Mini Taco Salads with Cilantro-Lime Yogurt

Ingredients:

• 12 slices Colby Jack cheese
• 1 tbsp. extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 small onion, chopped
• 1 lb. ground turkey breast
• 1/2 cup packed spinach, chopped
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 24 cherry tomatoes, sliced in half
• 1 avocado, pitted and diced
• 3/4 cup chopped fresh cilantro

Makes 6 Servings (2 mini taco salads per serving)

1. Preheat the oven to 400 F. Line two 9 x 13-inch baking sheets with parchment paper. 
2. Evenly place 6 cheese slices on each baking sheet. Ensure adequate spacing between each cheese slice (approximately 2 inches) to avoid slices melting together. 
3. Bake for 5-6 minutes, or until the edges of the cheese slices are golden brown and bubbling. Watch the cheese closely to avoid overcooking. 
4. Remove the cheese slices from the oven, allowing them to cool slightly (30-60 seconds). Blot any excess oil from the cheese slices from the paper towel, and allow the slices to cool for 1-2 minutes longer. 
5. Remove a chees slice from the baking sheet with a spatula and mold it into the first of 12 cups of a muffin tin to make a small, bowl-shaped cheese shell. Use the back end of a spoon to help shape the cheese into a cup, if necessary. 
6. Repeat with the remaining cheese slices and let them cool completely in the muffin tin while you make the taco meat filling. 
7.  Heat a large skillet over medium-high heat. 
8. Add the avocado oil to the skillet. 
9. Add the garlic and onion and saute for 2-3 minutes. 
10. Place the ground turkey in the skillet, breaking it up with a spoon or spatula as it cooks. Cook, stirring occasionally, for 6-7 minutes, or until the turkey is no longer pink in color. 
11. Add the chopped spinach to the skillet and cook for another 2-3 minutes. 
12. Mix together onion powder, garlic powder, smoked paprika, chili powder, cumin, salt, and pepper in a small bowl. 
13. Add the seasoning mixture to the skillet along with 1 tablespoon of water.
14.  Stir the turkey mixture until the seasoning is well combined and cook for another minute before removing it from the heat.
15. Add 1/4 cup of the cooked turkey mixture to each of the 12 cheese shells. Garnish the cups with the cherry tomatoes, avocado, and cilantro and serve with Cilantro-Lime Yogurt Dip.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Don't be intimidated by the steps in this recipe. These taco salads are easy to make, they just require patience. These mini salads pack a flavorful punch with the spices and vegetables. The yogurt dip gives these salads a nice, tangy after taste to these treats. 

Stuffed Pepper Tacos

Ingredients:

• 4 bell peppers
• 1 lb. lean ground beef
• 1 sweet onion, diced
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 1/2 tsp. ground cumin
• ½ cup pico de gallo
• 1 avocado, diced
• 4 Tbsp. cheddar cheese, shredded
• 4 Tbsp. sour cream
• 1 jalapeno, seeded and sliced (optional)

Makes 4 Servings (1 taco per serving)

1. Heat a large skillet with 1 tablespoon of olive oil over medium heat. Add the diced onion  and garlic and cook for about 2 minutes.
2. Add the lean ground beef to the onions. Cook until brown and no longer pink.
3. Add the cumin and ¼ of cup water. Stir and simmer uncovered until the liquid is gone. Remove from heat. 
4. Prepare the bell peppers by slicing in half and removing the stems and seeds.
5. Assemble the pepper tacos by placing each bell pepper on a plate or sheet pan and filling each with the ground beef. 
6. Top each taco equally with cheddar cheese, pico de gallo, avocado, jalapeno and sour cream. Serve two pepper halves on a plate. 

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com. Tacos are a delicious comfort food. These tacos are keto-friendly and gluten-free. You can enjoy tacos without the taco shells. If you stuff taco filling into raw bell peppers, they will hold together just as well and taste just as good as in a shell. Bell peppers are the ultimate low-carb vegetable because they are crunchy, colorful and add a touch of sweetness to your meals. You can use ground turkey in place of the ground beef and the tacos will be just as delicious. 

