Shrimp Tacos

serves: 10 – size: 1 taco – calories: 190 – fat: 6g

Ingredients

  • Marinade + Dressing: 
  • 1 cup cilantro, finely chopped
  • 1/3 cup lemon juice
  • 1 tbsp honey
  • 1 tsp chili powder
  • salt and pepper
  • Tacos: 
  • 1 lb medium shrimp (cleaned with tails removed)
  • 4 cups finely shredded cole slaw mix
  • 1 package small whole wheat tortillas

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Directions

  1. Marinade: In a small bowl, whisk together all the ingredients for the marinade only, stir well.
  2. Heat broiler to high. In a medium size bowl, combine 1/4 cup of the marinade and the shrimp.
  3. In a second medium size bowl, combine remaining marinade and the cole slaw mix. Let both marinade for 15 min.
  4. Transfer shrimp to broiler pan. Broil a few inches from heat for 5-7 min, turning once.
  5. Warm a tortilla in microwave for 10 seconds. Top with 4 or 5 shrimp and 1/4 cup slaw. Repeat with all ingredients.

Shrimp Tacos

Ingredients

  • Marinade + Dressing:
  • 1 cup cilantro, finely chopped
  • 1/3 cup lemon juice
  • 1 tbsp honey
  • 1 tsp chili powder
  • salt and pepper
  • Tacos:
  • 1 lb medium shrimp (cleaned with tails removed)
  • 4 cups finely shredded cole slaw mix
  • 1 package small whole wheat tortillas

Instructions

  1. Marinade: In a small bowl, whisk together all the ingredients for the marinade only, stir well.
  2. Heat broiler to high. In a medium size bowl, combine 1/4 cup of the marinade and the shrimp.
  3. In a second medium size bowl, combine remaining marinade and the cole slaw mix. Let both marinade for 15 min.
  4. Transfer shrimp to broiler pan. Broil a few inches from heat for 5-7 min, turning once.
  5. Warm a tortilla in microwave for 10 seconds. Top with 4 or 5 shrimp and 1/4 cup slaw. Repeat with all ingredients.
http://revampfitness.com/shrimp-tacos/

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Shredded Pork Tacos for the  Slow Cooker

serves: 4 – size: 2 tacos – calories: 400 – carbs: 32g – fat: 12g – WWP+: 11

Ingredients

  • 1/2 cup water
  • 1 1/2 lb pork tenderloin
  • 1 (15oz) jar favorite tomato salsa
  • 1 tbsp chili powder
  • 1 tbsp brown sugar
  • salt and pepper
  • 4 cloves garlic, minced
  • 8 – large whole wheat tortillas
  • 2 cups purple cabbage, shredded
  • 1 medium tomato, diced
  • 1/2 cup reduced fat shredded Mexican cheese

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Directions

  1. Place water and pork tenderloins in a slow cooker.
  2. In a medium size bowl, mix salsa, chili powder, brown sugar, salt, pepper and garlic, and pour over pork tenderloin.
  3. Cook on low for 8 hrs or on high for 5 hrs.
  4. Remove pork tenderloin from the slow cooker and shred using a fork, pull against the grain of the meat. Return shredded pork to the slow cooker and cook for an additional 15 min.
  5. Serve 1/2 cup pork on warm tortillas with shredded lettuce, 2 tbsp tomatoes, and 1 tbsp cheese on each tortilla.

