pepper flakes

1 tsp. cayenne pepper

1 tsp. smoked paprika

1/2 tsp. Freshly ground black pepper

1/4 tsp. ground cinnamon

For the Tacos

2 tbsp. jerk seasoning

1/4 c. plus 2 tbsp. canola oil, divided

1 1/2 lb. flank or skirt steak

10 small (taco-sized) flour tortillas

1 c. diced pineapple

1/2 c. diced onion

1/4 c. freshly chopped cilantro

Juice of 1/2 lime, plus lime wedges for serving

1/4 tsp. kosher salt

1 avocado, sliced

Crumbled cotija cheese, for serving (optional)

Directions

Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)

Make tacos: In a small bowl, whisk together jerk seasoning and 1/4 cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.

In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.

In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.

Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.

CHARD AND SWEET CORN TACOS

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don’t recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they’re nice and wide. Don’t skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco.”

Yield: 8 tacos, serving 4; Time: 15 to 20 minutes.

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1 generous bunch Swiss chard (about 3/4 pound)

Salt to taste

1 medium white, red or yellow onion, sliced

3 large garlic cloves, minced

Kernels from 2 ears sweet corn

Freshly ground pepper

8 warm corn tortillas

1/2 cup crumbled queso fresco or feta (but not too salty a feta)

Salsa of your choice

Preparation

Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.

When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain. Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips. Set aside.

Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes. Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.

Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa.

Tip

Advance preparation: The filling will keep for a day in the refrigerator. Reheat gently in a skillet.

GROUND BEEF TACOS WITH SPICY SHELLS

This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”

Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4

To view this online, click here.

Ingredients

2 tbsp. olive oil

1 medium onion, finely chopped

2 large cloves garlic, finely chopped

2 tsp. ground cumin

1 tsp. dried oregano

1 tsp. ground coriander

1/2 tsp. chili powder

1 1/4 lb. ground beef (at least 90% lean)

3 tbsp. tomato paste

2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)

8 small yellow corn tortillas (see box, below)

8 butter or iceberg lettuce leaves

2 tomatoes, chopped

Shredded cheddar, for serving

Directions

Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.

Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.

While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.

PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER

SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA

This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.” Yield: Serves four; Time: 15 minutes.

This was featured in “Sweet Corn: Getting an Earful in Summer”, and can be found online by clicking here.

Ingredients

1/2 small red or white onion, finely chopped

1 ear of corn, steamed for five minutes

1 pound ripe tomatoes, finely chopped

1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

Salt to taste

1 boneless, skinless chicken breast, poached and shredded (about 2 cups)

8 corn tortillas

1/2 cup crumbled queso fresco or feta cheese

Preparation

Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.

Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.

Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.

Tip

Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.

BEEF TACO SALAD

This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Taco Seasoning

2 tbsp. tomato paste

vegetable oil

2 corn tortillas, cut into 1/4" strips

2 heads romaine lettuce, chopped

cherry tomatoes, halved

1 can black beans, drained and rinsed

1 c. shredded Cheddar

1 c. Pico de Gallo

sour cream

1/4 c. Chopped cilantro

Directions

Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.

In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.

Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.

CROCK POT CHICKEN TACO MEAT

This comes from Food.com. Makes 8 servings.

To view this online, go to http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957.

Ingredients

3 tablespoons taco seasoning

1 cup chicken broth

Note: Use in place of hamburger for tacos.

1 lb boneless skinless chicken breast

Directions

Dissolve taco seasoning into chicken broth.

Place chicken breasts in crock pot and pour chicken broth over.

Cover and cook on low for 6 – 8 hours.

With two forks, shred the chicken meat into bite-size pieces.

To freeze, place shredded meat into freeze bags with the juices.

Press out all the air and seal.

Salads

One of the many good things about Salads is that you can use it either as a side dish or the main course. To that end, here are six salads to help you through the day, including Hawaiian Macaroni Salad and a Beef Taco Salad. Enjoy!

MILLION DOLLAR PASTA SALAD

This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "Million dollar pasta salad is inspired by a dip of a similar tax bracket. Zesty, ranchy, and tangy, each bite feels like a combination of a classic BLT with fresh, well-balanced ranch dressing. The tomatoes, bell peppers, scallions, red onions, and fresh herbs add lots of texture in flavor. Mini penne pasta is the perfect size for each bite, allowing you to get a little bit of everything, but you can use another shape. Finishing it off, the bacon is crispy and adds a nice smokiness to the dish while the cheese rounds out the umami notes.

