Taco Salad


Taco SaladIngredients:

8 c dark leafy greens
1 1/4 lbs extra lean ground turkey
1/8 c water
1 can black beans, no salt added, rinsed, drained
homemade taco seasoning
2 mangos, diced
1/2 c homemade guacamole
1/2 c salsa (no sugar added)


1. Add ground turkey to large skillet over medium high heat.
2. While turkey is cooking, add spices together for taco seasoning in a small dish. When turkey is no longer pink and cooked through, add taco seasoning and water to cooked turkey. Stir together until turkey is well coated with seasoning.
3. Add black beans to cooked turkey. Simmer about 5 minutes, or until black beans are cooked through.
4. Divide leafy greens between 4 bowls (about 2 c in each bowl). Add 1/2 c of turkey and black bean mixture on top of greens. Top with mango, 2 tbsp. guacamole, and 2 tbsp. salsa.

Yields 4 servings, serving size 1 salad


Jalapeno-Lime Turkey Burger

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jalapeno burgerIngredients:

1.25 lbs ground turkey (I use extra lean)
3 tbsp fresh cilantro, chopped
1/2 tsp garlic powder
2 tbsp jalapeno, chopped
1/2 c multi grain oats
1/4 c pineapple juice
zest of one lime
1/2 tsp salt
homemade sun dried tomato guacamole 


*Preheat broiler to low setting.
photo 3 (72)1. In a large mixing bowl, combine ground turkey, cilantro, garlic powder, jalapeno, oats, pineapple juice, lime zest, and salt. Mix all ingredients together.
4. Divide turkey mixture into six equal amounts and shape into burger patties.
5. Spray a broiler pan with non-stick spray (if you don’t have a broiler pan, a cookie sheet with a wire rack will do just fine. Just line the cookie sheet with foil so nothing burns to your pan).
6. Place patties on wire rack. Broil about 5 min on each side on top oven rack. (Grilling these burgers would also work well.)

7. Remove burgers from oven. Place on bun and top with a dollop sun dried tomato guacamole.

Yields 6 turkey burgers, serving size 1 burger
3 points on Weight Watchers Points+ System
*add additional points for hamburger bun
*add additional points for guacamole
I am in no way affiliated with Weight Watchers.

Lasagna Soup

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lasagna soupIngredients:

4 c beef broth
1/2 c water
4 cloves fresh garlic, minced
1 tbsp dried parsley
1 tbsp dried basil
1 c onion, chopped
28 oz canned crushed tomatoes
6 oz. tomato paste
2 cans (5.5 oz cans) V8 (I use one original and one hot spicy)
2 c whole wheat natural rotini noodles, dry
1/4 tsp black pepper
1/4 tsp table salt
1 1/4 lb extra lean ground turkey
(optional) fat free mozzarella cheese, to sprinkle on top 
(optional) sour cream


1. Add beef broth, garlic, parsley, basil, onion, tomatoes, tomato paste, v8, salt, and pepper to crockpot. Stir to combine.
2. In a large skillet, cook ground turkey until no longer pink. Drain excess liquid from meat. Add cook ground turkey to crockpot. 
3. Cover and cook on high for 4-6 hours (cook times may vary). 
4. With about 45 minutes of cook time remaining, add dry rotini noodles and water to crockpot. Cover and allow to cook the remainder 45 minutes.
5. Serve in bowls topped with fat free mozzarella cheese and a dollop of sour cream, if desired.
Yields 12 servings, serving size 1 c
3 points on Weight Watchers Points+ System
*Add additional points for cheese and sour cream
I am in no way affiliated with Weight Watchers.
recipe modified from www.familyfreshmeals.com

Bacon Cheeseburger Roll Up

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cheeseburger roll upIngredients:

for the dough-
2 1/3 c whole wheat flour
1 tsp salt
1 tsp sugar
1 tbsp active dry yeast
1 tbsp extra virgin olive oil
1 c + 1 tbsp warm water
for the filling-
1 lb. extra lean ground turkey
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika 
1/2 tsp cumin, ground
2 tsp chili powder
1/4 c real bacon crumbles, 50% less fat (found in the salad dressing aisle, or 3-4 slices of cooked, crumbled turkey bacon)
6 oz. reduced fat Colby & Monterey Jack cheese, shredded
*(optional) Barbecue Sauce for drizzling (see note at bottom)