Shredded Pork Tacos for the Slow Cooker

Ingredients

  • 1/2 cup water
  • 1 1/2 lb pork tenderloin
  • 1 (15oz) jar favorite tomato salsa
  • 1 tbsp chili powder
  • 1 tbsp brown sugar
  • salt and pepper
  • 4 cloves garlic, minced
  • 8 – large whole wheat tortillas
  • 2 cups purple cabbage, shredded
  • 1 medium tomato, diced
  • 1/2 cup reduced fat shredded Mexican cheese

Instructions

  1. Place water and pork tenderloins in a slow cooker.
  2. In a medium size bowl, mix salsa, chili powder, brown sugar, salt, pepper and garlic, and pour over pork tenderloin.
  3. Cook on low for 8 hrs or on high for 5 hrs.
  4. Remove pork tenderloin from the slow cooker and shred using a fork, pull against the grain of the meat. Return shredded pork to the slow cooker and cook for an additional 15 min.
  5. Serve 1/2 cup pork on warm tortillas with shredded lettuce, 2 tbsp tomatoes, and 1 tbsp cheese on each tortilla.
http://revampfitness.com/shredded-pork-tacos-slow-cooker/

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Taco Stuffed Peppers

serves: 4 servings – size: 1/2 pepper+filling – calories: 190 – fat: 3g – carbs: 4g- WWP+ 3 pts

Ingredients

  • 2 large bell peppers, halved lengthwise+ seeded (favorite color)
  • 1 lb lean ground turkey
  • 2 tbsp taco seasoning
  • 1/2 cup tomato salsa
  • 1/4 cup reduced fat sharp cheddar cheese

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Directions

  1. Preheat oven to 350F.
  2. Brown ground turkey in a large skillet on medium heat.
  3. Add 1 tbsp water and the seasoning to the turkey, stir.
  4. Add salsa. If meat seems too dry, add a little more. Turn heat to low when turkey is heated thoroughly.
  5. Add cheese and mix well.
  6. Cut bell peppers in half, top to bottom. Cut a semi circle around the stem and remove the stem and seeds in one cut. 
  7. Repeat until you have four halves.
  8. Place halves two at a time in boiling water for 3-5 min. The “skin” will lose a little brightness after the cook. (peppers will be slippery, tongs should be helpful)
  9. Place peppers in a baking dish open side up and fill with your meat mixture.
  10. Bake in the oven for 20-25 min.

Taco Stuffed Peppers

Ingredients

  • 2 large bell peppers, halved lengthwise+ seeded (favorite color)
  • 1 lb lean ground turkey
  • 2 tbsp taco seasoning
  • 1/2 cup tomato salsa
  • 1/4 cup reduced fat sharp cheddar cheese

Instructions

  1. Preheat oven to 350F.
  2. Brown ground turkey in a large skillet on medium heat.
  3. Add 1 tbsp water and the seasoning to the turkey, stir.
  4. Add salsa. If meat seems too dry, add a little more. Turn heat to low when turkey is heated thoroughly.
  5. Add cheese and mix well.
  6. Cut bell peppers in half, top to bottom. Cut a semi circle around the stem and remove the stem and seeds in one cut.
  7. Repeat until you have four halves.
  8. Place halves two at a time in boiling water for 3-5 min. The “skin” will lose a little brightness after the cook. (peppers will be slippery, tongs should be helpful)
  9. Place peppers in a baking dish open side up and fill with your meat mixture.
  10. Bake in the oven for 20-25 min.
http://revampfitness.com/taco-stuffed-peppers/

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Mexican Stuffed Shells

serving size:3 stuffed shells – calories: 250 -carbs: 34g – fat: 6g  WWP+: 6 

Ingredients

  • 12 oz box jumbo pasta shells
  • 15 oz can black beans, drained
  • 15 oz can yellow corn, drained
  • 4 oz reduced fat cream cheese
  • 2.25 oz can sliced black olives, drained
  • 1 small red onion, diced
  • 1 green bell pepper, diced
  • 2 cups tomato salsa
  • 1 tsp olive oil
  • 1 cup reduced fat Mexican blend shredded cheese
  • 3 tbsp taco seasoning
  • 1/4 cup water

