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.

Pineapple Bun Burger

*Servings: 4

Calories 355, Protein 36g, Total Fat 12g, Carbs 24g, Fiber 2.5g

Ingredients: 

• lb. lean ground turkey

• 1 tbsp. Worcestershire sauce

• salt & pepper

• 8 pineapple rings

• 1 large red onion, sliced into rings

• 4 slices pepper jack

• 4 pieces romaine

• 8 slices turkey bacon

Instructions: 

• Heat grill to medium-high.

• In a large bowl, combine ground turkey and Worcestershire and season with salt and pepper.

• Form into 4 patties. Grill patties, pineapple, and red onion until charred, 3 minutes per side.

• Top burger patties with pepper jack and cover grill to let melt, 1 minute.

• Top bottom pineapple buns with lettuce, burger patties, bacon, and grilled onions, then top with pineapple bun.

Low-Carb Turkey Veg Roll Up's

*Serves 5

Per Serving: Calories 220, Protein 25g, Total Fat 9g, Carbs 6g, Fiber 1.5g

Ingredients: 

• 15 slices deli turkey

• 1 red bell pepper, thinly sliced

• 1 cucumber, thinly sliced

• 1/2 cup microgreens or greens of choice

• 1 cup low-fat cream cheese

Instructions: 

• Place a slice of turkey down and top with one tablespoon of the cream cheese, sliced peppers, cucumber, and microgreens (keep enough for all 16 slices).

• Roll up and slice in half. Repeat with remaining turkey.

• Eat immediately, or store the ingredients separately for easy meal-prep.

• Serve individual rolls as an appetizer, or 4-6 rolls as a main dish.

Pumpkin Chili

*Serves 4

Per Serving (1 1/4 cup): Calories 281, Protein 25g, Total Fat 10g, Carbs 20g, Fiber 7g

Ingredients: 

• 1 medium onion, chopped

• 1 small green pepper, chopped

• 1 small sweet yellow pepper, chopped

• 1 tablespoon canola oil

• 1 garlic clove, minced

• 1 pound ground turkey

• 1 can (15 ounces) solid-pack pumpkin

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 4-1/2 teaspoons chili powder

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• CarbEssentials Double Bites Cheddar Cheese*

Instructions: 

• In a large skillet, saute the onion and green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.

• Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.

Sweet Potato Chili w/ Turkey

*Serves 6

Per Serving (1.5 cups): Calories 243, Protein 20g, Total Fat 6g, Carbs 27g, Fiber 7g

Ingredients: 

• 1 pound lean ground turkey

• 1 small onion, chopped

• 2 cups chicken broth

• 1 can (15 ounces) sweet potato puree or canned pumpkin

• 1 can (4 ounces) chopped green chiles

• 1 tablespoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1 teaspoon curry powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1 can (15-1/2 ounces) great northern beans, rinsed and drained

Instructions: 

• In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.

• Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Italian Turkey Meatballs

*Serves 6

Per Serving (3 meatballs): Calories 239, Protein 22g, Total Fat 8g, Carbs 23g, Fiber 4g

Ingredients: 

• 1.5 slices white bread, torn into small pieces

• 1/4 cup fat-free milk

• 1 pounds lean ground turkey

• 1/8 cup grated Parmesan cheese

• 1/8 cup minced fresh parsley

• 1 large eggs, lightly beaten

• 1.5 garlic cloves, minced

• 1 teaspoons Italian seasoning

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• Fettuccini Miracle Noodles*

  SAUCE:

  1. 1 medium onions, chopped

  2. 1/2 medium green pepper, chopped

  3. 1 can (28 ounces) crushed tomatoes in puree

  4. 1 can (6 ounces ) tomato paste

  5. 2 garlic cloves, minced

  6. 1/2 tablespoon sugar

  7. 1 teaspoons Italian seasoning

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 1 bay leave

Instructions: 

• Preheat broiler. Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add next eight ingredients; mix lightly but thoroughly. Shape into 1-1/2-in. balls; place on a greased rack of a broiler pan. Broil 5-6 in. from heat until lightly browned, 4-5 minutes.

