Turkey Fajitas 

Seasoning marinade

1/2 teaspoon chili powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/8 teaspoon finely ground coffee

1/8 teaspoon ground black pepper

Filling:

1/2 Tablespoon canola oil

1 pound turkey cutlets or boneless turkey breast, cut into 3/4-inch-by-3-inch pieces

4 taco-size (9-inch) whole-wheat tortillas

1 1/3 cups lightly packed baby spinach

1/2 cup salsa verde

2 (1/2-inch) slices red onion, halved crosswise

12 (1/2-inch) strips red bell pepper

In a small bowl, whisk together chili powder, cinnamon, cumin, garlic powder, coffee and black pepper Place canola oil and turkey in mixing bowl and add dry seasoning marinade. Using a fork or your hands, mix to coat turkey evenly with marinade. Set aside for 20 to 30 minutes.

Heat medium cast-iron skillet over medium-high heat. Lay a large sheet of foil on your work surface. One at a time, heat tortillas in dry pan until they are flexible, about 1 minute, turning them after 30 seconds. Stack tortillas on foil, covering them with an inverted plate until all tortillas are warmed, then seal tortillas in foil, and set them aside.

Heat grill-pan or stovetop grill over high heat until a drop of water flicked onto it dances. Using tongs, arrange seasoned turkey pieces in rows on grill, placing them 1/2-inch apart. This may require cooking turkey in 2 batches. Grill for 6 minutes, turning pieces every 1 minute so they cook evenly and to avoid burning. Transfer cooked turkey to serving plate.

To assemble fajitas, place warm tortilla on a dinner plate, preferably warm. Arrange 1/4 of spinach in center of tortilla. Add 1/4 of turkey. Spoon on 1/4 of salsa, top with half an onion slice and 4 pepper strips. Fold in top and bottom of tortilla, then sides. Serve immediately. 

Source: American Institute for Cancer Research

 

Butternut Squash Enchiladas with Salsa

1 package (16 ounces) frozen, diced, peeled butternut squash or 2 cups fresh squash, seeded, peeled and diced

1 cup water

1 Tablespoon olive oil

1/2sweet onion, finely chopped

1 can (15.5 ounces) no-added-salt black beans

1 teaspoon ground cumin

3/4teaspoon ground cinnamon

Salt and ground black pepper, to taste

Canola oil spray

7 large whole-wheat tortillas, about 7 inches

1 cup grated cheddar cheese, divided

1 cup tomato salsa

1/4 cup chopped fresh cilantro leaves, optional for garnish

Place squash in medium saucepan. Add water. Cover pot tightly and place over medium-high heat. Cook until squash is tender but not mushy, 12 to 15 minutes.Drain squash and set aside. While squash is cooking, in a large skillet, heat oil over medium-high heat.

Add onion and sauté until soft and translucent, about 4 to 5 minutes, stirring occasionally. Add beans and partially mash with fork. Mix in squash, cumin and cinnamon. Add salt and pepper to taste. Remove from heat and set aside.

Preheat oven to 350 degrees. In 9-by-13-inch baking dish, lightly coat interior with cooking spray and set aside. 

Coat tortilla on both sides with cooking spray. Lay on plate. Spoon 1/2 cup filling on tortilla and top with 1 1/2 tablespoons cheese. Roll up filled tortilla and set at one end of baking dish. Repeat, placing filled tortillas side by side, filling baking dish tightly. Pour salsa over assembled enchiladas. Sprinkle remaining cheese over sauce. Cover pan with foil. Bake enchiladas about 25 to 30 minutes, until heated through. Uncover and serve garnished with cilantro, accompanied by cooked brown rice, if desired.

Source: American Institute for Cancer Research

 

Terrific Turkey Meatloaf

1 Tablespoon extra-virgin olive oil

1 large onion, chopped

1/2 pound cremini mushrooms, trimmed and chopped

1/2 teaspoon dried thyme

Salt and pepper to taste

3 Tablespoons Worcestershire sauce

6 Tablespoons low-sodium chicken broth

1 teaspoon tomato paste

2 pounds ground turkey, mix of dark and light meat

3/4 cup breadcrumbs

2 eggs, beaten

1/3 cup ketchup

Preheat oven to 325 degrees. Heat oil in skillet over medium heat. Sauté onions and mushrooms, add thyme and season with salt and pepper. Cook until onions are translucent, about 10 minutes. Add Worcestershire, broth and tomato paste and mix thoroughly.

Remove from heat and allow to cool to room temperature.

In a large mixing bowl, combine turkey, breadcrumbs, eggs and onion-mushroom mixture. Mix well and shape into a rectangular loaf in shallow baking dish. Brush ketchup on top. 

Bake 90 minutes or until meat is cooked through and internal temperature is 165 degrees. Serve hot. Leftovers may be served cold in sandwiches.

Source: American Institute for Cancer Research

 

Mashed Sweet Potatoes and Turnips

1 medium sweet potato, about 3/4 pound, peeled and cut into 2-inch pieces

1 medium turnip, peeled and cut into 2-inch pieces

1 Tablespoon canola oil

1/2 cup diced onion

1/4 cup finely diced Italian parsley

Salt and freshly ground black pepper, to taste

1/4 cup shredded reduced-fat Swiss or Gruyère cheese

In large pot, place steamer filled with potatoes and turnips. Add 2 cups water, cover and bring to boil. Steam until tender, about 15 minutes. Meanwhile, in small skillet, in oil, sauté onion and parsley over medium heat for 5 minutes. In large bowl, place tender potatoes and turnips, and mash with large fork. Stir in onion, parsley and oil from pan. Season mixture to taste with salt and pepper. Lightly coat baking dish with oil spray and add potato mixture, pressing down evenly. Top with cheese and broil for 2 to 3 minutes or until cheese is bubbly and lightly browned.

Source: American Institute for Cancer Research

 

Winter Bread Salad

 

3 cups whole-wheat Italian bread (4 ounces), in 1-inch cubes

1 garlic clove, halved lengthwise

3 very ripe plum tomatoes

1 celery rib, thinly sliced

1/2 cup diced sweet onion

3 cups romaine lettuce, cut crosswise into 3/4-inch strips

3 tablespoons chopped flat-leaf parsley, optional

Dressing

3 tablespoons white or red wine vinegar

1/4 teaspoon sea salt

1/2 teaspoon natural cane sugar

1 teaspoon dried oregano

Freshly ground pepper

2 tablespoon extra-virgin olive oil

Spread cubed bread in single layer on baking sheet, and let sit until surface feels dry on most sides, or cubes are firm but not stale-hard, 2 to 6 hours. Rub salad bowl, preferably wood or bamboo, liberally with cut side of half a garlic clove. Reserve the other garlic half for another use.

Cut tomatoes lengthwise into quarter-wedges, then cut crosswise into chunky pieces. Place tomatoes and any juice in prepared bowl. Add celery, onion and bread cubes. Arrange lettuce over chopped vegetables. Sprinkle on parsley, if using. For dressing, whisk vinegar, salt and sugar in small bowl until salt and sugar dissolve. Add oregano and 3 to 4 grinds of pepper. Whisk in oil. At table, pour dressing over salad and toss until well-coated and any extra dressing pools in bottom of bowl. Divide salad among 4 wide, shallow bowls, including liquid from bottom of salad bowl.

Source: American Institute for Cancer Research