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Directions

  1. Preheat oven to 350F.
  2. Bring water to a boil in a stock pot. Add jumbp shells and cook according to package instructions. Drain pasta ans set aside.
  3. While pasta is boiling, in a large skillet over medium heat, add 1 tsp olive oil, onions, and green bell pepper. Brown for 2-3 min, until peppers and onions have softened.
  4. Next, add the black beans, taco seasoning, and water to onion and peppers.
  5. Stir and cook for 1-2 min.
  6. Next, add cream cheese to the black bean and corn mixture, stir occasionally  for 3-4 min until cream cheese has melted and is mixed well with black bean and corn mixture.
  7. In a 9×13″ casserole dish or similar size, pour 2 cups salsa in the bottom of the dish to completely cover.
  8. Using a spoon, fill each cooked shell with about 1 tbsp of the black bean and corn filling. Place filled shells in casserole dish, filled side facing up.
  9. Sprinkle shells with cheese.
  10. Bake shells uncovered for 15-20 min until cheese has melted and salsa is bubbling.

Mexican Stuffed Shells

Ingredients

  • 12 oz box jumbo pasta shells
  • 15 oz can black beans, drained
  • 15 oz can yellow corn, drained
  • 4 oz reduced fat cream cheese
  • 2.25 oz can sliced black olives, drained
  • 1 small red onion, diced
  • 1 green bell pepper, diced
  • 2 cups tomato salsa
  • 1 tsp olive oil
  • 1 cup reduced fat Mexican blend shredded cheese
  • 3 tbsp taco seasoning
  • 1/4 cup water

Instructions

  1. Preheat oven to 350F.
  2. Bring water to a boil in a stock pot. Add jumbp shells and cook according to package instructions. Drain pasta ans set aside.
  3. While pasta is boiling, in a large skillet over medium heat, add 1 tsp olive oil, onions, and green bell pepper. Brown for 2-3 min, until peppers and onions have softened.
  4. Next, add the black beans, taco seasoning, and water to onion and peppers.
  5. Stir and cook for 1-2 min.
  6. Next, add cream cheese to the black bean and corn mixture, stir occasionally for 3-4 min until cream cheese has melted and is mixed well with black bean and corn mixture.
  7. In a 9×13″ casserole dish or similar size, pour 2 cups salsa in the bottom of the dish to completely cover.
  8. Using a spoon, fill each cooked shell with about 1 tbsp of the black bean and corn filling. Place filled shells in casserole dish, filled side facing up.
  9. Sprinkle shells with cheese.
  10. Bake shells uncovered for 15-20 min until cheese has melted and salsa is bubbling.
http://revampfitness.com/mexican-stuffed-shells/

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Sour Cream ‘n Chicken Enchiladas

serves: 8 – size: 1 enchilada – calories: 250 – carbs: 27g – fat: 9g – 

Ingredients

  • 1 (10 oz) can green enchilada sauce
  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup light sour cream
  • 1 (10.5 oz) can Campbell’s condensed cream of chicken soup
  • 1/3 cup skim milk
  • 1 tsp olive oil
  • 1 small onion, diced
  • 1 (10 oz) can diced tomatoes
  • 6-8 green onions, chopped
  • salt and pepper
  • 8 large whole wheat tortillas
  • 3/4 cup shredded reduced fat Mexican blend cheese
  • 1 cup chopped fresh cilantro

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Directions

  1. Preheat oven to 350 F. Coat a 13×9 inch baking dish with cooking spray.
  2. In a medium skillet, heat the enchilada sauce over medium high heat. Add the chicken breasts and cook until cooked through, 7-8 min per side.
  3. Transfer the chicken breasts to a place to cool. After the chicken has slightly cooled, use two forks to shred the chicken and set aside.
  4. Meanwhile, return the skillet of enchilada sauce on low heat. Add the sour cream, chicken soup, and milk. Stir frequently for 2 -3 min, then remove from the heat.
  5. In a separate large skillet, heat the olive oil over medium high heat. Add the onions ans cook until translucent, 2-3 min. Stir in the diced tomatoes, green onions, salt, pepper, and the shredded chicken. Continue to stir frequently until the mixture is heated through, 2-3 min, then remove from heat.
  6. To assemble, fill each tortilla with a heaping 1/3 cup of the chicken mixture. Tightly roll each tortilla and place seam side down in the prepared baking dish.
  7. Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese. Bake until the cheese is melted and bubbly, 18-20 min.
  8. Serve garnished with cilantro.

