Turkey Taco Salad Recipe
I discovered this taco salad while I was on a health kick. My husband and I love it now. When I served it at a family birthday party, everyone eagerly asked for the recipe. —Angela Matson, Amboy, WA
This recipe is:
Quick
Diabetic Friendly
Prep/Total Time: 30 min.
Yield: 4 Servings
Ingredients
12 ounces ground turkey
1 medium sweet red pepper, chopped
1 small sweet yellow pepper, chopped
1/3 cup chopped onion
3 garlic cloves, minced
1-1/2 cups salsa
1/2 cup canned kidney beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon ground cumin
8 cups torn romaine
2 tablespoons fresh cilantro leaves
Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips
Directions
In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
Stir in salsa, beans, chili powder and cumin; heat through.
Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately. Yield: 4 servings.
Nutritional Facts 1 cup turkey mixture with 2 cups romaine (calculated without optional toppings) equals 275 calories, 13 g fat (4 g saturated fat), 58 mg cholesterol, 525 mg sodium, 21 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.
Originally published as Turkey Taco Salad in Simple & Delicious June/July 2013, p26
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