I know sometimes I need a switch from 0 point chicken breasts. So, my next favorite is 0 point ground turkey breast or chicken. Ground meat is so versatile and there is a bajillion ways to use it in recipes. Also, I love that you can make your own breakfast sausage patties and even Chiorzo Sausage with it-all at 0 Points.
Below are over 30 Weight Watchers Freestyle Recipes using 0 Point Ground Turkey or Chicken just in case you are like me and need a change from using chicken and you like to save your points.
PIN FOR LATER ⇓
Weight Watchers Freestyle Recipes Using Ground Turkey/Chicken
Taco Filled Peppers
1.5 Pounds of Ground Turkey Breast
2.5 Teaspoons of Old El Paso Taco Seasoning
1 cup of Canned Kidney Beans, rinsed and drained well
1 cup of 0 Point Salsa (I use Ortega Thick & Chunky)
4 Large Green Peppers
1 Large Tomato, chopped
1 Onion, diced small
Vegetable Cooking Spray
DIRECTIONS:
- Spray a large frying pan with vegetable cooking spray. Turn on heat to medium high. When hot, brown turkey breast until cooked. Add taco seasoning, beans, diced onion and salsa. Simmer for about 5 minutes so flavor blends. You can add additional seasoning in that you like as well.
- Cut green peppers in half lengthwise, remove stems and seeds. In a large stockpot, cook peppers in boiling water for about 4 minutes. Drain and rinse them in a colander and run cold water over them.
- Spoon meat and bean mixture into each pepper half evenly.
- Place in a 13 x 9 baking dish that has been sprayed with vegetable cooking spray. Cover with foil and bake at 350 degrees for 15-20 minutes or until peppers appear to be crispy and tender.
- Add some of the chopped tomato to top of each pepper half.
- To keep at 0 Points, you can add up to 1/4 cup of Kraft Fat Free Cheddar Cheese (per pepper), up to 1 1/2 tablespoons of fat free sour cream (per pepper) and all the 0 Point Salsa you would like. Actually 2 halves to me is one serving. So to keep it at 0 Points per 2 pepper halves serving, divide cheese to 1/8 cup on each pepper and divide the 1.5 tablespoon serving of fat free sour cream among both peppers. Enjoy!
PRINTABLE
- 1.5 Pounds of Ground Turkey Breast
- 2.5 Teaspoons of Old El Paso Taco Seasoning
- 1 cup Canned Kidney Beans, rinsed and drained
- 1 cup of 0 Point Salsa
- 4 Large Green Peppers
- 1 Large Tomato, chopped
- 1 Onion, diced small
- Vegetable Cooking Spray
- Spray a large frying pan with vegetable cooking spray. Turn heat to medium high. When hot, brown turkey breast until cooked. Add taco seasoning, beans, diced onion and salsa. Simmer for about 5 minutes so flavor blends.
- Cut green peppers in half lengthwise, remove stems and seeds. In a large stockpot, cook peppers in boiling water for about 4 minutes. Drain and rinse them in a colander and run cold water over them.
- Spoon meat and bean mixture into each pepper half evenly.
- Place in a 13 x 9 baking dish that has been sprayed with vegetable cooking spray. Cover with foil and bake at 350 degrees for 15-20 minutes or until peppers appear to be crispy and tender.
- Add some of the chopped tomato to top of each pepper half.
- To keep at 0 Points, you can add up to ¼ cup of Kraft Fat Free Cheddar Cheese (per pepper), up to 1½ tablespoons of fat free sour cream (per pepper) and all the 0 Point Salsa you would like.
Ground Turkey Breast Fajita Rice Bowl
Warmed Leftover Sweet Pineapple Cauliflower Rice
2 Pounds of Ground Turkey Breast, Cooked
1 Each Red Onion, Green, Yellow & Red Bell Pepper, Sliced into Strips
3 Teaspoons of McCormick Fajita Seasoning
2 Limes, Juiced
Bunch of Fresh Cilantro or 2 Teaspoons Dried Cilantro
Vegetable Cooking Spray
Fat Free Greek Plain Yogurt, Fresh 0 Point Salsa to Taste
DIRECTIONS:
- Reheat Sweet Pineapple Cauliflower Rice (previous recipe). Divide into 4 bowls.
- In a large saute pan that has been sprayed with Vegetable Cooking Spray, add pepper strips and onion and saute until crisp tender.
- Add turkey breast and saute along with pepper mixture – adding water if necessary to avoid sticking.
- Sprinkle Fajita Seasoning on top of turkey mixture and stir to combine.
- Squeeze lime juice over turkey mixture and if using dried Cilantro add it now. If using fresh Cilantro, add that on top of completed rice bowl.
- Arrange rice into 4 bowls and then add turkey mixture on top. Finish with dollops of Fat Free Greek Yogurt and 0 Point Fresh Salsa.
