Forum

Tomatillo Salsa

• 1 pound(s) tomatillos, husked and rinsed
• 1 small poblano chile, cut in half, stems and seeds discarded
• 1 small shallot, cut up
• 3 tablespoon(s) fresh lime juice
• 3/4 teaspoon(s) salt
• 3/4 teaspoon(s) sugar
• 1/3 cup(s) packed fresh cilantro leaves, chopped

Turkey and Onion Fajitas

• 2 (about 1 3/4 pounds) whole turkey-breast tenderloins, substitute 6 medium skinless, boneless chicken-breast halves
• 2 tablespoon(s) fajita seasoning, (see note)
• 4 teaspoon(s) olive oil
• 3 large onions, cut into 1/2-inch-thick slices
• 12 (6-inch) corn tortillas
• Cilantro sprigs and red chiles, for garnish

Directions

1. Make the Tomatillo Salsa: Preheat broiler. Place tomatillos in broiling pan without rack. Place pan in broiler 5 to 6 inches from source of heat and broil tomatillos 10 minutes or until blackened in spots and blistering, turning tomatillos over once. When tomatillos are turned, add poblano, skin side up, to pan and broil 6 minutes or until charred.
2. In blender or food processor with knife blade attached, pulse tomatillos, poblano, shallot, lime juice, salt, and sugar until chopped. Stir in cilantro. Cover and refrigerate salsa up to 3 days if not serving right away. Makes about 2 cups.
3. Prepare Turkey and Onion Fajitas: In medium bowl, toss turkey tenderloins or chicken with fajita seasoning and 2 teaspoons oil. Brush onion slices with remaining 2 teaspoons oil.
4. Place turkey or chicken and onions on hot grill rack. Cook turkey 15 to 20 minutes (chicken 10 to 12 minutes) or until juices run clear when thickest part is pierced with tip of knife (internal temperature of turkey tenderloins should be 170 degrees F on meat thermometer), turning turkey or chicken over once. Cook onions 12 to 15 minutes or until tender and golden, turning them over once.
5. While turkey or chicken is cooking, place several tortillas on same grill and heat just until lightly browned, removing to a sheet of foil as they brown. Wrap tortillas in foil and keep warm.
6. To assemble fajitas: Transfer onions to bowl. Transfer turkey or chicken to cutting board and thinly slice. Top tortillas with equal amounts of turkey or chicken and onion; spoon some salsa on each and fold over to eat out of hand. Serve with any remaining onions and salsa.

   Nutritional Information without salsa: About 350 calories, 36 g protein, 35 g carbohydrate, 7 g total fat (1 g saturated), 5 g fiber, 88 mg cholesterol, 440 mg sodium.

   Nutritional Information for each 1/4 cup salsa: About 30 calories, 1 g protein, 6 g carbohydrate, 1 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 220 mg sodium.

    

1. 1 package (8 ounces) refrigerated crescent rolls
2. 2 medium zucchini, sliced lengthwise and quartered
3. 1/2 cup chopped onion
4. 1/4 cup butter, cubed
5. 2 teaspoons minced fresh parsley
6. 1/2 teaspoon salt
7. 1/2 teaspoon garlic powder
8. 1/2 teaspoon pepper
9. 1/4 teaspoon dried basil
10. 1/4 teaspoon dried oregano
11. 2 eggs, lightly beaten
12. 2 cups (8 ounces) shredded part-skim mozzarella cheese
13. 3/4 cup cubed fully cooked ham
14. 1 meduim Roma tomato, thinly sliced

1. Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
2. Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
3. Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Zucchini Crescent Pie is done!