Big Mac Salad


Prep: 10 minutes
Cook: 15 minutes
Serves: 4

Are you a Big Mac lover? If so, you are going to fall in love with this yummy Big Mac Salad! It is over-the-top delicious! And, the best part is it uses simple, common ingredients to duplicate the flavors in a Big Mac. You get the flavors of the Big Mac in a healthier-for-you salad. What's not to love?

  • 1 lb ground turkey or ground beef 
  • 1 head of lettuce
  • 2 roma tomatoes; diced
  • 12 pickles; diced (more if you would like more pickles)
  • 1/2 cup red onion; diced
  • 1 bottle thousand island dressing


Place ground turkey or beef into a pan and cook until meat is browned. Drain grease.

Wash and chop iceberg lettuce. Place into a large bowl. Dice the tomatoes. Add to the bowl.

Dice the pickles. Add to bowl. 
Chop the red onion and add to bowl.

Add ground beef or turkey to the bowl and toss with salad tongs. 

Serve topped with thousand island dressing.


Nacho Pasta

Looking for an easy lunch or dinner that’s fun, fast, and family-friendly? Try this one-pot pasta that’s cooked mostly on the stovetop and then briefly broiled at the end. We use broken lasagna noodles to replicate the shape of chips, cook them in cumin-spiked tomato sauce, and top them with salsa-seasoned turkey, black beans, Colby Jack cheese, scallions, and tomatoes. 


Uncooked 99% fat-free ground turkey breast

1 pound

Fat free salsa

½ cup


1¼ cup

Canned tomato sauce

1 cup

Ground cumin

1 tsp


1. Heat pan over medium heat. Add turkey to pan; cook until done, about 5 minutes, stirring to crumble. Stir in salsa; cook until liquid evaporates, about 1 minute. Remove turkey mixture from pan.

2. Add water, tomato sauce, cumin, and salt to pan; bring to a boil. Stir in noodles; cover, reduce heat to medium-low, and cook, stirring frequently, until noodles are tender and liquid is absorbed, about 12 minutes. Top noodle mixture with turkey mixture and black beans; cover and cook until heated through, about 2 minutes.

3. Preheat broiler to high. Uncover pan. Sprinkle evenly with cheese and top with tomato and scallions. Broil until cheese melts, about 2 minutes.

Kosher salt

½ tsp

Uncooked lasagna noodles

8 item, broken into chip-size pieces

Canned black beans

15 oz, rinsed and drained

Reduced-fat shredded Pepper Jack cheese

 cup, Colby Jack cheese

Fresh tomato(es)

 cup, chopped

Uncooked scallion(s)

 cup, chopped

Crock Pot Kid-Friendly Turkey Chili


This one’s just for the kiddos (or picky family members)! A mild, kid-friendly chili is made with ground turkey, corn, bell pepper, tomatoes and spices. Top it with your favorite toppings, and serve it with some chips on the side. And a winner for those busy parents that are always on the go! 


  • 1 lb ground turkey
  • 1 teaspoon oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 garlic clove, minced
  • 1 1/2 cups frozen corn kernels
  • 10 oz can Rotel Mild Tomatoes
  • 8 oz small can plain tomato sauce
  • 1/4 cup low sodium chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1 bay leaf
  • chili powder packet (could substitute for seasonings)
Optional Toppings:
  • diced avocado
  • reduced fat sour cream
  • reduced fat shredded cheese
  • baked tortilla chips
  • macaroni noodles


  1. Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker.
  2. Add the oil to the skillet and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes.
  3. Spoon over turkey into the slow cooker and stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt, mix until well blended.
  4. Pour chicken broth into the crock pot and add the bay leaf.
  5. Cover and cook on HIGH 4 hours or LOW 6 hours.
  6. Serve with desired toppings.

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

1 small spaghetti squash (approx. 3½ to 4 lbs.)
Nonstick cooking spray
4 cups all-natural marinara sauce
3 cups part-skim ricotta cheese
1 cup grated Parmesan cheese
¼ cup finely chopped fresh basil (optional)

Preheat oven to 375° F.
Line large baking sheet with parchment paper. Set aside.
Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.
Reduce oven temperature to 350º F.
Scrape spaghetti squash flesh into stringy noodles.
Lightly coat 4-quart baking dish with spray.
Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
Evenly top with Parmesan cheese. 
Bake for 30 to 32 minutes, or until golden brown and bubbly.
Garnish with basil if desired.

Zucchini Tater Tots

3 medium zucchini, grated (about 5 c.)
2 large eggs, lightly beaten
1/2 c. shredded cheddar
1/2 c. grated Parmesan
1 tsp. dried oregano
1/4 tsp. garlic powder
Kosher salt
Freshly ground black pepper
Ketchup, for serving
  1. Preheat oven to 400° and grease a baking sheet with cooking spray. Place zucchini in a kitchen towel and squeeze all excess liquid out. 
  2. In a large bowl mix together zucchini, egg, cheddar, Parmesan, oregano, garlic powder, salt, and pepper. Spoon about 1 tablespoon of mixture and roll it into a tater-tot shape with your hands. Place on the baking sheet and bake for 15-20 minutes, or until golden. Serve with ketchup.

Banana Pancakes

These pancakes are super delicious and keeps me on track!! I like to make them on Saturday mornings for my family. They are sooo yummy, you've got to try them!! One banana makes 6 pancakes!!

2 eggs
1 banana
1/2 tsp. vanilla extract
1 dash cinnamon
Olive oil cooking spray

1/3 cup reduced-fat plain Greek yogurt
cinnamon to sprinkle
1 drop Stevia (optional)

Peanut Butter Bars

Mmmm.....these  peanut butter bars are aaaamazing!!! And acceptable on my meal plan.....WIN!!! No one should have to deprive themselves of eating the things they love. It's all about balance.

1 1/2 cups all natural peanut butter
1/2 cup raw honey
2 tsp pure vanilla extract
2 large eggs
1/2 tsp baking soda

1. Preheat oven to 350 degrees
2. Lightly coat 8x8 in baking pan with spray. Set aside.
3. Combine peanut butter, honey, vanilla, eggs and baking soda in a large bowl; mix well.
4. Evenly spread batter into pan. Smooth with a spatula.
5. Bake for 20-23 minutes. Squares may be a little soft when they come out, but will continue to cook.
6. Cool. Cut into squares.