Serves: 16 (1/2 Cup Each)
1 lb Ground Turkey, cooked, rinsed and drained
1 (11 oz.) Cans Whole Kernel Corn, drained and rinsed
1 (15.5 oz.) Can Great Northern Beans, drained and rinsed
2 (.4 oz.) Packages Ranch Salad Dressing (Dry Mix)
1 (10 oz) Can Rotel Diced Tomatoes and Green Chilies
1 (16 oz.) Jar Salsa (hot, medium, or mild)
Mix all ingredients together. Place in crockpot and cook on high for 4 hours. You can server this with baked chips, in a taco salad, etc.
Per Serving: 98 Calories; 3g Fat (23.5% calories from fat); 8g Protein; 11g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 410mg Sodium.
Yield: 6 servings; 6 points per serving
1 lb of ground turkey
1/2 c. chopped onion
3/4 c LF biscuit mix
1 pkg of taco seasoning
2 sliced tomatoes
4 oz of green chile peppers (chopped)
1 1/4 c skim milk
2 1/4 oz shredded cheddar cheese
3/4 c egg substitute
Preheat oven to 400 degrees. Spray a 10 " pie plate w/ pam. Cook turkey and onions, stir in seasoning mix and cook to blend. Spread in pie plate and top with chilies.
Beat together skim milk,biscuit mix, and egg substitute until smooth. Pour over turkey mixture. Bake for 25 minutes. Top with tomatoes and cheese and bake 8-10 more minutes. Remove from oven and top with lettuce and tomatoes.
Yield: 6 (1-1/3 cups) servings
1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions
Preheat oven to 375°. Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.
CALORIES 344; FAT 10.7g; PROTEIN 32.2g; CHOLESTEROL 77mg; CALCIUM 269mg; SODIUM 902mg; FIBER 7.4g; IRON 3.2mg; CARBOHYDRATE 30.7g
Points per serving: 4
1 sprays cooking spray
1 pound uncooked ground turkey breast
1/2 tsp table salt, or more to taste
1/4 tsp ground sage, or more to taste
8 small uncooked new potatoes, scrubbed, unpeeled
9 oz frozen artichokes, hearts
1/2 tsp dried oregano, crushed
1/4 tsp black pepper
1 cup canned chicken broth
1 Tbsp cornstarch
1 Tbsp fresh lemon juice
Coat a 12-inch nonstick skillet with cooking spray.
Season turkey with salt and sage; shape into 1-inch balls. Add turkey to skillet and brown on all sides, about 3 to 5 minutes; remove and place in 4- to 5-quart slow cooker.
Add potatoes, frozen artichoke hearts, oregano, pepper and broth; cover and cook on high heat for 5 to 6 hours. (Note: When layering the ingredients in your slow cooker, arrange the artichoke hearts near the top so they don’t overcook. Do not thaw the artichokes first. Or, add the artichokes toward the end of the cooking process if you prefer a firmer texture.)
About 15 minutes before serving, spoon cornstarch into a cup. Add 1 tablespoon of the slow cooker liquid and lemon juice; stir well. Stir into slow cooker, cover and cook on low heat for 15 minutes more. Yields about 1 2/3 cups per serving.
Reviews for Greek-Style Slow Cooker Meatballs