Shredded Turkey Tacos and Skinny Mexican Rice

If I haven't convinced you to invest in a slow cooker yet...this should do it.
( They are on sale at costco right now!)

Just got home to the house filled with the most amazing aroma, I had to dive in and try my creation right away! I prepped this to have with my "Skinny Mexican rice" that I made for lunches this week but would be great to make and stuff tacos with, wraps, lettuce wraps,on top of salads or served on its own.

Shredded Turkey Tacos

Ingredients

2lbs lean turkey breasts

3 cloves minced garlic

1 jalepeno, seeded and sliced

1 (8oz) can of tomato sauce (no salt)

1/2c cilantro

1 green pepper, diced

1/2 onion, diced

1/4cup lime juice

1tsp chili powder

1tsp cumin

1tsp cayenne

Method

Put onions, jalepeno, peppers,cilantro and garlic in pot

Whisk together spices, lime juice and tomato sauce

Combine all ingredients in pot, add turkey on top

Cover and cook on low for 8-9 hours or high for 4-5hours

In the last hour or once it's done, the turkey can be shredded very easily with a fork

Wow, so good.

Makes 6-8 servings

Skinny Mexican Rice

Ingredients

1tbsp olive oil

2 cloves minced garlic

1 small onion

1 cup brown rice

1 can black beans, no salt

1 tsp cumin

1/2 c cilantro

1 (15oz) can tomatoes

1 can chillies (optional)

1 cups veggie broth or chicken broth (low sodium)

Method

Sautee oil, onions and garlic in large sauce pan

Add remaining ingredients (except for beans)

Cover and bring to a boil then reduce heat to simmer 35 minutes or until rice has soaked up all liquid and is tender, add drained and rinsed black beans and mix well, let simmer 5 minutes.

Cover and let stand for 5 minutes before serving

Enjoy!


I prepped these individually in tupperware, 1/2cup of rice mixture and 1 cup turkey mix.
Less than 300 cals, 2.5gfat, 30g protein, 22g carb
So filling, it will leave you satisfied for hours!