"This would be the perfect addition to a potluck, or serve with grilled chicken thighs, barbecue, or grilled burgers for the ultimate backyard cookout."

Active Time: 35 minutes; Total Time: 1 hour 35 minutes; Servings: 14

To view this online, go to https://www.southernliving.com/million-dollar-pasta-salad-11771238.

Ingredients

1 (16 oz.) uncooked mini penne or penne pasta

1 cup mayonnaise

1/4 cup whole buttermilk

1/4 cup dry ranch seasoning mix (from 2 [1 oz.] envelopes)

1/2 tsp. garlic powder

1/2 tsp., plus 1/8 tsp. freshly ground black pepper, divided

2 cups cherry tomatoes, halved (from 1 pt.)

10 slices thick-cut bacon, cooked and chopped (about 1-1/4 cups)

1 cup finely chopped red bell pepper (from 1 medium [9-oz.] pepper)

1/2 cup finely chopped red onion (from 1 small [4-oz.] onion)

1/2 cup chopped mixed fresh herbs (such as parsley, chives, and dill)

1/2 cup thinly sliced scallions (from 2 scallions), plus more for garnish

6 oz. sharp Cheddar cheese, shredded, divided (about 1-1/2 cups)

Directions

Gather all ingredients.

Bring a large pot of salted water to boil over high. Cook pasta according to package directions until tender. Drain and rinse in a colander under cool running water; set aside.

Whisk together mayonnaise, buttermilk, ranch seasoning, garlic powder, and 1/2 teaspoon of the black pepper in a large bowl until smooth.

Stir in cooled pasta, tomatoes, bacon, bell pepper, onion, herbs, scallions, and 1 cup of the Cheddar until well coated. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 8 hours.

Transfer pasta salad to a large bowl. Top with remaining 1/2 cup Cheddar and 1/8 teaspoon black pepper; garnish with additional scallions.

HEALTHY BBQ RANCH SALAD

This is from Everyday Diabetic Recipes, and begins, "If you love those barbecue ranch flavors then this healthy salad recipe is right up your alley. Our Healthy BBQ Ranch Salad has so much southwestern flavor, it'll have you saying "Yeehaw!" with every bite!"

Prep Time: 5 minutes; Serves: 4

To view this online, go to https://www.everydaydiabeticrecipes.com/Green-Salads/Healthy-BBQ-Ranch-Salad.

Ingredients

2 cups cooked, diced chicken breast

2 tablespoons barbecue sauce

5 cups chopped romaine lettuce

1 tomato, diced

3/4 cup frozen corn, thawed

3/4 cup canned black beans, drained and rinsed

1/4 cup diced red onion

1/4 cup reduced fat shredded Cheddar cheese (optional)

1/4 cup fat-free Ranch dressing

1/4 cup tortilla strips (see note)

Directions

In a small bowl, combine chicken and barbecue sauce; toss until evenly coated.

In a large bowl, place lettuce; top with chicken, tomato, corn, beans, onion, and cheese, if desired. Pour dressing over salad and toss gently to combine.

Top with tortilla strips, if desired, and serve immediately.

Notes

To make your own healthier tortilla strips, preheat oven to 350 degrees F. Then, cut a 6" whole-wheat flour tortilal into thin strips and bake for 8-10 minutes or until golden brown. Sprinkle over your salad and enjoy!

BEEF TACO SALAD

This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Taco Seasoning

2 tbsp. tomato paste

vegetable oil

2 corn tortillas, cut into 1/4" strips

2 heads romaine lettuce, chopped

cherry tomatoes, halved

1 can black beans, drained and rinsed

1 c. shredded Cheddar

1 c. Pico de Gallo

sour cream

1/4 c. Chopped cilantro

Directions

Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.

In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.

Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.

BUSH’S® BEST BLACK BEAN SALAD

This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8

Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1/2 cup diced red onion

1 can (15.25 oz) corn, drained

1 clove garlic, chopped

1 tsp cilantro

1/4 cup olive oil

4 Tbsp red wine vinegar

1 tsp lime juice

Salt and pepper to taste

Tortilla chips

Directions

In a small bowl, combine peppers, onion, corn, garlic and cilantro.

Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.

Serve with tortilla chips.