1. Begin by preparing the dough. In stand mixer bowl, combine flour, salt, sugar, and yeast.  Create a small well in the middle of the dry ingredients and add in warm water and olive oil. Mix until wet and dry ingredients are just incorporated. 
2. Switch to dough hook and kneed for 5 minutes on low speed. Remove dough from bowl, spray bowl with non-stick cooking spray. Return dough to bowl and cover with plastic wrap. Let rise in a warm spot for 20-30 minutes. 
3. Preheat oven to 450. Line a baking sheet with foil and spray one strip down the center of the foil with non-stick cooking spray (don’t spray the entire sheet or the cooking spray with burn and smoke during baking).
4. While dough is rising, prepare cheeseburger filling. In a small bowl combine salt, pepper, onion powder, garlic powder, cumin, paprika, and chili powder. Stir until well combined. Set aside.
turkey burger filling 15. In a medium skillet, cook ground turkey over medium high heat until turkey is white and no longer pink. Reduce heat to low. Stir seasoning mix into cooked turkey until all meat is coated with seasoning. Add shredded cheese and stir until cheese is well incorporated and melted. Turn off heat.
photo 4 (26)6. Turn dough ball out onto counter top (it doesn’t have to be floured). Using your hands and finger tips, press dough out into a large rectangle of even thickness. Mine was probably about 1/8″ thickness. 
7. Spread cheesy turkey mixture on top of dough. Top evenly with bacon crumbles. Begin at one end and begin rolling dough to close in the turkey mixture. Seal ends by pinching them together. Pinch dough along the seam to seal it as well so that no filling spills out. Place roll on prepared baking sheet. Cook for 15 minutes or until golden brown.
photo 3 (59)8. Allow to cool for at least 5-7 minutes. Use a serrated knife to slice into 10 pieces.  Serve drizzled with barbecue sauce, if desired. 
Yields 10 servings, serving size 1 slice
6 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.
*You could also drizzle the bbq sauce on top of the turkey & bacon before rolling it up and bake it right into the roll up instead of drizzling it on after it’s cooked. I didn’t do it this way because I have a very picky 7 yr. old who doesn’t like bbq sauce 😦

Mini Meatball & Broccoli Stroganoff

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photo 1 (83)Ingredients for Broccoli Stroganoff:

8 oz. extra broad no yolk egg noodles (I prefer Ronzoni Smart Taste)
1 tbsp Smart Balance Light butter
1 tsp salt
1 tsp black pepper
1 garlic clove, minced
2 tbsp flour
2 reduced fat cans cream of chicken soup (about 2 cups)
1/2 c onion, diced
1 c plain fat free yogurt
12 oz. broccoli, chopped, thawed (if frozen)

Ingredients for Mini Meatballs:

1 1/4 extra lean ground turkey
1/2 c oats (I used quick oats)
1/4 c egg beaters
1 tsp chili powder
1 garlic clove, minced
1/4 tsp pepper
1/2 tsp salt
1/2 tsp onion flakes


1. Prepare meatballs first by preheating oven to 350. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
2. In a large mixing bowl, combine ground turkey, chili powder, onion flakes, garlic, salt and pepper.
3. Once combined well, add in oats and egg. Mix until well combined.
4. Scoop out 1/2 tablespoon sized balls (I used a melon ball sized-scooper) of turkey mixture onto prepared baking sheet.
5. Bake for 8 minutes then flip each meatball.  Return to oven and cook an additional 8 minutes or until cooked through. Set meatballs aside.
6. Bring a large pot of water to boil over high heat. Add noodles. Cook according to package directions or until al dente. 
7.  While noodles are cooking, in a large skillet, cook onion, garlic, and butter over medium-high heat until onion is tender. Stir in flour, salt, and pepper. Cook about 3 minutes, stirring constantly. 
8. Stir in cream of chicken and broccoli. Reduce heat, cover, and simmer 10 minutes or until broccoli is heated through and tender.
9. Turn off heat. Stir in yogurt, leave uncovered, over residual heat until yogurt is heated through.
9. Drain noodles.
Serving options:
Option 1. Place noodles back into large pot. Add meatballs to noodles. Pour broccoli & sauce mixture onto noodles in large pot. Stir until all ingredients are well combined. 
Option 2. Scoop out 1 serving noodles to plate. Spoon broccoli & sauce over noodles. Top with 5-6 mini meatballs.
Yields 15 servings, serving size 2/3 c (serving option 1)
4 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.

