Cranberry Almond Balls

March 12, 2013March 11, 2013Leave a comment

Here is a fantastic snack idea! It’s SUPER simple and tastes so yummy. A typical snack for me is a handful of almonds paired with fruit. Well, this is exactly that snack but in a slightly different form. And, I think it tastes better this way because you get a little taste of almond with a little taste of fruit in EVERY bite. The cranberries are sweet on their own and they compliment the almonds so well. If, for some reason, your mixture doesn’t get tacky enough to form into balls, just add a smidge of Agave Nectar to the mixture and it’ll get the job done. You can easily double the recipe if you have more mouths to feed.

I hope you can enjoy this not-so-boring snack. I’ll have more variations coming in the near future.

Cranberry Almond Balls
Adapted from SparkRecipes

1/2 cup almonds
1/2 cup dried cranberries
1/2 teaspoon cinnamon

Rinse the dried cranberries and almonds with some water. Toss them in a food processor with the cinnamon. Process until sufficiently mixed. Form into ball shapes. Makes 6 balls (I used a cookie scoop to make mine). Enjoy!

Serves 3.

Nutritional Information (Per Serving = 2 Balls)
Calories: 199.4
Protein: 5.1g
Carbs: 21.1g
Fat: 12.4g (0.9g = Sat.)
Fiber: 3.9g
Sugars: 14.3g

Baked Southwestern Egg Rolls

March 8, 2013March 7, 2013Leave a comment

What a fabulous idea, right? I saw these on Annie’s website quite a while ago and have had them on my list to try. I’m kind of mad I waited so long to make them because they are goooooood! Oh, and super duper easy!

I love the nutritional benefit from these egg rolls. They are packed with all sorts of nutrients and fiber (thank you spinach and black beans). And, I must admit that I wondered if two egg rolls would be enough for my tummy and I found that two was just right. They are filling.

You’ll notice that the recipe calls for pre-cooked chicken. So, plan ahead for that. (I usually just throw chicken in my slow cooker earlier in the day and then it’s ready to go at dinner time. I also pop the cooked chicken into my food processor to shred it if I am short on time, pulsing until it’s just right.)

I’m telling you, these come together in a breeze, the spices offer just enough flavor, and the texture of the egg roll is perfect. I’m pretty sure these are going to make a regular appearance in my home from now on!

Baked Southwestern Egg Rolls
Adapted from Annie’s Eats

1 pound boneless, skinless chicken breast, cooked & shredded
1 (15-oz.) can black beans, rinsed and drained
1 (16-oz.) package frozen chopped spinach, thawed and squeezed dry
1 cup reduced fat shredded Mexican cheese blend
1 (4-oz.) can diced green chiles
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
20 egg roll wrappers (1 package)

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/3 cup of the filling in the center. Fold the top closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425 degrees. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15-20 minutes, or until lightly brown, turning the egg rolls over halfway through baking. Serve warm with salsa.

Serves 10.

Nutritional Information (Per Serving = 2 Egg Rolls)
Calories: 230
Protein: 20.2g
Carbs: 32.8g
Fat: 3.4g (1.2g = Sat.)
Fiber: 3.7g
Sugars: 1g

Ham & Noodle Casserole

March 5, 2013March 5, 2013Leave a comment

Here’s a quick, easy-to-throw-together kind of meal for a weeknight. It’s an all-in-one meal that includes your protein, carbohydrate, and veggies all in one dish. We liked the change-up in using ham for dinner. I just bought the cubed, lean ham found in the meat section at the grocery store, but this would make SUCH a great use of leftover ham (like maybe after Easter). The sauce is made primarily from cottage cheese which is genius because it takes on the flavors of everything else AND contributes to some great creaminess. And, nobody would EVER guess that you even used cottage cheese for the sauce. Fabulous if you ask me! I also love the use of dill here because it really makes the casserole taste light and fresh.

I used yolk-free, wheat noodles. For those of you wondering exactly what I used, I used the brand Ronzini Healthy Harvest which I found on the pasta isle at my local grocery store. Also, you can use whatever variety of mixed veggies that you prefer.

We enjoyed this casserole and it will definitely make another appearance soon (I’m sure it’ll be right after Easter as we use up our holiday ham leftovers).

