1、Chile Rellenos

  • Makes: 4 servings
  • Carb Grams Per Serving: 17
  • Chile Rellenos recipe

    Ingredients

    • 2 largefresh poblano chile peppers, Anaheim chile peppers,* or green sweet peppers (8 ounces)
    • 1cup shredded reduced-fat Mexican-blend cheese (4 ounces)
    • 1 -2 fresh jalapeno chile peppers, seeded and finely chopped*
    • 1 1/2 cups refrigerated or frozen egg product, thawed or 6 eggs, beaten
    • 1/3 cup fat-free milk
    • 1/3 cup flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon cayenne pepper
    • Picante sauce and/or light sour cream (optional)

    Method

    Halve the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place one pepper half in each of four greased 12- to 16-ounce au gratin dishes. Top each with cheese and jalapeno pepper.
  • In a medium bowl combine egg and milk. Add flour, baking powder, and cayenne pepper. Beat until smooth. Pour egg mixture evenly over peppers and cheese.
  • Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand about 5 minutes. If desired, serve with picante sauce and/or sour cream. Makes 4 (1 dish each) servings
  • Recipe Tip

    *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

    https://www.truecookbook.com/recipe/chile-rellenos-11080/

    2、Baked Coconut Shrimp with Sweet Chile Dipping Sauce

  • Makes: 12servings
  • Serving Size: 1 shrimp + 1 tsp. sauce each
  • Carb Grams Per Serving: 5
  • Baked Coconut Shrimp with Sweet Chile Dipping Sauce recipe

    Ingredients

    Method

    1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
    2. Preheat oven to 450 degrees F. Line a baking sheet with foil; coat foil with cooking spray. In a shallow dish stir together flour and salt. Place egg whites In a second shallow dish. In a third shallow dish combine coconut and bread crumbs.
    3. Dip shrimp in flour mixture, then in egg whites to coat. Dip in coconut mixture, turning and pressing to coat. Place on prepared baking sheet. Coat shrimp with cooking spray.
    4. Bake 7 to 10 minutes or until shrimp are opaque and coating is golden. Thread the shrimp onto each of twelve small wooden skewers.
    5. Serve each shrimp skewer with 1 teaspoon of the sauce.

    3、Chile-Lime Turkey Patties

  • Makes: 8 servings
  • Serving Size: 1 patty and 2 teaspoons sauce
  • Carb Grams Per Serving: 8
  • Chile-Lime Turkey Patties recipe

    Ingredients

    Method

    1. Place turkey in a food processor; cover and process just until ground. Transfer turkey to a large bowl. Add parsley, celery, and green onion to food processor; cover and process until finely chopped. Add parsley mixture to turkey. Add 1/2 cup of the panko, the mayonnaise, egg product, 1 tablespoon lime juice, the chile paste, and Worcestershire sauce, using your hands to mix well. Form turkey mixture into eight 3-inch patties. Place the remaining panko and 1/2 teaspoon of the paprika in a shallow bowl; dip patties into panko mixture, turning to coat.
    2. In a very large skillet heat 1 1/2 teaspoons of the oil over medium heat. Add four of the patties; cook about 8 minutes or until browned, turning once halfway through cooking time. Transfer patties to a serving plate; cover with foil and keep warm. Repeat with the remaining 1 1/2 teaspoons oil and the remaining four patties.
    3. Meanwhile, for sauce, in a heavy small saucepan combine white wine, 1 tablespoon lime juice, the white wine vinegar, garlic, and the remaining 1/4 teaspoon paprika. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until slightly reduced. Reduce heat to low. Whisk in the 2 tablespoons broth. Gradually whisk in cut up butter, cooking until melted and smooth. Stir in chili sauce, salt, and pepper. Serve sauce with turkey patties.

    4、Chile Verde

  • Makes: 6 servings
  • Serving Size: 2 tortillas and 1 cup pork mixture each
  • Carb Grams Per Serving: 32
  • Chile Verde recipe

    Ingredients

    Method

    1. In a small bowl, combine cumin, salt, and pepper; set aside. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle cumin mixture over meat. Coat a large skillet with cooking spray. In the hot skillet brown half of the meat over medium heat. Remove meat from skillet. Add oil to skillet. Brown remaining meat in hot oil. Drain off fat. Place meat in a 3-1/2- or 4-quart slow cooker. Add tomatillos, onion, 1 teaspoon of the lime peel, the lime juice, and garlic. Stir to combine.
    2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
    3. If using low-heat setting, turn to high-heat setting. Add sweet pepper to cooker. Cover and cook for 15 minutes more. Fill corn tortillas with meat mixture; sprinkle with cilantro and remaining lime peel. If desired, serve with green salsa and lime wedges.

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