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  • The Low Fat Chick 2:05 pm on July 20, 2013 Permalink | Reply
    Tags: , , oregano,   

    Crock Pot Turkey Tacos 

    Turkey Tacos

    Here in the tri-state area, we have been experiencing a heat wave of 100 degrees or higher everyday. This is far from normal for my home in CT and my daily commute to NYC for work.  The heat has become so unbearable that I have taken refuge in the house and become overly acquainted with my HDTVs and reading on my tablet.  Electronics have been getting me through the heat wave, so why not go a step further and avoid using the hot stove for cooking?  Enter the Crock Pot. Years ago I always thought using a Crock Pot was cheating when cooking, but when I received one for Christmas years ago from my cousin, my thoughts quickly changed.  The Crock Pot has been the answer to me avoiding long periods over a hot stove in this heat wave.  Enter fantastic, easy, Crock Pot Turkey Tacos!  I found this recipe in a book but modified it for greater flavor.  The results are a tasty, lighter taco, which can easily fool the beef eaters out there. My niece could not tell these had turkey and ate every bite. Perfect for the family, as the  flavor is great, but not spicy.  We served these with a side of low fat refried beans for a full, filling dinner.  Who knew healthier tacos could taste amazing and be easy to cook?!

    Ingredients

    1 lb lean ground turkey (85% Lean / 15% Fat)
    1 medium onion, chopped
    6 oz tomato paste
    1/2 cup medium chunky salsa
    1 tsp chili powder
    1/2 tsp cumin
    1/4 tsp oregano, dried
    1 tsp red pepper flakes
    1/2 tsp salt
    8 taco shells, yellow corn
    1 cup 2% cheddar cheese, shredded
    1 cup lettuce, shredded

    Preparation

    Brown turkey and onion in a large skillet over medium heat, stirring to separate meat.  Combine turkey mixture, tomato paste, salsa, chili powder, cumin, oregano, red pepper flakes, and salt in Crock Pot. Cover and cook on low for 4 to 5 hours.

    To serve, spoon 1/4 cup turkey mixture into each taco shell.  Top each taco with cheddar cheese and lettuce.

    Nutrition Facts

    Servings: 4 (2 tacos per serving)
    Serving size: 1/4 of recipe
    Calories 456
    Total Fat 27g

     
    • Jueseppi B. 3:13 pm on July 20, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™.

    • Karista 12:32 pm on July 22, 2013 Permalink | Reply

      These look so delicious! What a great idea for a summer meal and in the crock pot! I’ve been so unbelievably busy, it’s been a while since I visited. Hope you are doing well!! Karista

      • The Low Fat Chick 11:18 pm on July 24, 2013 Permalink | Reply

        Hi Karista!! I am doing very well. So glad to hear you have been busy, as you have such a wonderful website with great postings. Keep up the good work!

    • Misty Taller 1:42 pm on July 31, 2013 Permalink | Reply

      OMG truly love mexican this recipe is a must try! sounds great and I am glad you are feeling better!

  • The Low Fat Chick 6:50 pm on April 7, 2013 Permalink | Reply
    Tags: , , , oregano, ,   

    Herbed Pecorino Romano Chicken for Two 

    Herbed Pecorino Romano Chicken 4-7-2013 4-56-37 AM 4290x2856

    You know, I make it a must to not go into the processed food isles in the grocery store.  I like making fresh food and finding ways to eat those flavors of old school processed favorites like Shake & Bake the healthy way. Well, I wanted some chicken and wanted it Shake & Bake style, but preservatives aside. I developed this recipe and the flavor of Pecorino Romano cheese with dried herbs makes this a simple dish to prepare. Perfect for a date night for two. All you need is a side of roasted veggies, such as asparagus or broccoli to make a full meal and add color to your plate. Your date, or hubby will love this. Another new favorite for me!

    Ingredients

    1/2 cup fat free buttermilk
    3/4 cup plain bread crumbs
    1/3 cup Pecorino Romano cheese, grated
    1/4 tsp garlic powder
    1/2 tsp basil, dried 
    1/2 tsp parsley flakes, divided
    1/4 tsp oregano, dried
    1/2 tsp salt
    1/4 tsp black pepper
    4 chicken thighs, skinless, boneless and fat trimmed

    Preparation

    Preheat oven to 350°F.

    Pour buttermilk into a shallow dish.