Burritos with Turkey and Pinto Beans

Ingredients:

• 2 tsp. canola oil
• 3/4 lb. ground skinless turkey breast
• 1 (15 1/2 oz.) can pinto beans, rinsed and drained
• 2 garlic cloves, minced
• 2 tsp. chili powder
• 4 (8-inch) whole wheat tortillas
• 8 tbsp. fat-free salsa
• 4 tbsp. reduced-fat cheddar cheese
• 2 scallions, thinly sliced

Makes 4 Servings (1 burrito per serving)

1. To make filling, heat oil in a large skillet over medium-high heat. Add turkey and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Add beans, garlic, and chili powder; cook, stirring occasionally, until heated through, about 2 minutes. 
2. Meanwhile, warm tortillas according package directions. 
3. Place tortilla on work surface; spoon one-fourth of filling along center. Top with 2 tablespoons salsa and 1 tablespoon cheddar; sprinkle with one-fourth of scallions. Fold sides of tortilla over to enclose filling. Place, seam side down, on platter. Repeat with remaining tortillas, filling, salsa, cheese, and scallions. 

WW POINTS VALUE: 10 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. Burritos are a delicious Mexican comfort food when they are done right. These burritos are filling and flavorful and are packed with protein and vegetables. You can make these treats for lunch or dinner and you will be satisfied. 

Scallion-Ginger Meatballs

Ingredients:

• 1 lb. ground turkey breast
• 3 tbsp. teriyaki sauce
• 3 scallions, finely chopped
• 2 tsp. grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 tsp. canola oil
• 1/4 cup hoisin sauce
• 2 tbsp. dry sherry or water
• 1 lb. baby bok choy, quartered lengthwise
• 1/2 red bell pepper, cut into thin strips
• 2 tbsp. water
• 2 tsp. sesame seeds

Makes 4 Servings (3 meatballs, about 2/3 cup vegetables  and 1 1/2 tablespoons sauce per serving)

1. Combine the turkey, 2 tablespoons of the teriyaki sauce, the scallions, ginger, and garlic in a large bowl. With damp hands, form the mixture into 12 meatballs.
2. Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook, partially covered, turning occasionally, until browned and cooked through, about 12 minutes. Transfer to a serving bowl; keep warm. 
3. Add the hoisin sauce, sherry or water and remaining 1 tablespoon teriyaki sauce to the skillet; cook, scraping up any brown bits from the bottom of the pan. Cook, stirring, until slightly thickened, about 1 minute. 
4. Meanwhile, combine the bok choy, bell pepper, and water in a medium skillet. Cook, covered, until tender, about 5 minutes; drain. 
5. Add the meatballs and bok choy- mixture to the sauce, turning to coat the meatballs. Cook until heated through, about 1 minute longer. Serve sprinkled with the sesame seeds. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're thinking about ordering takeout, PUT DOWN THE PHONE!! This meal is just as tasty and flavorful as what you would order on the phone or at the restaurant. Turkey meatballs are just as delicious as beef meatballs and they are healthier for you when they are done right. These meatballs are delicious with the vegetables with all the Asian flare. If you don't have bok choy on hand, substitute broccoli and the meal will be just as delicious. 

Burritos with Turkey and Pinto Beans

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3/4 lb. ground turkey breast
• 1 (15 1/2 oz.) can pinto beans, rinsed & drained
• 2 garlic cloves, minced
• 2 tsp. chili powder
• 4 (8-inch) whole wheat tortillas
• 8 tbsp. fat-free salsa
• 4 tbsp. shredded fat-free cheddar cheese
• 2 scallions, thinly sliced

Makes 4 Servings (1 burrito per serving)

1. To make the filling, heat oil in a large skillet over medium-high heat. Add turkey and cook, breaking it up with a spoon, until browned, about 6 minutes. Add beans, garlic, and chili powder; cook, stirring occasionally, until heated through, about 2 minutes. 
2. Meanwhile, warm tortillas according to package directions.
3. Place tortillas on work surface; spoon one-fourthof filling along center. Top with 2 tablespoons salsa and 1 tablespoon cheddar; sprinkle with one-fourth of scallions. Fold sides of  tortilla over to enclose filling. Place, seam side down, on platter. Repeat with remaining tortillas, filling, salsa, cheese, and scallions. 

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the WW Family Meals Cookbook. If you're having a craving for Mexican food, do not go to the local fast food joint or restaurant. You can make these tasty treats at home in 20 minutes or less. Turkey burritos taste just as good as beef burritos. Also, when you make your own salsa, you have your healthy serving of vegetables and you know what's in the salsa. If you don't have pinto beans on hand, use black beans and the burritos will be just as good. Don't forget to season your turkey with salt and ground pepper. Nobody wants to eat bland food. 

