TEN MINUTE TACO SALAD

Traditional taco salads are typically served in a ‘Taco Bowl’ which can pack as much as 500 calories and 20 grams of fat just for the bowl! This bowl only adds 100 calories, and makes this taco salad fun to eat! (You could also skip this step and serve this salad in a regular bowl as well!)

TEN MINUTE TACO SALAD

From Dashing Dish 

2 cups shredded lettuce

3/4 cup meatless crumbles, de-thawed according to package directions (or 1/2 cup lean ground beef/ground turkey, fully cooked)

1/4 cup taco sauce

1/4 cup canned corn

1/4 cup salsa

1 tbs light ranch (or sour cream)

1 low carb wrap (such as La Tortilla brand, or something with 100 calories/high in fiber)

Optional: 1/4 cup low fat shredded cheese, 1/4 cup black beans

Preheat oven to 450 degrees. Gather ingredients.

After removing the corn from the can, (measure out 1/4 cup for the salad, and save the rest in a tupperware), remove the paper from the can, and place it on a sheet pan. (You could use any empty can you have on hand, or an oven safe mug or dish that you can drape the wrap over).  Drape the wrap over the can, and place in the oven for 8-10 minutes, or until the tortilla is golden brown, and crispy.

While the tortilla is baking, add the taco sauce to the meat, and stir until well combined.

Measure out, and prepare the rest of the ingredients to put in the salad.

When the tortilla is cooled, take it off the can, (it only takes about a minute), and add the lettuce first, followed by the rest of the ingredients.

Serve immediately and Enjoy!!!

Weight Watchers PointsPlus Value: 8

TURKEY TACOS

A friend of mine's husband made us tacos the other night and added cilantro, which really added a lot of flavor.  I decided to make those tacos, but a little healthier with ground turkey and whole wheat tortillas.

TURKEY TACOS

1 pound ground turkey

1/4 cup Taco Seasoning

3 tomatoes, diced

1 red onion, chopped

Shredded cheese

Salsa

Cilantro, chopped

8 small whole wheat flour tortillas

sour cream (optional)

Wrap the tortillas in foil and put in the oven on low heat (175) to warm.

Brown the ground turkey.  Add 1/2 of the onion and saute with the ground turkey.  Once the meat is browned and the onion is sauteed, add 3/4 cups water and the taco seasoning.  Let simmer on low heat.

Add the ground turkey, diced red onion, tomatoes, cilantro, salsa, sour cream and cheese in tortillas.

SPAGHETTI

SPAGHETTI

1 1/2 lbs lean ground beef or turkey

1 onion, chopped

2 cloves of garlic, minced

1 Tbsp chopped fresh basil

1 tsp dried oregano

2 Tbsp brown sugar

1 1/2 tsp salt

3 (14 oz.) cans diced tomatoes

2 (6 oz.) cans tomato paste

Pasta - spaghetti, penne, buccatini, angel hair, etc.

In a skillet over medium heat, brown the meat, onion and garlic.  Drain the fat.  Mix in the basil, oregano, brown sugar, 1 1/2 tsp salt, diced tomatoes and tomato paste.  Simmer for 30 to 45 minutes, stirring occasionally.

In a large pot, boil water for noodles, adding some olive oil and salt for flavor.  Cook for 8 minutes or just before al dente.  Add the noodles to the pasta and mix together.  Continue cooking for 3 - 5 minutes.

Serve with Parmesan cheese and fresh basil on top.

TRADITIONAL LASAGNA

This recipe has become a tradition the past few years.  On Christmas Eve we get together with our next-door neighbors, and after church enjoy this lasagna and the Artichoke Spinach Lasagna.  Christmas Eve has become one of my favorite times of Christmas...

I also use this tomato sauce recipe as the sauce in my spaghetti.

TRADITIONAL LASAGNA

1 1/2 lbs lean ground beef or turkey

1 onion, chopped

2 cloves of garlic, minced

1 Tbsp chopped fresh basil

1 tsp dried oregano

2 Tbsp brown sugar

1 1/2 tsp salt

3 (14 oz.) cans diced tomatoes

2 (6 oz.) cans tomato paste

2 eggs, beaten

1 pint art-skim ricotta cheese

1/2 cup grated parmesan cheese

2 Tbsp dried parsley

1 tsp salt

1 lb mozzerella cheese

2 Tbsp grated Parmesan cheese

12 dry lasagna noodles (I use the oven-ready kind)

In a skillet over medium heat, brown the meat, onion and garlic.  Drain the fat.  Mix in the basil, oregano, brown sugar, 1 1/2 tsp salt, diced tomatoes and tomato paste.  SImmer for 30 to 45 minutes, stirring occasionally.

