Lettuce Taco Wraps

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INGREDIENTS



  • 12 ounces boneless skinless chicken breasts, cut into 4-inch-long, 1-inch-thick strips
  • 1/4 cup Balsamic Vinaigrette
  • 4 romaine lettuce leaves, shredded
  • 1 tablespoon thinly sliced red onion
  • 12 butter lettuce leaves
  • 4 Roma tomatoes, chopped
  • 1 1/2 ounces cheddar cheese
  • 1 teaspoon chopped parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano

DIRECTIONS



  1. Preheat a grill pan over high heat. Season chicken with 1 teaspoon Mediterranean spice and place on grill. Cook, basting with balsamic vinaigrette and turning once, until cooked through, about 2 minutes per side. Season chicken with remaining teaspoon Mediterranean spice and remove from grill; set aside.
  2. Place shredded romaine lettuce and red onions in a medium bowl; drizzle with red-wine vinaigrette and toss to combine. 
  3. Top each taco with 1 piece of chicken and garnish with chopped tomatoes, cheese, etc. Season with parsley, basil, and oregano; serve.

California Avocado Toast



INGREDIENTS


1slice bread (try thick, crusty artisan breads, sourdough, rye, wheat, multigrain or whatever bread you prefer)
1/2ripe, Fresh California Avocado, peeled, seeded and mashed
1egg – Optional
2slices heirloom or beefsteak tomato – Optional
2slices cooked bacon (turkey bacon or veggie bacon) – Optional
As neededFresh cracked pepper – Optional
As neededSea salt to taste – Optional



INSTRUCTIONS

California Avocado Toast with Fried Egg
  1. Toast 1 slice bread and spread with 1/2 ripe, Fresh California Avocado (mashed or sliced). Spray a small nonstick skillet with cooking spray and fry one egg as desired.
  2. Place cooked egg onto avocado toast, sprinkle with salt and pepper if desired.
California Avocado Toast with Heirloom Tomatoes
  1. Toast 1 slice bread, spread with 1/2 ripe, Fresh California Avocado (mashed or sliced) and 2 slices heirloom or beefsteak tomato.
  2. Top with fresh cracked pepper and sea salt to taste.
California Avocado Toast withTurkey Bacon
  1. Toast 1 slice bread, spread with 1/2 ripe, Fresh California
  2. Avocado (mashed or sliced) and 2 slices cooked turkey bacon.

Spaghetti With Ground Turkey and whole wheat pasta




Ingredients

  • 1 pound lean ground turkey
  • 1 small green pepper, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1 can (15 ounces) tomato sauce
  • 6 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
  • 3/4 cup water
  • 1/4 teaspoon garlic salt
  • Grated Parmesan cheese, optional


Directions

  1. In a large nonstick skillet coated with cooking spray, cook the turkey, pepper, mushrooms and onion over medium heat until meat is no longer pink and vegetables are crisp-tender.
  2. Stir in the tomato sauce, spaghetti, water and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti and vegetables are tender. Garnish with cheese if desired.Yield: 4 servings. 


TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 4 servings

Smothered Turkey Legs

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Ingredients
  • 2 lbs turkey wings, legs or thighs
  • 3 tbsp vegetable oil
  • 2 tbsp butter
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground sage
  • 1 tsp dry thyme
  • 2 tsp salt
  • 1 tsp ground black pepper
  • ½ cup all purpose flour
  • 2 cups chicken or turkey broth
  • ½ cup half & half
  • 1 small onion, chopped
  • 1 small bell pepper, chopped
  • 2 stalks of celery, chopped
  • salt & pepper for taste
Instructions
  1. Preheat the oven to 325 F.
  2. Rinse the turkey under cool water, then pat dry.
  3. Combine all of the seasonings: Salt, pepper, thyme,sage,onion powder, and garlic powder.
  4. Season the turkey with the seasonings, and rub all over.
  5. Sprinkle the all purpose flour into a large freezer bag, then place the turkey into the bag.
  6. Close the bag, and shake until all of the turkey is nicely coated with the flour( don't toss out the excess flour).
  7. Place a large pan on the stovetop and add in 3 tbsp of vegetable oil, and 2 tbsp of butter.
  8. Melt the butter, and heat up the oil over medium heat.
  9. Once the oil & butter is nice and hot, add in the turkey.
  10. Brown all surfaces of the turkey, then remove from the pan, and put the turkey into a large bake dish.
  11. Head back to the stovetop and toss in all of the chopped vegetables.
  12. Season the vegetables with salt and pepper to your preference, and cook the veggies, over medium heat, until they are translucent.
  13. Once done turn off the heat, and add the veggies into the bake dish with the turkey, but reserve the oil/butter mixture.
  14. Cover the bake dish with foil, and bake the turkey for 2 hours ( on 325 F).
  15. Gravy
  16. Heat up the butter/oil mixture over medium heat.
  17. Once the butter/oil is nice and hot sprinkle in the flour ( leftover from earlier).
  18. Stir continuously, and brown.
  19. Pour in the chicken broth, and stir to prevent and lumps.
  20. Next add in the half & half, and stir until everything is well combined.
  21. Let the gravy cook over medium heat until it starts to thicken up.
  22. Remove the turkey from the oven, and uncover.
  23. Pour the gravy all over the turkey, making sure that it is nicely smothered, then cover.
  24. bake for an additional 1 hour and 30 minutes.
  25. Remove the turkey form the oven, and let sit for 10 minutes.
  26. Serve and enjoy!
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