Thursday, May 26, 2011

Crockpot Chicken and Hawaiian Rolls

Here is a quick easy Meal from my friend Karissa Druse:

frozen chicken, bbq sauce, chopped white onion, pineapple chunks (canned)...none of the juice...on low for 8 hours...shred it and put it on hawaiian rolls or over rice....its yummy!! :)

Friday, May 20, 2011

Jay's Winning Turkey Burger

Jay's Winning Turkey Burger
From Community email

Jay's "volcano" burger meets the kid test!

This week the final four contestants were challenged to come up with a turkey burger for the toughest audience of all—kids. When all was said and done—and eaten—it was Jay Jacobs's "volcano" burger that led the way.

4 oz extra lean ground turkey
1/2 cup shredded iceberg lettuce
2 T ketchup
1 T shredded low fat mozzarella cheese
1 T shredded low fat cheddar cheese
1 small whole wheat hamburger bun (such as Sandwich Thins)

Preheat oven to 400 degrees. Form ground turkey in a cone shape to look like a volcano with center somewhat hollow. Bake in oven for 10-15 minutes.

Place bottom of bun in center of serving plate. Distribute lettuce around bun to simulate grass. Place burger cone on bun. Spoon ketchup into the hollowed out portion of the burger, and drizzle down the side to make it look like lava coming out. Sprinkle the top of volcano with cheeses. Set bun top on side. Makes one burger.

Per serving: Calories 340; fat calories 50; total fat 6; sat fat 3g; cholesterol 60mg; sodium 620mg; total carbs 32g; fiber 6g; sugars 8g; protein 45g

Tuesday, May 10, 2011

Shrimp, Crab and Avocado Salad

Shrimp, crab and avocado salad
From the Kitchen of Susan Reid

½ lb each cooked shrimp and fresh lump crabmeat

1 mango

¼ c each extra-virgin olive oil, rice wine vinegar, fresh lime juice

¼ c cilantro, minced plus sprigs for garnishing

1 jalapeno chile, minced

½ shallot, minced

sea salt and ground pepper

½ head butter lettuce

1 avocado, diced

lime wedges for serving

Peel and dice shrimp. Pick over crabmeat for shell fragments.

Peel, pit and finely dice mango. In a bowl, stir together mango, olive oil, vinegar, lime juice, cilantro, jalapeno, and shallot. Season to taste with salt and pepper. Add shrimp and crabmeat and stir to combine.

Finely shred lettuce. In 4-6 clear glass tumblers, arrange lettuce in a layer on bottom. Top with crab mixture. Spoon avocado on top and garnish with lime wedges and cilantro sprigs. Serve at once.