Baby Porcupines

Ingredients:

• 1 lb. ground skinless turkey breast
• 1 cup cooked brown rice
• 1 cup fresh whole wheat bread crumbs
• 1 small onion, grated
• 1/4 cup ketchup
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 16 slices pitted black olives (about 4 olives)
• 1/2 cup apple juice or dry white wine

Makes 8 Servings (1 porcupine per serving)

1. Preheat oven to 350 F.
2. Combine turkey, rice, bread crumbs, onion, ketchup, salt and pepper in a small bowl. Stir until combined well. Form into 8 small oval-shaped loaves; press 2 olive slices into each loaf for eyes.
3. Place loaves in 9 X 13-inch baking dish. Pour apple juice or wine around loaves. Bake until instant-read thermometer inserted into center of loaves registers 165 F, about 35 minutes.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Family Meals Cookbook. These are wonderful treats to make and enjoy on the weekend. These baby porcupines are filled with flavor and a succulent and juicy. If you don't have apple juice on hand, substitute dry white wine and the porcupines will be just as tasty. I also highly recommend adding minced garlic to the porcupines because garlic always makes everything taste better. 

Turkey-and-Quinoa Meat Loaf

Ingredients:

• 1 cup water
• 1/2 cup quinoa
• 1 zucchini, shredded
• 3/4 cup chili sauce or ketchup
• 2 large egg whites
• 1 small red onion, finely chopped
• 1 tbsp. chopped fresh flat-leaf parsley
• 1 1/2 tsp. dried Italian seasoning
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 lb. ground skinless turkey breast

Makes 6 Servings (1 slice per serving)

1. Bring water to a boil in a small saucepan; add quinoa. Reduce heat and simmer, covered, until quinoa is tender and water is absorbed, about 15 minutes. Remove saucepan from heat; fluff quinoa with fork and let cool slightly.
2. Meanwhile, preheat the oven to 375. Line bottom of 9 x 13-inch baking dish or baking pan with parchment paper.
3. Squeeze zucchini dry and put in large bowl. Stir in 1/4 cup of chili sauce or ketchup, egg whites, onion, parsley, Italian seasoning, salt, and pepper. Add turkey and quinoa; stir until combined well but not overmixed.
4. Transfer turkey mixture to prepared baking dish and shape into 5 x 11-inch loaf. Spread remaining 1/2 cup chili sauce or ketchup on top of loaf.
5. Bake for 50 minutes or until instant-read thermometer inserted into center of loaf registers 165 F. Let stand for 5 minutes. Cut into 6 slices.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Meatloaf is a wonderful comfort food and it can be good for you with the right ingredients. This meatloaf is gluten free because it uses quinoa instead of bread crumbs. This meatloaf also uses ground turkey breast instead of ground beef. Ground turkey meatloaf is actually delicious plus it's leaner in protein. I highly recommend adding minced garlic to the meatloaf because garlic always makes everything taste better. I also recommend using homemade ketchup in this recipe because it's better for you and you know what's in the ketchup. Don't forget the vegetables with the meatloaf to make your dinner more filling, colorful and delicious.

Tamale Pot Pies with Turkey & Pepper Jack

Ingredients:

• 1 1/4 lbs. ground skinless turkey breast
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 (10 oz.) can diced tomatoes with green chiles)
• 1 (8 oz.) can no-salt added tomato sauce
• 1 cup fresh or frozen thawed corn kernels
• 1 tbsp. ground cumin
• 3/4 cup yellow cornmeal
• 1/4 tsp. salt
• 3 cups water
• 3/4 cup shredded fat-free pepper Jack cheese

Makes 6 Servings (1 pot pie per serving)

