Tag: taco seasoning

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 gSugar: 4

Ingredients:

  • 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

Directions:

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)

Easy Crock Pot Chicken and Black Bean Taco Salad

This simple slow cooker chicken taco salad is high in fiber and protein which means it’s very satisfying – all for under 300 calories. Trust me, you won’t miss the tortillas!

I’m on a salad kick now that Spring has sprung. Last week I whipped this salad up for dinner, and it was so good and simple I knew I had to make it again to share. I basically added chicken breasts and black beans to the slow cooker, seasoning it with taco seasonings and topped it with salsa. Doesn’t get easier than that! A few hours later I shredded the chicken and combined everything for this wonderful topping to this salad.

I also whipped up some of my favorite zesty avocado cilantro buttermilk dressing[1] for the perfect salad that’s so satisfying and super easy to make.  Try this for taco Tuesday!

Easy Crock Pot Chicken and Black Bean Taco Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 salad  • Old Points: 6 pts • Points+: 7 pts
Calories: 290 • Fat: 9 g • Carb: 20 g • Fiber: 8 g • Protein: 34 g • Sugar: 1 g
Sodium: 521 mg • Cholesterol: 69 g

Ingredients:

  • 2 (16 oz total) skinless, boneless chicken breasts
  • 1 tablespoon reduced sodium taco seasoning
  • 1/2 teaspoon cumin
  • 1 cup canned black beans, rinsed
  • 1 cup chunks salsa

For the Salad:

Directions:

Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa.

Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.

To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing[2].

References

  1. ^ zesty avocado cilantro buttermilk dressing (www.gordon-ramsay-recipe.com)
  2. ^ zesty avocado buttermilk dressing (www.gordon-ramsay-recipe.com)

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