EASY CHICKEN SALAD

This is from Lidey Heuck at The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This simple chicken salad makes great use of leftover chicken, though you can certainly use a rotisserie chicken or roast or boil chicken breasts for this recipe. The recipe calls for classic crunchy mix-ins such as grapes, celery and pecans, but feel free to make it your own: Use a diced tart apple in place of the grapes, or toss in a handful of dried cranberries. Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make it on Monday to have on hand for lunches all week long."

Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025482-easy-chicken-salad. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1/2 cup mayonnaise

1 tablespoon white wine vinegar

1/2 teaspoon Dijon mustard

Salt and pepper

3 cups diced cooked chicken breast

1/2 cup finely chopped celery (about 1 large stalk)

1/2 cup seedless grapes, quartered

1/2 cup toasted pecans, chopped (see Tip)

1/4 cup minced red onion (about 1/4 small onion)

2 tablespoons chopped fresh parsley

Toasted bread, lettuce cups or crackers, for serving

Preparation

In a large bowl, combine the mayonnaise, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper; whisk until smooth. Add the chicken, celery, grapes, pecans, onion and parsley and mix well. Season with more salt and pepper to taste.

Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.

Tip

Toast pecans on a baking sheet at 350 degrees for 8 to 10 minutes.

>HAWAIIAN MACARONI SALAD

This yummy macaroni salad is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).

Anyway, the recipe begins, “Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.”

Prep Time: 10 mins; Cook Time: 10 mins; Total Time: 20 mins; Servings: 10

To view this online, go to https://spicysouthernkitchen.com/hawaiian-macaroni-salad/.

Ingredients

16 ounces elbow pasta

1/4 cup grated onion

1/4 teaspoon garlic powder

2 tablespoons apple cider vinegar

2 cups mayonnaise

1/2 cup whole milk

1 tablespoon sugar

2 shredded carrots

salt and pepper

Instructions

Bring a large pot of water to a boil and add 1 tablespoons kosher salt. Cook pasta according to package directions.

Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl. Add garlic powder and apple cider vinegar and stir. Let sit 10 minutes.

In a medium bowl, whisk together mayonnaise, milk, and sugar.

Set aside about 1/2 a cup and add the rest to the macaroni along with carrots. Stir to combine. Season to taste with salt and pepper.

Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Stir in the reserved mayonnaise mixture just before serving.

Recipe Notes

Be sure not to overcook your pasta or it will have a mushy texture.

If you to dress it up some, add diced ham or chopped pineapple.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Buffalo Soft Tacos and Slow Cooker Pulled Orange Chicken Tacos with Pickled Vegetables. Enjoy!

SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA

This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.” Yield: Serves four; Time: 15 minutes.

This was featured in “Sweet Corn: Getting an Earful in Summer”, and can be found online by clicking here.

Ingredients

1/2 small red or white onion, finely chopped

1 ear of corn, steamed for five minutes

1 pound ripe tomatoes, finely chopped

1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

Salt to taste

1 boneless, skinless chicken breast, poached and shredded (about 2 cups)

8 corn tortillas

1/2 cup crumbled queso fresco or feta cheese

Preparation

Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.

Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.

Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.

Tip

Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.

SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES

This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”

Makes 4 servings.

To view this online, click here.

Ingredients

For the Crock Pot Orange Chicken:

1 large halved orange (with peel on)

3/4 cup sugar-free, 100% orange juice

1 cup low-sodium chicken stock

14.5 oz canned, no salt added, diced tomatoes

2 Tbsp apple cider vinegar

4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic

2 medium onions (coarsely chopped)

1 medium bell pepper (any color) coarsely chopped

2 Tbsp dried, salt-free Italian seasoning

1 cup water

2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded

For the Pickled Vegetables:

1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips

1/3 cup cucumber (cut into bite-size strips)

3/4 cup red onion (about half an onion) cut into thin strips

1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional

1/2 cup apple cider vinegar

1 Tbsp sugar substitute/artificial sweetener

1/4 tsp salt

1/2 tsp peppercorns

1/2 tsp coriander seeds (optional)

1 bay leaf

For the Tacos:

3/4 cup purple cabbage (shredded)

1/3 cup fat-free sour cream

1/2 cup fresh cilantro leaves (small handful)

8 small corn tortillas

Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.

Directions

For the Crock Pot Orange Chicken:

Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.

