Bubble Up Enchiladas

Ingredients: 

• 1lb, Ground Turkey
• 10oz. Red Enchilada Sauce
 • 8oz Tomato Sauce
• 15oz Black Beans, Rinsed & Drained
• 6oz. refrigerated biscuits
• ½ cup Mild Cheddar Cheese (Shredded)

Directions: 

1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside. 
2. Brown turkey in a large skillet. Add the enchilada sauce, tomato sauce and black beans and stir to combine. 
3. Stir the biscuit pieces into the meat mixture. Transfer the entire mixture to the prepared baking dish and spread out evenly. 
4. Bake for 25 minutes. Remove from the oven and sprinkle the cheese on top. 
5. Bake an additional 10 minutes. Let stand for 5 minutes before serving. 

Nutritional Mumbo Jumbo Per Serving (serves 6): 
Calories: 368 Fat: 18g Carbohydrates: 30g Fiber: 5g Protein: 21g

Deep Dish Taco Pizza

Ingredients:


• 1.5 pkg. reduced-fat crescent rolls
• 1 lb ground turkey
• ½ cup onion, chopped
• 14.5 oz can of Rotel diced tomatoes with green chilies
• 1 packet reduced-sodium taco seasoning
• 1 can fat-free refried beans (optional)
• ¼ cup water
• 1 cup shredded cheddar cheese

Directions:

1. Preheat oven to 425 degrees. In a 9x13 inch baking dish lightly coated with cooking spray - press crescent rolls into the bottom and halfway up the sides. Think as if you were putting a puzzle together. It will take a little finessing but it is doable.

2. Cut aluminum foil into four long skinny strips (wide enough to cover the edge crust). Lay and fold foil around all four crust edges. Use a fork and poke the bottom dough a couple of times. Pre-bake crust in oven for about 8 minutes. Keep the foil pieces when finished pre-baking, you will use them again!

3. In a large skillet, over medium-high heat, brown turkey and onion. Drain any extra liquids. Add tomatoes, seasoning and water to skillet, stir. Cook for an additional 3-5 minutes or until most of the liquid has evaporated.

4. In a medium size microwavable bowl, heat refried beans for about 30 seconds (until soft) and stir. This helps the beans spread easier on the dough. Spoon beans onto the bottom of the pizza and spread evenly around.

5. Pile meat mixture over the bean layer and spread evenly. Place the four foil strips over the crust again.

6. Bake for 12 minutes - remove from oven and top with cheese. Take off foil pieces. Return to oven for 5 minutes or until the cheese melts and the edges of the crust are browned.


Nutritional Mumbo Jumbo Per Serving (serves 8):

Calories: 341
Fat: 15g
Carbohydrates: 32g
Fiber: 3g
Protein: 22g 

Turkey Meatballs (with Spaghetti Squash)

Ingredients

• 1 lb ground turkey
• 1 egg
• ⅓ cup Parmesan-Reggiano cheese, grated (plus 2-3 Tbsp more for topping)
• ½ cup zucchini, shredded (about ½ of a large zucchini)
• ⅓ cup Italian breadcrumbs
• ⅓ cup carrot, finely shredded
• 1 Tbsp Italian Seasoning
• 2-3 garlic cloves, diced
• 2.5 cups pasta sauce (one small jar of Ragu Chunky Tomato, Garlic, & Onion is used for nutrition count)

Instructions

1. Preheat oven to 400 degrees.
2. In a bowl, combine all ingredients excpet pasta sauce. Fold ingredients together with hands, but be careful not to over-mix. Too much mixing can dry out your meatballs.
3. Pour sauce sauce into a 9x13 dish, and then grab your bowl of meat. Roll your meatballs into about one-inch thick balls and place evenly throughout casserole dish. (~33 meatballs are made).
4. Bake for about 20 minutes, or until meatballs are cooked all the way through. The internal temperature of the meatballs should be 165 degrees.

Nutritional Mumbo Jumbo Per Serving (serves 5):

Calories: 267
Fat: 6g
Carbohydrates: 23g
Fiber: 3g
Protein: 29g

*For the spaghetti squash: 

1. Pierce squash several times with a knife before microwaving to release steam (like you do to prepare baked potatoes).
2. Place whole squash in a microwave safe dish (to catch juices) for 12 minutes, rotating halfway through, or until soft. I read a few places a general rule of thumb is 5 minutes per pound. When it is done, the squash should be easily pierced with a butter knife.
3. Allow squash to cool slightly (or wear oven mitts if you are impatient like me because that sucker is hot).
4. Cut the top off the spaghetti squash then split the squash into two even halves.
5. Remove the seeds and discard. Let cool to the point where you can handle it.
6. Using a fork, loosen the ’spaghetti’ strands from the inside of the squash, scraping them into a bowl or plate 

