Turkey Taco Bowl

Turkey Taco Bowl

A taco bowl is a great way to get all the flavors of tacos without the carbohydrates. Try cooking the ground turkey breast with my Salt-Free Taco Seasoning.

Makes 1 serving                                                                3 WW pp / serving

3 ounces cooked ground taco turkey breast

1/2 cup Multicooker Black Beans
1/3 cup Cilantro Lime Cauliflower-Rice Blend

1/4 cup sautéed red onions

2 Tbsp. roasted red pepper strips

2 Tbsp. reduced fat Mexican cheese blend

1/4 cup chopped tomato

1 cup chopped lettuce

1 Tbsp. fat free sour cream

2 Tbsp. fat free salsa

1. Arrange all ingredients in a large bowl.
2. Serve with additional salsa on the side.

Enjoy!

Salt-Free Taco Seasoning

Salt-Free Taco Seasoning

A lot of the packets of taco seasoning contain flour or cornstarch which adds WW points to your meals. This mix also does not contain salt or sugar. 

Use 3 tablespoons of seasoning mix for each pound of ground meat or poultry.

Makes about 6 Tbsp.                                                  0 WW pp / serving

2 Tbsp. chili powder
1 Tbsp. + 2 tsp. paprika
1 Tbsp. + 1 tsp. cumin
2 1/2 tsp. garlic powder
1 Tbsp. onion powder
1/2 tsp. cayenne pepper

1. Mix all ingredients in an airtight container.

Chicken Enchilada Stuffed Poblanos

 Chicken Enchilada Stuffed Poblanos

adapted from Rachael Ray

There was a lot more filling than I could stuff into the poblanos so I put the leftover in ramekins and cooked it along with the peppers.

Makes 2 servings                            4 WW Blue points / serving

1/2  cup shredded cooked chicken

1/2 cup canned black beans, drained and rinsed

1/2 cup canned or frozen corn, thawed if frozen

1/4 cup + 2 Tbsp. green enchilada sauce

1/4 +2 Tbsp. fat free shredded cheese

2 1/2 tsp Penzeys taco seasoning or your favorite sugar-free taco seasoning

2 large poblano peppers

0.4 oz. baked tortilla chips, crushed

3 Tbsp. reduced fat Mexican cheese blend

1. Preheat the oven to 400F.
2. In a bowl combine the chicken, beans, corn, enchilada sauce, fat free cheese and taco seasoning. Mix to combine.
3. While keeping the stem intact, cut a trip from the top of the poblano. Remove the seeds.
4. Stuff with the chicken mixture.  Place in a baking pan coated with cooking spray.
5. If you have extra filling, divide it between 2 ramekins and put in the baking pan.
6. Bake in the preheated oven for about 20 minutes. The chiles should be tender and the filling beginning to brown.
7. Top each poblano and ramekin with the reduced fat Mexican cheese and baked tortilla chips.
8. Return to the oven for an additional 5 minutes or until the cheese is melted.
9. Serve with salsa and fat free sour cream.

Enjoy!