Ham and Noodle Casserole
Adapted from Taste of Homes “Everyday Light Meals”

4 ounces uncooked wheat yolk-free noodles
1 1/2 cups low fat cottage cheese
1 package (10-oz.) frozen mixed vegetables, thawed and drained
8 ounces full cooked lean ham, cubed
3/4 cup light sour cream
1/4 cup milk (1%)
3 tablespoons grated Parmesan cheese
2 teaspoons all-purpose flour
1 teaspoon dried dill weed (or 1 tablespoon snipped fresh dill)
1/4 teaspoon salt

Cook noodles according to package directions; drain. In the bowl of a food processor, combine the remaining ingredients. Process until fairly smooth. (If you don’t have a food processor, you can use a blender. Or, you can skip this step altogether. The casserole will still turn out well, the sauce just won’t be quite as creamy.) Add cottage cheese sauce to noodles and toss to coat. Transfer to a 2-qaurt baking dish coated with nonstick cooking spray.

Cover and bake at 350 degrees for 30 to 40 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before serving.

Serves 4.

Nutritional Information (Per Serving = 1/4 the Recipe)
Calories: 284.8
Protein: 19.3g
Carbs: 39.5g
Fat: 7.6g (4.9g = Sat.)
Fiber: 5.9g
Sugars: 6.8g

Quinoa and Oats Berry Breakfast Bowl

March 1, 2013February 28, 20132 Comments

Ok. Here’s the brutal truth. I’m not a huge fan of steel-cut oats. I would really just rather have my typical rolled oats for breakfast if I’m going to have oatmeal. Until . . . I found this recipe. Hello! The quinoa takes the steel-cut oats to another planet. Not even kidding! I love the extra texture and heartiness it provides. Adding the milk towards the end of the cooking time also helps to make this “hot cereal” creamy. The vanilla helps to make the end result a little richer too. I decided to add a mixture of strawberries and bananas to my breakfast bowl because I think they are a happy pair. I was delighted because my finished bowl reminded me a little of strawberries and cream, with a hint of maple.

Obviously, the disadvantage to this recipe is that you can’t just throw it in the microwave and have oatmeal (or hot cereal) in 5 minutes. But, if you plan accordingly (or plan this for a weekend breakfast when you have more time), it’s worth the wait. I mean, it takes a little extra time, but very little effort. The stovetop basically does all the cooking and you just have to add a new ingredient every 10 minutes or so. Easy peasy!

Seriously folks; if you’re in to hot cereals at all . . . add this to your list. It’s really good. And, if you’re wondering, I made a little extra and it re-heated beautifully for me the next day. Bonus!

Quinoa & Oats Berry Breakfast Bowl
Slightly Adapted from Camille Styles

3/4 cup steel cut oats
pinch of salt
3 cups water
1/4 cup quinoa
3/4 cup milk (1%)
1/2 teaspoon vanilla extract
2 tablespoons sugar-free syrup
2 cups berries (for topping)

In a large saucepan, combine steel-cut oats, salt and water. Bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes without stirring.

Meanwhile, give the quinoa a good rinse with water in a fine-mesh sieve (rinse well as this makes a huge difference in the taste).

Drain and add quinoa to the oats, give it a quick stir, then partially cover and simmer for 10 more minutes.

Add 1/2 cup milk, gently stir to combine and cook for an additional 10 minutes.

Remove from heat and gently stir in vanilla. Spoon into individual serving bowls and top with 1/2 tablespoon sugar-free syrup and 1/2 cup berries.

Serves 4.

Nutritional Information (Per Serving = 3/4 Cup Cooked)
Calories: 183.5
Protein: 7.5g
Carbs: 35.5g
Fat: 3.1g (0.6g = Sat.)
Fiber: 5.5g
Sugars: 5.6g

Lighter Chicken Marsala

February 26, 2013February 26, 2013Leave a comment

First off . . . sorry for my absence over the last week-ish. We’ve had a lot of changes going on around our household. We actually moved! We didn’t move far, just up the road, but moving is still a process none-the-less. We’ve been swimming in a sea of boxes, had a delay in getting internet set up at the new house (so blogging wasn’t on the agenda), and in the meantime my little precious baby caught a cold. So, we’ve just been trying to survive around here. So, I hope you’ll forgive me for the delay in new recipes. That all being said, I now have a functional kitchen and a little more energy so cooking new meals is back in the works. Thank goodness!!

