Red Pepper Aioli

Red-Pepper Aioli
from Cooking Light

3 garlic cloves, peeled
1/2 cup fat-free mayonnaise
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 (7-ounce) bottle roasted red bell peppers, drained

Drop garlic through food chute with food processor on. Process until finely minced. Add the remaining ingredients, and process until well-combined.

Yield: 1 cup (serving size: 1 tablespoon)CALORIES 10(9% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 2mg; SODIUM 173mg; FIBER 0.1g; IRON 0.1mg; CARBOHYDRATE 2.3g Cooking Light, MARCH 2001

Chicken Quesadillas with Pico de gallo

Chicken Quesadillas with Pico de gallo

2 boneless skinless chicken breasts
Taco seasoning (or make your own with chili powder, cayenne, garlic powder and cumin)
2 Tbsp of water

shredded Mexican blend cheese

Pico de gallo (by Mark Bittman, How to Cook Everything)
2 C cored, seeded and coarsely chopped tomatoes
1 C minced chopped scallions, onion or a combination
1/2 tsp minced garlic
2 Tbsp freshly squeezed lime juice
2 stemmed and minced jalapeno or hot red chiles
1/2 C minced cilantro leaves

4 flour tortillas

Bake chicken. Shred with 2 forks and combine with taco seasoning in a skillet. Cook through and add water.

In a clean non-stick skillet, place one tortilla. Sprinkle with cheese, shredded chicken and pico de gallo. Sprinkle with a bit more cheese. Once cheese begins to melt, fold tortilla in half, like an omelet. Repeat with remaining tortillas. Serve with sour cream, guacamole or any other toppings.

Cajun Cool Cheeseburgers

Cajun Cool Cheeseburgers

3 tablespoons crumbled feta cheese
3 tablespoons crumbled blue cheese
1/4 cup dry breadcrumbs
1 teaspoon Creole seasoning (such as Tony Chachere's)
1/4 teaspoon paprika
1/4 teaspoon ground red pepper
3/4 pound ground round
1/4 pound ground turkey breast
Cooking spray
4 (1 1/2-ounce) whole wheat hamburger buns
1 cup shredded iceberg lettuce
3/4 cup green onion tops, cut into 2-inch julienne strips

Prepare grill.

Combine cheeses; set aside.

Combine breadcrumbs and next 5 ingredients (breadcrumbs through turkey). Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side. Sprinkle burgers evenly with cheese mixture. Cook 1 to 2 minutes or until burgers are done and cheese melts. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1/4 cup lettuce, 3 tablespoons onions, and top half of bun.

Yield: 4 servings
CALORIES 463(33% from fat); FAT 17g (sat 7g,mono 5.6g,poly 2.6g); PROTEIN 33.1g; CHOLESTEROL 82mg; CALCIUM 194mg; SODIUM 956mg; FIBER 2.1g; IRON 5.2mg; CARBOHYDRATE 43.1g

Cooking Light, JUNE 2003