Low Fat Turkey Chalupa Food

LOW-FAT TURKEY CHALUPA

Steps:

• Spray a large non-stick skillet with cooking spray. Heat skillet over high heat for 30 seconds. Add turkey, sprinkle with seasonings and saute until browned and no longer pink. Add black beans, green chilies and salsa; cover skillet and simmer over low heat for 15 minutes.
• Serve on baked baked tortilla chips with salsa, shredded non-fat cheese, chopped tomatoes, shredded lettuce and taco sauce.

CHEESY BEAN CHALUPA

Steps:

• When you are ready to assemble the chalupas, preheat oven to 350 degrees F.
• Lightly spray cookie sheets with nonstick cooking spray.
• Place the tortillas in a single layer. Bake tortillas for 20 minutes until crispy and golden brown. (Do not turn over.)
• While the tortillas are baking, place the olive oil, lime juice, chili powder and Dijon mustard in a bowl and whisk until blended.
• Add the lettuce, radishes, cilantro leaves, basil and scallions to the above ingredients. Toss to combine.
• Season with salt and pepper to taste and toss again.
• Keeping the just-baked tortillas on the cookie sheet, spread 1/4 cup of the White Bean Dip on each tortilla and sprinkle with 2 Tablespoons of shredded cheddar cheese.
• Heat in oven at 350 degrees F until cheese is melted-about 5 minutes.
• Top each tortilla with salad mix, avocado salsa, sour cream and remaining cheese. If you have extra tortillas, cut them into quarters and bake them to use as garnish.

LOW-FAT MEXICAN TURKEY CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.
• Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

HEALTHY LOW FAT TURKEY MEATBALLS

Steps:

• Pre heat oven to 180c and lightly spray an oven tray with olive oil.
• In a large mixing bowl add all the ingredients together, season with salt and pepper and mix until bound all together.
• Roll the turkey mix into small balls and place on the oiled tray you should get 24 meatballs all up.
• Bake for 20 to 25 minutes until starting to colour.
• Add meatballs to your favourite pasta or on rice. They are nice with a tomato based sauce or a creamy garlic sauce like alfredo.
• TIP - You can use any type of bread crumbs like gluten free, panko or just plan. Also you could use a plain sundried tomato pesto instead of the olive and mixed pepper.

CROCK POT CHALUPA

Steps:

• Put all ingredients in crock pot. Cook covered, until beans are done and meat falls apart easily; about 5-6 hours on high.
• Shred pork and put on tortillas with cheddar cheese.
• Note: Tapioca is a strange ingredient but it really helps the thickness of this pork. You need to buy the Quick-Cooking tapioca that may come in a little red 8 oz box. You would find this by the jello mixes. I would guess that you could use cornstarch or flour instead of tapioca but I haven't done that before.