So, let’s start by talking about Chicken Marsala today, shall we? Chicken Marsala is a restaurant favorite. I mean, it’s delicious!! It’s one of the top sellers at the Cheesecake Factory, but it comes in at a whopping 1,475 calories. What in the world!?!?

So, let’s lighten this favorite dish up a little bit, like to around 189-ish calories. That’s a little better, isn’t it? I found a version to start from, made some tweaks, and my household was happy with the results. It has great Italian flair and the sauce is very flavorful with that traditional sweet/acidic flavor that comes from the cooking wine.

The sauce adds some calories (but, how can you have Chicken Marsala without the sauce?!), so it’s not ideal to eat a full serving carbohydrate with your meal if you’re trying to lose weight. But, if you’re maintaining your weight, then add a healthy portion of brown rice. That’s what we did and we gobbled it right up!

I guess you can have a delicious and restaurant-worthy meal right in your own kitchen.

Note: The chicken does need to be marinated, so prepare for that extra time.

Lighter Chicken Marsala
Adapted from Taste of Homes

6 (4-ounce) boneless skinless chicken breast halves
1 cup fat-free Italian salad dressing
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
1 1/2 tablespoons extra virgin olive oil, divided
1 tablespoon butter
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala cooking wine
8 ounces sliced fresh mushrooms
1/2 cup minced fresh parsley

Flatten chicken to 1/2-inch thickness. Place in a large resalable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinate. Combine the Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with nonstick cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13”x9” baking dish coated with nonstick cooking spray.

Gradually add broth and cooking wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining 1/2 tablespoon of olive oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered at 350 degrees for 25-30 minutes or until chicken juices run clear (or thermometer reaches 165 degrees).

Serves 6.

Nutritional Information (Per Serving = 1 breast and 1/6 of Sauce)
Calories: 189.8
Protein: 24.1g
Carbs: 4g
Fat: 6.8g (1.7g = Sat.)
Fiber: 1.1g
Sugars: 3.4g

Eggs In a [Love] Shape

February 13, 2013February 12, 2013Leave a comment

Well, today’s post isn’t really a recipe, but it does offer a fun idea for Valentine’s Day! Valentine’s Day doesn’t have to totally revolve around candy and chocolate. I think this is a fun and simple way to start off the morning for anyone you love. It makes the every-day toast and eggs seem special. In fact, I made these for Beau before he went to work and when he walked in the kitchen and saw his breakfast he couldn’t help but smile. Love does that to you, you know!

Really, all you do is take a heart cookie cutter (or you can just cut the bread with a knife), and cut the shape out of the center of a slice of whole wheat bread. You heat your nonstick skillet over low-medium heat, spray a little cooking spray in there, and put your bread in the skillet. I like to toast one side before I add the egg. So, I toast one side, flip it over, and then add my egg to the hole in the center. As you can see, this particular egg was done sunny side up. However, you can cook your egg in any style you prefer. I made Beau’s with a sunny side up egg and I made mine with scrambled. It’s easy-peasy. If you do scrambled (or over-medium, etc.), then you’ll want to flip your toast back over to cook the other side a little bit. But, I generally let the egg cook almost all the way through on the one side and when I flip it, it only has to cook for a smidge longer.

If you’re a perfectionist (kind of like I am at times), then here’s a fancy trick to make sure that your yolk ends up in the middle of your shape (because you know that when you crack an egg in the pan sometimes that yolk just slides all the way over to one side). Separate the yolk from the whites, scramble the whites just a little bit, then add the amount of whites you prefer, and then drop your yolk right in the middle.

You are free to season as you wish . . . salt, pepper, hot sauce, salsa, etc. It might even be fun to throw a smidge of reduced fat, shredded cheese to a scrambled variation. Hmmmm……

There you have it. A “lovely” way to start off the morning without sacrificing calories or nutrition! If you use one slice of whole wheat bread (approximately 100 calories) with one egg, you’re looking at only 175 calories. I think I’ll have two then!

Happy Valentine’s Day!