Add chicken and submerge under mixture. Cook on low for 4-6 hours.

Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.

When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.

For the Pickled Vegetables:

In a medium bowl, combine carrots, cucumbers and red onion; set aside.

Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.

Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.

For the Tacos:

Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.

BUFFALO SOFT TACOS

4 Servings. Serving size: 1 taco

Source: Cooking Up Fun For Kids With Diabetes

View Recipe: http://diabeticgourmet.com/recipes/html/573.shtml

Ingredients

1/3 cup mild cayenne pepper sauce (such as Frank's Red Hot Sauce)

1 teaspoon corn oil

2 cups (about 10 ounces) diced cooked chicken breast

4 (8 inch) tortillas, warmed if desired

1/2 cup (2 ounces) finely shredded Monterey Jack cheese

1 cup finely chopped lettuce

2 tablespoons + 2 teaspoons light ranch dressing

Directions

Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.

Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).

Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.

Fold each taco in half, or roll it up. Slice in half if you want to.

Nutritional Information Per Serving: Calories: 351; Protein: 30 g; Fat: 13 g; Sodium: 1220 mg; Cholesterol: 72 mg; Saturated Fat: 5 g; Dietary Fiber: 5 g; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 4 Meat, lean

CHICKEN TACOS WITH CHIPOTLE

This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”

Yield: 4 servings; Time: 1 hour.

This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.

Ingredients

For the Tacos:

4 large bone-in chicken thighs, about 1-1/2 pounds

3 scallions, left whole

1 bay leaf

1 thyme branch

3 black peppercorns

1 allspice berry

2 cloves

Kosher salt

3 tablespoons olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1/2 teaspoon ground cumin

2 or 3 chipotle chiles in adobo, chopped

3 tablespoons adobo sauce, from the can

1/2 cup broth (use broth from simmered chicken)

8 fresh corn tortillas

For Garnish:

1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained

Thinly sliced serrano chile

Thinly sliced radishes

Sliced avocado

Crumbled queso fresco or mild feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

Dried oregano

Lime wedges

Preparation

Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.

Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.

Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.

Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

BEEF TACO SALAD

This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Taco Seasoning

2 tbsp. tomato paste

vegetable oil

2 corn tortillas, cut into 1/4" strips

2 heads romaine lettuce, chopped

cherry tomatoes, halved

1 can black beans, drained and rinsed

1 c. shredded Cheddar

1 c. Pico de Gallo

sour cream

1/4 c. Chopped cilantro

Directions

Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.

In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.

Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.

CROCK POT CHICKEN TACO MEAT

This comes from Food.com. Makes 8 servings.

To view this online, go to http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957.

Ingredients

3 tablespoons taco seasoning

1 cup chicken broth

Note: Use in place of hamburger for tacos.

1 lb boneless skinless chicken breast

Directions

Dissolve taco seasoning into chicken broth.

Place chicken breasts in crock pot and pour chicken broth over.

Cover and cook on low for 6 – 8 hours.

With two forks, shred the chicken meat into bite-size pieces.

To freeze, place shredded meat into freeze bags with the juices.

Press out all the air and seal.

Salads - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with salads.

Of course, salads don't have to be that iconic side of years past, where we had simply lettuce-tomatoes-onions-and-dressing (though there's really nothing wrong with that!). Today's salads are so much more, as these salads will show, including kid-friendly Pot Luck Pasta Salad and the Beef Taco Salad. Enjoy!

INA GARTEN'S MAPLE-ROASTED CARROT SALAD

This recipe is from Cooking for Jeffrey, by Ina Garten, and was posted on Tasting Table. To view this online, click here.

Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes

Ingredients

2 pounds carrots, preferably with leafy tops

Good olive oil

Kosher salt and freshly ground black pepper

1/4 cup pure Grade A maple syrup

2/3 cup dried cranberries

2/3 cup freshly squeezed orange juice (2 oranges)

3 tablespoons sherry wine vinegar

2 garlic cloves, grated on a Microplane

6 ounces baby arugula

6 ounces goat cheese, such as Montrachet, medium-diced

2/3 cup roasted, salted Marcona almonds

Directions

Preheat the oven to 425 degrees.

Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

POT LUCK PASTA SALAD (KID-FRIENDLY)

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This recipe begins, “This colorful salad has something for everyone. If you’re short on time, buy the ingredients already cut from a salad bar and use your favorite bottled fat-free Italian dressing.”

