Taco Tomatoes

*Serves 4

Per Serving: Calories 116, Protein 9g, Total Fat 6.5g, Carbs 6g, Fiber 2g

Ingredients: 

• 1/2 tbsp. extra virgin olive oil

• 3/4 lb. ground turkey

• 1 medium onion, chopped

• 1 (1-oz.) packet taco seasoning

• 4 large, ripe beefsteak tomatoes

• 1/2 c. shredded Mexican cheese blend

• 1/2 c. shredded iceberg lettuce

Instructions: 

• Heat olive oil in large skillet over medium heat. Add onion and cook, stirring, until soft, 5 minutes.

• Add ground turkey and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.

• Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through.

• Carefully spread open wedges.

• Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

Pineapple Bun Burger

*Servings: 4

Calories 355, Protein 36g, Total Fat 12g, Carbs 24g, Fiber 2.5g

Ingredients: 

• lb. lean ground turkey

• 1 tbsp. Worcestershire sauce

• salt & pepper

• 8 pineapple rings

• 1 large red onion, sliced into rings

• 4 slices pepper jack

• 4 pieces romaine

• 8 slices turkey bacon

Instructions: 

• Heat grill to medium-high.

• In a large bowl, combine ground turkey and Worcestershire and season with salt and pepper.

• Form into 4 patties. Grill patties, pineapple, and red onion until charred, 3 minutes per side.

• Top burger patties with pepper jack and cover grill to let melt, 1 minute.

• Top bottom pineapple buns with lettuce, burger patties, bacon, and grilled onions, then top with pineapple bun.

Balsamic Grilled Steak Salad

*Serves 4

Per Serving: Calories 322, Protein 26.5g, Total Fat 12g, Carbs 16g, Fiber 1g

Ingredients: 

• 12 oz. skirt steak, fat trimmed

• 1/4 c. balsamic vinegar

• 1 clove garlic, minced

• 1 tbsp. packed light brown sugar

• 1/2 tbsp. vegetable oil

• salt & pepper

• 6 c. baby arugula

• 2 ripe peaches, thinly sliced

• 1/3 c. crumbled feta cheese

• Walden Farms balsamic vinaigrette*

Instructions: 

• In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar.

• Marinate 20 minutes at room temperature. Heat a grill or grill pan over high heat.

• Remove steak from marinate, coat with vegetable oil, and season generously with salt and pepper.

• Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.

• Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak.

• Drizzle with dressing and gently toss.

Mango, Avocado Chicken Salad

*Serves 4

Per Serving: Calories 348, Protein 46g, Total Fat 10g, Carbs 15g, Fiber 4.5g

Ingredients: 

• 1.5 boneless skinless chicken breasts, poached and cut into bite-sized pieces

• 1 avocado, cubed

• 1 small mango, cubed

• 1 c. grape tomatoes, quartered

• 1/2 c. fresh or frozen corn

• 1/4 red onion, thinly sliced

• Walden Farms Honey Dijon

Instructions: 

• In a large bowl, combine salad ingredients and dressing.

• Gently toss until salad is coated in dressing, then season to taste with salt and pepper.

Greek Yogurt Chicken Salad stuffed peppers

*Serves 6

Per Serving: Calories 360, Protein 55g, Total Fat 10g, Carbs 15g

Ingredients: 

• 2/3 cup Greek yogurt

• 2 tbsp Dijon mustard

• 2 tbsp seasoned rice vinegar

• Salt & pepper

• 1/3 cup chopped fresh parsley

• Breast meat from 1 rotisserie chicken, cubed

• 4 stalks celery, sliced

• 1 bunch scallions, sliced and divided

• 1 pint cherry tomatoes, quartered and divided

• ½ English cucumber, diced

• 3 bell peppers, halved and seeds removed

Instructions: 

• In a medium bowl, whisk together the Greek yogurt, mustard and rice vinegar; season to taste with salt and pepper.

• Stir in the parsley. Add the chicken, celery and three-quarters each of the scallions, tomatoes and cucumbers.

• Stir well to combine. Divide the chicken salad among the bell pepper boats; garnish with the remaining scallions, tomatoes and cucumbers.