• For the sauce, in a 6-qt. slow cooker, mix the next nine ingredients. Add bay leaves and meatballs; gently stir into sauce.

• Cook, covered, on low until meatballs are cooked through, 4-5 hours. Discard bay leaves. Serve with pasta; if desired, sprinkle with additional parsley and Parmesan cheese.

• Freeze option: Omitting additional parsley and Parmesan cheese, freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. If desired, sprinkle with additional parsley and Parmesan.

Vegetable Turkey Soup

*Serves 6

Per Serving: Calories 224, Protein 26g, Total Fat 2g, Carbs 27g, Fiber 7g

Ingredients: 

• 1 lb ground skinless turkey breast, broken up

• 3 large carrots (peeled, sliced)

• 3 medium zucchini (sliced)

• 1 small onion (chopped)

• 1 can no salt added tomato sauce

• 1 can no salt added cannellini beans (rinsed, drained)

• 2 medium garlic cloves (minced)

• 1 Tbsp dried Italian seasoning (crumbled)

• 1/2 tsp salt 1/2 tsp pepper

• 4 cups fat-free, low-sodium chicken broth

Instructions: 

• Meal Prep: In a 1-gallon resealable plastic freezer bag add all ingredients except the broth.

• Place the bag at in the freezer and freeze. Thaw the bag overnight in the refrigerator.

• Pour the contents of the bag into a slow cooker.

• Pour in the broth, stirring to combine.

• Cook, covered, on low for 8 hours, or until the turkey is no longer pink.

Turkey Taco Stuffed Sweet Potatoes

*Serves 4

Per Serving: Calories 226, Protein 23g, Total Fat 5g, Carbs 23g, Fiber 4g

Ingredients: 

• 2 medium sweet potatoes

  1 teaspoon olive oil

  1 1/4 teaspoons ground cumin divided

  1/4 + 1/8 teaspoon salt

  1/4 + 1/8 teaspoon ground pepper

  3/4 pound lean ground turkey

  4 garlic cloves minced

  1 teaspoon chili powder

  1/2 teaspoon dried oregano

  1/2 teaspoon paprika

  1 1/4 cup canned crushed tomatoes

  1/4 cup grated pepper Jack cheese

  2 tablespoons minced flat-leaf parsley

Instructions: 

• 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.

• 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.

• 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 teaspoon salt and pepper. Cook for 1 minute.

• Stir in the crushed tomatoes.

• 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.

Smartbun® Breakfast Sandwich

*Serves 1

Per Serving: Calories 221, Protein 28g, Total Fat 8.5g, Carbs 19g, Fiber 12g

Ingredients: 

• 2 slices Jennie-O Bacon Turkey Extra Lean 95% Fat Free

• 1 Jimmy Dean Fully Cooked Turkey Sausage Patty

• 1 Smartbun®

• 2 large egg whites

• 1 slice American Cheese, Fat Free

Instructions: 

• Cook turkey sausage patty and bacon as directed on packaging.

• Cook egg whites over medium high eat on stove.

• Stack it up on your Smartbun® and put back on the stovetop and heat until cheese has melted.

Turkey Meatball & Ravioli Casserole

*Serves 4

Per Serving: Calories 256, Protein 20g, Total Fat 6.5g, Carbs 24g, Fiber 3g

Ingredients: 

• 1 jar (12 oz.) BERTOLLI Tomato and Basil Pasta Sauce

• 10 oz. frozen spinach & ricotta ravioli, uncooked

• 12 frozen lean turkey meatballs

• 3/4 cups fat free mozzarella cheese, shredded

• 1/8 cup parmesan cheese, shredded

• 1/8 cup chopped fresh basil

• salt & pepper to taste

Instructions: 

• Spoon 1/2 cup pasta sauce into slow cooker sprayed with cooking spray; top with layers of half each of the ravioli, meatballs, mozzarella and remaining sauce.

