Taco Tomatoes

*Serves 4

Per Serving: Calories 116, Protein 9g, Total Fat 6.5g, Carbs 6g, Fiber 2g

Ingredients: 

• 1/2 tbsp. extra virgin olive oil

• 3/4 lb. ground turkey

• 1 medium onion, chopped

• 1 (1-oz.) packet taco seasoning

• 4 large, ripe beefsteak tomatoes

• 1/2 c. shredded Mexican cheese blend

• 1/2 c. shredded iceberg lettuce

Instructions: 

• Heat olive oil in large skillet over medium heat. Add onion and cook, stirring, until soft, 5 minutes.

• Add ground turkey and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.

• Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through.

• Carefully spread open wedges.

• Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

Chipotle Chicken Tostadas w/ Pineapple Salsa

*Serves 3

Per Serving: Calories 215, Protein 14g, Total Fat 11g, Carbs 13g, Fiber 2g

Ingredients: 

• For the pineapple salsa

• 1 cup diced fresh pineapple

• 1/8 cup finely diced red onion

• 1/2 tbsp finely diced jalapeño

• 1 tbsps fresh lime juice

• 1/2 garlic clove, minced

• 1/2 tbsp chopped fresh cilantro

• 1/2 tsp olive oil

• For the chipotle chicken

• 1/2 tbsp olive oil

• 6 oz ground chicken

• 1 tsp chipotle chili powder

• Freshly ground salt and pepper

• 1/8 cup fat free chicken broth

• 1/2 tbsp tomato paste

• To assemble

• 3 flat tostada shells

• 1 avocado, mashed

• 1/4 cup shredded purple cabbage

• 1/8 cup chopped fresh cilantro

Instructions: 

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

• In a bowl, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil and salt. Refrigerate until ready to serve.

• In a large skillet, heat the oil over medium-high heat. Add the ground chicken, chipotle chili powder, salt and pepper. Cook the chicken, breaking up the meat until it is brown, about 7 minutes.

• Drain off any excess fat from the pan. Reduce the heat to medium and add the chicken broth and tomato paste and stir to combine. Cook for about 2 more minutes.

• Remove from heat. Place tortillas in a single layer on baking sheet. Lightly spray the tops of tortillas with nonstick cooking spray. Bake until golden brown and crisp.

• Carefully spread the mashed avocado on top of each tortilla. Sprinkle with the shredded cabbage and a big scoop of chipotle chicken. Top with the pineapple salsa and cilantro.

Loaded Taco Lettuce Wraps

*Serves 2

Per Serving (1 wrap): Calories 150, Protein 17.5g, Total Fat 5g, Carbs 9g, Fiber 3g

Ingredients: 

• chicken breast tenders, cut into cubes (6oz)

• 1 bag Quest Loaded Taco Tortilla Style Protein Chips

• 1 large egg

• 1 tsp paprika

• 1/4 tsp garlic powder

• 1/4 tsp salt

• 4 leaves romaine lettuce, rinsed

• 1/2 avocado, diced

• 1 roma tomato, diced

• 1/4 cup red cabbage, thinly sliced

• 1/4 cup onion, diced

• handful of cilantro

Instructions: 

• Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper OR an air fryer with non-stick spray.

• Place the crushed chips, paprika, garlic powder and salt into a bowl and stir until combined.

• Scramble egg in a separate bowl.

• Coat the chicken cubes with egg and toss each piece in the chip mixture until completely coated.

• Transfer to the baking sheet or air fryer basket.

• Cook in the oven for 14-17 minutes or the air fryer for 12-14 minutes.

• Assembled tacos with chicken, avocado, diced tomato, onion, cabbage and cilantro.

• Top with your favorite hot sauce and enjoy!

Chicken Taco Bowls

*Serves 4

Per Serving: Calories 260, Protein 33.5g, Total Fat 7g, Carbs 29g, Fiber 18.5g

Ingredients: 

• 8 6-inch low carb flour tortillas

• Olive Oil cooking spray

• 8 oz boneless, skinless chicken breast, cut into ½-inch pieces

• 1 teaspoon garlic powder

• 1 tablespoon olive oil

• 1 cup prepared salsa

• ½ cup shredded sharp non-fat cheddar cheese

• ½ cup reduced-fat sour cream

• 1 cup thinly sliced lettuce

• 1 medium tomato, chopped

• 2 tablespoons sliced black olives

Instructions: 

• Preheat oven to 375°F.

• Cover with a damp paper towel & heat tortillas in microwave 20 sec.

• Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.)

• Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl”. Repeat, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Repeat with the remaining 4 tortillas.

• Meanwhile, toss chicken with garlic powder & salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken & cook, stirring, until it is no longer pink on the outside, about 3 minutes.

• Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.

• Fill each tortilla bowl with about ¼ cup of the chicken mixture. Top with 1 tbsp each cheese and sour cream, 2 tbps each lettuce and tomato & a few olives.

Mexican Meatballs

*Serves 7-8

Per Serving (4 Meatballs): Calories 196, Protein 26g, Total Fat 10g, Carbs 1g

Ingredients: 

• 2 lbs ground turkey

• 1/2 cup cheddar cheese, shredded

• 1/2 cup green onions, chopped

• 4 large garlic cloves, minced

• 2 tbsp chili powder

• 1 tsp cumin, ground

• 1 tsp paprika

• salt & pepper

• Cooking spray

• Easy Pico De Gallo (optional): Tomatoes, red onion, cilantro, jalapeno.

Instructions: 

• Preheat oven to 375º.

• Line large baking sheet with parchment paper and spray with cooking spray. 

• In a large mixing bowl, add turkey, cheese, green onions, garlic, chili powder, cumin, paprika, salt, pepper and mix well using your hands. 