1. Preheat oven to 400 F. Spray 6 (8 oz.) ramekins or baking dishes with nonstick spray.
2. Spray a large skillet with nonstick spray and set over high heat. Add onions, garlic and turkey and cook, breaking up chunks of turkey with side of wooden spoon, until turkey is no longer pink, 5-6 minutes. Stir in diced tomatoes with juices, tomato sauce, corn, and cumin. Divide mixture evenly among ramekins.
3. Whisk together cornmeal, salt, and 3/4 cup of water in a medium bowl. Bring remaining 2 1/4 cups water to boil in medium saucepan over high heat; slowly whisk cornmeal mixture into boiling water. Reduce heat and simmer, stirring frequently, until thickened, 4-5 minutes. Remove from heat and stir in 1/2 cup Jack cheese.
4. Spoon cornmeal mixture evenly on top of turkey. Place ramekins on baking sheet and bake 8 minutes. Sprinkle remaining 1/4 cup cheese evenly over tops and bake until mixture is bubbly and cheese is melted, about 5 minutes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. You can enjoy Mexican food without feeling guilty. Mexican food is a guilty pleasure and can be good for you when it's done right. These are a flavorful take on traditional chicken pot pies. These pot pies can be made and served in 30 minutes and can be enjoyed any night of the week. There's protein and five servings of vegetables in these pot pies so they are good for you. Don't forget to serve a glass of milk with these pot pies. The milk will cool the heat down in your mouth.

Slow-Cooker Turkey Meatballs Mustardy Sour Cream Sauce

Ingredients:

• 3 slices firm whole wheat bread, torn into pieces
• 1 lb. ground skinless turkey breast
• 1/3 cup finely chopped onion
• 1 large egg
• 2 tbsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup reduced-sodium chicken broth
• 1 tbsp. A1 steak sauce
• 1/2 cup fat-free sour cream

Makes 6 Servings

1. Preheat the oven to 450 F. Spray a large rimmed baking sheet with nonstick spray.
2. Put the bread into a food processor or blender and pulse until it forms fine crumbs. Combine the bread crumbs, turkey, onion, egg, 1 tablespoon of the mustard, salt and pepper in a large bowl. With damp hands, form the mixture into 36 meatballs. Place the meatballs on the baking sheet. Bake until lightly browned, about 15 minutes.
3. Transfer the meatballs to a 5 or 6-quart slow cooker. Mix together the broth, the remaining 1 tablespoon mustard, and steak sauce in a glass measure; pour over the meatballs. Cover and cook until the meatballs are firm and cooked through the sauce has thickened slightly, 1-2 hours on high or 2-4 hours on low.
4. Just before serving, stir in sour cream until blended.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This comfort food is perfect to cook during the cold weather months on the weekend. Turkey meatballs are actually delicious. The meatballs come out firm and flavorful after coming out of the slow-cooker. I added minced garlic and parsley to the meatballs to make them more flavorful and the end result was delicious. The sauce is flavorful too. Serve these meatballs on top of cooked whole wheat couscous or cooked quinoa and the point value will increase the points value to 3 for a more filling meal.

Turkey, Black Bean and Mushroom Chili

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 red bell pepper chopped
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 3/4 lb. ground turkey breast
• 1 (28 oz.) can diced tomatoes
• 1 (15 1/2 oz.) can black beans, rinsed and drained
• 2 cups thinly sliced white or cremini mushrooms
• 1 tbsp. dark chili powder
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 1/4 cups per serving)

1. Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook, stirring, until onion is softened, about 5 minutes. Add turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 5 minutes.
2. Add tomatoes, beans, mushrooms, chili powder, cumin, oregano, salt, and pepper to Dutch oven; bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Chili is a wonderful comfort food to enjoy during the cold winter months. It's warms you inside and out. This flavorful chili is made from ground turkey breast, five servings of vegetables and three different spices. Don't be intimidated by the ingredients in this dish. The chili is flavorful and delicious. The chili is even better the next day when you store it in the refrigerator because all the flavors blend together. You can even top this chili with shredded cheddar cheese, a dollop of sour cream or homemade guacamole to enhance the flavor of the chili.

Meat Loaf with Chive Mashed Potatoes

Ingredients:

• 1/2 lb. lean ground beef
• 3/4 lb. lean ground skinless turkey breast
• 1 onion, chopped
• 1/2 cup old-fashioned rolled oats
• 1 (8 oz.) can tomato sauce
• 1 large egg, lightly beaten
• 2 tbsp. Worcestershire sauce
• 1 tbsp. hot pepper sauce
• 1/4 + 1/8 tsp. salt
• 1/4 + 1/8 tsp. freshly ground black pepper
• 4 large all-purpose potatoes, such as Yukon gold
• 1/4 cup fat-free milk
• 1/4 cup plain fat-free yogurt
• 1/4 cup light sour cream
• 1 tbsp. chopped fresh chives