• Repeat layers.

• Cover with lid. Cook on HIGH 2-1/2 to 3 hours (or on LOW 4-1/2 to 5 hours).

• Sprinkle with Parmesan. Let stand 10 min. Top with basil.

Lean Turkey Sloppy Joes

*Serves 4

Per Serving: Calories 148, Protein 18g, Total Fat 2.5g, Carbs 14.5g

Ingredients: 

• 1 teaspoons olive oil

• 1 small onion, diced

• 2 garlic cloves, chopped

• 1 red pepper, diced

• 1 pound extra lean ground turkey

• Salt, pepper & red pepper flakes

• 1 cup (8 oz) tomato sauce

• 1/2 cup bbq sauce of choice

• 1 teaspoon Worcestershire sauce

• 1 teaspoon chili powder

• 3 tablespoons tomato paste

• 1 teaspoon Frank's Hot Sauce or Tabasco

• 1 tablespoon brown sugar, if desired

• 3 whole wheat hamburger buns

Instructions: 

• Heat olive oil in large skillet over medium heat.

• Once oil is shimmering, add red bell pepper, onion and garlic and cook until the onion is tender and garlic is fragrant, about 4 minutes.

• Transfer the vegetables to a bowl and set aside.

• Keep heat on and use the same skillet to cook your turkey. Next add ground turkey to the skillet. Break up the meat and spread it around the pan. Season generously with salt and pepper and cook 8-10 minutes or until the turkey is cooked and no longer pink.

• Next stir in tomato sauce, a pinch of red pepper flakes, bbq sauce, Worcestershire, chili powder, tomato paste, and hot sauce to the skillet with the meat.

• Add in the vegetables and stir to combine. Reduce heat to medium low and simmer 15-20 minutes. Taste and adjust seasonings as necessary.

• Serve on 1/2 of one whole wheat hamburger bun.

Baked Turkey Meatballs

Per Serving (3 meatballs): Calories 207, Carbs 13.5g, Protein 20.5g, Total Fat 8g

Ingredients: 

• 1 pound ground turkey

• 1 egg

• 1/2 cup bread crumbs

• 1/4 cup chopped parsley

• 1 clove garlic, finely diced

• 1/4 cup shallot or onion, finely diced

• 1 tablespoon tomato paste

• 1 teaspoon salt, or to taste

• 1 teaspoon pepper, or to taste

• Walden Farms BBQ sauce 

Instructions: 

• Preheat oven to 400° F. Lightly grease a sheet pan with oil and set aside.

• In a bowl, mix all ingredients together thoroughly with your hands.

• Roll into about 20 meatballs and place on pan.

• Bake until golden brown, about 20 minutes or until cooked through and not pink in the middle.

• Glaze meatballs with any of our Walden Farms BBQ sauce and pop back in the oven for 5 minutes!

BLT Salad Wrap

*Serves 1

Per Serving(: Calories 155, Carbs 15g, Protein 18g, Total Fat 4g, Fiber 8g

Ingredients: 

• 1 La Factory Low Carb Tortilla

• 4 slices extra lean turkey bacon

• 1 medium Roma Tomato, chopped

• 1/2 cup Romaine lettuce, shredded

• 1 tbsp fat-free mayonnaise

Instructions: 

• Cook turkey bacon according to the package instructions; once cool enough to handle, chop coarsely.

• Warm tortilla in the microwave (approx. 5–10 seconds); lay tortilla out flat on serving plate, spread mayonnaise all over the tortilla, leaving about 1 inch of space around the perimeter.

• Layer the lettuce, bacon, and tomato on top of the tortilla; roll up tightly and enjoy.