Low-Carb Turkey Veg Roll Up's

*Serves 5

Per Serving: Calories 220, Protein 25g, Total Fat 9g, Carbs 6g, Fiber 1.5g

Ingredients: 

• 15 slices deli turkey

• 1 red bell pepper, thinly sliced

• 1 cucumber, thinly sliced

• 1/2 cup microgreens or greens of choice

• 1 cup low-fat cream cheese

Instructions: 

• Place a slice of turkey down and top with one tablespoon of the cream cheese, sliced peppers, cucumber, and microgreens (keep enough for all 16 slices).

• Roll up and slice in half. Repeat with remaining turkey.

• Eat immediately, or store the ingredients separately for easy meal-prep.

• Serve individual rolls as an appetizer, or 4-6 rolls as a main dish.

Spicy Tuna Wrap

*Serves 1

Per Serving: Calories 266, Protein 21g, Total Fat 10g, Carbs 28g, Fiber 13g

Ingredients: 

• 1 low carb tortilla (10 inch)

• 1/4 cup chopped romaine hearts

• 1/2 roma tomato, sliced

• 1/8 cup corn

• 1/4 avocado, sliced

• 1 tablespoons chopped green onions

• 2oz Albacore Tuna, drained

• 1 tbsp non-fat greek yogurt

• Walden Farms Chipotle Ranch Dressing*

Instructions: 

• In a bowl mix tuna and yogurt together. Lay out tortilla on a large cutting board.

• Place the lettuce, tomato, corn, avocado, green onion and tuna on tortilla.

• Drizzle each wrap with 1 tablespoon of dressing, reserving some for dipping. Roll up each tortilla, tucking in the ends as you go.

Chipotle Chicken Tostadas w/ Pineapple Salsa

*Serves 3

Per Serving: Calories 215, Protein 14g, Total Fat 11g, Carbs 13g, Fiber 2g

Ingredients: 

• For the pineapple salsa

• 1 cup diced fresh pineapple

• 1/8 cup finely diced red onion

• 1/2 tbsp finely diced jalapeño

• 1 tbsps fresh lime juice

• 1/2 garlic clove, minced

• 1/2 tbsp chopped fresh cilantro

• 1/2 tsp olive oil

• For the chipotle chicken

• 1/2 tbsp olive oil

• 6 oz ground chicken

• 1 tsp chipotle chili powder

• Freshly ground salt and pepper

• 1/8 cup fat free chicken broth

• 1/2 tbsp tomato paste

• To assemble

• 3 flat tostada shells

• 1 avocado, mashed

• 1/4 cup shredded purple cabbage

• 1/8 cup chopped fresh cilantro

Instructions: 

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

• In a bowl, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil and salt. Refrigerate until ready to serve.

• In a large skillet, heat the oil over medium-high heat. Add the ground chicken, chipotle chili powder, salt and pepper. Cook the chicken, breaking up the meat until it is brown, about 7 minutes.

• Drain off any excess fat from the pan. Reduce the heat to medium and add the chicken broth and tomato paste and stir to combine. Cook for about 2 more minutes.

• Remove from heat. Place tortillas in a single layer on baking sheet. Lightly spray the tops of tortillas with nonstick cooking spray. Bake until golden brown and crisp.

• Carefully spread the mashed avocado on top of each tortilla. Sprinkle with the shredded cabbage and a big scoop of chipotle chicken. Top with the pineapple salsa and cilantro.

Chicken, Strawberry & Spinach Salad w/ Avocado

*Serves 2

Per Serving: Calories 218, Protein 12.5g, Total Fat 10g, Carbs 11g, Fiber 5g

Ingredients: 

• 4oz skinless chicken breasts

• 2.5 oz fresh spinach

• 4 oz fresh strawberries

• 1/2 avocado

• 1/8 cup Feta cheese, crumbles, reduced fat

• 1 tbsp almonds, sliced

• 1/8 cup red onion, chopped

• Walden Farms balsamic vinaigrette*

Instructions: 

• Pound out chicken breast to an even thickness.

• Season with salt & pepper and place on George foreman grill for 20 minutes or until cooked through.

• Arrange the spinach, strawberries and red onion in a bowl.

• Lightly toss with dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.