Makes 6 Servings (2 slices meat loaf & 1/4 potatoes per serving)

1. Preheat oven to 350 F. Spray a 5 X 9-inch loaf pan with nonstick spray.
2. Combine beef, turkey, onion and oats in a large bowl. Stir together water tomato sauce, egg, Worcestershire sauce, hot sauce, 1/4  teaspoon of the salt, and 1/4 teaspoon  of black pepper in a small bowl. Add to beef mixture and stir until combined but not overmixed. Press meat loaf mixture into prepared pan. Bake until instant-read thermometer inserted into center of meat loaf registers  165 F, about 1 hour.
3. Meanwhile, peel potatoes and cut into large chunks. Combine potatoes with enough salted water to cover in large saucepan; bring to boil. Reduce heat and cook, partially covered, until fork-tender about 12 minutes; drain and return to saucepan. With potato masher, mash potatoes until smooth. Stir in milk, yogurt, sour cream, chives and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Rewarm over low heat.
4. Cut meatloaf into 12 slices. Serve with potatoes.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the WW Family Meals Cookbook.  Who knew that comfort food could be elegant and be good for you? I used to dread meat loaf when I was a kid but now I enjoy it. This meat loaf is moist and flavorful with the combinations of homemade tomato sauce, Worcestershire sauce, egg and onion. If you feel the meat loaf is a little too moist, add a little more oats so everything holds together. I highly recommend adding minced garlic to the meat loaf because garlic always makes everything taste better. This meat loaf is even better the next day as a leftover.

 

Turkey Meat Loaf

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green bell pepper
• 3 garlic cloves, minced
• 1 1/2 lbs. ground turkey
• 3/4 cup quick-cooking rolled oats
• 1/4 cup low-sodium chicken broth
• 1/4 cup tomato paste
• 1 egg, slightly beaten
• 1/2 tsp. ground cumin
• 1 tsp. freshly ground black pepper
• 1/4 cup tomato sauce
• 1 tbsp. honey
• 1/2 tsp. ground cumin

Makes 8-10 Servings

1. Preheat oven to 350 F. Line a 9x5x3-inch loaf pan with foil, letting extend slightly over sides; set aside. In a large skillet, heat olive oil over medium heat. Add onion, celery, bell pepper, and garlic; cook about 5 minutes or until tender, stirring occasionally.
2. In a large bowl combine the cooked vegetables, ground turkey, oats, chicken broth, 1/4 cup tomato sauce, egg, 1/2 teaspoon cumin, and ground black pepper. Mix well. Spoon into prepared pan; press firmly. Bake for 45 minutes.
3. Meanwhile, in a small bowl combine 1/4 cup tomato sauce, honey, and 1/2 teaspoon cumin. Spoon over meatloaf in pan. Bake for 15-25 minutes more or until juices run clear and an instant-read thermometer inserted in center of meat loaf registers 165 F.
4. Let meat loaf stand in pan on a wire rack for 10 minutes. Carefully lift meat loaf from pan using foil. Using a large spatula, transfer meat loaf from foil to a serving platter. Slice to serve.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is elegant comfort food with flavor. I never like meatloaf as a kid but I enjoy it as an adult. You can use ground turkey, chicken or pork in this meatloaf recipe and it will still be delicious. You also have 3 servings of vegetables in this meatloaf too. The original recipe called for tomato sauce to be use in the meatloaf. Tomato paste works just as well keeping the textures together and flavorful at the same time. The glaze on top of the meatloaf is sweet and saucy adding a nice touch to the meatloaf. You can also enjoy a glass of  Merlot with this meatloaf too!

Green Chile & Cheddar Turkey Burgers

Ingredients:

• 1 lb. ground skinless turkey breast
• 1 small zucchini, shredded
• 1/3 cup dried whole wheat bread crumbs
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 (4 oz.) can diced fire-roasted green chilies, drained
• 1/2 cup shredded fat-free cheddar cheese
• 1/2 small red onion, thinly sliced
• 1 tomato, sliced
• 4 whole wheat sandwich thins

Makes 4 Servings (1 burger per serving)

