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Healthy 30-Minute Recipes: Turkey Taco Salad, Chicken Veggie Stir-Fry
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Healthy 30-Minute Recipes: Turkey Taco Salad, Chicken Veggie Stir-Fry

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04.03.14
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Get ready for meal mania... Today's nutritious and delicious creations can be made in 30 minutes or less. Woohoo!


Hungry Girl's Turkey Taco Salad Turkey Taco Salad Entire recipe: 354 calories, 10.5g fat, 656mg sodium, 36.5g carbs, 9g fiber, 11g sugars, 31g protein -- PointsPlus® value 9*

Traditional taco salads are typically calorie catastrophes, but not this gem of a recipe! Crammed with flavor and so easy to make...

Prep: 10 minutes
Cook: 20 minutes

Ingredients:
4 cups shredded lettuce
1/2 cup chopped bell pepper
1/4 cup chopped onion
4 oz. raw lean ground turkey (7% fat or less)
1 tsp. taco seasoning mix
1/4 cup canned black beans, drained and rinsed
2 tbsp. frozen sweet corn kernels
2 tbsp. salsa
3 baked tortilla chips, lightly crushed
1 tbsp. light sour cream

Directions:
Place lettuce in a large bowl (or on a large plate).

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir pepper and onion until softened and lightly browned, about 4 minutes.

Add turkey to the skillet, and sprinkle with taco seasoning. Cook and crumble until fully cooked, about 5 minutes. Add black beans and corn, and cook until hot, about 2 minutes.

Transfer contents of the skillet to the lettuce bowl. Top with remaining ingredients, and dig in!

MAKES 1 SERVING

 
 
 
Hungry Girl's Big Green Stir-Fry
Big Green Stir-Fry

1/2 of recipe (about 3 cups): 310 calories, 6g fat, 560mg sodium, 22g carbs, 8g fiber, 8g sugars, 43.5g protein -- PointsPlus® value 7*

What's a recipe for mealtime success? Lots of veggies + lean protein + flavorful add-ins! In other words, this dish…

Prep: 10 minutes
Cook: 15 minutes

Ingredients:
10 oz. raw boneless skinless chicken breast, cut into strips
1/8 tsp. each salt and black pepper
3 cups sugar snap peas
2 cups chopped asparagus
1 cup sliced mushrooms
1 tbsp. lite/low-sodium soy sauce
1 tsp. chopped garlic
1/2 tsp. crushed ginger
3 cups chopped spinach leaves
1/2 cup canned sliced water chestnuts, drained
1/2 oz. (about 2 tbsp.) sliced almonds

Directions:
Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat.

Add chicken, and season with salt and pepper. Add snap peas, asparagus, mushrooms, soy sauce, garlic, and ginger. Add 2 tablespoons water, and cook and stir until veggies are soft and chicken is cooked through, 7 - 9 minutes.

Add spinach and water chestnuts. Cook until spinach has wilted, 1 - 2 minutes.

Sprinkle with almonds, and serve!

MAKES 2 SERVINGS

 
 

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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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