Sour Cream ‘n Chicken Enchiladas

Ingredients

  • 1 (10 oz) can green enchilada sauce
  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup light sour cream
  • 1 (10.5 oz) can Campbell’s condensed cream of chicken soup
  • 1/3 cup skim milk
  • 1 tsp olive oil
  • 1 small onion, diced
  • 1 (10 oz) can diced tomatoes
  • 6-8 green onions, chopped
  • salt and pepper
  • 8 large whole wheat tortillas
  • 3/4 cup shredded reduced fat Mexican blend cheese
  • 1 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 350 F. Coat a 13×9 inch baking dish with cooking spray.
  2. In a medium skillet, heat the enchilada sauce over medium high heat. Add the chicken breasts and cook until cooked through, 7-8 min per side.
  3. Transfer the chicken breasts to a place to cool. After the chicken has slightly cooled, use two forks to shred the chicken and set aside.
  4. Meanwhile, return the skillet of enchilada sauce on low heat. Add the sour cream, chicken soup, and milk. Stir frequently for 2 -3 min, then remove from the heat.
  5. In a separate large skillet, heat the olive oil over medium high heat. Add the onions ans cook until translucent, 2-3 min. Stir in the diced tomatoes, green onions, salt, pepper, and the shredded chicken. Continue to stir frequently until the mixture is heated through, 2-3 min, then remove from heat.
  6. To assemble, fill each tortilla with a heaping 1/3 cup of the chicken mixture. Tightly roll each tortilla and place seam side down in the prepared baking dish.
  7. Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese. Bake until the cheese is melted and bubbly, 18-20 min.
  8. Serve garnished with cilantro.
http://revampfitness.com/sour-cream-n-chicken-enchiladas/

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Guilt Free Chicken Tamale Pie

Image result for chicken tamale pie

serves: 8 – size: 1/8 of pie – calories: 260 – fat: 7g – carbs: 32g – WWP +:7

ingredients

  • 12 oz boneless skinless chicken breast, cooked, shredded
  • 10 oz can red enchilada sauce
  • 2 egg whites
  • 1/3 cup skim milk
  • 14.5 oz can cream style corn
  • 6-8 green onions, diced
  • 1 packet taco seasoning, divided
  • 1/2 cup reduced fat, shredded Mexican blend cheese
  • 8.5 oz box corn muffin mix
  • fresh cilantro, chopped

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Directions

  1. Preheat oven to 400 F.
  2. In a large bowl, combine skim milk, egg whites, 1/2 taco seasoning, corn, muffin mix, and green onions.
  3. Stir ingredients until moist, then transfer mixture into a round pie plate coated with non stick cooking spray.
  4. Bake at 400 F for 20-25 min. Corn cake will be done when golden brown.
  5. While corn cake is baking, toss shredded chicken with remaining 1 tbsp taco seasoning in a small bowl.
  6. Remove corn cake from oven and pierce generously with fork, making indentations all over corn cake.
  7. Pour red enchilada sauce over pierced corn cake.
  8. Top enchilada sauce with chicken and sprinkle with cheese.
  9. Bake at 400 F for 10-15 min until cheese is melted.
  10. Remove from oven and let stand for 5 min.
  11. Cut into 8 equal size slices.
  12. Top with fresh cilantro and enjoy! 