POINTS® Value: 3; Servings: 12; Preparation Time: 30 minutes; Cooking Time: 15 minutes; Level of Difficulty: Easy

Ingredients

4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)

4 oz uncooked whole-wheat pasta, wheel shaped (about 1 1/2 cups)

1/3 cup olive oil

1/4 cup fresh lemon juice

1 tsp dried oregano

1 Tbsp Dijon mustard

1/2 tsp table salt

1/4 tsp black pepper

2 medium garlic cloves, minced

2 1/2 oz olives, canned, sliced, black (about 10 medium black olives)

1 medium green peppers, chopped (about 1 cup)

1 medium sweet red peppers, chopped (about 1 cup)

3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)

1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)

1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)

1 cup frozen green peas, thawed

Directions

Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.

Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic in a small bowl; set aside until ready to use.

In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields about 1 cup per serving.

CONFETTI BEAN SALAD

Servings: 6

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/43.shtml

Ingredients

16 ounces can mixed cut green & wax beans

1/4 cup onion, chopped

2 tablespoons pimiento, chopped

1/2 cup cider vinegar

Sugar substitute equivalent to 5 teaspoons sugar

1 tablespoon mixed pickling spices

1/4 cup celery, finely chopped

Crisp lettuce leaves

1/4 cup green pepper, chopped

Directions

Drain beans, saving liquid.

Combine this liquid with vinegar in a saucepan.

Add mixed pickling spice, either loose or in a small cheesecloth bag.

Bring to a boil, cover, reduce heat to low, and simmer gently for 10 minutes.

Meanwhile, mix all the vegetables in a bowl.

Remove liquid from heat; add sweetener and stir until dissolved.

Pour over vegetables and remove spice bag or loose spices.

Chill several hours, stirring occasionally.

Drain before serving on crisp lettuce.

Nutritional Information Per Serving: Calories: 28; Protein: 1 g; Carbohydrates: 7 g; Exchanges: 1 Vegetable

WINTER FRUIT SALAD

This is from OnTrackDiabetes, a site with some good information for diabetics and their families.

You can view this at https://www.ontrackdiabetes.com/recipes/salads/winter-fruit-salad.

Ingredients

8 red apples, such as Jonathan or Gala, cored and diced

8 green Bartlett or Anjou pears, cored and diced

4 cups fresh strawberries, stems removed, sliced

2 cups fresh orange juice

1 cup fresh lemon juice

1/4 cup orange-flavored liqueur (optional)

sugar substitute, to taste (optional)

4 bananas, sliced

Directions

Place all of the fruit (except bananas), juices and liqueur (if using) in a large attractive bowl. Add sugar substitute, if using. Gently mix.

Cover bowl and refrigerate 4 to 8 hours, but no longer.

Just before serving, stir in banana slices.

Nutritional Information Per serving: 131 calories (5% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 33 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 1 mg sodium

Diabetic exchanges: 2 carbohydrate (fruit)

BEEF TACO SALAD

This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Taco Seasoning

2 tbsp. tomato paste

vegetable oil

2 corn tortillas, cut into 1/4" strips

2 heads romaine lettuce, chopped

cherry tomatoes, halved

1 can black beans, drained and rinsed

1 c. shredded Cheddar

1 c. Pico de Gallo

sour cream

1/4 c. Chopped cilantro

Directions

Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.

In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.

Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.

TOMATO AND WATERMELON SALAD

This comes from Sam Sifton for The New York Times Cooking section (featured in How to Make a Perfect Summer Feast, on July 3, 2015). Sam wrote, “Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.” Serves 6 to 8 in 15 minutes.

To view this online, click here.

Ingredients

4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes

1 small seedless watermelon, cut into 1 1/4-inch cubes

1 teaspoon kosher salt

1/4 cup extra-virgin olive oil

2 tablespoons sherry vinegar

Kosher salt and freshly ground black pepper to taste

1 cup feta cheese, torn into large crumbles

Preparation

Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.

Whisk together the oil and vinegar and season with salt and pepper to taste.

Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

Salads - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday.

Today's double post deals with salads. And not just the old run-of-the-mill lettuce-and-tomato salads. Today's six salads include Tuscan Tortellini Salad and Beef Taco Salad. Enjoy!

PINA COLADA CHICKEN SALAD

This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”

Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.

To view this online, click here.

