Tag: chili powder

Turkey Taco Lettuce Wraps

For a lighter alternative to taco shells, these lettuce taco wraps are fabulous!

Add your favorite toppings like reduced fat cheddar, light sour cream, chives, tomatoes or whatever you like on your tacos. Making your own taco seasoning is a healthier alternative to buying packaged taco seasoning, and uses less sodium, no sugar, no preservatives and no msg. It also saves you money if you are on a budget. If you prefer to use the package seasoning, simply replace it with the spices listed here.

Turkey Taco Lettuce Wraps
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 2 taco wraps Old Points: 3 ptsPoints+: 4 pts
Calories: 134 • Fat: 2 g • Carb: 10 g • Fiber: 2.4 g • Protein: 21 g • Sugar: 4


  • 1.3 lbs 99% lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 3/4 cup water
  • 4 oz can tomato sauce
  • 8 large lettuce leaves from Iceberg lettuce


Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well. Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer. (Toppings extra points)

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Baked Buffalo Chicken Jalapeño Poppers

The little bite sized babies might be cute, but watch out – they pack a little punch!

I love jalapeno poppers AND buffalo chicken so I decided to combine them both and really spice things up!

These are so good and real easy to make. Prep them ahead and bake them just before you’re ready to serve. They should be served hot, so don’t bake them ahead. If you want to go carb-less or gluten free, I think they would be good without the panko too.  Just please do yourself a favor and wear gloves when you cut the peppers.

Buffalo Chicken Jalapeno Poppers
Servings: 10 • Size: 2 jalapeno poppers • Old Points: 2 • Weight Watcher Points+: 2 pt
Calories: 92 • Fat: 5 g • Carb: 5 g • Fiber: 1 g • Protein: 7 g • Sugar: 1 g
Sodium: 346 mg  • Cholest: 14 mg


  • 10 jalapeño peppers, sliced in half lengthwise
  • 4 oz 1/3 less fat cream cheese
  • 3 medium scallions, green part only, chopped
  • 2 oz shredded low fat sharp cheddar (I used Cabot 50%)
  • 4 oz shredded chicken
  • 1/4 cup Franks Hot sauce (or any buffalo wing sauce)
  • 1/2 cup egg whites, beaten
  • 3/4 cup panko crumbs
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp chili powder
  • pinch salt and pepper
  • cooking spray


Preheat oven to 350°F. Spray a baking pan lined with parchment or foil with cooking spray. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.

Combine cream cheese, cheddar and scallions in a medium bowl. Mix in shredded chicken and hot sauce.

Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.

Fill peppers with chicken cheese filling with a small spoon or spatula.

Dip peppers in egg, then in panko mixture to coat and place on prepared baking sheet. Spray the peppers with more oil and bake until golden, about 25 to 30 minutes. Remove from oven and serve immediately. Serve hot, make 20.

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Turkey Santa Fe Lettuce Wraps

These Santa Fe turkey lettuce wraps are SO good, you’ll WANT to save some leftover turkey just to make them (or leftover chicken breast would work too)!

Have you ever had the Spinach Santa Fe Egg Rolls with the Cilantro Ranch Dipping Sauce from Chili’s? They’re dangerously good – I don’t even want to know how many calories they are. That’s where the inspiration for these lighter lettuce wraps came from. The lighting in these photos don’t even do them justice.

I actually made my turkey breast in the crock pot[1] last week just so I could have leftovers to create this recipe. I had one for lunch (only 4 WW pp) but since they are so light I think two would be perfect for dinner. If you want to make them Paleo, leave out the beans and add more spinach. I used my Avocado Cilantro Ranch Dressing[2] as my sauce and it was perfect. If you’re lazy, you can mash 1/4 avocado into 1/2 cup light ranch dressing instead.

This time of the year is so challenging to eat good. Holiday parties,
staying over at relatives, Christmas cookies – I really need will power.
So I wanted to create a leftover recipe for turkey that’s not just
delicious, but also light after a day of indulging on mashed potatoes,
gravy, and pumpkin pie.

Some of you were asking me on Instagram how I stay motivated and I thought I would share what I am doing this year to avoid the Holiday weight gain.

1) I just started tracking
everything I eat on my Weight Watchers[3] app to help keep me
accountable for everything I eat, plus it reminds me to exercise more (such a great app). Some of you may be using My Fitness
Pal, that would work too!

2) Yesterday while at the
gym, I paid for 10 sessions of personal training. This was
my Christmas present to myself, and it was not cheap. I know it will
give me that extra push to make the most out of my workouts, especially
since I am paying for them.

3) On days I’m too busy to head out to the gym, I started doing the Shrink Session Workout[4] at home. I love Erin Stutland,[5] I met her a few years ago at Fit Bloggin and instantly felt connected to her.
She’s a coach, fitness expert, former dancer and feels like your BEST
friend all wrapped into one. It’s different from your
average workout (yes you’ll tone your body and burn fat) but what it really does, is
help you step into a more a
confident, powerful, rock star part of yourself that you may not be in
touch with on a daily basis. She’s doing a free week long challenge
called the Say it, Sweat it, Get it FREE Challenge[6]. If it looks like
something you could use, sign up [7]and join me (it’s free!)

If you have any tips to share on how you stay motivated, I would love to hear it!

Turkey Santa Fe Lettuce Wraps
Servings: 4 • Size: 2 lettuce wraps • Old Points: 6 pts • Points+: 8 pts
Calories: 297 • Fat: 13 g • Protein: 31 g • Carb: 21 g • Fiber: 6 g • Sugar: 4 g
Sodium: 1358 mg • Cholesterol: 53 mg


  • 1 tsp olive oil
  • 1/4 cup minced red bell peppers
  • 1/4 cup minced scallions
  • 12 oz leftover turkey breast, diced small
  • 2/3 cup frozen corn
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup frozen spinach, thawed and drained
  • 2 tbsp diced jarred jalapeno peppers
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1 cup reduced fat shredded Mexican cheese blend
  • 8 large Iceburg lettuce leaves 
  • 12 tbsp Avocado Cilantro Ranch Dressing[8]


Heat the oil in a large skillet over medium-high heat.
Add the red bell pepper and scallions to the pan and sauté for 2 minutes
until tender.

Add the diced turkey, corn, black beans, spinach,
jalapeno peppers, cumin, chili powder, salt, and cayenne pepper to the
pan. Cook for another 3 to 4 minutes, stirring well so the spinach gets
mixed in with everything.

Place about 1/3 cup of turkey mixture in the center of each lettuce leaf. Top each wrap with 2 tbsp cheese and 1 1/2 tbsp avocado sauce if desired.


  1. ^ turkey breast in the crock pot (www.gordon-ramsay-recipe.com)
  2. ^ Avocado Cilantro Ranch Dressing (www.gordon-ramsay-recipe.com)
  3. ^ Weight Watchers (www.weightwatchers.com)
  4. ^ Shrink Session Workout (bit.ly)
  5. ^ Erin Stutland, (bit.ly)
  6. ^ Say it, Sweat it, Get it FREE Challenge (bit.ly)
  7. ^ sign up (bit.ly)
  8. ^ Avocado Cilantro Ranch Dressing (www.gordon-ramsay-recipe.com)

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