Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro
12 oz. shredded turkey
4 9 inch low-carb tortillas
2/3 cup fat-free spicy black bean dip
Salt and freshly ground black pepper
12 ounce jar tomatillo salsa
1 cup reduced-fat Mexican cheese blend
1/2 cup chopped fresh cilantro
1. Preheat oven to 450 degrees
2. Toast tortillas lightly under a preheated broiler. Keep tortillas warm by covering them with a clean kitchen towel as you go.
3. Stir the black bean dip into the shredded turkey. Season with salt and pepper to taste.
4. Lay the tortillas on a work surface and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling an d roll the tortillas up tightly to encase the filling. Lay them side by side in a 9×13 inch baking dish.
5. Spoon the salsa over the tortillas and sprinkle with the cheese. Back until the cheese is bubbly and the enchiladas are hot throughout, 10-12 minutes.
6. Sprinkle the cilantro over the enchiladas and serve.
Nutrition – 314 calories; 10g fat; 38g protein; 32g carbohydrate; 18g fiber
Skinny Turkey –Vegetable Soup
2 Medium Onions, chopped
2 Medium Carrots, chopped
2 Celery Ribs, chopped
½ Cup Chopped Sweet Red Pepper
1 Tbsp. Olive Oil
3 Garlic Cloves, minced
4 Cups Water
1 Can (10 oz) Diced Tomatoes and Green Chilies, undrained
½ Cup Frozen Peas
1 Bay Leaf
4 Tsp. Sodium-free Chicken Bouillon Granules
½ Tsp. Dried Basil
½ Tsp. Dried Thyme
¼ Tsp. Ground Cumin
¼ Tsp. Pepper
¼ to ½ Tsp. Hot Sauce (optional)
½ Cup Uncooked Whole Wheat Orzo Pasta
2 Cups Cubed Cooked Turkey Meat
1 Tbsp. Minced Fresh Cilantro
Directions: In a large saucepan, sauté onions, carrots, celery, and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper, and pepper sauce if desired. Bring to a boil. Reduce heat; simmer uncovered for 15 minutes.
Cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro.
Exchanges: 2 Lean Protein, 1 Carb, 1 Vegetable, 1 Fat
Are you in a funk with your meals? Do you feel like you eat the same thing over and over? Why not give this new recipe a try! Lots of veggies to fill you up, whole grain rice to give you energy, and extra lean protein to build strong muscles! Sounds like a perfect combination to lead you closer to your fitness goals! Remember – abs are not made in the gym…..they are made in your kitchen! WHAT you eat is as important as how much! If you are looking for a customized meal plan to suit your lifestyle, fitness routine, and goals – talk with you Ellipse Fitness Coach about our Weight Loss Program that does just this!
4 Medium Green or Red Peppers
8 Oz. Cooked Ground Turkey
2 Cups Cooked Brown Rice
¼ Cup Chopped Onion
1 ½ Tsp. Salt
1/8 Tsp. Pepper
15 Oz. can Tomato Sauce
4 Oz. Reduced-Fat Shredded Cheddar Cheese
Directions: Wash peppers and cut in half lengthwise, remove seeds. Mix turkey, rice, onion, salt, pepper, & ½ cup of the tomato sauce together; spoon into green peppers halves. Arrange in shallow baking dish and pour remaining tomato sauce over top of peppers. Cover and bake at 350 degrees for 45 minutes. Remove cover, sprinkle cheese over each pepper and bake 15 minutes more.
Exchanges: 2 Carbs, 3 Extra Lean Protein, 1 Fat
Ellipse Tip: Add some spicy chilies to this recipe to boost your metabolism! Spicy chilies increase your burn thanks to an antioxidant called capsaicin.
Happy Thanksgiving! If you are working towards your fitness, nutrition, and weight loss goals, it is important to remember that today is just ONE meal. Enjoy your favorite Thanksgiving Day fixings in moderation and then get back on track with your normal eating. The holidays do not have to get out of control with eating and drinking. Set yourself a limit and stick with a plan! Have leftover turkey? Here is a great recipe to enjoy!
Chicken or Turkey Tortilla Soup
Non-stick Cooking Spray
4 6-inch Corn Tortillas
2 Tbsp. Olive Oil
3/4 Tsp. Ground Cumin
1/4 Tsp. Salt
1 Cup Chopped Onion
1/2 Tsp. Oregano
2 Garlic Cloves, minced
1 Green Bell Pepper, diced
2 14.5-ounce cans diced tomatoes w/ jalapeño
4 Cups Low Sodium Chicken Broth
1 Cup Frozen Corn
1 Pound Diced, Cooked Chicken Breasts
1/4 Cup Reduced Fat Shredded Cheddar Cheese
Directions: Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray. Stack the tortillas and cut into 1/4 inch strips; toss with 1 tbsp. of the olive oil, 1/4 tsp. of the cumin and salt. Place on baking sheet and bake 12 minutes or until lightly browned and crisp.
Meanwhile, heat remaining oil in a soup kettle. Add remaining cumin and the onion, oregano, garlic and bell pepper. Cook, stirring about 3 minutes, or until slightly softened. Add the tomatoes and chicken broth and bring to a boil. Reduce heat and add the corn and chicken; simmer 10 minutes.
Ladle into separate dishes, sprinkle with cheddar, and top with tortilla strips.
Total Calories: 371 Carb=38g Prot=35g Fat=11g
Are you searching for a new recipe to serve during your football game party? This delicious recipe is perfect to serve to a crowd as you can simply double the recipe! A tailgate party sandwich you can enjoy without the guilt! A great topping to this sandwich is a dab of fresh coleslaw!!
Barbequed Turkey Sandwiches
1 Medium Onion, finely chopped
2 Tsp. Olive Oil
3/4 Cup Chili Sauce
1/2 Cup Water
2 Tbsp. Worcestershire Sauce
1 Tbsp. Brown Sugar
3 Cups Shredded Cooked Turkey Breast
6 Whole Wheat Hamburger Buns, split
Directions: In a large saucepan, saute onion in oil until tender. Stir in the chili sauce, water, Worcestershire sauce, and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in turkey; heat through. Serve on buns.
Total Calories: 278 Carb=32g Prot=25g Fat=8.9g
Ellipse Tip: Some great options for buns are Village Hearth Light Buns, Sara Lee De-Light, and Arnold’s Sandwich Thins.