- Makes 4 large servings at 0 Freestyle Points each. Enjoy!
PRINTABLE
- Warmed Leftover Sweet Pineapple Cauliflower Rice (on Blog)
- 2 Pounds of Ground Turkey Breast, Cooked
- 1 Each Red Onion, Green, Yellow & Red Bell Pepper, Sliced into Strips
- 3 Teaspoons of McCormick Fajita Seasoning
- 2 Limes, Juiced
- Bunch of Fresh Cilantro or 2 Teaspoons Dried Cilantro
- Vegetable Cooking Spray
- Fat Free Greek Plain Yogurt, Fresh 0 Point Salsa to Taste
- Reheat Sweet Pineapple Cauliflower Rice (previous recipe). Divide into 4 bowls.
- In a large saute pan that has been sprayed with Vegetable Cooking Spray, add pepper strips and onion and saute until crisp tender.
- Add turkey breast and saute along with pepper mixture – adding water if necessary to avoid sticking.
- Sprinkle Fajita Seasoning on top of turkey mixture and stir to combine.
- Squeeze lime juice over turkey mixture and if using dried Cilantro add it now. If using fresh Cilantro, add that on top of completed rice bowl.
- Arrange rice into 4 bowls and then add turkey mixture on top. Finish with dollops of Fat Free Greek Yogurt and 0 Point Fresh Salsa.
- Makes 4 large servings at 0 Freestyle Points each. Enjoy!
Asian Lettuce Wraps
2 Pounds of Ground Turkey Breast
1 Large Onion, Minced
2 Garlic Cloves, Minced
1 Can of Water Chestnuts, Drained and Chopped Small
Bunch of Green Onions (Scallions) Chopped
2 Teaspoons of Minced Pickled Ginger
2 Tablespoons of Hot Sriracha Sauce
1.5 Tablespoons of Rice Wine Vinegar
2 Tablespoons of Soy Sauce
16 Lettuce Leaves (Rinsed and Dried) Bibb Lettuce or Iceberg is best
Vegetable Cooking Spray
DIRECTIONS:
- In a skillet that has been sprayed with Vegetable Cooking Spray, cook ground turkey breast over medium heat until browned well. Remove turkey breast to bowl.
- To the same pan, add onion, garlic, green onions, water chestnuts, ginger, Sriracha, vinegar and soy sauce. Stir to combine over medium heat.
- Add ground turkey breast back to pan and reheat for about 2 minutes until warmed through.
- Add meat mixture into lettuce cups/wraps.
- This serves 4 people (each having 4 Lettuce Cups/Wraps) at 0 Freestyle Points Per Serving. Enjoy!
PRINTABLE
- 2 Pounds of Ground Turkey Breast
- 1 Large Onion, Minced
- 2 Garlic Cloves, Minced
- 1 Can of Water Chestnuts, Drained and Chopped Small
- Bunch of Green Onions (Scallions) Chopped
- 2 Teaspoons of Minced Pickled Ginger
- 2 Tablespoons of Hot Sriracha Sauce
- 1.5 Tablespoons of Rice Wine Vinegar
- 2 Tablespoons of Soy Sauce
- 16 Lettuce Leaves (Rinsed and Dried) Bibb Lettuce or Iceberg is best
- Vegetable Cooking Spray
- In a skillet that has been sprayed with Vegetable Cooking Spray, cook ground turkey breast over medium heat until browned well. Remove turkey breast to bowl.
- To the same pan, add onion, garlic, green onions, water chestnuts, ginger, Sriracha, vinegar and soy sauce. Stir to combine over medium heat.
- Add ground turkey breast back to pan and reheat for about 2 minutes until warmed through.
- Add meat mixture into lettuce cups/wraps.
- This serves 4 people (each having 4 Lettuce Cups/Wraps) at 0 Freestyle Points Per Serving. Enjoy!
Spicy Soaked Buffalo Meatballs
1/2 Pound Each of Ground Chicken Breast
1 Pound of Ground Turkey Breast
Up to 3/4 Cup of Whole Wheat Panko Bread Crumbs
1 Egg Yolk
1/2 Teaspoon of Salt
1 Teaspoon of Fresh Ground Pepper
1 Teaspoon of Dried Parsley
1/4 Cup Each of Onion + Celery (Diced Small)
1 Cup of Franks Red Hot Buffalo Sauce
DIRECTIONS:
- Combine ground meats, up to 3/4 cup of bread crumbs (you can use less, but you need to use some to form the meatballs), egg yolk, salt, pepper, parsley, onion, celery and 1/2 cup of Frank’s Hot Sauce in a bowl and mix thoroughly.
- Shape into 30 meatballs and place them on a parchment lined baking sheet. Bake in a preheated 400 degree oven for about 25 minutes.
- When done, brush remaining hot sauce onto meatballs. Serve with 0 Point Ranch Dressing and additional celery sticks for dipping.
