TURKEY FAJITA RICE BOWLS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to high. Combine the rice, 12/3 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low and stir. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Let stand, covered, 5 minutes.
- Meanwhile, put 1 bell pepper strip and 2 outer rings from 1 onion slice in a blender; set aside. Brush the remaining bell peppers and onion with 2 tablespoons olive oil; season with salt and pepper. Toss the turkey with the remaining 1 tablespoon olive oil and the fajita seasoning; season with salt and pepper.
- Grill the peppers and onion, turning halfway through, until tender and charred in spots, about 10 minutes. Remove the vegetables to a large bowl; add the lime juice. Season with salt and pepper and toss. Grill the turkey until marked and cooked through, 2 to 3 minutes per side. Remove to a cutting board; slice into strips.
- Puree the reserved bell pepper and onion with 1/4 cup water, the cilantro and 1/4 teaspoon salt. Fluff the rice with a fork and stir in the cilantro puree. Divide the rice among bowls; top with the turkey, vegetables, avocado, sour cream and pico de gallo.
TURKEY-AVOCADO CLUBS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.
- Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.
- Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.
Nutrition Facts : Calories 418, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 67 milligrams, Sodium 1,349 milligrams, Carbohydrate 39 grams, Fiber 14 grams, Protein 31 grams
TURKEY AVOCADO PANINI
This is such an easy, light, refreshing and YUMMY sandwich!
Provided by Amanda
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Mash the avocado and the mayonnaise together in a bowl until thoroughly mixed.
- Preheat a panini sandwich press.
- To make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. Place the bottoms of the rolls onto the panini press, olive oil side down. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. Spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. Brush the top of the roll with olive oil.
- Close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes.
Nutrition Facts : Calories 722.7 calories, Carbohydrate 42.1 g, Cholesterol 62.4 mg, Fat 51.3 g, Fiber 5.9 g, Protein 25.3 g, SaturatedFat 12.5 g, Sodium 1720 mg, Sugar 3.9 g
AVOCADO AND RICE SALAD
Make and share this Avocado and Rice Salad recipe from Food.com.
Provided by MsPia
Categories Rice
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper.
- Toss avocado with lime juice; stir into rice mixture.
- Cover and chill for 2 to 8 hours.
- Spoon mixture on top of shredded romaine lettuce.
- Serve with lime wedges.
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