Preheat the overn to 375.  If not using oven-ready noodles - cook the noodles and lay on a towel to dry.

In a medium bowl, mix the eggs, ricotta, parmesan cheese, parsley and 1 tsp salt.

Cover the bottom of a 9 X 13 pan with a very thin layer of sauce.  Then layer 1/3 lasagna noodles, then 1/2 of the ricotta mixture, 1/2 of the Parmesan cheese, and 1/3 of the sauce.  Repeat.  Top with remaining noodles and sauce.  Sprinkle additional parmesan cheese over the top.

Bake in preheated oven for 30 - 40 minutes.  Let stand for 10 minutes before serving.

Source: Ayn Laherty

BALSAMIC TURKEY BURGER

Awesome dinner paired with Herb de Provence Wedge Fries.  Also great served without the bun for a lighter option.

BALSAMIC TURKEY BURGER

20 oz Ground Turkey Meat

1-2 cloves of garlic, chopped

2 TBSP balsamic vinegar

1 TBSP worcestershire sauce

Teriyaki Sauce (optional but I always put a splash in to add a little sweetness)

3 green onions, chopped

1 large onion (I use a sweet yellow), sliced

Buns (optional)

Tomato and lettuce (optional)

Mix all together except the large onion.  Form into patties and put on a stovetop pan (with non-stick spray).  While the burgers are cooking, slice the onion in rounds and saute until tender and translucent.  

To make the burger, I mix mayo and a little balsamic vinegar for the dressing on a toasted bun.  Add the burger, lettuce, tomato and onions.

Source: Rachel Ray

MEXICAN-STYLE CHILI

MEXICAN-STYLE CHILI

2 Lbs ground beef or turkey

1 onion, chopped

1 can Rotel

2 cans cream corn

1 can ranch style beans

1 can ranch style black beans

1 packet of taco seasoning

Brown the meat and saute the onions together in a large pot.  Add the cans and taco seasoning and simmer for at least 2 hours.  The longer it simmers the better.  Stir the chili occasionally. 

Serve topped with cheddar or Mexican style cheese and tortialla chips.

If you like your chili spicy you can use rotel and beans with jalapenos mixed in.


Source: Courtney Arbour

Squash and Zucchini Pasta

SQUASH AND ZUCCHINI PASTA

1 lb ground beef or turkey

1 can chopped tomato

1 small can tomato sauce

1 large green bell pepper

2 squash

3 zucchini

1/2 cup onion

1/2 tsp pepper

1 tsp salt

garlic powder

italian seasoning (or oregano)

Brown the meat. Add the onions to saute. Add everything else and simmer for 20 minutes, or until the veggies are soft.

Serve over pasta or rice.

ITALIAN STYLE MEATLOAF

Okay so I will admit, meatloaf looks a little nasty sometimes, but it can be so good - especially in the winter! This Italian version adds just enough to make this an updated version of the boring meatloaf Grandma made. BONUS - it's healthy and low-fat! And if you use ground turkey instead of beef its even lower in calories!

ITALIAN STYLE MEATLOAF

1/3 c. sun-dried tomatoes, packed without syrup

1 c. seasoned breadcrumbs

1/3 c. fresh basil, chopped

1/2 c. onion, chopped

1/2 c. ketchup

2 large egg whites

1/2 c. shredded provolone cheese

1 lb. ground beef or turkey

1/3 c. ketchup

Bring 1 c. water to a boil. Soak the sun-dried tomatoes in the water for 30 minutes until soft.

Combine the ketchup, breadcrumbs, basil, onion, egg whites, cheese and meat. Once the tomatoes are soft, chop and add to the mixture.

Make a loaf out of the mixture on a baking pan, and spread the remaining ketchup over the loaf.

Bake at 350 degrees for 1 hour. Let cool for 10 minutes before slicing.

Cut the loaf into 12 slices. Serving size is 2 slices.