- This makes 30 meatballs. 5 Meatballs per person is 1 Freestyle Point; 6 Meatballs per person is 2 Freestyle Points, 10 Meatballs per person is 3 Freestyle Points and all 30 Meatballs is 8 Freestyle Points. Enjoy!
PRINTABLE
- ½ Pound Each of Ground Chicken Breast
- 1 Pound of Ground Turkey Breast
- Up to ¾ Cup of Whole Wheat Panko Bread Crumbs
- 1 Egg Yolk
- ½ Teaspoon of Salt
- 1 Teaspoon of Fresh Ground Pepper
- 1 Teaspoon of Dried Parsley
- ¼ Cup Each of Onion + Celery (Diced Small)
- 1 Cup of Franks Red Hot Buffalo Sauce
- 0 Point Ranch Dressing
- Combine ground meats, up to ¾ cup of bread crumbs (you can use less, but you need to use some to form the meatballs), egg yolk, salt, pepper, parsley, onion, celery and ½ cup of Frank’s Hot Sauce in a bowl and mix thoroughly.
- Shape into 30 meatballs and place them on a parchment lined baking sheet. Bake in a preheated 400 degree oven for about 25 minutes.
- When done, brush remaining hot sauce onto meatballs. Serve with 0 Point Ranch Dressing and additional celery sticks for dipping.
- This makes 30 meatballs. 5 Meatballs per person is 1 Freestyle Point; 6 Meatballs per person is 2 Freestyle Points, 10 Meatballs per person is 3 Freestyle Points and all 30 Meatballs is 8 Freestyle Points. Enjoy!
Chicken Parmesan Meatball Skillet
Rachael Ray Old Bay Burgers
Quick Fix Burrito Skillet
Freestylin’ Juicy Meatloaf
2 Pounds of Ground Turkey Breast
1/2 Each Diced Onion + Green Pepper
1 Large Egg, Beaten
2 Tablespoons Each of Worcestershire Sauce + Soy Sauce
Salt/Pepper to Taste
3 Tablespoons of Dijon Mustard
DIRECTIONS:
- Combine everything into a bowl and mix well.
- Shape into a loaf and place on a parchment line baking sheet. Bake in a preheated 375 degree oven for 50 minutes.
- Remove from oven and spread Dijon Mustard across the top of the meatloaf. Place back in oven for 10 minutes or until a thermometer reads 155 degrees.
- This makes 4 to 6 servings at 0 Freestyle Points for 4 servings and 0 Freestyle Points for 6 servings. Enjoy!
PRINTABLE
- 2 Pounds of Ground Turkey Breast
- ½ Each Diced Onion + Green Pepper
- 1 Large Egg, Beaten
- 2 Tablespoons Each of Worcestershire Sauce + Soy Sauce
- Salt/Pepper to Taste
- 3 Tablespoons of Dijon Mustard
- Combine everything into a bowl and mix well.
- Shape into a loaf and place on a parchment line baking sheet. Bake in a preheated 375 degree oven for 50 minutes.
- Remove from oven and spread Dijon Mustard across the top of the meatloaf. Place back in oven for 10 minutes or until a thermometer reads 155 degrees.
- This makes 4 to 6 servings at 0 Freestyle Points for 4 servings and 0 Freestyle Points for 6 servings. Enjoy!
Mushroom Laden Salisbury Steak
2 Pounds of Ground Turkey Breast
1 Egg Yolk
1 Small Chopped Red Onion
⅛ Cup of Worcestershire Sauce
1 Teaspoon of Garlic Powder
2 Teaspoons of Dried Parsley
1 Teaspoon of Ground Pepper (to taste)
Gravy:
1-2 Jars Heinz Fat Free Beef Gravy (12 oz or larger)
1½ Tablespoons of Reduced Sugar Ketchup
1 Pound of Mushrooms, Sliced
3 Green Onions, Sliced
Vegetable Cooking Spray
DIRECTIONS:
- Preheat oven to 350 degrees. Mix Ground Turkey Breast, egg yolk, onion, Worcestershire sauce, garlic powder, parsley and ground pepper. Form into 6 oblong patties.
- Place patties into a 13 x 9 dish that has been sprayed liberally with vegetable cooking spray.
- Spray a saute pan liberally with cooking spray over high heat. When hot add sliced mushrooms and saute. If they start to stick, add a few droplets of water to keep from sticking.
- When the mushrooms begin to soften and brown, reduce heat and add the gravy and ketchup.
- Stir to mix thoroughly. Add sliced green onions.
- Cook for 1 minute and pour gravy mixture over patties in pan.
- Bake uncovered for about 50-60 minutes.
- This makes 6 servings at 0 Points per serving. Enjoy!
