Diabetic Recipes for Two Part 3

Hey Folks,
Awesome post below on one “ Grilled Fajita Burgers”  written by DiabeticLiving . I found this on the diabeticlivingonline.com and I’m reprinting the whole thing here for your convenience.

·                     Makes: 2 servings
·                     Carb Grams Per Serving: 20
·                 8 ounces uncooked ground turkey breast or 90 percent or higher lean ground beef

·                 1/4 cup purchased salsa

·                 1/4 teaspoon ground cumin

·                 1/8 teaspoon ground black pepper

·                 Dash salt

·                 1/2 cup thinly sliced sweet onion (such as Vidalia or Maui Maui)

·                 1/2 of a medium red sweet pepper, thinly sliced (1/2 cup)

·                 1 teaspoon canola oil

·                 2 purchased tostada shells

·                 1/4 of a medium avocado, seeded, peeled, and sliced or chopped

1.      In a medium bowl, combine turkey, salsa, cumin, black pepper, and salt. Mix well. Shape into two 1/2-inch-thick patties. Fold a 24x12-inch piece of heavy-duty foil in half to make a 12-inch square. Place onion and sweet pepper in center of foil; drizzle with oil. Bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose the vegetables, leaving space for steam to build.*
2.      For a charcoal grill, place vegetable packet and patties on the rack of an uncovered grill directly over medium heat. Grill for 10 to 13 minutes or until an instant-read thermometer inserted into the side of each patty registers 165 degrees F for turkey or 160 degrees F for beef and vegetables are tender, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place packet and patties on grill rack over heat. Cover and grill as above.)
3.      Serve grilled patties on tostada shells. Top with vegetables and avocado.
·                *Test Kitchen Tip: Instead of encasing the vegetables in foil, the pepper and onion mixture may be cooked in a skillet on the side burner of the grill or on the range top. In a covered medium skillet, cook onion and red pepper slices in hot oil over medium heat for 10 minutes, stirring occasionally. Uncover and cook about 3 minutes more or until pepper is very tender and onion is golden brown, stirring occasionally.

Did anyone else out there have tried this recipe? Share your results with me in the comments below.


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