Nutritional Mumbo Jumbo Per 1 cup of cooked squash:
Calories: 31
Fat: 1g
Carbohydrates: 7g
Fiber: 2g
Protein: 1g

Oven Baked Tacos

Ingredients:
• 2 lbs ground turkey
• 1 small onion diced
• 1 small can diced green chilies
• 1 packet taco seasoning
• 1 (8 ounce) can low sodium tomato sauce
• 1 (16 ounce) can fat free refried beans
• 2 cups shredded reduced fat Colby-jack cheese
• 18-20 hard taco shells
 *NOTE: I usually freeze half the meal mixture, so only 10 shells are needed per meal.

 Directions:

Preheat the oven to 400 degrees.

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid.

Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking), standing up. Sprinkle cheese over the top of the taco meat in each shell.
Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.

Remove from the oven and top with any optional condiments for serving.


Nutritional Mumbo Jumbo Per Taco:

Calories: 193
Fat: 10g
Carbohydrates: 14g
Fiber: 2g
Protein: 14g
WWP+: 5 points

Turkey Meatloaf

Ingredients

• 2 lbs lean ground turkey
• 6 oz box Stove Top® Stuffing Mix (Savory Herb Blend)
• ¼ cup white onion, chopped
• 1 large egg
• ½ cup water
• ¼ cup ketchup (or BBQ sauce)

Instructions

1. Preheat oven to 350 degrees. Spray a 9x13 inch baking dish (or larger) with cooking spray.
2. Add all ingredients to a large mixing bowl, but omit 1/8 cup of the ketchup.
3. Mix well.
4. Place meat mixture into a glass baking dish and shape into a loaf.
5. Glaze the top with the remaining ketchup. Cover with foil.
6. Bake in the oven 45-60 minutes (inside should be 165+ degrees before serving.)

Nutritional Mumbo Jumbo Per Serving (1/8 or loaf):

Calories: 303
Fat: 3g
Carbohydrates: 18g
Fiber: 1g
Protein: 20g
WWP+: 4 points

Beef Taco Casserole

Ingredients
• 1 lb ground skinless chicken breast
• 1/2 c onions, chopped
• 1/2 c bell peppers, chopped
• 1 clove garlic
• 1 pkg taco seasoning mix
• 8 ozs taco sauce
• 1 c fat-free sour cream
• 1 c fat-free cottage cheese
• 1 c low-fat tortilla chips, whole or broken up
• 1 c low-fat cheddar cheese, shredded
• 3/4 c salsa

Directions

• Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside.

• Place half the broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.

Servings Per Recipe: 8
Amount Per Serving: Calories: 287; Total Fat: 4g; Total Carbs: 34g; Dietary Fiber: 2g; Protein: 25g

Skinny Rigatoni

Ingredients
• 4 cups (32 oz) tomato sauce
• 1 lb. ground turkey
• 4 cups cooked rigatoni (about 2 1/2 cups uncooked pasta)
• 1 1/2 cups (6 oz) shredded fat-free mozzarella cheese, divided
• Cooking spray
• 1/4 cup (1 oz) grated fresh Parmesan cheese

Directions

• Preheat oven to 350 degrees F.
• Cook ground beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well.
• Combine beef, rigatoni, tomato sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray.
• Top with 1/2 cup mozzarella and grated Parmesan.
• Bake at 350 degrees F for 20 minutes or until thoroughly heated.

Servings Per Recipe: 8 (1 serving = 1 cup)
Amount Per Serving: Calories: 305; Total Fat: 9g; Total Carbs: 30.5 g; Dietary Fiber:2.3 g; Protein: 24 g

Slow Cooker Pot Roast 1

Ingredients:

• 2-5 pound pot roast (any kind - I like serloin cuts with less fat)
• 1 envelope ranch dressing (dried)
• 1 envelope Dried Italian dressing
• 1 envelope brown gravy mix
• Potatoes and Carrots
• 1 to 1-1/2 cup water (1 cup water for a 1-3 pounder - 1 1/2 cups for larger)

Directions:

• If you wanted carrots and potatoes in your slow cooker, cut them to your liking and put in the bottom.

• Put Roast on top of vegatables.

• Sprinkle all 3 spice envelopes on top.

• Add the water.

• Cook on LOW for 6-10 hours until tender and veggies cooked through.

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Beef Burrito Bake

Ingredients

• 1 lb ground beef, lean,
• 1 pkt Taco Seasoning
• Monterey Cheese, 8 oz - grated
• 1 can Fat Free Cream of Mushroom Soup
• 1/2 cup Fat Free Sour Cream
• 4oz (half a jar) Taco Sauce, Mild
• Low Carb Tortillas, 8 tortillas

Directions

• Brown ground beef and add taco seasoning and cook according to package directions.