PRINTABLE
- 2 Pounds of Ground Turkey Breast
- 1 Egg Yolk
- 1 Small Chopped Red Onion
- ⅛ Cup of Worcestershire Sauce
- 1 Teaspoon of Garlic Powder
- 2 Teaspoons of Dried Parsley
- 1 Teaspoon of Ground Pepper (to taste)
- Gravy:
- 1-2 Jars Heinz Fat Free Beef Gravy (12 oz or larger)
- 1½ Tablespoons of Reduced Sugar Ketchup
- 1 Pound of Mushrooms, Sliced
- 3 Green Onions, Sliced
- Vegetable Cooking Spray
- Preheat oven to 350 degrees. Mix Ground Turkey Breast, egg yolk, onion, Worcestershire sauce, garlic powder, parsley and ground pepper. Form into 6 oblong patties.
- Place patties into a 13 x 9 dish that has been sprayed liberally with vegetable cooking spray.
- Spray a saute pan liberally with cooking spray over high heat. When hot add sliced mushrooms and saute. If they start to stick, add a few droplets of water to keep from sticking.
- When the mushrooms begin to soften and brown, reduce heat and add the gravy and ketchup.
- Stir to mix thoroughly. Add sliced green onions.
- Cook for 1 minute and pour gravy mixture over patties in pan.
- Bake uncovered for about 50-60 minutes.
- This makes 6 servings at 0 Points per serving. Enjoy!
Nachos Italiano
3 Joseph’s Lavash Oat Bran & Whole Wheat Bread
1 Teaspoon Each of Garlic Powder, Onion Powder
1/2 Teaspoon of Salt
2 Chicken Cutlets, Cooked and Shredded
1 Jar of Banana Peppers, Drained
½ Jar of Sliced Mild or Hot Cherry Peppers, Drained
1.5 Cups of Kraft Fat Free Shredded Mozzarella Cheese
For the Turkey “Sausage”:
2 Pounds of Ground Turkey Breast
1 Teaspoon Each of Dried Basil, Dried Parsley, Fennel Seeds and Oregano
½ Teaspoon Each Red Pepper Flakes, Salt, Freshly Ground Pepper, Ground Sage
For the Sauce:
28 oz. can of Tomato Puree
2 Tablespoons of Splenda
1 Teaspoon of Salt
Teaspoon Each of Dried Parsley, Oregano & Crushed Red Pepper
Chopped Small Onion
2 Cloves of Garlic, Minced
Vegetable Cooking Spray
DIRECTIONS:
- Preheat oven to 350 degrees.
- Combine turkey breast, basil, parsley,oregano, red pepper flakes, salt, pepper, fennel seeds and sage. [Set aside in refrigerator for about 8 hours or overnight for flavors to combine].
- Using a pizza cutter, cut Lavash bread into as many triangles as possible. (Make them resemble tortilla chips). Line a baking pan with parchment paper and layout cut Lavash triangles. You will have to do a few batches at a time or separately. Spray Lavash with vegetable cooking spray. Season with garlic powder, onion powder and salt liberally. You may add any other spices you like. Put in oven and bake for about 5 minutes. DO NOT OVER BAKE. Cool on cooling racks. When cooled store in plastic until assembly time.
- In large saute pan that has been sprayed with vegetable cooking spray, saute onion and garlic until fragrant. Add ground turkey mixture and saute until no longer pink. If meat is sticking to pan, add water and stir. Add shredded, cooked chicken breast and continue cooking until all flavors are combined. Set aside.
- In a sauce pan, add tomato puree, Splenda, salt, parsley, oregano, crushed red pepper. Warm over heat – about 10 minutes. Adjust spices/Splenda to your taste. Add all drained peppers. Set aside.
- Spray a 13 x 9 cooking pan with vegetable spray and spread a couple tablespoons of the tomato sauce mixture on the bottom. Lay out half of the Lavash triangles. Put ½ of the meat mixture and about ⅓ of sauce mixture on top of triangles, Repeat same for 2nd layer. Layer ½ of the cheese on top of 2nd layer and add any remaining sauce. Top with remaining cheese.
- Bake at 350 for about 25 minutes and serve.
- This makes 8-10 servings. However, the entire recipe is only 9 Freestyle Points!
PRINTABLE
Printable can be found here.
Taco Salad in Edible Bowl
2 Pounds Ground Turkey Breast
2 Teaspoons of Chili Powder
1 Teaspoon of Salt
2 Cans of Canned Diced Tomatoes + 8 Tablespoons of Tomato Liquid
1 Can of Black Beans, Drained & Rinsed
12 Cups of Chopped Lettuce
2 Cups of Kraft Fat Free Shredded Cheddar Cheese
6 Ounces of Reduced Fat Monterey Jack Shredded Cheese*
Ole Extreme Wellness High Fiber Low Carb Tortilla Wrap
Vegetable Cooking Spray
DIRECTIONS:
- In a large saute pan that has been sprayed with vegetable cooking spray, saute ground turkey breast over medium heat until browned and crumbled. Drain off any excess liquid. Stir in black beans, chili powder, salt and tomato liquid. Remove from the heat.