Slow Cooker Lemon Chicken

February 8, 2013February 8, 2013Leave a comment

Here’s a nice and fresh slow cooker recipe that I certainly appreciate. While I love slow cooker dishes that resemble comfort, I also love this dish because it tastes light and fresh. Of course, this is mostly because of the lemon flavor. I mean, what is ever made with lemon that doesn’t taste fresh?

I first tried this dish on one of my slow cooker nights (I typically have one slow cooker night a week) and I knew I had to make some adjustments to ramp up the flavor. So, I tried again and I am much happier with the results. It seems that adding a little lemon zest and fresh parsley right before serving is definitely the trick! This helped the lemon flavor to shine and took the freshness to an entirely new level. I also added a little extra lemon juice mixed with cornstarch to thicken the sauce slightly so I could fully appreciate the sauce with every bite.

If you’re looking for something easy, delicious, and fresh . . . try this!

Slow Cooker Lemon Chicken
Adapted from SparkRecipes

1 teaspoon oregano
1/4 teaspoon lemon pepper
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
1/2 cup low-sodium chicken broth
3-4 tablespoons lemon juice (juice of 1 lemon)
1-2 teaspoons lemon zest (zest of 1 lemon)
3 cloves garlic, minced
1 teaspoon dried parsley

For Finishing:
1-2 teaspoons lemon zest (zest of 1 lemon)
2 tablespoons lemon juice
1 tablespoon cornstarch
1/4 cup fresh parsley, chopped

Mix oregano and lemon pepper and sprinkle evenly over chicken pieces.

In a large non-stick skillet, using medium heat, brown chicken evenly on both sides in olive oil. Place chicken in slow cooker.

In a small bowl, mix remaining ingredients (except for the finishing ingredients) and pour over chicken. Cover, and cook on low for 6 hours (or on high for 3 hours).

For Finishing:
Remove chicken from the slow cooker and pour juice/sauce into a medium microwave-safe bowl (I used a large liquid measuring cup). In a separate bowl combine the lemon zest, lemon juice and cornstarch and whisk to combine. Add to the slow cooker juice/sauce along with the chopped parsley. Microwave on high for approximately 1 minute to allow sauce to thicken slightly.

Divide chicken amongst 6 plates and evenly distribute the sauce over each plate. (I love to serve this over Baked Brown Rice. It’s only 110 extra calories for 1/2 cup and it makes for a perfect, light meal.)

Serves 6.

Nutritional Information (Per Serving of Chicken & Sauce)
Calories: 132.7
Protein: 23.3g
Carbs: 3.1g
Fat: 3.4g (0.3g = Sat.)
Fiber: 0.3g
Sugars: 0.3g

Black Bean and Sweet Potato Turkey Chili

February 5, 2013February 4, 2013Leave a comment

Here is a unique and spectacular spin on chili. One of my sisters was quick to tell me that I had to try it, and she was RIGHT (thanks Becca for the tip-off)! As soon as I looked up the recipe it was bookmarked for the future for various reasons. 1 – It’s a slow cooker meal and I love using my slow cooker on days when I know I’m not going to have time to make dinner. 2 – It’s got black beans and sweet potatoes in it. A beautiful pair. 3 – It has interesting ingredients in it that caught my curiosity, but I could also visualize how they would all come together and work. Pumpkin puree, cocoa powder, and cinnamon . . . in chili? Yep! And, it works!

Now, I’m not going to lead you astray here! It took me a little extra time than planned to get this in my slow cooker. I usually look at my slow cooker as a time saver, but it didn’t really play that role here. In this case, the slow cooker played the fantastic role of taking extra time to really help all these flavors meld together. I still had to cut up all the veggies, sauté the veggies, and then brown the meat . . . all before throwing it in the slow cooker. Here’s the thing. All those steps TOTALLY help to elevate the flavor, so don’t skip them. And, the extra steps made this chili SUPER awesome. All I’m saying is don’t get in the mind set that this is a meal that takes you all of five minutes to throw in the slow cooker and then dinner is ready in 6 hours. It’s going to take you a little bit to get it in the slow cooker (it took me about 35-40ish minutes), but then the slow cooker works its magic and you’ll be SO glad you made it.

