Weightloss Wednesday

And now for a super yummy recipe:

Turkey Taco Bowls
1 Serving
Adapted from a Rachel Ray recipe

Ingredients
120 g turkey, ground (raw weight)
2 small tortilla wrap, whole wheat
1 dash spices, cumin
1 dash chili powder
1/2 clove garlic, raw
1/4 medium onion, raw, chopped
1/2 cup shredded
or chopped
lettuce, iceberg, raw
1 /2 medium tomato, chopped
15 g cheese, cheddar, shredded
1 tbsp sour cream, light
2 tbsp sauce, salsa, ready-to-serve
1/2 tbsp vegetable oil, olive
Directions
1. Preheat oven to 375°F.
2. Wrap the tortillas in a damp towel and microwave for 10-15 seconds. Baste tortilla on both sides with canola oil and
gently push them into a jumbo muffin tin, forming a cup shape.
3. Bake tortillas for about 10-12 minutes or until they are golden brown and hold their shape.
4. While the tortillas are cooking, place a medium-size, nonstick skillet over medium-high heat and add 1/2 tablespoon of
olive oil. Add the ground turkey, season with salt and pepper and cook, breaking up the pieces with the back of a wooden
spoon, about 6-7 minutes until brown all over.
5. Add onion and grate the garlic right over the skillet with the fine side of a grater.
6. Cook for about 3-4 minutes, then add the chili powder and cumin, and cook for another couple minutes. If the mixture
seems dry, add a couple tablespoons of water to loosen it up. Turn the heat off and set aside to keep warm.
7. Chop up the lettuce.
8. Place the tortilla bowls into deep cereal bowls and scoop a couple of big spoonfuls of the turkey mixture into each tortilla.
Top the turkey with a sprinkle of cheese, some chopped tomatoes and shredded lettuce on top. Spoon salsa and sour
cream over the top and serve.