Taco Turkey Mac
Ranch Chopped Salad
Ingredients
- 2 (8.5-oz) pouches microwavable elbow macaroni (such as Barilla; see Note)
- 1¼ lb ground turkey breast
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup 2% reduced-fat milk
- 1 (8-oz) pouch red chile enchilada sauce (such as Frontera)
- 1¼ cups shredded reduced-fat Cheddar cheese
- ½ cup fresh salsa
Instructions
- Cook pasta according to package directions.
- Cook turkey in a large skillet over medium-high heat 5 to 6 minutes or until done. Remove from skillet.
- Melt butter in skillet over medium-high heat. Whisk in flour, and cook 2 minutes. Add milk and enchilada sauce; cook, whisking constantly, 5 minutes until thickened. Remove from heat.
- Stir in ¾ cup cheese until melted. Stir in pasta, and top with ½ cup cheese and salsa.
Side Dish Ingredients
- 6 cups chopped iceberg lettuce
- 2 carrots, chopped
- ½ cup chopped red bell pepper (or any color)
- ½ cup light Ranch dressing
Side Dish Instructions
- Combine lettuce, carrots, and bell pepper in a bowl; drizzle with dressing, and toss. Season with pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
402
|
80
|
482
|
| Fat (g) | 13 | 4 | 17 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 35 | 1 | 36 |
| Carb (g) | 37 | 10 | 47 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 820 | 320 | 1140 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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