    On a large piece of wax paper, mix together bread crumbs, cheese, garlic powder, basil, 1/4 tsp parsley, oregano, salt, and pepper.

    Rinse chicken and pat dry.

    Dip chicken in buttermilk and then dip into crumb mixture, patting the mixture on lightly so the chicken is coated evenly. Place chicken on a lightly oil rimmed baking sheet. Bake uncovered for 45 minutes, or until no longer pink in the middle.

    Serve garnished lightly with remaining parsley flakes (optional).

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (9.1 ounces).
    Calories 433.88

    % Daily Value
    Calories From Fat  120.76  28%
    Total Fat 13.57g  21%
    Saturated Fat 5.52g  28%

     
  • The Low Fat Chick 9:01 pm on May 27, 2012 Permalink | Reply
    Tags: , olives, oregano, , sirloin   

    Olive Burgers 

    Olive Burger 10.27.13

    Once I spent time in Spain last summer, I came home in love with olives. Maybe it was the wonderful way the flavors complimented the wines or the picturesque sight of olive trees in the countryside that influenced my love, but all I know is I enjoy olives in a way I never have before.  I wanted to try combining the wonderfully salty olives in a burger with herbs for a unique dinner.  So, I created this burger and found it to be fantastic.  Do not top with a strong cheese like cheddar, as this does not go well with the burger. I recommend a cheese lighter in flavor like provolone.

    Ingredients

    1 lb ground sirloin
    3 oz green olives with pimentos, finely chopped
    2 Tbsp parsley, finely chopped
    2 garlic cloves, minced
    1/2 tsp dried oregano 
    1/4 tsp freshly ground pepper
    1 pinch red pepper flakes
    olive oil
    4 large wheat hamburger buns
    ketchup, if desired
    mustard, if desired
    lettuce, if desired

    Preparation

    Preheat oven to 425 degrees.

    Combine first seven ingredients in a mixing bowl and mix until well incorporated. Shape into 4 burgers.

    Lightly brush a rimmed baking sheet with olive oil.  Place burgers on baking sheet and place sheet in oven. Bake for 5 minutes. The gently flip and cook for additional 5 minutes, or until cooked through.

    Serve each burger on a hamburger bun topped, if desired, with ketchup, mustard and lettuce.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (6.8 ounces).
    Calories 398.12

    % Daily Value
    Calories From Fat  194.33  49%
    Total Fat 21.35g  33%
    Saturated Fat  7.53g  38%

     
  • The Low Fat Chick 1:09 pm on November 15, 2010 Permalink | Reply
    Tags: , , , oregano, , ,   

    Shrimp Jalapeno Tamale Casserole 

    A few weeks ago I made tamales after eating some delicious ones while in Vegas.  Well, the recipe tasted right but I could not get the consistency of the tamales to my liking once I cooked the batter in the corn husks. Of course I will attempt again, but this time I decided to toss out the corn husks and make a casserole instead.  The results? Super tasty and much easier to assemble. Top this with a chipotle salsa and you have heaven on a plate!  

     
    Ingredients

    2 cups masa
    3 tablespoons chopped fresh oregano
    2 teaspoons baking powder
    1/2 teaspoon chopped fresh thyme
    1/2 teaspoon sea salt
    1/2 teaspoon ground pepper
    2 cloves garlic, finely minced
    2 jalapenos, chopped with seeds
    2-2 1/2 cups water, divided
    1/4 cup extra-virgin olive oil
    2 tablespoons butter, softened
    1 1/2 pounds shrimp, peeled, deveined and chopped
    1 1/2 cups chipotle salsa

    Preparation   

    • Preheat oven to 375°F. Put a kettle of water on to heat for the water bath. Coat an 8-inch-square baking dish with cooking spray.
    • Whisk masa, oregano, baking powder, thyme, salt, pepper, garlic, and jalapenos in a large bowl. Add 2 cups water and beat with a whisk till combined. Add more water, 1 tablespoon at a time, until the mixture is the consistency of thick pancake batter. Add oil and butter. Whisk more to get a smooth batter. 
    • Spread half the batter in the prepared baking dish. Evenly scatter shrimp on top, then cover with the remaining batter, smoothing it evenly to the sides.
    • Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Cover both pans with a piece of foil. Bake until set, 45 minutes to 1 hour. Let stand, covered, for 10 minutes.
    • Serve each portion topped with salsa.  

    Servings: 9.

    Calories: About 280 per serving.

     
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