Turkey Taco Stuffed Sweet Potatoes

226 calories, 3 Weight Watchers Freestyle SP, 23.6 g Protein per stuffed potato half

INGREDIENTS
2 medium sweet potatoes
1 tsp olive oil
1 1/4 tsp ground cumin, divided
1/4 + 1/8 tsp salt
1/4 + 1/8 tsp ground pepper
3/4 lb. lean ground turkey
4 garlic cloves, minced
1 tsp chili powder
1/2 tsp dried oregano
1/2 tsp paprika1
1/4 cup canned crushed tomatoes
1/4 cup grated pepper Jack cheese
2 tbsp minced flat-leaf parsley

INSTRUCTIONS
1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
2. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.
4. Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with parsley. Serve.

Egg Roll In A Bowl

INGREDIENTS:9 cups shredded cabbage
1 1/2 c shredded carrot
2 med onions, finely chopped / minced
1 1/2 T sesame oil.
1 1/2 t ginger (powdered)
1/2 t black pepper
1 tsp garlic granules (or 4 cloves garlic)
1 1/2 t salt
1/16 tsp stevia extract (or 4 T other sweetener) optional ( I don't use this)
1/2 T crushed red pepper
1/3 cup beef broth
4 tsp liquid aminos, soy sauce, or coconut aminos (I use low sodium soy sauce or bragg liquid aminos)
1 1/2 lb ground beef, ground turkey or sausage
Green onion for garnish (optional)

INSTRUCTIONS:

Place meat in large pan and cook until browned.
On medium high heat, add the onions and sesame oil. Cook until lightly browned.
Reduce heat to medium.
Add spices, sweetener, red pepper, wine, and broth to the pan and stir well.
Add the cabbage and stir to coat.
Cook, stirring frequently until the cabbage slightly wilts.
Add carrots and cook for 2-3 minutes until soft.
Add tamari to taste and adjust flavorings as desired.
Serve plain or over rice or cauliflower rice.
Garnish with green onions if desired.

LINK: https://wholenewmom.com/recipes/egg-roll-in-a-bowl/
NOTES: 
For keto, omit the carrots.
For those on the Trim Healthy Mama eating plan, this meal can be any type of fuel. With rice, it's a crossover. With cauliflower rice, or plain, and with beef or sausage, it's an S. 

Santa Fe Turkey Stuffed Peppers

INGREDIENTS:

For the filling:

• 1/2 lb 99% lean ground turkey
• 3/4 cups canned black beans, rinsed and drained
• 3/4 cups frozen corn
• 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
• 1 large diced tomato
• 1 cloves garlic, minced
• 3 tbsp chopped onion
• 2 tbsp chopped cilantro, plus more for garnish
• 1 tsp cumin
• kosher salt to taste

For the peppers:

• 3 red bell peppers, cut in half lengthwise
• 1/3 cup reduced sodium, fat free chicken broth
• 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
• 1 tbsp chopped scallions, for garnish

INSTRUCTIONS:

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).

LINK: http://www.skinnytaste.com/santa-fe-turkey-stuffed-peppers/

Spicy Pork (or Turkey) Pas Thai

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4-6

INGREDIENTS

• 8 oz. flat rice noodles 
• ¼ cup oyster sauce
• 1 Tbsp fish sauce 
• 1 medium lime (3-4 Tbsp juice)
• 1 Tbsp sriracha
• 1 Tbsp vegetable oil 
• 2 cloves garlic 
• ½ lb. ground pork or ground turkey
• 2 large eggs 
• 1 medium onion 
• 1 medium green bell pepper 
• ½ bunch cilantro 

INSTRUCTIONS

1. Place the rice noodles in a dish and cover with hot water. Let the noodles soak for 30 minutes to soften.
2. Prepare the sauce by stirring together the oyster sauce, fish sauce, sriracha, and the juice of one lime (3-4 Tbsp). Mince the garlic and thinly slice the onion and bell pepper.
3. Add one tablespoon of vegetable oil to a large skillet, along with the minced garlic and ground pork. Sauté the pork and garlic until the pork is cooked through. Push the pork to the outer edges of the skillet, then crack the two eggs in the center. Scramble the eggs with a spatula until they are lightly set, then mix them in with the ground pork.
4. Add the sliced onion and bell pepper to the skillet. Continue to sauté until they just begin to soften (3-5 min.). Drain the soaked noodles, then add to the skillet along with the prepared sauce. Stir and Sauté for 1-3 minutes more, or until the noodles fully soften and the sauce has coated the contents of the skillet.
5. Top with freshly chopped cilantro, then serve.

LINK: https://www.budgetbytes.com/2014/12/spicy-pork-pad-thai/

One-Pan Enchilada Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 

INGREDIENTS:

• 2 tablespoon of extra virgin olive oil
• 2 cloves of garlic, minced
• 1/2 of a small onion, diced
• 1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
• 2 cups of low-sodium chicken broth
• 1 19oz can of red enchilada sauce
• 8oz (about 2 1/2 cups) of dried rotini pasta
• 2 cups of freshly shredded Colby Jack cheese
• green onions
• black olives

INSTRUCTIONS:

1. In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium-low heat until softened.
2. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
3. Once turkey meat is cooked through, add pasta, chicken broth, and enchilada sauce to the pan.
4. Bring to a boil, then reduced heat to low and cover.
5. Cook on low, with pan covered for about 15 minutes.
6. Then remove the lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
7. Remove from heat and stir in 1 cup of cheese.
8. Top pasta with an additional cup of cheese and melt under broiler for a minute or tow, or place lid back on pan and let the heat from the pasta melt the cheese.
9. Garnish with black olives and green onions.

LINK: http://www.number-2-pencil.com/2013/12/09/one-pan-enchilada-pasta/