1. Combine turkey, zucchini, bread crumbs, chili powder, and cumin in a large bowl. Shape into 4 (3/4-inch-thick) patties.
2. Spray nonstick skillet with nonstick spray and set over medium heat. Add patties and cook until browned and instant-read thermometer inserted into side of patties registers 165 F, 4-5 minutes per side.
3. Meanwhile, mix chilies and cheddar in medium bowl.
4. Top burgers evenly with cheese mixture. Reduce heat to low; cover skillet and cook until cheese melts, about 2 minutes. Serve burgers. onion and tomato in sandwich thins.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout. Who doesn't love a good cheeseburger once in a while? The folks at Weight Watchers have done it again with these gourmet cheeseburgers. These cheeseburgers are packed with vegetables, heat and flavor you'll even forget they're good for you. I highly recommend adding minced garlic, a tablespoon of tomato paste, salt & pepper to make these burgers more flavorful and to absorb the heat from the chilies.

Turkey Tacos

Ingredients:

• 1 1 /2 tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. salt
• 2 garlic cloves, minced
• 1/2 tsp. onion powder
• 1/2 tsp. oregano
• 1/4 tsp. cayenne
• 3/4 lb. ground turkey breast
• 1/2 cup water
• 1 tbsp. apple cider vinegar
• 1 1/2 tsp. granular brown sugar
• 4 (6-inch) taco shells or tortillas
• picked onions (optional)
• Pico de Gallo
• Easy Taco Fixin's (optional)

Makes 4 Servings

1. Stir together chili powder, cumin, paprika, salt, garlic, onion powder, oregano, and cayenne in a cup. Set aside.
2. Cook turkey in a large skillet over medium heat, breaking it up with a wooden spoon, until no longer pink, 3-5 minutes. Add spice mixture and the water, stirring until mixed well. Reduce heat to low and simmer, stirring occasionally, until most of the liquid is evaporated, 10-15 minutes. Stir in vinegar and brown sugar; simmer 3 minutes longer.
3. To assemble tacos, spoon 1/2 cup turkey mixture into each taco shell. Top each with 2 tablespoons pickled onion, 1/4 cup pico de gallo and taco fixin's of choice.



WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Family Meals Cookbook. If you're ever craving tacos, make these! These tacos are better that what you would order at a fast food joint, taco truck or any Mexican restaurant. These tacos are so filling and flavorful you will forget they are good for you. These are great for lunch or dinner. They're even great for when you're watching a movie or for game day.

Meatballs with Tomato & Zucchini Medley

Ingredients:

• 1 lb. extra-lean ground beef or ground turkey breast
• 1/4 cup whole wheat bread crumbs
• 1 egg
• 3/4 tsp. freshly ground black pepper
• 1/2 tsp. dried Italian seasoning
• 6 tbsp. freshly grated Parmesan cheese
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 zucchini, halved lengthwise & sliced
• 1 yellow squash, halved lengthwise & sliced
• 1 (16 oz.) can Italian-style cut tomatoes
• 1 ( 16 oz.) crushed tomatoes
• 1/4 cup chopped basil
• sprig basil, for garnish

Makes 4 Servings

1. In a large bowl, combine the beef or turkey, bread crumbs, egg, 1/2 teaspoon of the pepper, Italian seasoning, and 4 tablespoons of the Parmesan. Form into balls the size of walnuts.
2. Spray a large skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside. Remove to a bowl, leaving drippings in a skillet. Repeat to cook the remaining meatballs.
3. In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/4 teaspoon pepper, the remaining 2 tablespoons Parmesan, and the meatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with basil sprig (optional).

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is a sophisticated take on a classic Italian comfort food. The meatballs are nice and firm due to the combination of bread crumbs, Parmesan cheese, seasonings and egg; those are the keys to making your meatballs flavorful. The sliced zucchini and yellow squash mixed in with the onions, garlic and tomatoes add a sophisticated touch to this dish. You can serve this medley over a plate of whole wheat pasta or serve it on a toasted whole wheat baguette as a meatball sub and it will be delicious. Don't forget the wine!

