MEAL PREP TACO SALAD
Steps:
- Brown the turkey in a large skillet breaking it into smaller pieces as it cooks.
- When no longer pink add dry seasoning and mix well.
- Add the onion, pepper, water and tomato sauce and cover.
- Simmer on low for about 20 minutes.
- Divide the meat equally between the 4 meal prep containers.
- Meanwhile, while the meat is cooking, make the dressing: combine the salsa, olive oil and lime juice; transfer to 4 small containers.
- Divide the lettuce in 4 ziplock bags.
- Divide pico de gallo, sour cream or yogurt, if using and cheese in small containers. Cover and refrigerate.
- To serve, remove the lettuce and containers, heat the meat then make a salad by placing the lettuce in a bowl or plate.
- Top with the meat, pico de gallo, cheese and finish with dressing.
Nutrition Facts : ServingSize 1 salad, Calories 313 kcal, Carbohydrate 13 g, Protein 28.5 g, Fat 17.5 g, SaturatedFat 5.5 g, Cholesterol 92.5 mg, Sodium 917.5 mg, Fiber 4 g, Sugar 5.5 g
LOW-FAT TACO SALAD
Super-tasty taco salad without any guilt. The fat-free cottage cheese, flavored with restaurant-style taco sauce, serves as a fat-free creamy dressing. Delish!
Provided by Food Tourist
Categories Salad Taco Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. Add diced tomatoes, vegetarian ground beef crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
- Divide lettuce between two bowls and top each with half the tomato mixture. Surround tomato mixture with cottage cheese and sprinkle Cheddar cheese over the top; season with taco sauce.
Nutrition Facts : Calories 687 calories, Carbohydrate 49.1 g, Cholesterol 16.1 mg, Fat 14.9 g, Fiber 9.7 g, Protein 80.1 g, SaturatedFat 1 g, Sodium 3464.9 mg, Sugar 25.3 g
LOW FAT TACO SALAD
This is a recipe I used on Weight Watchers. It actually tastes really good! 256 calories, 6 grams of fat, 6 grams of fiber
Provided by ShaniRage
Categories Very Low Carbs
Time 7m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat turkey chili in microwave for 2 minutes, stirring halfway through.
- Spoon half of turkey chili onto tossed salad.
- Top with cheese.
Nutrition Facts : Calories 89.3, Fat 5, SaturatedFat 3, Cholesterol 14.8, Sodium 148.2, Carbohydrate 6.4, Fiber 2.8, Sugar 1.8, Protein 6.5
LOW CALORIE TACO SALAD
I always have this when my boyfriend makes taco's for himself because I try to hold back on the carbs. I always change it around a tad, but for the most part I make it like this.
Provided by Mimosas for Mr and
Categories Vegetable
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook the Ground turkey in a stir-fry pan with the taco seasoning mix (make sure to figure out how much seasoning to use depending on how much meat you are actually cooking).
- Gently mix up the lettuce, tomato, salsa, honey mustard, dressing, and cheese together. You can add cayenne pepper into the mix, the more you put the hotter it will get -- pretty self explanatory haha.
- Enjoy :).
Nutrition Facts : Calories 273.2, Fat 8.7, SaturatedFat 1.9, Cholesterol 59, Sodium 3251.4, Carbohydrate 34.5, Fiber 11.3, Sugar 14.4, Protein 20
LOW FAT TACO SALAD
I love taco salad, but hate the calories involved! This is a healthy, fresh alternative that works out to 4 WWers points if you use the 4% lean ground beef
Provided by MsTeechur
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop or tear lettuce.
- Cut tomatoes (or use cherry or grape) and onions.
- Toss with lettuce.
- Saute pepper, onions, and garlic in water.
- Add beef and cook until almost done.
- Add beans with juice.
- Add spices and heat through.
- Mix together salsa and fat free sour cream in a separate bowl.
- Cut tortillas into triangles.
- Spray with Pam on one side and sprinkle with a little salt or spices.
- Bake in 400 degree oven until crisp.
- Turn and brown on other side.
- Arrange salad on plate.
- Top with the meat and bean mixture.
- Arrange chips around the sides.
- Top with the salsa and sour cream mixture.
Nutrition Facts : Calories 305.1, Fat 7.9, SaturatedFat 2.9, Cholesterol 40, Sodium 809, Carbohydrate 38.5, Fiber 8.8, Sugar 8.4, Protein 22.3
VEGETARIAN TACO SALAD - LOW FAT
No meat or meat substitutes - great for winter days when fresh veggies are hard to find. Yummy vegetarian taco salad that even my 11 year old enjoys. Polenta corn chips have only 3.5g of fat per ounce - I use SOLEA polenta chips.
Provided by Brooke the Cook in
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir first seven ingredients (through sour cream) together in a large bowl until combined.
- Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
- Layer chips on serving plates and top with taco mixture.
- Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.
Nutrition Facts : Calories 367.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 7.8, Sodium 712.1, Carbohydrate 61.9, Fiber 10.7, Sugar 7.8, Protein 12.8
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- Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
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