Cool Ranch Shredded Chicken Tacos

*Serves 4

Per Serving: Calories 280, Protein 36g, Total Fat 4g, Carbs 13g, Fiber 1g

Ingredients: 

• 2 chicken breast about 1 lbs

• 1 packet of taco seasoning

• 1 packet of ranch dressing

• 14 ounces of chicken broth

• 8 low carb mini corn tortillas

• veggie toppings as desired

Instructions: 

• Put chicken breasts, taco & ranch mixes and chicken broth in crock pot.

• Set crock pot on low for 5 hours.

• After 5 hours, shred chicken with 2 forks.

• Replace lid and continue cooking on low for 30 more minutes.

• Fill each corn tortilla with shredded chicken and your favorite veggie toppings (toppings not included in nutritionals).

Lite Tuna Melt Wrap

*Serves 1

Per Serving: Calories 218, Protein 27g, Total Fat 7.5g, Carbs 19g, Fiber 10g

Ingredients: 

• 2.5oz chunk light tuna in water (drained)

• 1/8 cup greek yogurt, non-fat

• 2 lettuce leaves

• 1/4 cup cheddar cheese, reduced-fat

• 1 La Victoria ow carb tortilla

Instructions: 

• Mix together all ingredients for creamy tuna.

• Spread in a broiler-safe baking dish/pan and sprinkle cheese on top.

• Place under broiler for one to two minutes, just until cheese melts.

• Lay wrap flat and line with lettuce leaves.

• Scoop tuna with melted cheese over wrap.

• Tuck under one end and roll wrap. Cut in half and serve.

Grilled Ham & Cheese Sandwich

*Serves 1

Per Serving: Calories 350, Protein 46g, Total Fat 8g, Carbs 36g, Fiber 4.5g

Ingredients: 

• 2 slices whole wheat bread

• 6 slices ham, fat free

• 2 slices American cheese, fat free

• 1 tbsp mustard

Instructions: 

• Preheat a pan over medium heat.

• Spread each slice with mustard.

• Stack with American cheese, and ribbon your meat onto your sandwich.

• Don't just lay the meat at — it makes for a at sandwich.

• Spread butter on the outside of the bread before it goes into the pan, which ensures it will be perfectly golden brown.

• Place in the pan; cover with lid to ensure the cheese melts without over-toasting the exterior, 2 to 3 minutes.

• Flip, cover again and cook until the cheese is melted and the sandwich is golden brown, 2 to 3 minutes. Enjoy!

Apple Chicken Quesadilla

*Serves 2

Per Serving: Calories 190, Protein 24g, Total Fat 7g, Carbs 17g, Fiber 10g

Ingredients: 

• 2 Low carb Tortilla

• 4oz rotisserie chicken breast

• 1/2 cup shredded fat free Mozzarella cheese

• 1/2 apple, thinly sliced

Instructions: 

• Heat the tortilla until puffy on skillet.

• Add cheese and then chicken to half the tortilla (chicken on top).

• Fold the tortilla over like an omelet, and press down on the folded tortilla with the spatula.

• Lower the heat to medium. Once you see cheese is melted, remove quesadilla to a cutting board.

• Open it wide and layer on apple slices.

• Fold tortilla back again and cut into 3 triangles.

Chef Salad Wraps

*Serves 2

Per Serving: Calories 330, Protein 44g, Total Fat 10g, Carbs 13g

Ingredients: 

• 2 slice ham

• 2 slice turkey

• 2 slice cheddar (low fat, 1oz)

• 2 slice swiss (low fat, 1oz)

• 4 tablespoons baby lettuce greens

• 1/2 bell pepper, thinly sliced

• 1/4 slice red onion, thinly sliced

• 2 teaspoon Walden Farms ranch dressing*

Instructions: 

• Lay down larger piece of lunch meat on the bottom.

• Add the two slices of cheese on top of the meat, along with a piece of bacon.

• Add the thin slices of pepper and onion and top with baby greens.

• Spoon 1 teaspoon dressing and then carefully roll up into a wrap. Repeat

Quick Chicken Loaded Taco Salad

*Serves 1

Per Serving: Calories 250, Protein 27g, Total Fat 6.5g, Carbs 20g, Fiber 5.5g

Ingredients: 

• 2oz Rotisserie chicken breast

• 1/4 Roma tomato, chopped

• 1 1/2 cups lettuce

• 1/2 bag Quest loaded taco chips*

• 1/8 cup corn, drained

• 1/4 cup black beans, drained

• 1 tbsp mexican cheese

• Walden Farms Thousand Island Dressing *

Instructions: 

• Combine all ingredients into a bowl, mix and top with Walden Farms Thousand Island Dressing.