 

Turkish Pita Pizza (Lahmacun)

Ingredients:

• 1 large red onion, halved & sliced
• 3/4 lb. ground skinless turkey breast
• 3 large cloves, minced
• 1 1/2 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cinnamon
• 1 tbsp. tomato paste
• 2 tbsp. water
• 4 (7-inch) whole wheat pocketless pita breads
• 1 large tomato, diced
• 1 cup fresh mint or parsley leaves

Makes 4 Servings

1. Heat oven to 475 F; spray 2 baking sheets with nonstick spray.
2. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add 1 cup onion and cook, stirring frequently, until golden, about 5 minutes. Add turkey, garlic, cumin, paprika, salt, allspice, and cinnamon. Cook, breaking up turkey with side of wooden spoon, until turkey is no longer pink, about 4 minutes. Stir in tomato paste and water; remove from heat.
3. Place pitas on baking sheets and top each evenly with turkey mixture. Bake until undersides are crisp, about 8 minutes. Top each with remaining onion, tomato, and mint or parsley.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Lamachun means 'dough with meat' in Turkish. Lamachun is a popular fast food treat in many Middle Eastern countries. The pita is typically rolled up for easy eating. You can also cut the pitas into wedges like a pizza or eat it with a knife of fork. This was a different kind of pizza and it was very flavorful. It has the basic ingredients of ground turkey, tomatoes, onion, garlic, herbs, and spices. It was too hot to use the oven so I cooked these pizzas on the grill and they were delicious. These pizzas are not only tasty but will quickly fill you up.

Knife-and-Fork Ratatouille Turkey Burgers

Ingredients:

• 1 large eggplant (about 1 1/2 lbs.), unpeeled
• 3/4 tsp. salt
• 1 1/4 lbs. gluten-free ground turkey breast
• 1 cup finely shredded zucchini
• 1/2 cup chopped grape tomatoes
• 2 tbsp. no-salt-added tomato paste
• 2 small garlic cloves, grated on a rasp-style citrus zester
• 1 tsp. extra-virgin olive oil
• 1/2 tsp. ground fennel seed
• 1/2 tsp. dried thyme
• olive oil cooking spray

Makes 4 Servings

1. Cut the eggplant crosswise into 8 slices about 1/2-inch thick, cutting from the thickest part of the eggplant because these will be your hamburger "buns." Using 1/2 teaspoon of the salt, sprinkle both sides of the eggplant slices. Set aside on paper towels to drain a bit while you make the burger mixture.
2. In a large bowl, combine the turkey, zucchini, tomatoes, tomato paste, garlic, oil, fennel, thyme, and remaining 1/4 teaspoon salt. Gently but thoroughly combine. With moistened hands, form the mixture into 4 patties 4 inches across. Make the outer edges of the patties a little higher than the middles (the burgers will plump up as they cook).
3. Spray a large skillet with olive oil and heat over medium-high heat. Place the burgers in the skillet and cook for 4 minutes without turning. Flip the burgers, cover the pan, and cook for 4 minutes longer. Add 1/4 cup water, re-cover, and cook until the burgers are cooked through but still juicy, 3-4 minutes longer. Let stand, covered, for 2 minutes.
4. While the burgers are cooking, preheat a panini press, hinged electric grill, or large grill pan. (if not nonstick, spray very lightly with olive oil.) Working in batches (depending how big your press or grill is), cook the eggplant until nicely softened, 5-6 minutes (turning once or twice if on a grill pan).
5. Place each burger on a slice of eggplant and top with another slice of eggplant. If there are pan juices in the skillet, drizzle a little over the tops.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in  the South Beach Diet Gluten Solutions Cookbook.  Who knew that a classic French dish could be made into a delicious gluten-free burger?! This burger is filled with vegetables and flavor and a great way to kick-start your healthy lifestyle. Remember when you grilled burgers and the buns and you used to put lettuce, tomato, mayonnaise, ketchup and mustard on your burger? You will not miss any of those toppings or condiments when you take a bite out of these elegant burgers. You can even grill these elegant burgers on your outdoor grill land they will be delicious. Grilled eggplant is a great substitute for grilled buns and a great way to add more vegetables to your diet. The herbs add a nice touch of flavor to the burgers as does tomato paste. The tomato paste is also a better substitute for ketchup. One bite of this elegant juicy burger and you'll be saying au revoir to fast food.