It makes A LOT. It freezes great, so I make the entire recipe and freeze half of it for later. You can also half the recipe and cook it in a smaller slow cooker. Or, you can invite friends/family over for dinner. You choose!

That all being said, it’s really hard to EXACTLY describe the flavors. You just HAVE to make it. I will tell you this. I’m totally making it for the next chili cook-off and I’m pretty sure it’s a shoe-in for the blue ribbon.

Black Bean and Sweet Potato Turkey Chili
Slightly adapted from Our Best Bites

2 teaspoons extra virgin olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced (I used red)
1-2 jalapenos, minced (I used 2)
20 ounces ground turkey breast
8 ounces mushrooms, minced (about 2 heaping cups)
2 teaspoons cumin
2 teaspoons kosher salt
1/2 teaspoons pepper
1 teaspoon oregano
1 teaspoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 lbs sweet potatoes (orange), peeled and diced into 1/2 inch cubes
1 28 ounce can diced tomatoes (not drained)
2 (15 ounce) cans black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 (15 ounce) can pumpkin puree (not pumpkin pie puree)
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder

optional: light sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving

Heat a large skillet to medium-high heat. Add 1 teaspoon olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant. Add to slow cooker.

In same skillet, heat remaining 1 teaspoon olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. (note: the meat will taste very seasoned when done. Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!) Add turkey mixture to slow cooker.

Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low. Slow-cookers vary greatly in temperature and cooking times, but you’ll know it’s ready when the sweet potatoes are tender.

When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.

Serves 10.

Nutritional Information (per serving = 1 1/2 cup plain chili)
Calories: 256
Protein: 22.4g
Carbs: 40g
Fat 2.4 g

Turkey Spaghetti Pie

February 1, 2013January 31, 20133 Comments

So, I grew up eating spaghetti quite regularly. Spaghetti was in my mom’s weekly rotation and I actually loved it. I still love spaghetti to this day. When I married my handsome man, I quickly found out that he is not really a fan of spaghetti. Huh? Who doesn’t like spaghetti? I quickly found ways to win over his heart with pasta and marinara and learned that meatballs and penne pasta are the ticket to his spaghetti-loving-heart.

Well, good news is that I recently found this Spaghetti Pie to fit the bill too! I, of course, loved it and was slightly hesitant to ask for Beau’s honest opinion after dinner. I took the plunge and asked him what he thought and was delighted to hear that he really liked it! You don’t know how badly I want to start putting this spaghetti pie into my weekly rotation, but I’ll try not to totally push my luck (so, maybe every-other-week will work. . . haha!).

This dish led to a nice traditional mixture of flavors between spaghetti and lasagna. The cottage cheese helps to enrich the flavors and the noodle crust (which is filled with pasta, eggs, and cheese) was fabulous when paired with the cottage cheese and marinara meat mixture. I’m not gonna lie . . . I was kind of sad when Beau took the leftovers to work because I REALLY wanted them. But, on the other side of things, I was pleased that he wanted to eat them too. I guess that means I can make this again sooner than later. Whooohooo!

Turkey Spaghetti Pie
Slightly Adapted from Taste of Homes “Everyday Light Meals”

6 ounces uncooked whole wheat thin spaghetti
1/4 cup shredded part-skim mozzarella cheese
1 egg, slightly beaten
2 egg whites, slightly beaten
12 ounces lean ground turkey
1 medium onion, chopped
1 medium bell pepper (any color), chopped
1 1/2 cups meatless spaghetti sauce (like Prego HeartSmart)
1 cup 2% cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Cook spaghetti according to package directions. Drain well and cool to room temperature. In a bowl, combine the spaghetti, 1/4 cup mozzarella cheese, egg, and egg whites. Transfer to a 9-inch pie plate coated with nonstick cooking spray and form into a crust; set aside.

In a nonstick skillet over medium heat, cook turkey, onion and bell pepper until turkey is no longer pink; drain. Add spaghetti sauce; heat through. Spread cottage cheese over crust; top with turkey mixture.

Bake uncovered, at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting; cut into 6 slices.

Serves 6.