• Mix together the can of soup, sour cream and taco sauce.

• Spray a 9 x 12 pan with cooking spray. Spoon 1/3 of the soup mixture into pan. Divide meat mixture evenly between the tortillas and sprinkle cheese in shell before folding and putting into pan. Reserve about 1/2 - 3/4 cup cheese.

• Spread rest of soup mixture onto the shells and top with the rest of the cheese.

• Bake at 350 degrees for 20-25 minutes until bubbly and cheese is melted.

Servings Per Recipe: 8
Amount Per Serving: Calories: 289; Total Fat: 14.8g; Total Carbs: 14 g; Dietary Fiber: 4.3 g; Protein: 25 g

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Turkey Meatloaf 1

Ingredients

• 2lbs Ground turkey (I choose Jennie-O extra lean)
• 1-pkg Stove Top Stuffing Mix (I choose the herb blend)
• 1 Large Egg
• 1/2c. Water, tap
• 1/4c. Ketchup

Directions

• Preheat oven to 350 degrees.

• Mix all the ingredients, but omit 1/8c. Ketchup.

• Form into a loaf and place in a glass baking dish (make sure there is enough room around edges).

• Glaze top with remaining ketchup.

• Bake 350 degrees for 45-55 minutes. Inside should be 165+ degrees before serving.

Servings Per Recipe: 8
Amount Per Serving: Calories: 220; Total Fat: 2.7g; Total Carbs: 13.3 g; Dietary Fiber: 0.4 g; Protein: 28.5 g

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Taco Stuffed Peppers

Ingredients

• 2 large green peppers, halved lengthwise and seeded
• 1 pound ground beef
• 2 teaspoons Seasoning for Tacos
• 1 tablespoon salsa
• 4 ounces cheddar cheese, shredded
• 2 tablespoons sour cream, for topping

Directions

Preheat the oven to 350 degrees F.
Parboil the peppers in boiling water for 3 minutes; drain.
Meanwhile, brown the meat; drain the fat and mix with all but the sour cream.
Fill the peppers and arrange them in a baking dish.
Bake 20-25 minutes until hot and bubbly.
Serve topped with sour cream.

Makes 4 servings (can be frozen)

Servings Per Recipe: 4

Amount Per Serving: Calories: 345; Total Fat: 24g; Total Carbs: 6g; Dietary Fiber: 2g; Protein: 27g

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Enchilada Bake

Ingredients

Crust:
• 4 oz. cream cheese, softened
• 2 eggs
• 1/2 tsp. taco seasoning
• 8 oz. shredded cheddar cheese

Topping:
• 1 pound ground beef
• 3 tsp. taco seasoning
• 8.5 oz. jar Enchilada Sauce
• 4 oz. can chopped green chilis
• 8 oz. shredded cheddar cheese


Directions

Crust:
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in cheese; mix well.

Grease a 9x13 baking dish; spread the cheese mixture evenly over the bottom. Bake at 350 degrees for 35 minutes, or until browned, but not too dark. Let stand 5-10 minutes before adding the topping

Topping:
Brown the hamburger, drain the fat. Stir in the seasoning, enchilada sauce, and chilies. Spread over the crust. Top with the cheese.

Bake another 20 minutes or until hot and bubbly. Serve with toppings of your choice.

Servings Per Recipe: 8

Amount Per Serving: Calories: 411; Total Fat: 31 g; Total Carbs: 5 g; Dietary Fiber: 1 g; Protein: 27 g

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Lowfat Cheeseburger Pie

Ingredients

• 1lb extra lean ground turkey
• 1/2 Cup Chopped Onion
• 1 Clove Garlic (chopped)
• 1 package reduced fat crescent rolls
• 2 Tbsp Worcestershire Sauce
• 1 cup Nonfat Cottage Cheese
• 1 Egg
• 3/4 Cup Kraft 2% Shredded Cheddar Cheese
• 4 Slices of Tomato

Directions

Preheat oven to 350

Brown Turkey Onion & Garlic in a pan

Place rolls in pie pan (or 8x8 pan) to make crust

Mix worcestershire sauce in with turkey mixture In a separate bowl, mix cottage cheese with egg.

Pour turkey mixture into pie pan, pour cottage cheese mixture over turkey. Top with shredded cheddar cheese. Place tomato slices on top

Bake at 350 for 30-40 minutes

Servings Per Recipe: 8

Amount Per Serving: Calories: 163.5; Total Fat: 4.5 g; Total Carbs: 10.2 g; Dietary Fiber: 0.3 g; Protein: 20.6 g


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