Ingredients

1 lb. boneless skinless chicken breasts, cut into tenders

1 c. all-purpose flour

2 large eggs, beaten

1 c. shredded coconut

kosher salt

Freshly ground black pepper

1 head romaine

1 red bell pepper, thinly sliced

2 c. pineapple, chopped

1/2 c. coconut milk

Juice of 2 limes

Zest of 1 lime

pinch of crushed red pepper flakes

Directions

Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.

Bake until cooked through and coconut is golden, 12 minutes.

Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.

In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.

Drizzle with dressing and serve.

TUSCAN TORTELLINI SALAD

This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”

Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.

To view this online, click here.

Ingredients

1 lb. fresh cheese tortellini

1/4 c. extra-virgin olive oil

2 tbsp. balsamic vinegar

1/2 tbsp. honey

kosher salt

Freshly ground black pepper

3/4 c. chopped salami or prosciutto

1/2 c. baby spinach

1/2 c. oil-packed sun-dried tomatoes, chopped

1/4 c. freshly grated Parmesan

Directions

In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.

Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.

To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.

Garnish with Parmesan.

TOMATO AND WATERMELON SALAD

This comes from Sam Sifton for The New York Times Cooking section (featured in How to Make a Perfect Summer Feast, on July 3, 2015). Sam wrote, “Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.” Serves 6 to 8 in 15 minutes.

To view this online, click here.

Ingredients

4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes

1 small seedless watermelon, cut into 1 1/4-inch cubes

1 teaspoon kosher salt

1/4 cup extra-virgin olive oil

2 tablespoons sherry vinegar

Kosher salt and freshly ground black pepper to taste

1 cup feta cheese, torn into large crumbles

Preparation

Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.

Whisk together the oil and vinegar and season with salt and pepper to taste.

Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

AMBROSIA SALAD

This comes from Delish, and begins, “There's a reason it's a classic.”

To view this online, click here.

Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.

Ingredients

1 1/2 c. Cool Whip

1/2 c. sour cream

3 c. mini marshmallows

1 (15-oz.) can mandarin oranges, drained

1 c. chopped fresh pineapple

1 c. shredded coconut

3/4 c. halved maraschino cherries (stems removed), drained

3/4 c. toasted pecans

Directions

In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.

Cover and refrigerate for at least 1 hour and up to overnight.

HERB POTATO SALAD

Servings: 6

Source: Cooking Healthy and Fast

To view this online, click here.

Ingredients

1 lb new red potatoes

1/2 cup sliced radishes (optional)

Dressing:

3 Tbsp plain, nonfat yogurt

1 Tbsp reduced calories mayonnaise

1-1/2 tsp Dijon mustard

1/2 tsp garlic

1/2 tsp dried basil

1/4 tsp dried thyme

1/4 tsp onion powder

1/4 tsp salt (optional)

Directions

Scrub potatoes and cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold.

Nutritional Information Per Serving: Calories: 80; Protein: 2 g; Fat: 1 g; Sodium: 60 mg; Carbohydrates: 16 g; Exchanges: 1 Starch/Bread

BEEF TACO SALAD

This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Taco Seasoning

2 tbsp. tomato paste

vegetable oil

2 corn tortillas, cut into 1/4" strips

2 heads romaine lettuce, chopped

cherry tomatoes, halved

1 can black beans, drained and rinsed

1 c. shredded Cheddar

1 c. Pico de Gallo

sour cream

1/4 c. Chopped cilantro

Directions

Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.

In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.

Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.

Taco Tuesday

It's Taco Tuesday again, time to check out different ways to fix tacos. Today's six recipes include Chipotle Pork and Sweet Potato Tacos and Homemade Tortillas. Enjoy!

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

BEEF TACO SALAD

This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Taco Seasoning

2 tbsp. tomato paste

vegetable oil

2 corn tortillas, cut into 1/4" strips

2 heads romaine lettuce, chopped

cherry tomatoes, halved

1 can black beans, drained and rinsed

1 c. shredded Cheddar

1 c. Pico de Gallo

sour cream

1/4 c. Chopped cilantro

Directions

Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.

In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.

Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.

HOMEMADE TORTILLAS

This, as well as the next two recipes (Chipotle Pork and Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Strawberry Salsa), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”

Ingredients

2 cups masa harina (corn flour)

1/2 tsp. salt

1 1/2 cups warm tap water

Instructions

In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.

Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.

Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.

Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg

CHIPOTLE PORK AND SWEET POTATO TACOS

This one begins, “Grated sweet potato cooks in a flash so you can quickly nail your immune-boosting vitamin A quota. Pork tenderloin provides plenty of low-fat muscle-building protein and a yogurt topping gives you some gut-friendly probiotics.”

Ingredients

4 tsp. canola oil or grapeseed oil

1 lb. pork tenderloin, sliced 1/4” thick

Kosher salt and freshly ground black pepper

1 large sweet potato, peeled and shredded

1/2 cup plain yogurt

1 tsp. minced chipotle chili in adobo sauce

1/2 tsp. lime zest

1 1/2 tsp. lime juice

1/4 tsp. ground cumin

8 small corn tortillas

2 cups baby spinach

1/3 cup cilantro

Instructions

Heat 2 tsp. oil in a large skillet over medium heat. Season the pork with salt and pepper, add to pan and cook until no longer pink, 5-6 minutes. Remove pork and set aside. Add remaining oil to skillet. Add sweet potato, season with salt and pepper and cook until tender, stirring often, about 4 minutes.

Stir together yogurt, chipotle chili, lime zest, lime juice, cumin and a pinch of salt. Top tortillas with spinach, pork, sweet potato, yogurt sauce and cilantro. Serves 4.

Nutrition Information: Calories per serving: 367; Protein: 29 g; Carbs: 41 g; Sugar: 7 g; Total fat: 10 g; Saturated fat: 2 g; Sodium: 202 mg

CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA

This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”

Ingredients

1 Tbsp. granulated sugar

1 tsp. kosher salt

1/2 cup cider vinegar; more as needed

2 cups halved strawberries

1/2 cup unsweetened coconut milk

2 garlic cloves, minced

1 lb. lean ground chicken

1/2 cup chopped mint

2 tsp. lemon zest

1 cup grape tomatoes, quartered

1 yellow bell pepper, diced

2 scallions, thinly sliced

1 jalapeno pepper, seeded and minced

8 large lettuce leaves, such as Boston

Instructions

In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.

In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.

Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.

Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.

Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg

Taco Tuesday

It's time for another Taco Tuesday. Today's tacos include Quick Fresh Tomatillo Salsa and Buffalo Turkey Tacos. Enjoy!

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

BUFFALO TURKEY TACOS

Source: Jennie-O

Recipe Yield: Makes 8 servings

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g

BEEF TACO SALAD

This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Taco Seasoning

2 tbsp. tomato paste

vegetable oil

2 corn tortillas, cut into 1/4" strips

2 heads romaine lettuce, chopped

cherry tomatoes, halved

1 can black beans, drained and rinsed

1 c. shredded Cheddar

1 c. Pico de Gallo

sour cream

1/4 c. Chopped cilantro

Directions

Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.

In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.

Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.

TURKEY TACO BOWLS

This is from page 35 of the June 2017 issue of Runner’s World, and begins, “A large egg adds 6 grams of muscle-rebuilding protein.”

Makes 4 servings

To view this, as well as other recipes in the article, online here.

Ingredients

5 teaspoons olive oil, divided

1 pound lean ground turkey

1 tablespoon taco seasoning

4 cups shredded red cabbage

2 cups chopped kale

Juice of 1 lime

Salt to taste

4 eggs

2 whole-wheat tortillas

1 tablespoon crumbled feta

1 avocado, sliced

1 tablespoon salsa (optional)

Instructions

Heat 2 teaspoons of olive oil over medium heat in a large skillet. Add turkey, taco seasoning, and 1/2 cup of water. Cook, breaking up meat with a spoon, until water has evaporated and turkey is browned, 6 to 8 minutes. Meanwhile, in another large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add cabbage and kale and cook until bright-colored and slightly wilted, about 4 minutes. Stir in lime juice and sprinkle with salt. Divide mixture among 4 bowls. Wipe skillet and heat 1 teaspoon of olive oil over medium heat and cook eggs sunny side up, 3 to 4 minutes. Warm tortillas, then cut into 1/2″-wide strips. Top each bowl of cabbage mixture with turkey, an egg, and tortilla strips. Sprinkle each with feta, avocado, and salsa, if desired.

VEGAN TACOS

This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.

To view this online, click here.

