Tag Archives: Ground Beef

Skinny Taco Salad

19 Jul




My all time favorite Taco Salad. I love it with a thousand Island Dressing. Here I’ve cut the calories down by swapping yogurt for the mayo. Taste just as good, if not better.





1/2 Pound Ground beef, extra lean
1/2 Cup Water
1/2 Tbsp Taco Seasoning
1 Head of Lettuce, red leaf or romaine, cut into bite size pieces
1 Tomatoes, chopped
1/2 Onions, chopped
1 can (15 oz) of Kidney Beans
3 Sweet Mini Peppers
2 Ears of Corn, roasted, then kernels removed
1/2 Cup Cheddar Cheese, shredded
1 Avocados, chopped

4 Tortilla Chips, Crushed (optional)

1/2 Cup Yogurt, plain, low fat
2 Tbsp Ketchup


Brown the ground beef in a large skillet over a medium high heat. Once browned add water and taco seasoning. Cook until water has evaporated. Remove from heat and let cool for a few minutes.

In a large bowl add the remaining ingredients and toss well.

Serving Size: 6

Nutrition Info
  • Calories: 310.3
  • Fat: 15.5g
  • Carbohydrates: 27.4g
  • Protein: 17.2g

Skinny (Sloppy) Joes

14 Jun


1/2 Ground Beef
1/2 Small Onions, chopped
1 Celery stalk, chopped
4 Mushrooms, chopped
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/2 tsp Mustard Powder
1 tsp Honey
1 tsp Worcestershire Sauce
1/3 Cup Tomato Sauce
1 Tbsp Tomato Paste
1/8 tsp Salt
1/8 tsp Ground Pepper
4 Eating Right Whole Wheat Sandwich Slenders


In a skillet over medium heat, brown ground beef, onion, and celery. Cook for 3 minutes. Add Mushrooms cook for an additional 2 minutes. Drain any liquid.

Stir in garlic powder, onion powder, mustard powder, honey, Worcestershire sauce, tomato sauce, and tomato paste, mix thoroughly. Reduce heat, and simmer for 5 minutes. Season with salt and pepper (if you feel you need it).

Toast sandwich slenders.

Divide meat mixture between the slender bottoms and cover the meat mixture with slender tops.

Serving Size: 4

Nutrition Info
  • Calories: 267.4
  • Fat: 12.9g
  • Carbohydrates: 27.0g
  • Protein: 16.4g

Skinny Stuffed Peppers

30 Sep


Stuffed Peppers brings me back to my childhood. My mom would make them all the time. Back then I ate the filling only. Today the bell pepper is just as tasty to me as the filling.

I  wanted to come up with a healthier version than the fattening, high carb Stuffed Peppers my mom use to make, so I replaced the rice with the much healthier quinoa along with a few other tweaks.

These may just be better than my moms. 🙂

Skinny Stuffed Peppers

6 1/2 Bell Peppers (Any color you like) – 6 to stuff and 1/2 (diced) to use for the stuffing. You can also use the tops (without the stem) if you like.

1/2 tbsp Grapeseed oil

1 Onion, medium, diced

1 Garlic, clove, minced

1 lb. extra lean Ground Beef

1 tbsp. 21 Seasoning Salute

1/4 tsp. Oregano

1/4 tsp. Basil

1/8 tsp. Pepper

1/2 tbsp. Worcestershire sauce

1 14.5 oz. Can Diced Tomatoes

2/3 cup Quinoa

1 cup Water

1/2 Zucchini, diced

8 oz. can of Tomato sauce

6 tbsp. Shredded Mozzarella (1 tbsp per pepper), optional


Pre-heat oven 350 degrees

Cut the tops off the peppers and remove the seeds.

Heat grapeseed oil in a large skillet over medium high heat.

Add diced onion and diced bell pepper. Cook for a few minutes.

Add garlic, cook an additional minute.

Add ground beef, 12 seasoning salute, oregano, basil and pepper. Cook until browned.

Add Worcestershire sauce, diced tomatoes, quinoa and water. Bring to a boil them reduce heat and cover. Cook for 15 minutes.

Add diced zucchini and tomato sauce. Cook for 5 minutes.

Place Peppers in a shallow baking dish, fill with beef mixture.

Bake for 45 minutes.

If you’re adding cheese add 1 tbsp of cheese to each pepper the last 10 minutes of baking.

If you use a no-salt canned tomato sauce and/or diced tomatoes you may need to add a tiny bit of salt (to taste).

Without Cheese

Nutritional Info

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 281.1
  • Total Fat: 14.6 g
  • Cholesterol: 52.2 mg
  • Sodium: 287.1 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 17.6 g
With Cheese
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 301.1
  • Total Fat: 15.9 g
  • Cholesterol: 55.9 mg
  • Sodium: 329.6 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 19.6 g


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