Nutritional Information (Per Serving = 1 Slice)
Calories: 302
Protein: 25.7g
Carbs: 29.4g
Fat: 9.7g (4g = Sat. Fat)
Fiber: 4g
Sugars: 4.4g

Mexican Lettuce Wraps

January 29, 2013January 29, 2013Leave a comment

Do you ever have days when you just don’t feel like eating anything in particular for dinner? Well, this was one of those days and so I asked my husband what he wanted because I REALLY was at a loss and figured if he had a dinner option on his wish list, I would make it for him. Well, he was no help and was in my same boat. Thus, we were SOOOO close to just having eggs/omelets. But, then I made one last effort to peruse the refrigerator to see if anything would jump out at me. That’s when I came up with these babies.

I was too lazy to follow a recipe, so I just made up my own. I threw in some ground turkey with onions and peppers and a few Mexican spices, added some fire-roasted tomatoes for additional flavor, some kidney beans for fiber/antioxidants/vitamins (and gobs of other good purposes), and some green chilies for a little heat. With a little tomato paste added to the skillet, the mixture thickened right up and it fit beautifully in my little lettuce shells.

Lettuce is also a smart way to “wrap” up your food. It has very, very little calories (like 7-10 for 1 cup). I loved adding the carbohydrates to the mixture (rather than eating my carbs in a wrap) and, since the lettuce is so low in calories, I could eat as many “wraps” as my serving of mixture would allow. You can do the same by adding as much mixture from your serving to each individual lettuce wrap. You could walk away eating as low as 2 wraps, or as many as 6. Of course, the amount of mixture you eat is the same but sometimes it does my mind good to think I was able to eat 6 lettuce wraps from dinner. Ha, ha!

I included a list of optional toppings below. Depending on your end goal, you’ll want to be careful with the toppings as they do add a smidge of extra calories. I decided to top mine with a light sprinkling of reduced fat cheese, salsa and Fit Ranch Dip (which I made using Hidden Valley’s Spicy Ranch flavor).

Not only did this come together fast, looks pretty and fun, but they tastes yum, yum, yummy! I was so pleased with the outcome that I’m adding these to my quick, weeknight dinner meals rotation. Heaven knows we all need more of these meals in our collection!

Mexican Lettuce Wraps
Mimi’s Original

1 medium onion, diced
1 bell pepper, diced (I used a red and yellow combination.)
1 pound ground turkey
1 1/2 teaspoon taco seasoning
1 teaspoon cumin
1/2 teaspoon garlic salt (or powder)
1 (14.5 ounce) can fire-roasted tomatoes
1 (4 ounce) can green chilies
2 tablespoons tomato paste
1 (14.5 ounce) can dark red kidney beans
Lettuce for serving (I used baby Romaine. Butter lettuce or iceberg would work well too.)

Optional Toppings:
reduced fat cheese
salsa
light sour cream
diced avocado (or guacamole)
Fit Ranch Dip

Heat a skillet over medium heat. Add onions, peppers, ground turkey, taco seasoning, cumin, and garlic salt. Cook until onions and peppers break down and ground turkey is no longer pink, stirring often to break up ground turkey. Add tomatoes, green chilies, and tomato paste. Stir to combine. Simmer until mixture thickens and a lot of the juice from the tomatoes evaporates, about 10 minutes. Stir kidney beans into mixture and cook until heated through, about 1 minute.

Meanwhile prepare lettuce leaves by washing, separating leaves, and patting them dry. Fill leaves with turkey mixture and, if desired (and you can spare a few extra calories), top with optional toppings.

Serves 5.

Nutritional Information
(Per Serving = 1/5 of the Recipe, about 1 C. of Mixture, W/O Toppings)
Calories: 213
Protein: 23.2g
Carbs: 17.6g
Fat: 6.9g (2g = Sat.)
Fiber: 6.4g
Sugars: 5.4g

Mimi's Fit Foods

NUTRITIOUS & DELICIOUS

Cranberry Almond Balls

Baked Southwestern Egg Rolls

Ham & Noodle Casserole

Quinoa and Oats Berry Breakfast Bowl

Lighter Chicken Marsala

Eggs In a [Love] Shape

Slow Cooker Lemon Chicken

Black Bean and Sweet Potato Turkey Chili

Turkey Spaghetti Pie

Mexican Lettuce Wraps