- Spray the Tortilla Pans with vegetable cooking spray and press the wraps inside the pan. Prick the wrap a few times with the tines of a fork. Place in a 400 degree preheated oven and bake for about 7 minutes. Start checking at 5 minutes. You want to remove them when they are lightly browned. Take out of oven and let cool for 5 minutes.
- In a large bowl combine the tomatoes, lettuce and cheeses. Add in meat mixture. Toss to coat. Serve immediately. You can add in Fat Free Plain Greek Yogurt, Salsa, Lime Juice, Tabasco/Hot Sauce, Green Onions, or other 0 Point add ins.
- On the WW Personal Points plan, each serving will earn you 1 BONUS Personal Point to be added to your Daily Points Total per 1 Cup of Non-Starchy Vegetables per serving)4 Personal Points per serving if you chose BOTH Chicken and Beans as your Zero Point Foods
5 Personal Points per serving if you chose ONLY Chicken as one of your Zero Point Foods
6 Personal Points per serving if you chose ONLY Beans as one of your Zero Point Foods
7 Personal Points per serving if you DID NOT chose both Chicken and Beans as any of your Zero Point Foods.
- This mixture is enough for 8 tortilla bowls. Per bowl it is 4 Freestyle Points. Enjoy!
- *If you omit the reduced fat Monterey Jack Cheese entirely, the points go down to 2 Points per bowl!
PRINTABLE
- 2 Pounds Ground Turkey Breast
- 2 Teaspoons of Chili Powder
- 1 Teaspoon of Salt
- 2 Cans of Canned Diced Tomatoes + 8 Tablespoons of Tomato Liquid
- 1 Can of Black Beans, Drained & Rinsed
- 12 Cups of Chopped Lettuce
- 2 Cups of Kraft Fat Free Shredded Cheddar Cheese
- 6 Ounces of Reduced Fat Monterey Jack Shredded Cheese*
- Ole Extreme Wellness High Fiber Low Carb Tortilla Wrap
- Vegetable Cooking Spray
- Tortilla Pan Set
- In a large saute pan that has been sprayed with vegetable cooking spray, saute ground turkey breast over medium heat until browned and crumbled. Drain off any excess liquid. Stir in black beans, chili powder, salt and tomato liquid. Remove from the heat.
- Spray the Tortilla Pans with vegetable cooking spray and press the wraps inside the pan. Prick the wrap a few times with the tines of a fork. Place in a 400 degree preheated oven and bake for about 7 minutes. Start checking at 5 minutes. You want to remove them when they are lightly browned. Take out of oven and let cool for 5 minutes.
- In a large bowl combine the tomatoes, lettuce and cheeses. Add in meat mixture. Toss to coat. Serve immediately. You can add in Fat Free Plain Greek Yogurt, Salsa, Lime Juice, Tabasco/Hot Sauce, Green Onions, or other 0 Point add ins.
- On the WW Personal Points plan, each serving will earn you 1 BONUS Personal Point to be added to your Daily Points Total per 1 Cup of Non-Starchy Vegetables per serving)
- Personal Points per serving if you chose BOTH Chicken and Beans as your Zero Point Foods
- Personal Points per serving if you chose ONLY Chicken as one of your Zero Point Foods
- Personal Points per serving if you chose ONLY Beans as one of your Zero Point Foods
- Personal Points per serving if you DID NOT chose both Chicken and Beans as any of your Zero Point Foods.
- This mixture is enough for 8 tortilla bowls. Per bowl it is 4 Freestyle Points. Enjoy!
- *If you omit the reduced fat Monterey Jack Cheese entirely, the points go down to 2 Points per bowl!
Pioneer Woman Whiskey Meatballs
Saucy Oriental Meatballs
Spanish Hamburger Skillet
Skinny Southwestern Egg Rolls
1 Pound Ground Turkey Breast
2 Cups of Kraft Fat Free Shredded Cheddar Cheese
1 Can of Black Beans, Rinsed & Drained
1 Can of Sweet Corn, Drained
Cup of Fat Free Salsa
1 Package (1 ounce) of Taco Seasoning Mix
1 Tablespoon of Ground Cumin
30 Egg Roll Wrappers
Vegetable Cooking Spray
Dipping Sauce:
1 Cup Each of Fat Free Greek Plain Yogurt + Fat Free Sour Cream
3/4 Cup of Salsa Verde
1 Teaspoon of Dried Cilantro
1/4 Teaspoon of Cayenne Pepper
DIRECTIONS:
- Spray a skillet with vegetable cooking spray and cook turkey over medium heat until browned and crumbled. Drain off any liquid.