Guilt Free Chicken Tamale Pie

Ingredients

  • 12 oz boneless skinless chicken breast, cooked, shredded
  • 10 oz can red enchilada sauce
  • 2 egg whites
  • 1/3 cup skim milk
  • 14.5 oz can cream style corn
  • 6-8 green onions, diced
  • 1 packet taco seasoning, divided
  • 1/2 cup reduced fat, shredded Mexican blend cheese
  • 8.5 oz box corn muffin mix
  • fresh cilantro, chopped

Instructions

  1. Preheat oven to 400 F.
  2. In a large bowl, combine skim milk, egg whites, 1/2 taco seasoning, corn, muffin mix, and green onions.
  3. Stir ingredients until moist, then transfer mixture into a round pie plate coated with non stick cooking spray.
  4. Bake at 400 F for 20-25 min. Corn cake will be done when golden brown.
  5. While corn cake is baking, toss shredded chicken with remaining 1 tbsp taco seasoning in a small bowl.
  6. Remove corn cake from oven and pierce generously with fork, making indentations all over corn cake.
  7. Pour red enchilada sauce over pierced corn cake.
  8. Top enchilada sauce with chicken and sprinkle with cheese.
  9. Bake at 400 F for 10-15 min until cheese is melted.
  10. Remove from oven and let stand for 5 min.
  11. Cut into 8 equal size slices.
  12. Top with fresh cilantro and enjoy!
http://revampfitness.com/guilt-free-chicken-tamale-pie/

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Light Cheese Enchiladas

serves: 4 – size: 2 enchiladas – calories: 340 – fat: 17g – carbs: 33g – WWP+: 10 

Ingredients

  • 1/2 cup low fat cottage cheese
  • 1/2 cup part skim ricotta cheese
  • 1 cup reduced fat, shredded Mexican cheese
  • 1 small red onion, chopped
  • 6-7 green onions, diced
  • 2- 10 oz cans red enchilada sauce
  • 8  -6″ whole wheat tortillas

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Directions

  1. Preheat oven to 350F. Spray a 9x 13″ baking dish with nonstick cooking spray and set aside.
  2. Combine cottage cheese, ricotta, onion, green onions in a small mixing bowl.
  3. Add 1/2 cup of the Mexican shredded cheese and mix well.
  4. Pour one can of the enchilada sauce in the bottom of the baking dish.
  5. Lay tortillas on clean work space and evenly distribute the cheese mixture, about 1 1/4 cup tortilla. Roll tortillas and place seam side down in the baking dish.
  6. Pour your second can of enchilada sauce over the rolled enchiladas, making sure all surfaces of the tortillas are covered or there will be crunchy spots.
  7. Bake in the oven for 15 min. Remove from the oven and top with the rest of the shredded cheese.
  8. Return to the oven and bake for an additional 10 min.

Light Cheese Enchiladas

Ingredients

  • 1/2 cup low fat cottage cheese
  • 1/2 cup part skim ricotta cheese
  • 1 cup reduced fat, shredded Mexican cheese
  • 1 small red onion, chopped
  • 6-7 green onions, diced
  • 2- 10 oz cans red enchilada sauce
  • 8 -6″ whole wheat tortillas

Instructions

  1. Preheat oven to 350F. Spray a 9x 13″ baking dish with nonstick cooking spray and set aside.
  2. Combine cottage cheese, ricotta, onion, green onions in a small mixing bowl.
  3. Add 1/2 cup of the Mexican shredded cheese and mix well.
  4. Pour one can of the enchilada sauce in the bottom of the baking dish.
  5. Lay tortillas on clean work space and evenly distribute the cheese mixture, about 1 1/4 cup tortilla. Roll tortillas and place seam side down in the baking dish.
  6. Pour your second can of enchilada sauce over the rolled enchiladas, making sure all surfaces of the tortillas are covered or there will be crunchy spots.
  7. Bake in the oven for 15 min. Remove from the oven and top with the rest of the shredded cheese.
  8. Return to the oven and bake for an additional 10 min.
http://revampfitness.com/light-cheese-enchiladas/

