Since I am a sugar lover and
LOVE to eat my chocolate, I generally save my "carbs" for the goodies! My actual meals (if I eat them) tend to be very low in sugar and starch.
Tonight's menu...
Low Fat/ Low Carb Turkey Taco Salad (without the tortilla chips)!!!!
Start off by cooking
lean ground turkey in a skillet. Add
onions and
garlic if you want the additional flavor. When the color turns brown reduce the heat and drain the fat from the skillet. Add a
taco seasoning package, follow the directions on the package and simmer until done.
In a small pot: Add 1can of
re-fried beans (I prefer re-fried black beans and the size can depends on your family size), add
chives or
onions, chopped
tomatoes and grated
reduced fat cheese (you can also add jalapeno as well) I also like to add
Tony Chachere's Creole Seasoning for a "kick"...turn on stove to a medium heat and stir constantly. Once the cheese is melted and everything is mixed together and looks smooth...your beans are done!
In another bowl: Open an
avocado or two or three and mash into a bowl. Add some l
emon or lime juice,
fresh garlic and
salt and
pepper for a super fast guacamole (or keep going and add
cilantro and
tomatoes as well). Serve chilled or right out of the bowl. It's hard to give exact measurements on these items as it all depends on your own taste!
You will also need any of the following according to taste:
Lettuce (I prefer Romaine or Spinach), Cherry or Chopped
Tomatoes,
Reduced Fat Cheese, Low Fat or Fat Free
Sour Cream and
Salsa.
Once you have cooked everything
it's time to start layering your plates!
This is a very filling and satisfying Low Fat/Low Carb Taco Salad
The second time I made them I mixed the meat with a chipolte barbecue sauce that I bought from a man at the local farmers market in Montrose. I added a special treat on top of the burgers by grating up a sweet potato and frying it up in a small amount of oil. It was WONDERFUL!!! Again, served on a bed of spinach with veggies and a sweet potato mountain on top! 