- In a large bowl, combine turkey, cheese, beans, corn, salsa, taco seasoning and cumin until well combined. Spoon about 3 tablespoons of the meat mixture down the center of the each egg roll wrapper. Fold the top corner of each wrapper over the filling. Fold the left and right corners over the filling. Brush the remaining corner with a little bit of water. Now tightly roll the filled end toward remaining corner and press to seal. Here’s a super easy tutorial showing how to do this.
- Arrange egg rolls seam side down on a parchment lined baking sheet. Spray the egg rolls with vegetable cooking spray and bake at 425 degrees for 10-15 or until golden brown.
- Combine all dipping sauce ingredients and stir well.
- This makes 30 egg rolls at 1 Freestyle Point per egg roll; 2 Egg Rolls are 3 Freestyle Points. The entire bowl of dipping sauce is 0 Points for 4 Tablespoons.
PRINTABLE
- 1 Pound Ground Turkey Breast
- 2 Cups of Kraft Fat Free Shredded Cheddar Cheese
- 1 Can of Black Beans, Rinsed & Drained
- 1 Can of Sweet Corn, Drained
- Cup of Fat Free Salsa
- 1 Package (1 ounce) of Taco Seasoning Mix
- 1 Tablespoon of Ground Cumin
- 30 Egg Roll Wrappers
- Vegetable Cooking Spray
- Dipping Sauce:
- 1 Cup Each of Fat Free Greek Plain Yogurt + Fat Free Sour Cream
- ¾ Cup of Salsa Verde
- 1 Teaspoon of Dried Cilantro
- /4 Teaspoon of Cayenne Pepper
- Spray a skillet with vegetable cooking spray and cook turkey over medium heat until browned and crumbled. Drain off any liquid.
- In a large bowl, combine turkey, cheese, beans, corn, salsa, taco seasoning and cumin until well combined. Spoon about 3 tablespoons of the meat mixture down the center of the each egg roll wrapper. Fold the top corner of each wrapper over the filling. Fold the left and right corners over the filling. Brush the remaining corner with a little bit of water. Now tightly roll the filled end toward remaining corner and press to seal. Here’s a super easy tutorial showing how to do this.
- Arrange egg rolls seam side down on a parchment lined baking sheet. Spray the egg rolls with vegetable cooking spray and bake at 425 degrees for 10-15 or until golden brown.
- Combine all dipping sauce ingredients and stir well.
- This makes 30 egg rolls at 1 Freestyle Point per egg roll; 2 Egg Rolls are 3 Freestyle Points. The entire bowl of dipping sauce is 0 Points for 4 Tablespoons.
Barbecue Bacon Cheese Biscuits
2 Cans of Pillsbury Crescent Roll Sheet Dough
1 Pound of Ground Turkey Breast
5 Slices of Center Cut Bacon, Snipped or Chopped
1/2 Each Can of Yellow Corn, Drained + G. Hughes Sugar Free Barbecue Sauce
1/2 Teaspoon Each of Onion & Garlic Powder
3 Cups Kraft Fat Free Shredded Cheddar Cheese
Vegetable Cooking Spray
DIRECTIONS:
- Spray 48 mini muffin cups in 1 (48 cup pan) or 2 (24 cup pans) with vegetable cooking spray.
- Preheat oven to 375 degrees.
- On a lightly floured surface, roll out crescent roll dough sheets to 12 x 8 rectangles. Then cut each sheet into 2″ squares (24 each). Press the dough squares into the muffin cups.
- Spray a large skillet with vegetable cooking spray and brown turkey breast and bacon over medium heat until meat is browned. Crumble up the meat into small pieces as you cook. Drain off any water/fat.
- Stir in corn, barbecue sauce, onion and garlic powder and 1/2 cup of the cheese.
- Spoon mixture into the cups and press down lightly. Sprinkle each cup with the remaining cheese.
- Bake until lightly brown about 10-15 minutes. Let them cool in the mini muffin pan(s) for 5 minutes. Serve warm.
- This makes 48 mini muffin cups. 1 Barbecue Bacon Cheese Biscuit is just 1 Freestyle Point; 2 Biscuits are 3 Points, 3 Biscuits are 4 Freestyle Points. Enjoy!
PRINTABLE
- 2 Cans of Pillsbury Crescent Roll Sheet Dough
- 1 Pound of Ground Turkey Breast
- 5 Slices of Center Cut Bacon, Snipped or Chopped
- ½ Each Can of Yellow Corn, Drained + G. Hughes Sugar Free Barbecue Sauce
- ½ Teaspoon Each of Onion & Garlic Powder
- 3 Cups Kraft Fat Free Shredded Cheddar Cheese
- Vegetable Cooking Spray
- Spray 48 mini muffin cups in 1 (48 cup pan) or 2 (24 cup pans) with vegetable cooking spray.
- Preheat oven to 375 degrees.
