So, you may have noticed that I haven’t posted in a while, and that is because I am on a diet. There have been a lot less restaurant visits and eating out, unfortunately. However, I have lost a little weight (with a lot to go), so with the new year, hopefully I get out a little bit more now. Maybe I will find a restaurant that serves low-fat and low-calorie food. Do they exist? If so, I am on the hunt and will report back.
In the meantime, TK found a good, healthy recipe for turkey tacos. It was on The Rachael Ray Show.
Here it is:
Dr. Ian Smith’s Turn Back the Clock Tacos
2 tomatoes, diced
2 cloves of garlic, finely chopped
1 red pepper, diced
1 green pepper, diced
1 tsp of chipotle powder (it called for 1 TB but we were sweating from the heat)
Juice of 1/2 lime
Corn or wheat tortillas
1 package of ground dark meat turkey
A handful of cilantro (we omit this because TK hates cilantro)
2 pounds of cremini mushrooms, cleaned and sliced
Salt and pepper
1 cup of plain yogurt
In a large skillet, heat oil. When oil is hot, add the mushrooms and brown, stirring occasionally. Season with salt and pepper. Remove to a plate.
While the mushrooms brown, process the yogurt and cilantro in a food processor. Remove into a serving dish and reserve.
In the same skillet the mushrooms were cooked in, heat more oil over medium-high heat. Once hot, add the turkey and season with salt and pepper. Break it up with a spoon as it browns. Once brown, add garlic and peppers, and saute with meat until tender. Turn down the heat and season with salt, pepper and chipotle powder. Add the mushrooms back to the pan and mix everything together. Squeeze the lime juice over the mixture.
Heat up your tortillas over an open flame, in the oven or in the microwave.
Serve a tortilla with turkey meat and pepper mixture, top with cilantro cream and a few diced tomatoes.
Give it a try, you might like it.