Sloppy Joe Hash Brown Bake

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photo 1 (75)Ingredients:

3/4 c ketchup
3 tbsp mustard
2 tbsp brown sugar, packed
1 c Bisquick (I used gluten-free, but you could use regular)
1/4 c + 2 tbsp egg beaters
1/3 c milk (any milk will work, I used rice milk)
2 1/2 tbsp shortening
1 1/4 lbs. extra lean ground turkey
2 c shredded hash browns (my favorite is Simply Potatoes Garlic & Herb)
2 tbsp oil


photo 2 (74)1. Preheat oven to 400. Spray a baking dish with non-stick cooking spray. Set aside.
2. Heat oil a large skillet over medium heat. Add hash browns to skillet.  Let cook for 5-6 minutes, or until slightly browned.  Flip with a spatula and cook an additional 5-6 minutes. Turn burner off and leave set in hot pan while preparing other ingredients.
3. Heat a clean large skillet over medium-high heat. Add ground turkey and cook until turkey is no longer pink and cooked through. Turn off heat, but leave skillet on burner. Stir ketchup, mustard, and brown sugar into turkey.
4. Spoon turkey mix into bottom of prepared baking dish. Spread cooked hash browns evenly on top of turkey. 
5. In a medium mixing bowl, add Bisquick and shortening. Cut shortening into Bisquick with a fork until it resembles coarse sand. Add milk and eggs to Bisquick.  Mix well.
6. Drop tablespoon-sized Bisquick dough on top of hash browns. Spread Bisquick slightly with a spoon or spatula evenly over top.
7. Place in oven and bake for 30 minutes or until golden brown.
8. Remove from oven and divide into 12 pieces.
Yields 12 servings, serving size 1 piece 
4 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.

Cheesy Lasagna Cups

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photo 2 (54)Ingredients:

9 oz. ground turkey (1/2 of a 1.25 lb package)
20 wonton skins
2 garlic cloves, minced
½ tbsp basil
½ tsp oregano
½ tsp salt
¼ tsp black pepper
½ tsp onion powder
½ c fat free cottage cheese
½ c part skim ricotta
½ c fat free mozzarella cheese, shredded
1 c Prego light smart pasta sauce
10 tsp grated parmesan and romano cheese blend (I use Kraft Naturals)


1. Preheat oven to 350. Spray a 10 cups of a regular size 12-cup muffin tin with non-stick cooking spray. Set aside.
photo 3 (36)2. Lay out a sheet of wax paper. Overlap two wonton wrappers, creating a diamond in the center of the two pieces (see picture). Roll over pieces with a rolling pin to adhere to each other (you could also use your fingers and press together or even a soup can if you don’t have a rolling pin). Repeat with remaining wrappers.
3. Press rolled wonton wrappers into prepared muffin cups. Place in oven and bake for 7-9 minutes or until golden brown. Remove from oven and leave in muffin pan.
4. In a small bowl mix together cottage cheese, ricotta, and mozzarella. Stir together until well mixed. Add basil, oregano, salt, pepper, and onion powder. Stir until well combined. Set aside.
5. In a large skillet, cook ground turkey and garlic over medium-high heat until turkey is no longer pink and cooked through. Reduce heat to low, stir cheese mixture into turkey and simmer for about 5 minutes.
photo 1 (57)6. Spoon 1/2 tbsp of pasta sauce into bottom of each wonton cup. Then, scoop about 1 tbsp of turkey/cheese mixture on top of pasta sauce in each cup. Layer with another 1/2 tbsp of pasta sauce, and another 1 tbsp of turkey/cheese mixture. Finally, top each cup with one more 1/2 tbsp pasta sauce and sprinkle 1 tsp Parmesan and Romano cheese blend on top of each cup.
7. Bake at 350 for 7-10 minutes or until cheese is melted on top and heated through.
5 servings, serving size 2 lasagna cups
6 points on Weight Watchers Points+ System (3 points per lasagna cup)
I am in no way affiliated with Weight Watchers.

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