Thanks to skinnytaste.com
Turkey Taco Lettuce Wraps
Gina's Weigh****cher Recipes
Servings: 4 • Serving Size: 2 taco wraps • Old Points: 3 pts • Points+: 4 pts
Calories: 134 • Fat: 2 g • Carb: 10 g • Fiber: 2.4 g • Protein: 21 g • Sugar: 4

Ingredients:

• 1.3 lbs 99% lean ground turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 2 tbsp bell pepper, minced
• 3/4 cup water
• 4 oz can tomato sauce
• 8 large lettuce leaves from Iceberg lettuce

Directions:

Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well. Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer. (Toppings extra points)

I saw these this morning on FB.   I'm hoping someone can provide a healthy conversion.   Even if only for the filling without the crust.   I *LOVE* blackberries and would love to make a healthy version of these.

Ingredients:
... Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained

Directions:
To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

https://www.facebook.com/#!/photo.php?fbid=4612412989570&set =a.4589670181014.1073741831.1269881685&type=1&theater

Balsamic-Basil Shrimp with Caprese Salad

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Ingredients

Shrimp Marinade
6 to 8 fresh Basil Leaves (chopped)
2 tbsp. Balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. Olive oil
Salt and Pepper to taste

1/2 lb. Large Shrimp (cleaned)
non-stick olive oil spray

Caprese Salad
1 Vine Ripe Tomato (sliced)
4 Slices Fresh Mozzarella
4 to 6 Large fresh Basil Leaves
Aged Balsamic Vinegar
Olive Oil
Salt and Pepper to taste

Combine all the marinade ingredients and add the shrimp. Let the shrimp marinade for at least 15 minutes. Meanwhile prepare the caprese salad by alternating slices of mozzarella and tomato. Sprinkle with the basil then drizzle with balsamic and olive oil. Add salt and pepper to taste. Set aside.

Heat a large sautee pan with olive oil spray. Add shrimp in a single layer and cook for 2 minutes on each side.
Serve shrimp with a drizzle of balsamic vinegar along with a side of the caprese salad.

Serves 2 to 4

Thanks to Quickneasyrecipes.net

Balsamic Roast Beef Recipe     Ingredients

• 1 3-4 pound boneless roast beef (chuck or round roast)
• 1 cup beef broth
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• 4 cloves garlic, chopped

Directions

1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
3. Store remaining gravy in an airtight container in the refrigerator for another use.

 

Hi all! I ran across this facebook page that makes a new recipe every Friday from the Syntrax Matrix & Nectar protein powders & thought I would share this one & once I figure out the nutritional info on the other recipe I will post that one as well. So here we go Guiltless Chewy Oat Chocolate Chip Cookies. I scooped these out with a melon ball scooper & it made 28 cookies for me. These cookies are more bread like than cookie like & one fills me for a while. They are good though. I added the Mint Cookie protein powder in mine. I will probably do a whole scoop rather than her 1/4c. next time. Here is the link to this recipe.

http://www.thekitchenwhisperer.net/2013/04/04/guiltless-chew y-oat-chocolate-chip-cookies/

I will just go ahead & share the link to the other recipe. I have not made these yet so I'm not sure how many the batch will make. Here is the recipe to Protein packed Mini Double Chocolate Muffins. They look so good & I think the Mint Cookie protein powder will go so well with this one. It's on my next to make list.

http://www.thekitchenwhisperer.net/2013/04/11/protein-packed -mini-double-chocolate-muffins/

Like I said The Kitchen Whisperer is on Facebook & introduces a new Syntrax recipe every Friday.

Enjoy!