Page 17 - Florida Sentinel 2-3-17

Recipes
TNT TURKEY
TACO SALAD
Ingredients:
2 tomatoes 1 cup sautéed onion 1/2 cup cheddar cheese 1/2 cup Monterey jack cheese 11⁄2 lb fresh ground turkey 1 cup sweet corn 1 cup black beans 1 small bag (7 ounces) Cool
Ranch Doritos (crushed) 1/2 cup low-fat ranch dressing
Directions:
1/2 cup homemade taco Sea- soning:
1 Tbsp. Chili Powder, 1/4 tsp. Garlic Powder 1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes 1/4 tsp. Dried Oregano 1/2 tsp. Paprika 1 1/2 tsp. Ground Cumin 1 tsp. Sea Salt1⁄4 cup water
2 cup spinach and romaine let- tuce mix
1/2 cup pico de gallo 2 cups regular tortilla chips
In a medium skillet over low – medium heat, add 11⁄2 lb. ground turkey and 2 Tbsp taco seasoning. Cook, stirring occasionally, until done.
Add 2 Tbsp to 1⁄4 cup more taco seasoning, tomatoes and 1⁄4 cup water, cover and sim-mer for 15 minutes.
Combine the cheese, onion, corn, black beens, spinach and romaine, and ground turkey in a large bowl. Add the ranch dressing and mix well. Just be- fore serving, add all the tor-tilla chips, tossing to combine with other ingredi- ents. Top each serving with a teaspoon of salsa.
Ingredients:
1/4 cup green onions, cut into thin rounds, plus more for garnish
1/4 cup teriyaki sauce 1 tablespoon Sriracha chili sauce 1/2 teaspoon black pepper
Directions:
HONEY-SRIRACHA- TERIYAKI WINGS
1-1/2 teaspoons honey 2 teaspoons sesame oil 1/2 teaspoon red pepper flakes All purpose-flour (or brown rice
flour if you’re keeping it gluten- free), for dredging
Shredded carrots, for serving 12 wing drumettes
Whisk together the green onions, teriyaki sauce, Sriracha chili sauce, black pepper, honey, sesame oil, and red pepper flakes in a mixing bowl. Place the flour in a shallow bowl.
Dredge the wings (skin on or off, your call) in the flour, coating the entire piece of chicken in an even, thin layer of flour.
Then dunk the wings in the sauce, coating well.
Bake in a preheated 425 degrees oven on a lightly greased, foil-lined bak- ing sheet for 20 minutes, and then flip.
Bake for another 25 minutes, checking to ensure the chicken is cooked through.
Place the wings atop a bed of shredded carrots. Top with additional green onion slices and serve.
Ingredients:
1 lb ground turkey, made into 12 meatballs
1 teaspoon Italian seasoning 2 cups whole fresh mushrooms 2 cups cherry tomatoes
Directions:
PIZZA ON A STICK
1 medium onion, cut into 1- inch pieces
1 large green pepper, cut into 1- inch pieces
3 6-inch slices of pita bread, cut into 1-inch pieces
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1-1/4 cups pizza or your fa- vorite marinara sauce, warmed
1. In a skillet, brown the turkey meatballs while dusting them with the ital- ian seasoning.
2. Add onion and green pepper pieces right before it’s done and cover with medium heat for 5-minutes. This will help the onions and green peppers to get soft before popping them in the oven.
3. On the pointy end of each skewer, put mushroom, tomato, onion, pita bread, meat-ball, green pepper and repeat until full (each skewer should have at least two meatballs and two pieces of pita on it).
4. In a 400 degree oven, place skewers on a cookie sheet and sprinkle shredded cheese on top. Cook for 10 minutes or until cheese is fully melted and slightly bubbling.
5. Let cool for 5 minutes and use the sauce for dipping.
FRIDAY, FEBRUARY 3, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 5-B