FSYC Cookbook

Lisa Kaiser’s Jamacian Rice


1 cup fancy pearl rice
1 medium onion, chopped
2 tsp garlic minced
1 habanera or scotch bonnet chili, seeded and finely chopped
* To get a real kick use 2 peppers and
some seeds/membranes
1 can green pigeon peas
1 can lite coconut milk
2 Tbs olive oil
1 chicken bouillon (cubed or granulated) or up to 4 cups chicken stock

Lisa Kaiser’s Asian Turkey Burgers with Sesame Mayonaise


About 1/2 cup seasoned bread crumbs (add last to make mix the correct consistency)
12 oz lean ground turkey breast
18 oz can sliced water chestnuts, rinsed and chopped
2 Tbs hoisin sauce
2 green onions, trimmed and sliced
1 Tbs minced fresh ginger
2 cloves garlic, minced
1/4 tsp salt
1 1/2 tsp toasted sesame oil
1/4 cup sesame mayonnaise, if desired – see separate recipe

Lisa Kaiser’s Chipolte-Lime Crab Crisps


48 Baked tortilla chips
1/2 cup reduced fat mayo
1 tsp chopped canned chipotle chili in adobo sauce (I don’t use all the chilies)
1 Tbs lime juice
3/4 Lb crab meat (2 6-oz cans)
1/4 cup grated parm cheese
2 Tbs finely chopped peeled jicama
2 Tbs thinly sliced green onions
2 Tbs finely chopped red bell pepper
2 Tbs finely chopped fresh cilantro
1 Tbs finely chopped celery
1 medium avocado, peeled and diced