Warm-Me-Up Turkey Chili

*Serves 4

Per Serving: Calories 272, Protein 30g, Total Fat 4g, Carbs 38g, Fiber 12g

Ingredients: 

• 1 tablespoons olive oil

• 1/2 pounds ground turkey

• 1/2 cup chopped onion

• 1/2 cup celery stalks, chopped

• 1/2 cup green or red bell pepper, seeded and chopped

• 1/2 cup poblano chile peppers, seeded and chopped

• 3 tsp minced garlic 1 tablespoons ground cumin

• 1/2 tablespoon chili powder

• 1/2 tablespoon dried oregano dash of crushed red pepper

• 1/2 can (28oz) tomato puree

• 1 cans (28oz) diced tomatoes

• 1/2 can (15oz) black beans, rinsed and drained

• 1/2 can (15oz) can pinto beans, rinsed and drained

Instructions: 

• In a large pan heat oil over medium-high heat.

• Add ground turkey; cook and stir until browned.

• Remove half of the turkey. Add onion, celery, peppers and garlic. Cook for 5–6 minutes or until the onion is tender, stirring occasionally.

• Stir in cumin, chili powder, oregano, crushed red pepper and salt. Cook and stir for 2 minutes more.

• Return turkey to pan. Add tomato puree and undrained tomatoes to pan; stir to combine. Bring to boiling; reduce heat.

• Simmer, covered, for 30 minutes, stirring occasionally. Stir in the drained black and pinto beans. Simmer, covered, for 10 minutes more. Season to taste.

Mini Meatloaf

*Serves 4

Per Serving(per loaf): Calories 295, Protein 36g, Total Fat 8g, Carbs 19g

Ingredients: 

• 1/2 teaspoon vegetable oil

• 1/2 onion, chopped

• 1 garlic cloves, minced

• 1/4 teaspoon dried thyme

• 1/4 cup ketchup

• 1 tablespoons packed light brown sugar

• 2 teaspoons apple cider vinegar

• 1 egg

• 1/4 cup skim milk

• 1 teaspoons Dijon mustard

• 1 teaspoons Worcestershire

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/8 teaspoon hot sauce

• 1/2 pound lean ground beef

• 1/2 pound lean ground turkey

• 1/2 cup fresh whole-wheat breadcrumbs

• 1/8 cup fresh parsley, chopped

Instructions: 

• Preheat oven to 350° F.

• Heat oil in a large nonstick skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes.

• Stir in the garlic and thyme cook for about 15 seconds. Set aside to cool.

• Meanwhile combine the ketchup, brown sugar and vinegar, set aside.

• In a separate bowl, mix the egg, milk, mustard, Worcestershire, salt, pepper and hot sauce.

• In a large bowl, mix the meats together and add the breadcrumbs, parsley, onion mixture and egg mixture until evenly combined and it no longer sticks to the side of the bowl.

• Line a baking sheet with foil and lightly coat with cooking spray. With wet hands, shape the meat mixture into 4 (4 x 2-inch) loaves and space evenly on the sheet.

• Cook for 45 minutes.

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.

Turkey Sliders

*Serves 14

Per Serving (1 Slide): Calories 138, Protein 12.5g, Total Fat 8.5g, Carbs 2.5g

Ingredients: 

• 1.5 lbs ground turkey

• 2 eggs, large

• 1/2 small onion, minced

• 1 garlic clove, grated

• salt & pepper

• 1 head of butter lettuce, rinsed & separated

• 3 medium tomatoes, sliced

• 1 small red onion, sliced

• 3 oz pepper jack cheese

• Ketchup and mustard

Instructions: 

• In a medium bowl, add turkey, eggs, onion, garlic, salt and pepper; mix well with your hands. 

•  Using 1/4c. measuring cup, scoop meat mixture and form a patty 3 inch in diameter. 

• Place in a skillet and repeat with the rest. Cover and cook for about 4 minutes, flip over and cook uncovered another 3-4 minutes. 

• Once cooked top all with a small slice of cheese, cover and let cheese melt on low, about 4-5 minutes. 