• Form into 30 golf ball size meatballs (for easy measuring use small ice cream scoop).

• Bake meatballs in 2 batches for 15 minutes or until browned.

•  Top with optional Easy Pico De Gallo.

Slow-Cooker Chicken Fajitas

*Serves 9 

Per Serving(about 3/4 cup): Calories 224, Protein 30g, Total Fat 7.8g, Carbs 7.5g, Fiber 1.2g

Ingredients: 

• 2 lbs boneless skinless chicken breast halves

• 1 (14.5 oz) can petite diced tomatoes with green chilies

• 1 red, orange and green bell pepper, julienned

• 1 large yellow onion , halved and sliced

• 4 cloves garlic , minced

• 2 1/2 tsp chili powder

• 2 tsp ground cumin

• 1 tsp paprika

• 3/4 tsp ground coriander

• 1 tsp salt

• 3/4 tsp pepper

• 2 Tbsp fresh lime juice

• 1 Tbsp honey

Instructions: 

• Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.

• In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.

• Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).

• Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss and serve. 

Spiced Chicken Tacos W/ Pomegranate Salsa

*Serves 2 

Per Serving: Calories 275, Protein 18g, Total Fat 9g, Carbs 17g, Fiber 2.5g

Ingredients: 

• 1/2 tsp. ground cumin

• 1/4 tsp. garlic powder

• Dash chipotle chili powder

• Salt & pepper

• 1 tsp. olive oil

• 1 large boneless, skinless chicken breast

• 2 medium radishes

• 1/4 large avocado, diced

• 1 scallion

• 1/8 cup pomegranate seeds

• 1/2 tbsp. fresh lime juice

• 1/4 cup fresh cilantro leaves

• 4 small 4” flour tortillas

Instructions: 

• Heat oven to 425 degrees F. Line a rimmed baking sheet with foil.

• In a small bowl, combine the cumin, garlic, chili powders, salt.

• Heat the oil in a medium skillet over medium heat.

• Season the chicken with the spice mixture and cook until browned, about 2-3 minutes each side.

• Transfer the chicken to the baking sheet and roast until cooked through, 8 to 10 minutes.

• Meanwhile, in a medium bowl, gently toss together the radishes, scallions, avocado, pomegranate seeds, lime juice, salt and pepper; fold in the cilantro.

• Slice the chicken into 1/4-inch-thick pieces.

• Fill the tortillas with the chicken and top with the pomegranate salsa.

Chicken Taco Mason Jar Salad

*Serving size: 1 Jar  

Calories 318, Protein 35g, Total Fat 10g, Carbs 22g, Fiber 3.5g

Ingredients: 

• 1/4 cup Greek non fat yogurt, plain

• 1/4 cup taco sauce

• 2 cups romaine salad, chopped

• 6 oz chicken breast, cooked & chopped

• 1/2 cup black beans

• 1/2 cup corn

• 1/2 cup grape tomatoes, sliced

• 1/4 cup reduced fat mexican cheese, grated

Instructions: 

• Whisk together yogurt and taco sauce in a small bowl until completely combined.

• Place an equal amount of dressing at the bottom of each jar.

• Divide remaining ingredients among the jars, layering in the following order: chicken, black beans, corn, cheese, tomatoes and lettuce.

• Twist on the top to seal your salads and refrigerate until ready to serve.

• When you’re ready to eat, just dump the jar onto a large plate or bowl and enjoy!

Chicken & Bean Burritos

*Serving size: 1 burrito half, 2 tablespoons pico de gallo, and 1 tablespoon sour cream.

Calories 287, Protein 25g, Total Fat 8.5g, Carbs 25g, Fiber 3g

Ingredients: 

• 3/4 lb chicken breast tenders, cut into 1-inch pieces

• 1/2 cup pre-chopped onion

• 1 1/2 tsp chili powder

• 1/2 tsp ground cumin

• salt & peper to taste

• 2 tsp canola oil

• 1/2 cup low-sodium black beans, rinsed and drained

• 1 tbps minced garlic

• 2 (10-inch) flour tortillas

• 1/4 cup shredded Monterey Jack cheese

• Cooking spray

• 1/2 cup pico de gallo

• 1/4 cup low-fat sour cream

Instructions: 

• Combine first 5 ingredients in a bowl; toss well.

• Heat a large skillet over medium-high heat. Add oil; swirl to coat.

• Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally.

• Add beans and garlic; cook 2 minutes or until heated, stirring frequently.

• Divide chicken mixture evenly among tortillas.

• Top each burrito with 2 tablespoons cheese. Roll up each burrito.

• Heat a large skillet over medium-high heat.

• Coat both sides of burritos evenly with cooking spray.

• Place burritos in pan; cook 2 minutes on each side or until browned.

• Cut burritos in half. Top with pico de gallo and sour cream.

Healthy Burrito Bowl

Recipe makes one serving.  

Calories 350, Protein 42.6g, Total Fat 3.8g, Carbohydrates 36.3g.

Ingredients: 

• 1/4 Cup Black Beans

• 1 Teaspoon Chicken Broth

• Pinch of Cumin

• Pinch of Cayenne

• Pinch of Garlic Powder

• 1/2 Cup Red Cabbage, Sliced Thin

• 3 Ounces Precooked Grilled Chicken Breast, Sliced Thin

• 2 Tablespoons Nonfat Greek Yogurt

• 2 Tablespoons Fresh Salsa

• Fresh Cilantro, for garnish

• Sliced Green Onions, for garnish

Instructions: 

• Microwave black beans with chicken broth, cumin, cayenne, and garlic powder or high for 30 to 45 seconds until heated; set aside.

• Add red cabbage to your bowl then spoon the black beans on top. Layer sliced chicken, greek yogurt, salsa, cilantro and green onions on top and enjoy!