 

Spanish-Spiced Turkey Meatballs

Ingredients:

• 4 100% corn tortillas (6 inch), torn into small pieces
• 1 1/4 lbs. gluten-free ground turkey breast
• 4 tbsp. no-salt-added tomato paste
• 1 tbsp. mayonnaise
• 2 tbsp. smoked paprika
• 1 1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 3/4 tsp. dried oregano
• 1/2 tsp. salt
• 2 large eggs
• 2 cups gluten-free low-sodium chicken broth

Makes 8 Servings (3 meatballs per serving)

1. In a food processor, coarsely grind the corn tortillas. Transfer the tortilla crumbs to a large bowl.
2. Add the turkey, 2 tablespoons of the tomato paste, the mayonnaise, paprika, cumin, coriander, oregano, and salt to the bowl. Add the eggs and gently mix to combine. Using a small ice cream scoop or your moistened hands, gently shape into 24 meatballs.
3. In a large skillet, combine the broth and remaining 2 tablespoons tomato paste. Bring to a simmer over medium heat. Add the meatballs and cook, turning the meatballs as they cook, until firm all over and just cooked through, 5-7 minutes.
4. With a slotted spoon, transfer the meatballs to a platter or serving bowl. Increase the heat under the broth to medium-high and cook until the broth has reduced by half, about 5 minutes. Pour over the meatballs and serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who says you can't enjoy meatballs while you're on a diet or when you're on your healthy lifestyle? Meatballs don't always have to go with pasta and don't always come from Italy. These Spanish-style meatballs are great anytime, anywhere, anyplace. Who knew that crumbled tortillas could keep meatballs together? These meatballs also have spicy Spanish flavors of paprika, cumin and coriander and they make these treats delicious. If you don't have ground turkey on hand, used ground chicken or pork and they will taste just as delicious. Also, if you don't have chicken broth on hand, use dry white wine and your meatballs will really be tasty. Serve these treats to Iron Chef Bobby Flay and he will be impressed.

Zucchini & Red Peppers Stuffed with Turkey Picadillo

Ingredients:

• 2 zucchini or yellow squash, cut in half lengthwise
• 2 red bell peppers, cut in half
• 1 lb. Ground Turkey Picadillo w/Golden Raisins & Olives
• 1 oz. Parmesan cheese, grated
• 1 cup salsa
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat the oven to 375 F.
2. Using a small spoon, remove the seeds and flesh from the inside of the zucchini, leaving a 1/4-inch thick shell. Be careful not to pierce the skin.
3. Remove the seeds and core from the red peppers.
4. Season the inside of the vegetables with salt and pepper. Fill the zucchini and red peppers with the picadillo. Sprinkle with Parmesan cheese. Place vegetables in an oven-proof baking dish. Pour salsa over vegetables.
5. Bake in preheated oven uncovered  until the vegetables are tender and beginning to brown, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Chiles Rellenos Con Picadillo is a traditional Oaxacan entrée in Mexico. Picadillo is generally a minced meat filling that often has sweet and salty flavors of raisins, almonds and green olives. The folks at the Sonoma Diet have really made this dish sophisticated by stuffing the picadillo in red bell peppers and zucchini. Don't worry if the dish looks messy. If  you have any leftover picadillo filling, save it or use it in any leftover peppers or zucchini or even in tacos. This is an elegant and comforting dish that is a compliment to Mexico and it will become a dinner table favorite.

 



Ground Turkey Picadillo with Golden Raisins & Olives

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 cup onions, diced
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 2 cups mushrooms, chopped
• 2 tbsp. garlic, chopped
• 1 pinch ground cumin
• 2 tbsp. chili powder
• 1 pinch chili flakes
• 1 lb. lean ground turkey
• 1 cup zucchini, chopped
• 1 (15 oz.) can diced tomatoes
• 1/2 golden raisins
• 1/4 cup green olives, chopped
• 2 tbsp. chopped fresh cilantro
• salt
• freshly ground black pepper

Makes 8 Servings

1. Heat olive oil in a Dutch oven or deep sauté pan over medium heat. Add onion, carrots, celery, and mushrooms; season with salt and pepper. Sauté until tender, about 5 minutes. Add garlic, cumin, chili powder and chili flakes; cook until aromatic, about 20 seconds.
2. Add turkey and zucchini; cook 5 minutes. Add tomatoes and raisins. Bring to a simmer; cook for 10 minutes or until vegetables are tender. Stir in olives and cilantro. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Picadilo is a traditional Latin dish that is used as a stuffing in tacos, peppers, and even pastries. This picadillo is sweet, salty and savory with all the vegetables and seasonings. You can use this filling in any kind of pepper such as bell peppers, poblano peppers or even in individual phyllo pouches and it will be delicious no matter what.