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Mexican Turkey Salad

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Mexican Turkey Salad
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Prep Time 200 minutes
Cook Time 0 minutes
Passive Time
Servings servings
Category LP FC NC
Ingredients
Prep Time 200 minutes
Cook Time 0 minutes
Passive Time
Servings servings
Category LP FC NC
Ingredients
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Instructions
  1. Place cumin, chili powder, salt and ground red pepper in a bag and shake to mix.
  2. Add turkey to bag and continue shaking to coat turkey.
  3. Let marinate for 1-3 hours.
  4. Saute and cook turkey in lightly coated skillet until golden brown on the outside.
  5. Mix endive and romaine with orange segments, onions, and cilantro then add turkey.
  6. Mix lime juice, MCT Oil, salt garlic and orange juice for dressing.
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Tailgate Chili

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Tailgate Chili
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Prep Time 15 minutes
Cook Time 60 minutes
Passive Time
Servings servings
Category AA
Ingredients
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Rating: 0
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There is no Nutrition Label for this recipe yet.
Instructions
  1. Saute onion, bell pepper, and garlic in MCT oil.
  2. Add beef and turkey until browned, drain off excess fat.
  3. Combine all remaining ingredients and simmer at least 30 minutes to 1 hour.
  4. Add chicken broth to create desired thickness.
Recipe Notes

Modifications
Recipe Courtesy of our sister company: Shibboleth Weight Loss:

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Mexican Lasagna

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Mexican Lasagna
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Prep Time 20 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category LP FC
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category LP FC
Ingredients
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Instructions
  1. Preheat oven to 350.
  2. Spray 8.4 x 11 inch casserole dish with Non-Stick Cooking Spray.
  3. Mix Refried Beans, 1/2 cup cheese, tomatoes, chili powder, garlic, scallions, and hot pepper sauce in a bowl.
  4. Lay 2 tortillas in the bottom of a casserole dish, top with 1/3 bean mixture, salsa, remaining cheese and chicken strips. Continue 2 more layers.
  5. Bake at 350 for 40 minutes.
Recipe Notes

Modifications
Cut tortilla into thirds then in half. Meal Portion 1 piece. Serve with a side salad or FC of your choice.:

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Taco Seasoning

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Taco Seasoning
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Prep Time 10 minutes
Cook Time 0 minutes
Passive Time
Servings servings
Category AA
Ingredients
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time
Servings servings
Category AA
Ingredients
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Rating: 0
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Instructions
  1. Stir together and store in an airtight container.
Recipe Notes

Modifications
I usually use half of this amount per pound of meat. Start off with that and you can always add more.:

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Funky Chili

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Funky Chili
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Prep Time 30 minutes
Cook Time 60 minutes
Passive Time
Servings servings
Category LP+FC+NC
Ingredients
Prep Time 30 minutes
Cook Time 60 minutes
Passive Time
Servings servings
Category LP+FC+NC
Ingredients
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Instructions
  1. Precook the turkey in a saute pan with zero calorie spray.
  2. Sprinkle in garlic powder to taste, add a lilttle stock to help cook .
  3. When the turkey is finished,put into the crock pot with the bottom of the pot covered with broth.
  4. Meanwhile, slightly cook the asparagus and broccoli just until tender, but crisp.You can do this in a pot of boiling water or in a saute pan using the butter flavored zero calorie cooking spray.When tender, add to the crockpot.
  5. Next, saute the apple, peppers, onions for about 3 minutes, and then add rotel and allow to simmer about 5 minutes.
  6. Add this mixture to the crockpot and stir while adding more broth if needed.(Note: you will need less than half a container of broth for the entire recipe)
  7. Add salt and pepper, garlic, and chili powder to taste
  8. Cook on high for 45 minutes to 1 hour.
Recipe Notes

Modifications
This is considered an entire meal.

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Taco Stuffed Zucchini Boats

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Taco Stuffed Zucchini Boats
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Rating: 4
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Prep Time 25 minutes
Cook Time 60 minutes
Passive Time
Servings servings
Category FP FC
Ingredients
Prep Time 25 minutes
Cook Time 60 minutes
Passive Time
Servings servings
Category FP FC
Ingredients
Votes: 1
Rating: 4
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Instructions
  1. Bring a large pot of salted water to boil. Preheat oven to 400F. Place 1/4 cup of salsa in the bottom of a large baking dish.
  2. Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  3. Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
  4. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and serve with salsa on the side.