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Taco Soup

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Category AA
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Instructions
  1. Brown the extra lean ground chicken, green pepper and onions in a large pan drain off fat. Add remaining ingredients and simmer for an hour or so.
Category AA
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Instructions
  1. Brown the extra lean ground chicken, green pepper and onions in a large pan drain off fat. Add remaining ingredients and simmer for an hour or so.
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Recipe Notes

Modifications
You may want to add some fat free sour cream and fat free cheddar cheese in your bowl of soup.

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Taco Soup

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Cuisine Mexican
Category LP NC
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Instructions
  1. Brown the extra lean ground chicken, green pepper and onions in a large pan drain off fat.
  2. Add remaining ingredients and simmer for an hour or so.
Cuisine Mexican
Category LP NC
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Instructions
  1. Brown the extra lean ground chicken, green pepper and onions in a large pan drain off fat.
  2. Add remaining ingredients and simmer for an hour or so.
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Rating: 0
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Recipe Notes

Modifications
You may want to add some fat free sour cream and fat free cheddar cheese in your bowl of soup.

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Barbecue Spaghetti Casserole

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Nutrition Facts
Barbecue Spaghetti Casserole
Amount Per Serving
Calories 407 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 57mg 19%
Sodium 2505mg 104%
Potassium 551mg 16%
Total Carbohydrates 28g 9%
Dietary Fiber 9g 36%
Sugars 8g
Protein 50g 100%
Vitamin A 58%
Vitamin C 53%
Calcium 88%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Category AA
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Instructions
  1. Cook noodles as instructed on the box
  2. Saute onions and green pepper in MCT oil or zero calorie cooking spray
  3. Combine barbecue sauce, tomato sauce, sour cream, Rotel, cheese, and sauteed green pepper and onion and let simmer until cheese is melted. Add pulled pork and noodles to the sauce. Simmer until heated all the way through
Course Main Dish
Category AA
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Instructions
  1. Cook noodles as instructed on the box
  2. Saute onions and green pepper in MCT oil or zero calorie cooking spray
  3. Combine barbecue sauce, tomato sauce, sour cream, Rotel, cheese, and sauteed green pepper and onion and let simmer until cheese is melted. Add pulled pork and noodles to the sauce. Simmer until heated all the way through
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Nutrition Facts
Barbecue Spaghetti Casserole
Amount Per Serving
Calories 407 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 57mg 19%
Sodium 2505mg 104%
Potassium 551mg 16%
Total Carbohydrates 28g 9%
Dietary Fiber 9g 36%
Sugars 8g
Protein 50g 100%
Vitamin A 58%
Vitamin C 53%
Calcium 88%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

Modifications
You can also make this with shredded chicken if you prefer Serving Size: 1 - 1 1/2 Cups

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Taco Stuffed Zucchini Boats

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Rating: 4
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Course Main Dish
Category FP FC
Prep Time 25 minutes
Cook Time 60 minutes
Servings
servings
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.
Course Main Dish
Category FP FC
Prep Time 25 minutes
Cook Time 60 minutes
Servings
servings
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.
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Eggplant Delish

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Category FC
Prep Time 5 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and julienne eggplant.
  2. Warm 1 Tbsp of MCT oil and stir in eggplant add garlic salt and tomato sauce.
Category FC
Prep Time 5 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and julienne eggplant.
  2. Warm 1 Tbsp of MCT oil and stir in eggplant add garlic salt and tomato sauce.
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