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Chicken Tostadas

serves: 4 – size: 2 tostadas – calories: 420 – fat: 22g -carbs: 34g WWP+ 11

Ingredients

  • 8 corn tortillas (taco size)
  • 12 oz boneless skinless chicken breast
  • 2 cups romaine , shredded
  • 1 cup reduced fat, shredded Mexican cheese
  • 3 roma tomatoes, diced
  • 1 avocado, pitted, diced
  • 2 cloves garlic, minced
  • 2 limes, quartered

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Directions

  1. Preheat the oven to 350F.
  2. Place the chicken breast in a large stockpot. Add enough cold clean water to cover it by approx. 2-3 inches. Put the top on the pot and bring the water to a boil over high heat. Reduce the heat to medium once water is boiling and cover the pot again. Cook the chicken for 12-15 min over medium heat until chicken is cooked through..Remove the chicken breasts and set on a plate to cool. When cool enough to touch, shred the chicken breasts and set aside.
  3. In a small bowl, combine tomatoes, onion and garlic. Set aside.
  4. Place tortillas on two baking sheets and bake until slightly crispy, about 4-6 min.
  5. Put 1/4 cup of chicken and 2 tbsp of shredded cheese on each tortilla. Place them back in the oven and broil the cheese until just melted, about 2-3 min.
  6. Top each tortilla with a heaping 1/4 cup salsa, 1/8th the avocado and the juice from one lime slice.

Chicken Tostadas

Ingredients

  • 8 corn tortillas (taco size)
  • 12 oz boneless skinless chicken breast
  • 2 cups romaine , shredded
  • 1 cup reduced fat, shredded Mexican cheese
  • 3 roma tomatoes, diced
  • 1 avocado, pitted, diced
  • 2 cloves garlic, minced
  • 2 limes, quartered

Instructions

  1. Preheat the oven to 350F.
  2. Place the chicken breast in a large stockpot. Add enough cold clean water to cover it by approx. 2-3 inches. Put the top on the pot and bring the water to a boil over high heat. Reduce the heat to medium once water is boiling and cover the pot again. Cook the chicken for 12-15 min over medium heat until chicken is cooked through..Remove the chicken breasts and set on a plate to cool. When cool enough to touch, shred the chicken breasts and set aside.
  3. In a small bowl, combine tomatoes, onion and garlic. Set aside.
  4. Place tortillas on two baking sheets and bake until slightly crispy, about 4-6 min.
  5. Put 1/4 cup of chicken and 2 tbsp of shredded cheese on each tortilla. Place them back in the oven and broil the cheese until just melted, about 2-3 min.
  6. Top each tortilla with a heaping 1/4 cup salsa, 1/8th the avocado and the juice from one lime slice.
http://revampfitness.com/chicken-tostadas/

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Chicken Tortilla Soup for the Slow Cooker

 

serves: 6 – size: 1 3/4 cups + 2 tbsp tortilla chips – calories: 330 – fat: 4g – carbs: 50g 

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 small red onion, diced
  • 1 (15oz) can black beans, drained
  • 1 (12oz) bag frozen corn kernels
  • 1 (8oz) can tomato sauce
  • 2 (10 oz) cans diced tomatoes
  • 6-7 green onions, chopped
  • 1 (1oz) packet taco seasoning
  • 1 (32 oz) containers low fat chicken broth
  • 3/4 cup favorite tortilla strips

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Directions

  1. Place the chicken in a slow cooker. Add the onions, black beans, corn, tomato sauce, diced tomatoes, green onions, taco seasoning, and chicken broth, and stir to combine. Cover and cook on high heat for 4 hrs or on low heat for 8 hrs.
  2. Remove the chicken and shred. Return the shredded chicken to the slow cooker and mix well.
  3. To serve, ladle the soup into bowls. Garnish each serving with 2 tbsp of tortilla strips.

