Skinny Taste Turkey Santa Fe Lettuce Wraps and Skinny Taste Cilantro Lime Cauliflower Rice


Skinny Taste Santa Fe Turkey Lettuce Wraps and Skinny Taste Cilantro Lime Cauliflower Rice

Skinny Taste Santa Fe Turkey Lettuce Wraps and Skinny Taste Cilantro Lime Cauliflower Rice

Another Skinny Taste winner! I subbed ground chicken for the ground turkey. 2 wraps is 8 Points Plus (I actually counted mine as 6 Points Plus because I didn’t use the dressing, but your call!)  I served mine with Skinny Taste Cilantro Lime Cauliflower “Rice.” 1 cup is 2 Points Plus.


What you need:

  • 1 tsp olive oil
  • 1/4 cup minced red bell peppers
  • 1/4 cup minced scallions
  • 12 oz leftover turkey breast, diced small
  • 2/3 cup frozen corn
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup frozen spinach, thawed and drained
  • 2 tbsp diced jarred jalapeno peppers
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1 cup reduced fat shredded Mexican cheese blend
  • 8 large Iceburg lettuce leaves
  • 12 tbsp Avocado Cilantro Ranch Dressing

How to make it:

  • Heat the oil in a large skillet over medium-high heat. Add the red bell pepper and scallions to the pan and sauté for 2 minutes until tender.
  • Add the diced turkey, corn, black beans, spinach, jalapeno peppers, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 3 to 4 minutes, stirring well so the spinach gets mixed in with everything.
  • Place about 1/3 cup of turkey mixture in the center of each lettuce leaf. Top each wrap with 2 tbsp cheese and 1 1/2 tbsp avocado sauce if desired.

Find the original recipe here:

Cauliflower Rice

What you need:

  • 1 medium head (about 24 oz) cauliflower, rinsed
  • 1 tbsp extra-virgin olive oil
  • 2 garlic cloves
  • 2 scallions, diced
  • kosher salt and pepper, to taste
  • 1-1/2 limes
  • 1/4 cup fresh chopped cilantro

How to make it:

  • Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
  • Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.
  • Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.
  • Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.
  • Makes 5 servings.

Find Orignal Recipe here:

Spaghetti Squash Lasagna

Another SkinnyTaste recipe! She uses 4 separate containers to cook hers, but I make it in one big dish.

What you need:

  • 2 cups marinara sauce
  • 3 cups cooked roasted Spaghetti Squash
  • 1 cup part skim ricotta
  • 8 tsp parmesan cheese
  • 6 oz part skim shredded mozzarella (I used Sargento)

How to make it:

Preheat oven to 375°.

In an oven safe baking dishes, ladle 1 cup marinara sauce on the bottom of each dish. Top with 2  cups of cooked spaghetti squash and spread evenly. Top each with 1 cup ricotta.

Sprinkle 4 teaspoons of grated parmesan cheese and 3 oz mozzarella on top. Add the remaining sauce, parmesan and mozzarella cheese.  

Cover with foil and bake for 15 – 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.



Pasta with Creamy Spinach Pesto


This is a Weight Watchers Recipe.  Serves: 4  PointsPlus: 6

What You Need:

1 1/4 tsp table salt, divided, or more to taste

8 oz uncooked whole-wheat pasta, spaghetti or linguine recommended

4 1/2 cup(s) fresh spinach, baby variety, washed and dried

2 Tbsp water

1 1/2 tsp olive oil, extra virgin

2 clove(s) (small) garlic clove(s)

2 1/2 Tbsp low fat cream cheese

1 tsp fresh lemon juice, or to taste

How to Make it:

Bring a large pot of salted water to a boil (use 1 teaspoon salt). Add pasta and cook as package directs until al dente, about 8 minutes.

Meanwhile, in a food processor or blender, process spinach, water, oil, garlic and remaining 1/4 teaspoon salt until smooth; set aside.

Reserve 1/4 cup pasta cooking water and then drain pasta. Return pasta to pot; add cream cheese and stir until melted.

Add pesto sauce and toss to combine, adding reserved cooking water if a thinner consistency is desired. Season with fresh lemon juice and salt, if desired. Yields about 1 1/4 cups per serving.

**I added red pepper flakes (as I do to most things!)