- On a lightly floured surface, roll out crescent roll dough sheets to 12 x 8 rectangles. Then cut each sheet into 2″ squares (24 each). Press the dough squares into the muffin cups.
- Spray a large skillet with vegetable cooking spray and brown turkey breast and bacon over medium heat until meat is browned. Crumble up the meat into small pieces as you cook. Drain off any water/fat.
- Stir in corn, barbecue sauce, onion and garlic powder and ½ cup of the cheese.
- Spoon mixture into the cups and press down lightly. Sprinkle each cup with the remaining cheese.
- Bake until lightly brown about 10-15 minutes. Let them cool in the mini muffin pan(s) for 5 minutes. Serve warm.
- This makes 48 mini muffin cups. 1 Barbecue Bacon Cheese Biscuit is just 1 Freestyle Point; 2 Biscuits are 3 Points, 3 Biscuits are 4 Freestyle Points. Enjoy!
Slow Cooker Italian Meat Gravy
3 Cans of Tomato Puree (28 oz cans)
1 (5-6) oz Can of Tomato Paste + 1 Can of Water (Use Tomato Paste Can)
1 Teaspoon Each of the following:
Garlic Powder, Dried Oregano, Dried Basil, Dried Parsley, Dried Thyme, Fresh Cracked Black Pepper & Salt
Up to 2.5 Tablespoons of Granulated Splenda (More or less depending on your taste)**
2 Pounds of Ground Turkey Breast, Browned in Pan and Drained & Minced
1 Each Finely Chopped: White Onion, Green Pepper & 2 Garlic Cloves (Browned)
Vegetable Cooking Spray
Garnish with Chopped Tomatoes & Fresh Herbs, Optional
DIRECTIONS:
- Spray your slow cooker with vegetable cooking spray.
- Combine the tomato purees, paste, dried seasonings, and Splenda into slow cooker and stir to combine.
- In a large saute pan that has been sprayed with vegetable cooking spray, brown ground turkey breast along with onion, green pepper and garlic.
- Drain well. Mince meat and vegetables in a food processor and put into slow cooker with the tomato mixture.
- Put lid on slow cooker and turn on low for 6 hours. Garnish with Chopped Tomatoes & Fresh Herbs, Optional
- On the WW Personal Points Program, if you chose Ground Turkey Breast as a 0 Point Food, each serving is 1 PP; if you did not choose Turkey Breast, each serving is 2 PP.
- This entire mixture is 0 Blue SmartPoints and 0 Purple SmartPoints. If you follow the Green Plan, a 1 Cup Serving is 2 SmartPoints. Enjoy!
PRINTABLE
- 3 Cans of Tomato Puree (28 oz cans)
- 1 (5-6) oz Can of Tomato Paste + 1 Can of Water (Use Tomato Paste Can)
- 1 Teaspoon Each of the following:
- Garlic Powder, Dried Oregano, Dried Basil, Dried Parsley, Dried Thyme, Fresh Cracked Black Pepper & Salt
- Up to 2.5 Tablespoons of Granulated Splenda (More or less depending on your taste)**
- 2 Pounds of Ground Turkey Breast, Browned in Pan and Drained & Minced
- 1 Each Finely Chopped: White Onion, Green Pepper & 2 Garlic Cloves (Browned)
- Vegetable Cooking Spray
- Garnish with Chopped Tomatoes & Fresh Herbs, Optional
- Spray your slow cooker with vegetable cooking spray.
- Combine the tomato purees, paste, dried seasonings, and Splenda into slow cooker and stir to combine.
- In a large saute pan that has been sprayed with vegetable cooking spray, brown ground turkey breast along with onion, green pepper and garlic.
- Drain well. Mince meat and vegetables in a food processor and put into slow cooker with the tomato mixture.
- Put lid on slow cooker and turn on low for 6 hours. Garnish with Chopped Tomatoes & Fresh Herbs, Optional
- On the WW Personal Points Program, if you chose Ground Turkey Breast as a 0 Point Food, each serving is 1 PP; if you did not choose Turkey Breast, each serving is 2 PP.
- This entire mixture is 0 Blue SmartPoints and 0 Purple SmartPoints. If you follow the Green Plan, a 1 Cup Serving is 2 SmartPoints. Enjoy!
Italian Turkey Bake
Paula Deen’s Poor Man’s Filet Mignon
0 Point Chiorzo Sausage & Homemade Breakfast Sausage
Slow Cooker Apricot Glazed Meatballs
2 Pounds of Ground Turkey Breast
1 Egg Yolk
1 Small Onion, Minced + 2 Garlic Cloves. Minced
1/2 Teaspoon Each: Dried Parsley, Dried Basil & Dried Thyme
1 Tablespoon of Worcestershire Sauce
1/3 Cup of Silver Spring Chipotle Mustard
2/3 Cup of Smuckers Sugar Free Splenda Apricot Preserves
2 Tablespoons of Heinz Reduced Sugar Ketchup
DIRECTIONS:
- Add all the ingredients except the mustard, apricot preserves and ketchup together in a bowl.
