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Turkey Taco Salad (Stage 6)

Add healthy toppings of your choice to complete your salad: salsa, low-fat cheese, black olives, fat-free sour cream, or chopped tomatoes.

Serves: 4

INGREDIENTS:
  • - 1 pound ground turkey breast
  • - Pam Spray (or similar)
  • - 5 to 6 garlic cloves, chopped
  • - 1 teaspoons cumin powder
  • - ½ teaspoon chili powder
  • - ½ teaspoon sea salt
  • - ½ medium onion, chopped
  • - 1 medium bell pepper, chopped
  • - 1 16oz can Pinto Beans, rinsed
  • - 1/3 cup water
  • - Juice from 1 lime
  • - 8 Cups Romaine lettuce

Combine cumin powder, chili powder and sea salt in a bowl. Set aside.
Heat skillet to high, lightly coat with PAM type spray.
Add ground turkey breast, break up and turn turkey breast over as it is cooking, when almost fully cooked, add in chopped garlic, 1/3 cup of water, and half of the seasoning mix and continue cooking until turkey breast if fully cooked (no longer shows any pink).
Remove cooked turkey breast and garlic from pan and set aside.
Lightly coat skillet with PAM type spray. Heat to medium high.
Add chopped onion and chopped bell pepper. Stir onion and pepper until chopped onion is translucent.
Add pinto beans, cooked turkey breast, and rest of seasoning mix to skillet. Stir a couple of minutes mixing all foods together. Turn off heat and squeeze lime juice over mixture.

Serving Suggestions: Place 2 cups of lettuce on each of 4 plates, place ¼ of the cooked turkey dish on to each plate of lettuce.

Total calories depend on type and amount of toping used.

Prep Time 00:10; Cook Time 00:10; Total Time 00:20; Calories 240; Carbohydrates 26g; Fat 1.5g; Protein 35g; Serving Size 1; Recipe Yield 4

Author      Contributor  20/20 LifeStyles

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