Ingredients

1 teaspoon vegetable oil

1/2 onion, sliced

2 teaspoons chopped seeded jalapeño chile

1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed

1 15.4-ounce to 16-ounce can vegetarian refried black beans

12 corn tortillas, warm

Diced onion

Chopped fresh cilantro

Preparation

Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.

Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.

Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.

Taco Tuesday

It's time for another Taco Tuesday. Hooray!!! Here are today's six taco recipes to help you through the day, including Homemade Tortillas and Spicy Turkey Tacos. Enjoy!

CROCK POT CHICKEN TACO MEAT

This comes from Food.com. Makes 8 servings.

To view this online, go to http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957.

Ingredients

3 tablespoons taco seasoning

1 cup chicken broth

Note: Use in place of hamburger for tacos.

1 lb boneless skinless chicken breast

Directions

Dissolve taco seasoning into chicken broth.

Place chicken breasts in crock pot and pour chicken broth over.

Cover and cook on low for 6 – 8 hours.

With two forks, shred the chicken meat into bite-size pieces.

To freeze, place shredded meat into freeze bags with the juices.

Press out all the air and seal.

BEEF TACO SALAD

This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Taco Seasoning

2 tbsp. tomato paste

vegetable oil

2 corn tortillas, cut into 1/4" strips

2 heads romaine lettuce, chopped

cherry tomatoes, halved

1 can black beans, drained and rinsed

1 c. shredded Cheddar

1 c. Pico de Gallo

sour cream

1/4 c. Chopped cilantro

Directions

Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.

In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.

Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.

HOMEMADE TORTILLAS

This, as well as the next two recipes (Chipotle Pork and Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Strawberry Salsa), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”

Ingredients

2 cups masa harina (corn flour)

1/2 tsp. salt

1 1/2 cups warm tap water

Instructions

In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.

Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.

Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.

Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg

CHIPOTLE PORK AND SWEET POTATO TACOS

This one begins, “Grated sweet potato cooks in a flash so you can quickly nail your immune-boosting vitamin A quota. Pork tenderloin provides plenty of low-fat muscle-building protein and a yogurt topping gives you some gut-friendly probiotics.”

Ingredients

4 tsp. canola oil or grapeseed oil

1 lb. pork tenderloin, sliced 1/4” thick

Kosher salt and freshly ground black pepper

1 large sweet potato, peeled and shredded

1/2 cup plain yogurt

1 tsp. minced chipotle chili in adobo sauce

1/2 tsp. lime zest

1 1/2 tsp. lime juice

1/4 tsp. ground cumin

8 small corn tortillas

2 cups baby spinach

1/3 cup cilantro

Instructions

Heat 2 tsp. oil in a large skillet over medium heat. Season the pork with salt and pepper, add to pan and cook until no longer pink, 5-6 minutes. Remove pork and set aside. Add remaining oil to skillet. Add sweet potato, season with salt and pepper and cook until tender, stirring often, about 4 minutes.

Stir together yogurt, chipotle chili, lime zest, lime juice, cumin and a pinch of salt. Top tortillas with spinach, pork, sweet potato, yogurt sauce and cilantro. Serves 4.

Nutrition Information: Calories per serving: 367; Protein: 29 g; Carbs: 41 g; Sugar: 7 g; Total fat: 10 g; Saturated fat: 2 g; Sodium: 202 mg

CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA

This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”

Ingredients

1 Tbsp. granulated sugar

1 tsp. kosher salt

1/2 cup cider vinegar; more as needed

2 cups halved strawberries

1/2 cup unsweetened coconut milk

2 garlic cloves, minced

1 lb. lean ground chicken

1/2 cup chopped mint

2 tsp. lemon zest

1 cup grape tomatoes, quartered

1 yellow bell pepper, diced

2 scallions, thinly sliced

1 jalapeno pepper, seeded and minced

8 large lettuce leaves, such as Boston

Instructions

In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.

In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.

Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.

Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.

Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg

SPICY TURKEY TACOS

This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”

According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.

Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

8 hard corn taco shells

1 tsp. extra-virgin olive oil

1 lb. ground turkey

4 tsp. Mexican seasoning

1 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 onion, diced

1 c. crushed tomatoes

1/4 c. chopped fresh cilantro, plus more for garnish

1 c. grated mozzarella

1 c. Pico de Gallo

1 c. sour cream

Directions

Preheat oven to 375°. Place taco shells on a sheet pan.

In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.

Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.

Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.