- Form the mixture into 30 meatballs.
- Line 2 baking sheets with parchment paper and arrange the meatballs onto the sheets.
- Preheat the oven to 400 degrees. Bake for 30 minutes or until meatballs are browned.
- Add remaining ingredients together in a bowl and blend together thoroughly.
- Arrange half of the meatballs on the bottom of a slow cooker sprayed with vegetable cooking spray. Pour half of the chipotle mustard mixture on top. Repeat with remaining meatballs and top with the rest of the sauce.
- Cover and cook on low for about 4 hours or on high for 2 hours until meatballs are hot and glazed.
- This makes 6 servings with 5 meatballs per serving with sauce at 1 Freestyle Point per serving. Enjoy!
PRINTABLE
- ⅓ Cup of Silver Spring Chipotle Mustard
- ⅔ Cup of Smuckers Sugar Free Splenda Apricot Preserves
- 2 Tablespoons of Heinz Reduced Sugar Ketchup
- Add all the ingredients except the mustard, apricot preserves and ketchup together in a bowl.
- Form the mixture into 30 meatballs.
- Line 2 baking sheets with parchment paper and arrange the meatballs onto the sheets.
- Preheat the oven to 400 degrees. Bake for 30 minutes or until meatballs are browned.
- Add remaining ingredients together in a bowl and blend together thoroughly.
- Arrange half of the meatballs on the bottom of a slow cooker sprayed with vegetable cooking spray. Pour half of the chipotle mustard mixture on top. Repeat with remaining meatballs and top with the rest of the sauce.
- Cover and cook on low for about 4 hours or on high for 2 hours until meatballs are hot and glazed.
- This makes 6 servings with 5 meatballs per serving with sauce at 1 Freestyle Point per serving. Enjoy!
Enchilada Dip – REMADE Pioneer Woman Recipe
1 Pound Each of Ground Turkey Breast & 93% Ground Turkey
1 Onion Sliced in Half & Thinly Sliced
2.5 Cups of Enchilada Sauce
1 Jalapeno, Diced Small
28 Ounce Can of Pinto Beans, Rinsed & Drained
1 Can Each of Diced Green Chilies & Diced Red Pimento (Undrained)
4 oz of Light Cream Cheese
1/2 Cup of Greek Fat Free Plain Yogurt
2 Cups of Kraft Fat Free Cheddar Cheese (Shredded)
1/2 Teaspoon Each of Chili Powder, Dried Cilantro & Cayenne Pepper
Vegetable Cooking Spray
DIRECTIONS:
- In a large skillet that has been sprayed with vegetable cooking spray, add ground turkey. Saute until brown and strain off any liquid.
- Spray a slow cooker with vegetable cooking spray and add ground turkey, onion, enchilada sauce, jalapeno, beans, chilies, pimento, chili powder, dried cilantro and cayenne pepper. Stir well and cover.
- Cook on low for 4 hours.
- Remove lid and add in cream cheese and yogurt. Stir it into the hot mixture until it is melted and mixed well.
- Sprinkle in cheddar cheese and cover for 15 minutes.
- Serve with Freestyle “Tortilla” Chips” . (Recipe below)
- This makes 18 servings at 2 Points each.
FREESTYLE TORTILLA CHIP RECIPE
PRINTABLE
- 1 Pound Each of Ground Turkey Breast & 93% Ground Turkey
- 1 Onion Sliced in Half & Thinly Sliced
- 2.5 Cups of Enchilada Sauce
- 1 Jalapeno, Diced Small
- 28 Ounce Can of Pinto Beans, Rinsed & Drained
- 1 Can Each of Diced Green Chilies & Diced Red Pimento (Undrained)
- 4 oz of Light Cream Cheese
- ½ Cup of Greek Fat Free Plain Yogurt
- 2 Cups of Kraft Fat Free Cheddar Cheese (Shredded)
- ½ Teaspoon Each of Chili Powder, Dried Cilantro & Cayenne Pepper
- Vegetable Cooking Spray
- In a large skillet that has been sprayed with vegetable cooking spray, add ground turkey. Saute until brown and strain off any liquid.
- Spray a slow cooker with vegetable cooking spray and add ground turkey, onion, enchilada sauce, jalapeno, beans, chilies, pimento, chili powder, dried cilantro and cayenne pepper. Stir well and cover.
- Cook on low for 4 hours.
- Remove lid and add in cream cheese and yogurt. Stir it into the hot mixture until it is melted and mixed well.
- Sprinkle in cheddar cheese and cover for 15 minutes.
- Serve with Freestyle “Tortilla” Chips (recipe follows).
- This makes 18 servings at 2 Points each (Not including chips)