Low Carbs? No Carbs? Go SMART CARBS, with the food experts at Good Housekeeping. With 75 complete meal menus, packaged in the same attractive spiral, lay-flat hardcover format as Blend It!, here's a healthy and original approach to this hotter-then-hot diet plan. The low-carb life just keeps getting more and more popular, but many dieters aren't sure how to make the switch.
Cut lean turkey breast into cubes, then marinate in a savory spice mixture. After grilling, serve with a quickly cooked combination of tomato and onion, sweetened with raisins and orange juice.
1 pound plum tomatoes (7 large), seeded and cut into 1/4-inch cubes
1/3 cup golden raisins
1/4 teaspoon salt
1/4 cup loosely packed fresh cilantro leaves, chopped
Prepare Turkey: In large zip-tight plastic bag, combine garlic, oil, chili powder, paprika, salt, ground red pepper, and black pepper. Add turkey to bag, turning to coat with spice mixture. Seal bag, pressing out excess air. Place bag on plate; refrigerate at least 15 minutes or up to 1 hour.
Prepare charcoal grill or preheat gas grill for direct grilling over medium heat.
Meanwhile, prepare Tomato Jam: From orange, grate 1 teaspoon peel and squeeze 1/4 cup juice.
In 10-inch skillet, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until golden, about 5 minutes. Add tomatoes, raisins, salt, orange peel, and orange juice. Increase heat to medium-high; cook until tomatoes soften and liquid evaporates, about 6 minutes. Remove skillet from heat. Makes about 1 1/2 cups.
Thread turkey on 4 skewers. Place skewers on hot grill rack. Grill, turning occasionally, until turkey loses its pink color throughout, about 10 minutes.
Stir chopped cilantro into Tomato Jam; serve with turkey.
