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  • The Low Fat Chick 2:05 pm on July 20, 2013 Permalink | Reply
    Tags: , , , salsa   

    Crock Pot Turkey Tacos 

    Turkey Tacos

    Here in the tri-state area, we have been experiencing a heat wave of 100 degrees or higher everyday. This is far from normal for my home in CT and my daily commute to NYC for work.  The heat has become so unbearable that I have taken refuge in the house and become overly acquainted with my HDTVs and reading on my tablet.  Electronics have been getting me through the heat wave, so why not go a step further and avoid using the hot stove for cooking?  Enter the Crock Pot. Years ago I always thought using a Crock Pot was cheating when cooking, but when I received one for Christmas years ago from my cousin, my thoughts quickly changed.  The Crock Pot has been the answer to me avoiding long periods over a hot stove in this heat wave.  Enter fantastic, easy, Crock Pot Turkey Tacos!  I found this recipe in a book but modified it for greater flavor.  The results are a tasty, lighter taco, which can easily fool the beef eaters out there. My niece could not tell these had turkey and ate every bite. Perfect for the family, as the  flavor is great, but not spicy.  We served these with a side of low fat refried beans for a full, filling dinner.  Who knew healthier tacos could taste amazing and be easy to cook?!

    Ingredients

    1 lb lean ground turkey (85% Lean / 15% Fat)
    1 medium onion, chopped
    6 oz tomato paste
    1/2 cup medium chunky salsa
    1 tsp chili powder
    1/2 tsp cumin
    1/4 tsp oregano, dried
    1 tsp red pepper flakes
    1/2 tsp salt
    8 taco shells, yellow corn
    1 cup 2% cheddar cheese, shredded
    1 cup lettuce, shredded

    Preparation

    Brown turkey and onion in a large skillet over medium heat, stirring to separate meat.  Combine turkey mixture, tomato paste, salsa, chili powder, cumin, oregano, red pepper flakes, and salt in Crock Pot. Cover and cook on low for 4 to 5 hours.

    To serve, spoon 1/4 cup turkey mixture into each taco shell.  Top each taco with cheddar cheese and lettuce.

    Nutrition Facts

    Servings: 4 (2 tacos per serving)
    Serving size: 1/4 of recipe
    Calories 456
    Total Fat 27g

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    • Jueseppi B. 3:13 pm on July 20, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™.

    • Karista 12:32 pm on July 22, 2013 Permalink | Reply

      These look so delicious! What a great idea for a summer meal and in the crock pot! I’ve been so unbelievably busy, it’s been a while since I visited. Hope you are doing well!! Karista

      • The Low Fat Chick 11:18 pm on July 24, 2013 Permalink | Reply

        Hi Karista!! I am doing very well. So glad to hear you have been busy, as you have such a wonderful website with great postings. Keep up the good work!

    • Misty Taller 1:42 pm on July 31, 2013 Permalink | Reply

      OMG truly love mexican this recipe is a must try! sounds great and I am glad you are feeling better!

  • The Low Fat Chick 2:27 pm on March 18, 2012 Permalink | Reply
    Tags: , , salsa,   

    Blazzin' Hot Steak Tacos 

    After making a Taco Pizza Roll, I was still in the mood for anything with a Mexican flavor. I decided to make these blazzin’ hot steak tacos. These are really spicy but I love every minute of the burn. Adding salsa and lettuce helps cool it down a little, but you may even wanna throw in some sour cream. Very simple, so low in fat, and an absolutely amazing taco. The ingredients of soy sauce and Worcestershire sauce often surprise people, but you need these flavors. This is such a favorite of mine and the spicy burn increases my endorphins and make me so happy!

    Ingredients

    2 Tbsp cumin
    2 Tbsp red pepper flakes
    1 tsp black pepper
    1/2 tsp salt
    1 lb top round steak
    1 Tbsp peanut oil
    1/2 Tbsp Worcestershire sauce
    1 Tbsp soy sauce, reduced sodium
    1/2 cup chives, chopped
    12 corn tortillas
    1 cup lettuce, shredded
    1 cup salsa

    Preparation

    In a large bowl, mix cumin, red pepper flakes, black pepper, and salt. Set aside.

    Prepare steak by hammering with a meat mallet. Slice into thin slices. Toss steak in large bowl to coate with spice mixture.

    Heat a skillet over high heat and add peanut oil. Add steak and stir-fry for 1 to 2 minutes until browned and tender. As the beef starts to cook, pour in the Worcestershire sauce and soy sauce. Remove the skillet from the heat and stir in the chives.

    Serve in each tortilla layered with lettuce, steak, and salsa.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (6.7 ounces).
    Calories 251.63

    % Daily Value
    Calories From Fat  64.14  25%
    Total Fat 7.28g  11%
    Saturated Fat 1.71g  9%

     
  • The Low Fat Chick 1:09 pm on November 15, 2010 Permalink | Reply
    Tags: , , , , salsa, ,   

    Shrimp Jalapeno Tamale Casserole 

    A few weeks ago I made tamales after eating some delicious ones while in Vegas.  Well, the recipe tasted right but I could not get the consistency of the tamales to my liking once I cooked the batter in the corn husks. Of course I will attempt again, but this time I decided to toss out the corn husks and make a casserole instead.  The results? Super tasty and much easier to assemble. Top this with a chipotle salsa and you have heaven on a plate!  

     
    Ingredients

    2 cups masa
    3 tablespoons chopped fresh oregano
    2 teaspoons baking powder
    1/2 teaspoon chopped fresh thyme
    1/2 teaspoon sea salt
    1/2 teaspoon ground pepper
    2 cloves garlic, finely minced
    2 jalapenos, chopped with seeds
    2-2 1/2 cups water, divided
    1/4 cup extra-virgin olive oil
    2 tablespoons butter, softened
    1 1/2 pounds shrimp, peeled, deveined and chopped
    1 1/2 cups chipotle salsa

    Preparation   

    • Preheat oven to 375°F. Put a kettle of water on to heat for the water bath. Coat an 8-inch-square baking dish with cooking spray.
    • Whisk masa, oregano, baking powder, thyme, salt, pepper, garlic, and jalapenos in a large bowl. Add 2 cups water and beat with a whisk till combined. Add more water, 1 tablespoon at a time, until the mixture is the consistency of thick pancake batter. Add oil and butter. Whisk more to get a smooth batter. 
    • Spread half the batter in the prepared baking dish. Evenly scatter shrimp on top, then cover with the remaining batter, smoothing it evenly to the sides.
    • Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Cover both pans with a piece of foil. Bake until set, 45 minutes to 1 hour. Let stand, covered, for 10 minutes.
    • Serve each portion topped with salsa.  

    Servings: 9.

    Calories: About 280 per serving.

     
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