Turkey Taco Lettuce Wraps
Zucchini Stuffed with Turkey Taco

Turkey Taco Lettuce Wraps 

1 ½ lb. 99% lean ground turkey 

½ small onion, minced 

2 Tbsp. green pepper, minced 

1 4 oz. can tomato sauce 

¾ cup water 

1 teas. cumin 

1 teas. garlic powder 

1 teas. salt 

1 teas. chili powder 

1 teas. paprika 

½ teas. oregano 

8 large Iceberg lettuce leaves 

Place a large skillet over medium-high heat and add the ground turkey.  Cook the turkey until it is no longer pink.  Use a wooden spoon to break up the ground turkey meat as it cooks.  When the ground turkey is no longer pink add the cumin, salt, garlic powder, chili powder, paprika and oregano to the skillet and mix well with the ground turkey.  Add the onion, green pepper, water and tomato sauce and cover the skillet.  Reduce heat and simmer the mixture on low for about 20 minutes.  Wash and dry the lettuce leaves.  Divide the meat into 8 equal portions and place the meat portions in the center of each lettuce leaf.  Top with your favorite taco toppings. 

Recipe makes 4 servings  Estimated WW Smart points 0 per serving (points for any added toppings not included)  Recipe is Keto Friendly 

Zucchini Stuffed with Turkey Taco 

4 medium zucchinis 

1 lb. 93% lean ground turkey 

½ small onion, minced 

2 Tbsp. green pepper, minced 

½ cup mild salsa 

1 4 oz. can tomato sauce 

¼ cup water 

½ cup reduced fat Mexican shredded cheese 

1 teas. garlic powder 

1 teas. cumin 

1 teas. chili powder 

1 teas. salt 

1 teas. paprika 

½ teas. oregano 

¼ cup scallions, chopped, for topping 

Preheat oven to 400 degrees F.  Place a large pot of salted water over high heat and bring the water to a boil.  Slice the zucchini in halves lengthwise.  Remove the center of the zucchini halves leaving a ¼-inch thick shell on each.  Chop ¾ cup of the scooped-out zucchini center  into small pieces and set this aside to add to the taco filling.  Squeeze out any excess water from this zucchini using a paper towel.  Either discard the remaining zucchini center or use it for another purpose.  Place the zucchini shells in the boiling water and cook for 1 minute.  Remove the zucchini shells from the water and set aside.  Place a large skillet over medium-high heat and brown the turkey.  Use a spoon to break up the ground turkey as it cooks.  When the turkey is no longer pink add the garlic powder, cumin, salt, chili powder, paprika and oregano and mix well.  Add the onion, green pepper, chopped zucchini, tomato sauce and water and stir.  Cover the skillet and reduce the heat to low.  Simmer this mixture for about 20 minutes,  Place ¼ cup of salsa in the bottom of a large baking dish.  Place the zucchini shells in the baking dish.  Divide the taco mixture evenly between the zucchini shells and firmly press down the taco mixture into the shells.  Top each zucchini with 1 tablespoon of cheese.  Cover the dish with foil and place in preheated oven.  Bake until the cheese is melted, and the zucchini is cooked through, about 35 minutes.   Top with scallions and serve with salsa. 

Recipe makes 4 servings (2 halves for each serving)  Estimated WW Smart points 5 per serving 

Recipe is Keto Friendly