Chicken Tortilla Soup for the Slow Cooker

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 small red onion, diced
  • 1 (15oz) can black beans, drained
  • 1 (12oz) bag frozen corn kernels
  • 1 (8oz) can tomato sauce
  • 2 (10 oz) cans diced tomatoes
  • 6-7 green onions, chopped
  • 1 (1oz) packet taco seasoning
  • 1 (32 oz) containers low fat chicken broth
  • 3/4 cup favorite tortilla strips

Instructions

  1. Place the chicken in a slow cooker. Add the onions, black beans, corn, tomato sauce, diced tomatoes, green onions, taco seasoning, and chicken broth, and stir to combine. Cover and cook on high heat for 4 hrs or on low heat for 8 hrs.
  2. Remove the chicken and shred. Return the shredded chicken to the slow cooker and mix well.
  3. To serve, ladle the soup into bowls. Garnish each serving with 2 tbsp of tortilla strips.
http://revampfitness.com/chicken-tortilla-soup-slow-cooker/

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Easy Enchilada Noodle Bake

Image result for enchilada noodle bake

serves: 8 – size: 1 cup – calories: 390 – carbs: 32g – fat: 13g – WWP+: 9

Ingredients

  • 12 oz whole grain wide egg noodles
  • 2 oz plain non fat Greek yogurt
  • 10 oz red enchilada sauce
  • 2 cups reduced fat Mexican shredded cheese blend, divided
  • 2 cups frozen yellow corn
  • 1 lb lean ground turkey
  • 1 small red onion
  • 3 tbsp minced garlic
  • 1 tbsp chili powder
  • salt and pepper
  • 4 oz cream cheese
  • 1 cup chopped cilantro

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Directions

  1. Preheat oven at 350F. Lightly coat a 9×13″ baking dish with cooking spray and set aside.
  2. Cook egg noodles according to package directions
  3. In a large bowl, combine Greek yogurt, enchilada sauce, 1 cup cheese and frozen corn. Set aside.
  4. In a large skillet on high heat, cook ground turkey, about 8 min. Drain any fat. Add onion and garlic. Cook until onions are slightly tender. Add chili powder, salt,pepper and cream cheese and stir well. Reduce heat to low until cream cheese has softened and is evenly coating turkey.
  5. Combine turkey mixture with cooked egg noodles and stir in the Greek yogurt mixture. Pour evenly into baking dish and sprinkle top with remaining 1 cup of shredded cheese. Bake for 15 min.
  6. Top with cilantro and serve.

Easy Enchilada Noodle Bake

Ingredients

  • 12 oz whole grain wide egg noodles
  • 2 oz plain non fat Greek yogurt
  • 10 oz red enchilada sauce
  • 2 cups reduced fat Mexican shredded cheese blend, divided
  • 2 cups frozen yellow corn
  • 1 lb lean ground turkey
  • 1 small red onion
  • 3 tbsp minced garlic
  • 1 tbsp chili powder
  • salt and pepper
  • 4 oz cream cheese
  • 1 cup chopped cilantro

Instructions

  1. Preheat oven at 350F. Lightly coat a 9×13″ baking dish with cooking spray and set aside.
  2. Cook egg noodles according to package directions
  3. In a large bowl, combine Greek yogurt, enchilada sauce, 1 cup cheese and frozen corn. Set aside.
  4. In a large skillet on high heat, cook ground turkey, about 8 min. Drain any fat. Add onion and garlic. Cook until onions are slightly tender. Add chili powder, salt,pepper and cream cheese and stir well. Reduce heat to low until cream cheese has softened and is evenly coating turkey.
  5. Combine turkey mixture with cooked egg noodles and stir in the Greek yogurt mixture. Pour evenly into baking dish and sprinkle top with remaining 1 cup of shredded cheese. Bake for 15 min.
  6. Top with cilantro and serve.
http://revampfitness.com/easy-enchilada-noodle-bake/

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