• To assemble turkey sliders: Take 2 pieces of lettuce, overlap their ends and form a pocket.

•  Place turkey patty inside, top with a squirt of ketchup and mustard, tomato slice and red onion. 

• Fold lettuce on top and stick long wooden pick in the middle holding all ingredients together. 

Turkey Cranberry Meatballs

*Serves 7 

Serving size 4 Meatballs: Calories 214, Protein 16g, Total Fat 6g, Carbs 20g, Fiber: 1g

Ingredients: 

• 1 cup of barbecue sauce

• 1 egg white

• 1 (20 ounce) package extra lean ground turkey

• 3 green onions, chopped small

• 1 Tablespoon of reduced sodium soy sauce

• 1/2 cup of dried cranberries (craisins)

• salt and pepper to taste

• nonstick cooking spray

Instructions: 

• In a medium bowl place the egg white and beat lightly.

• Add uncooked ground turkey, green onion, craisins, soy sauce, salt and pepper.

• Mix well with a large spoon or your hands until well blended.

• Shape into 28 balls.

• Spray large nonstick skillet with nonstick cooking spray.

• Add your meatballs to the skillet; cook over medium high heat for 10 to 12 minutes or until meatballs are no longer pink in center, carefully turning occasionally to brown evenly.

• Pour your BBQ sauce over your meatballs and stir them around until they are all completely covered. Place the lid on and let them simmer on low heat for about 3 minutes.

• Serve with toothpicks.

Turkey & Swiss Sloppy Joes

*Serving size: 1 Sandwich

Calories 400, Protein 34g, Total Fat 5g, Carbs 36g, Fiber 8g

Ingredients: 

• 1 tbsp canola oil

• 12 oz ground turkey breast

• 2 cups thinly sliced kale

• 1 cup chopped onion

• 1 tbsp thyme

• 1 teaspoon garlic powder

• 4 oz pre-sliced mushrooms

• 1 1/2 cups reduced-fat milk

• 1 1/2 tbsp all-purpose flour

• 3/4 cup shredded Swiss cheese

• 4 whole-wheat buns

• salt & pepper to taste

Instructions: 

• Heat oil in a large nonstick skillet over medium-high.

• Add turkey; cook 6 minutes or until browned, stirring to crumble.

• Add kale, onion, thyme, garlic powder, and mushrooms; cook 6 minutes, stirring occasionally.

• Whisk together milk and flour.

• Add milk mixture to pan; bring to a boil.

• Reduce heat to medium-low, and simmer 5 minutes or until thickened.

• Remove pan from heat; stir in cheese, pepper, and salt.

• Spoon about 3/4 cup turkey mixture onto each bun.

Slow Cooker 3-Bean Chili

Recipe makes 4 servings, serving size is 1 cup.  

Calories 231, Protein 19.5g, Total Fat 5g, Carbohydrates 27.5g, Fiber 8g.

Ingredients: 

• 1/2 Pound (8 oz) 99% Lean Ground Turkey Breast

• 1/2 Small Onion, Chopped

• 1/2 (14 oz) Can Diced Tomatoes, Drained

• 1/2 (8 oz) Can Tomato Sauce

• 1/2 (2.25 oz) Can Chopped Chilies

• 1/2 (7.5 oz) Can Chickpeas, Drained

• 1/2 (8 oz) Can Black Beans, Drained

• 1/2 (8 oz) Can Small Red Beans, Drained

• 1 Tablespoon Chili Powder

• 1/2 Teaspoon Cumin

• 1/4 Cup Chopped Red Onion (for topping)

• 1/4 Cup Chopped Fresh Cilantro (for topping)

• 1/4 cup reduced fat cheddar cheese

Instructions: 

• Brown turkey and onion in a medium skillet over medium-high heat until cooked through. Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder, and cumin; mixing well.

• Cook on high 6 to 8 hours or low for 10 to 12 hours.

• Garnish with red onions, cilantro and cheese.