Soooooo it is late in the afternoon and you are wondering what can I throw together for dinner tonight.
Of course there is always “fried” foods like french fries, hamburgers etc…..
but what if you would like to think a bit outside of the box and go with good tasting and a bit more healthy for you?
Well, look no further because I have just the recipe for you or should I say recipes.
Actually, you could make up just one recipe and change the way it is served, three different ways.
Check out the 3 recipes below….one uses lettuce cups, one uses bell peppers and one uses won ton wrappers!
And they are all delish!
The main ingredient in all three recipes is ground turkey and all the spices and low sodium chicken broth bring out a wonderful flavor that I guarantee your family or guests will love.
The variations include black beans, yogurt and avocado, plus or minus another ingredient or two. But the choice is yours!
I try to have ground turkey (I prefer Jennie-O, but any brand will do) in my freezer along with my ground beef and I have made turkey burgers one of my go-to quickie meals so many times….However with these 3 alternatives, I think you will enjoy the Tacos in Lettuce Cups, the Won Ton Tacos and the Tacos N’ Peppers almost as much if not more.
Sooooo what’s For Dinner at your house tonight?
You know what I am having.
Have a great day.
Blessings always


- 1 tablespoon olive oil
- 1 pound ground turkey
- Salt and pepper
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon dried oregano
- 1 medium red bell pepper, diced
- 1 medium red onion, diced and divided
- 2 cloves garlic, minced
- 1/2 cup salsa
- 1/2 cup low sodium chicken stock
- 3 hearts romaine lettuce (or your choice of lettuce)
- 1 cup sharp cheddar cheese
- 1 avocado, diced
- 1 tomato, diced
- Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Add ground turkey and cook for 5-6 minutes, making sure to break up the turkey meat as it cooks.
- Add diced pepper, red onion, garlic, salt, pepper, chili powder, cumin and oregano, and continue to cook for an additional 5 minutes, until pepper and onion are softened.
- Stir in salsa and chicken broth. Turn heat down to medium-low and simmer for about 8-10 minutes, until the liquid is absorbed and all the flavors come together. Remove from the heat and cover with lid so filling stays warm while prepping the lettuce and toppings.
- To serve, stack two lettuce leaves together and spoon in the taco filling.
- Add your favorite toppings including shredded cheese, avocado, tomato, and red onion and any toppings you desire


- 1 package ground turkey (1 pound)
- 1 small red onion, diced
- 2 cloves of garlic, finely chopped
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 1 can black beans, rinsed and drained (or you can use pinto beans)
- 3/4 cups salsa
- 2 Tablespoons light sour cream or plain low-fat Greek yogurt
- 1 cup reduced fat shredded cheese
- 1 pack won ton wrappers
- 1 Tablespoon olive oil
- 1/2 cup plain low-fat Greek yogurt - I used Chobani
- zest of 1/2 lime
- juice of 1/4 - 1/2 lime
- cilantro
- Instructions
- Preheat oven to 350 degrees.
- Turkey Taco Filling
- Add ground turkey to preheated pan and brown over medium-high heat for 4-5 minutes. Make sure to break up the meat as it cooks.
- Add in diced onion, bell pepper, and garlic and continue to cook for an additional 5 minutes.
- Season with salt, pepper, and 2 teaspoons ground cumin.
- Stir in 3/4 cups salsa and black beans. Turn heat down to medium and simmer for about 10 minutes.
- Stir in 2 Tablespoons light sour cream or low-fat Greek yogurt.
- Very lightly brush both sides of won ton wrappers with olive oil.
- Press into mini cupcake tins.
- Bake at 350 degrees for 6-7 minutes till they start to get some color. Keep a close eye on them.
- Spoon turkey filling into won tons and top with a little cheese.
- Pop them back in the oven and bake at 350 degrees for about 5-6 minutes just till cheese melts.
- Mix 1/2 cup yogurt with lime zest and juice.
- Spoon yogurt on top of taco cups & garnish with cilantro.
- Use any of your favorite toppings...guacamole, salsa...endless possibilities


- 1 package ground turkey (1 pound)
- 1 small red onion, diced
- 2 cloves of garlic, finely chopped
- 2 teaspoons ground cumin
- 1 can black beans, rinsed and drained
- 3/4 cups salsa, divided
- 1/4 cup low sodium chicken broth
- 1 cup corn
- 4 small-medium sized bell peppers, red, green, yellow and orange
- 1 cup reduced fat shredded cheese
- 1/2 avocado
- cilantro for garnish, optional
- This recipe makes double what you will need for the pepper filling....however, I don't cut it in half...instead I put in fridge and use it for the filling for salads or the other two recipes on this post.
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper and set aside.
- Add ground turkey to preheated skillet and brown over medium-high heat for 4-5 minutes. Make sure to break up the turkey meat as it cooks.
- Add in red onion and garlic and continue to cook for an additional 5 minutes.
- Season with salt, pepper, and cumin.
- Stir in 1/2 cup salsa and chicken broth. Turn heat down to medium and simmer for about 10 minutes.
- Add black beans (or pinto beans) and corn until heated through, about 5 minutes.
- Cut peppers into 4 pieces each. I recommend cutting down from the corners so you have a little pocket for the filling. Set peppers on the prepared pan.
- Stir in the remaining 1/4 cup of salsa to the taco filling.
- Be sure and do a taste test for proper flavor.
- Spoon the filling into the peppers.
- Finely dice 1/2 the avocado and place a few pieces on top of the filled peppers.
- Sprinkle the cheese evenly over the peppers and bake for about 10 minutes until the cheese is completely melted.
- Garnish with cilantro, guacamole or sour cream
- You can also put these under the broiler if desired
Please comment, I'd love to hear from you.