Tuna & Egg Salad

*Serves 1

Per Serving: Calories 310, Protein 47g, Total Fat 11g, Carbs 2.5g, Fiber 0g

Ingredients: 

• 1/2 tbsp light Mayo

• 1 tsp Dijon mustard 1 5-oz. can Tuna (drained)

• 1 tbsp sweet Pickles (finely chopped)

• 1 large Hard boiled eggs (diced)

• dash of parsley, paprika salt & pepper

Instructions: 

• Mix light mayo, mustard, parsley, and paprika, until smooth.

• Add tuna, diced and sweet pickles.

• Mix everything together and if you notice any large pieces of tuna, break them up.

• Top with diced egg.

Turkey Breast Sandwich on a Bun

*Serves 1

Per Serving: Calories 154, Protein 25g, Total Fat 4g, Carbs 19g, Fiber 12g

Ingredients: 

• 3oz Turkey Breast lunchmeat

• 2 slices tomato

• 1 piece of lettuce

• 1 Smartbun®*

• Walden Farms Honey Mustard Mayo *

Instructions: 

• Spread Walden Farms Honey Mustard Mayo on both sides of Smartbun®, as desired.

• Layer lettuce, tomato slices, turkey breast and top with bun. Enjoy!

Tuna Melt Salad Sandwich

*Serves 1

Per Serving: Calories 225, Protein 35g, Total Fat 6g, Carbs 22g, Fiber 13.5g

Ingredients: 

• 3 oz Tuna, in water

• 1 slice Sharp Cheddar Cheese, Fat Free

• 1 Smartbun®

• 2 slices of Tomato

• 1/2 Celery Stalk, chopped

• 1/2 Green Onion, chopped

• 3 tbsp Walden Farms Honey Mustard Mayo

• 1/4 tsp Lemon Juice

• Salt & pepper to taste

Instructions: 

• Preheat oven to 400°F.

• Combine tuna salad ingredients (tuna, celery, onion, mayo, lemon juice, salt & pepper) in a small bowl and mix well.

• Place the Smartbun® halves on a baking sheet and broil 2-3 minutes or until they start to brown. Remove from the oven.

• Divide the tuna mixture over the buns.Top with tomato slices and cheddar cheese.

• Bake 10-15 minutes or until cheese is melted. Broil 1 minute if desired.

Grilled Chicken Wrap

*Serves 1 

Per Serving: Calories 202, Protein 28.5g, Total Fat 5g, Carbs 17.5g, Fiber 10g

Ingredients: 

• 1 La Factory Low Carb Tortilla

• 3oz boneless, skinless chicken breast, grilled & chopped

• 1 cup romaine Lettuce, shredded

• 1 tbsp Walden Farms Amazin’ Mayo

• 1/2 medium Tomato

• Salt & Pepper to taste

Instructions: 

• Grill chicken on bbq or George Forman grill (approx. 20-25 minutes), flip halfway through.

• Microwave the tortilla until slightly warm (approx. 5–10 seconds); lay tortilla flat and spread Walden Farms Amazin’ Mayo down the center, lay chicken, tomato and lettuce on top.

• Fold tortilla like a burrito.

BLT Salad Wrap

*Serves 1

Per Serving(: Calories 155, Carbs 15g, Protein 18g, Total Fat 4g, Fiber 8g

Ingredients: 

• 1 La Factory Low Carb Tortilla

• 4 slices extra lean turkey bacon

• 1 medium Roma Tomato, chopped

• 1/2 cup Romaine lettuce, shredded

• 1 tbsp fat-free mayonnaise

Instructions: 

• Cook turkey bacon according to the package instructions; once cool enough to handle, chop coarsely.

• Warm tortilla in the microwave (approx. 5–10 seconds); lay tortilla out flat on serving plate, spread mayonnaise all over the tortilla, leaving about 1 inch of space around the perimeter.

• Layer the lettuce, bacon, and tomato on top of the tortilla; roll up tightly and enjoy.