Cook the Ground turkey in a stir-fry pan with the taco seasoning mix (make sure to figure out how much seasoning to use depending on how much meat you are actually cooking).
Gently mix up the lettuce, tomato, salsa, honey mustard, dressing, and cheese together. You can add cayenne pepper into the mix, the more you put the hotter it will get -- pretty self explanatory haha.
Enjoy :).
Combine onions, parsley, salt, pepper, dill and salad dressing.
Pour over carrots.
Cover and refrigerate overnight.
Drain juice from pineapple into saucepan. Sprinkle gelatin into saucepan. Wait 1 minute until it is soft, then gently heat until gelatin melts.
Remove from heat and stir in crushed pineapple, thawed orange juice and low calorie sweetener.
Store in clean, covered jar in refrigerator.
until desired doneness.
For Taco Salad:
Serve warm meat atop
Brown hamburg with sprinkled taco salad seasoning packet.
Add the tomato sauce and 1/2 can water; let cool.
Chop lettuce, tomatoes, crumbled nacho chips and Cheddar cheese.
Add cooled hamburg mixture.
Toss all together.
Mix first 8 ingredients in a small bowl.
Separate into 4 equal portions.
Spray a pan with Crisco and heat on high for a minute.
Heat first tortilla about 2 minutes per side (just until browned).
Remove from pan with tongs or fork.
Put 1/4 of the chicken salad mixture on the lower half of the tortilla and fold in the sides. Continue rolling in taco fashion and secure with a toothpick.
Cut in half on the diagonal and enjoy.
Cook beef, onion, chili peppers and garlic until beef is browned; drain.
Stir in chili powder and 1/2 teaspoon salt. Combine tomato, salad dressing and seasoned salt.
Spoon beef mixture into taco shells; top with tomato mixture, lettuce and cheese.
Pass taco sauce.
Makes 4 servings.
Brown meat and drain well.
Stir in taco seasoning and simmer for 5 minutes.
Mix taco sauce and salad dressing together. Combine meat mixture with remaining ingredients except tortilla chips.
Right before serving, add sauce mixture and tortilla chips.
Makes 12 servings.
Combine veggies in large bowl.
Sprinkle tacos on top.
Cook ground turkey in nonstick pan until water evaporates.
Add tomato sauce, water and taco seasoning.
Reduce heat and simmer for 10 minutes.
Pour hot turkey-tomato mixture over veggies.
Mix quickly and thoroughly until lettuce is wilted.
Sprinkle cheese on top.
Serve warm or cold.
(This is a great low-fat, low calorie meal!)
Brown hamburger; drain and add taco seasoning and recommended water.
Set aside and cool.
Tear up lettuce and add chopped tomatoes, onion and shredded cheese.
Stir sugar, Thousand Island dressing and salsa together.
Pour over top and toss, just before serving.
Low calorie dressing and no sugar.
Still makes a great salad.
Brown meat in Teflon skillet sprayed with nonstick cooking spray.
Add onion and brown a little longer.
Add salsa and mix well.
Add taco seasoning and cook to desired consistency.
Serve hot, rolled in flour or corn tortillas, or chill and serve cold on top of tossed salad for a taco salad.
If using meat for filling in a tortilla, add chopped lettuce and tomato and 1 tablespoon lite sour cream.
Entire recipe makes 6 servings.
Heat olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. Add diced tomatoes, vegetarian ground beef crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
Divide lettuce between two bowls and top each with half the tomato mixture. Surround tomato mixture with cottage cheese and sprinkle Cheddar cheese over the top; season with taco sauce.
Heat turkey chili in microwave for 2 minutes, stirring halfway through.
Spoon half of turkey chili onto tossed salad.
Top with cheese.
Cook potatoes in jackets.
Peel and cube.
Pour low calorie French dressing over warm potatoes.
Chill 2 hours.
Add celery, onion, hard-boiled eggs (sliced) and 1 teaspoon salt.
Combine low calorie mayonnaise and prepared mustard.
Carefully mix with potato mixture.
Add celery seed, if desired.
Chill 4 hours. Makes 8 servings.
eason the ground meat with taco seasoning and chili powder to
Chop all vegetables except tomatoes and mushrooms and put in a microwavable bowl.
Add 1 bottle of Italian dressing.
Microwave on High 4 to 6 minutes until vegetables are tender-crisp.
Boil pasta 8 to 10 minutes.
Drain and rinse with cold water.
Stir into vegetables.
Add tomatoes, mushrooms and olives.
Refrigerate until chilled.
Salad can be eaten immediately, but it tastes even better the second day.
This low calorie salad makes a cool summer meal! Serves 16.
Pour one envelope of either soup mix and a container of sour cream substitute into a large bowl.
Stir well.
Let soup soften. When ready, use as a dip with raw vegetables or low calorie crackers, etc.
You can also spice up a plain sandwich using this instead of mayonnaise.
Contains 19 calories per tablespoon of dip.
Brown ground turkey and drain.
Stir in taco seasoning with water recommended by the packaging.
Add all other ingredients and let simmer for about 30 minutes to blend flavors.
Combine frozen vegetables and chickpeas in a bowl.
In a jar with a tight fitting lid, shake the salad dressing, juice, concentrate, oil, vinegar, lemon juice, garlic and pepper to mix well.
Pour over vegetable-bean mixture.
Mix well.
Let marinate a few hours in refrigerator.
Arrange salad over lettuce leaves. Serve chilled.
Brown turkey with onion, peppers and garlic. Drain thoroughly. Add cumin and chili powder.
Stir 3 to 4 minutes to blend flavors. Add water and 1 cup taco sauce.
Simmer 10 to 12 minutes.
Let each person assemble their own salad using the meat mixture and remaining ingredients, using the shredded Cheddar, sour cream, taco sauce and chips for toppings.