Tag Archives: skinny taste

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 pts • Points+: 4 pts
Calories: 134 • Fat: 2 g • Carb: 10 g • Fiber: 2.4 g • Protein: 21 g • Sugar: 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)

Tuscan White Beans with Spinach, Shrimp and Feta

Shrimp, white beans and wilted spinach topped with crumbled feta. Perfect for a weeknight meal, this dish is delicious and super easy to make!

This recipe was slightly modified from the The Salt Solution Cookbook, a wonderful cookbook with over 200 recipes that offers solutions on how to cut your sodium while boosting flavor.

In this dish, a touch of vinegar, fresh sage and crumbled feta give this dish a flavor boost without the need for salt. Even I didn’t miss the salt, and I like my salt.

And I really think you will love this one pan dish; it’s lean, high in fiber and full of flavor!

Tuscan White Beans with Spinach, Shrimp and Feta
Skinnytaste.com
Servings: 4 • Size: 1/4th • Old Points: 5 pts • Points+: 7 pts
Calories: 282 • Fat: 6.9 g • Carb: 22.2 g • Fiber: 6.2 g • Protein: 32.5 g • Sugar: 0.2 g
Sodium: 390 mg

Ingredients:

2 tsp extra virgin olive oil
1 lb large shrimp, peeled and deveined (weight after peeled)
1 medium onion, chopped
4 cloves garlic, minced
2 tsp chopped fresh sage
2 tbsp balsamic vinegar
1/2 cup low sodium, fat-free chicken broth
15 oz can no-salt added cannellini beans, rinsed and drained (Eden)
5 cups baby spinach
1 1/2 oz crumbled reduced-fat feta cheese

Directions:

Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Cook shrimp until just opaque, about 2 to 3 minutes. Transfer to a plate.

Heat remaining oil in the same skillet over medium-high heat and add onion, garlic and sage; cook 4 minutes stirring occasionally until golden. Stir in vinegar and cook 30 seconds.

Add broth, bring to a boil and cook 2 minutes. Stir in beans and spinach and cook until the spinach wilts, about 2 to 3 minutes.

Remove from heat and stir in shrimp. Top with feta cheese and divide in 4 bowls.