Low Fat Turkey Tex Mex

2 packages Jennie O Extra Lean Ground Turkey
1 large can of fat free refried beans
2 packages Taco Bell low sodium seasoning
Low fat shredded cheese
Low fat or fat free sour cream
Pickled jalapeños
Directions

Brown the meat, then add the seasoning packages and water according to package directions.

I portion out the meat into 10 small containers, add a scoop of beans, sour cream, cheese and a few jalapenos. I microwave it for about a minute and a half. I also like this as a salad on top of shredded lettuce.

Turkey Santa Fe Wraps

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

Directions:


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.

WW Baked Potato Soup

26-30 oz bag frozen hashbrowns
2 14 oz cans (or 1 carton) of low sodium chicken broth
1 can 98% Fat Free Cream of Chicken soup
1/4 C chopped onion
1/4 tsp pepper
1 8oz package reduced fat Cream Cheese
1 C Fat Free Milk

Add first 5 ingredients to crockpot, and cook on high for 1 hour
Stir and then cook on low for another hour
Add cream cheese and cook for another 30 minutes or until cream cheese is stirred into mixture
Add milk and and cook for another 15-20 min

Top with shredded cheese and bacon

Easy Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Meatloaf

I have NEVER liked meatloaf....but this one I LOVE!!

Ground Hamburger
Stove Top stuffing mix
1 egg
1 cup water

Mix everything together and bake at 350 for 45 min

Chicken Tortilla Soup

2 boneless skinless chicken breasts
2 10oz cans of Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn or two cups frozen corn
1 onion, chopped
2 14.5oz cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese
fresh cilantro

*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, fresh cilantro and a dollop of sour cream, serve with more chips if you like. Enjoy!

Crunchy Bean Tacos

1 can black beans
12 corn tortillas
small handful chopped cilantro
1 1/2 tablespoons salsa
1/4 teaspoon salt
shredded cheddar cheese
vegetable oil

In a small bowl, mash the black beans with the back of a fork; stir in the cilantro, salsa, and salt. Set aside.

Wrap the tortillas in a damp paper towel and microwave for 30 seconds or so, to make them more pliable. Spread a big spoonful of the bean mixture on one side of the tortilla, top with a sprinkle of cheese, then fold over to make a taco. Once all your tacos are assembled, heat a tablespoon or so of oil in a large skillet or griddle over medium-high heat. Place 2 or 3 tacos in the oil and cook for about a minute or two on each side, until crispy and slightly browned (if you undercook them, they’ll be chewy). Repeat with the rest of the tacos (you may need to add more oil in between batches). Serve with guacamole and salsa. Serves 3-4.