I still cannot believe how quickly the holidays have come. This year has been filled with so much change, it really just flew by me.
I've traveled abroad for Thanksgiving for the last 17 years of my life, but due to some recent changes in my family, I will be staying here in the states. This Thanksgiving will be my first Thanksgiving in Los Angeles, the first at our new apartment, and the first without family.
I'm quite excited to start my own tradition. Being that my boyfriend and I split Christmas up between both our families, Thanksgiving can be our holiday. Our tradition.
So today I am getting together the menu. I know it's a little soon, but I'm a planner. That's just what I do. The menu is going to be somewhat traditional, and somewhat modern. Bacon jalapeno mac n' cheese anyone?
If anyone has some great Thanksgiving recipes, please send them along!
Island's: Yaki Soft Tacos
(adapted from Top Secret Restaurant Recipes 2")
10 oz chicken breast, chopped
1/2 cup teriyaki sauce
1/2 cup crushed pineapple
1/4 cup pineapple juice
1 tbsp cornstarch
6 low carb 7 inch flour tortillas (I use the brands La Tortilla or Azteca)
1 cup light monterey jack cheese, shredded
1/2 cup tomato, diced
1/4 cup green onions, diced
2 cups iceberg lettuce, shredded
1. In medium bowl, mix teriyaki sauce, pineapple juice and cornstarch. Mix well. Add chicken and let marinate for a few hours.
2. When ready to cook, put chicken and the sauce in skillet. Add crushed pineapple. Cook for 5 -7 minutes or until chicken is cooked and sauce has thickened.
3. Preheat oven to 450 degrees. Place tortillas on baking pan. Arrange approx 2 tbsp of cheese in middle of each tortilla. Place in oven for 3 - 4 minutes or until cheese melts and the tortillas get a little crisp.
4. Spoon chicken and pineapple mix (with sauce) on top of cheese. Then top with lettuce, tomato and green onion.
Servings: 2 (3 tacos each)
Nutritional Info: 650 cals, 18g fat, 69g carbs, 56g protein
Island's Nutritional Info: 1130 cals, 51g fat, 129g carbs