Yield: Serves 6
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Good for: Lunch and Dinner; High-Intensity Days


½ medium onion, diced
1 medium bell pepper, diced (color of your choice)
1 pound 93% lean ground turkey
1 1-ounce packet taco seasoning
4 ounces cream cheese
½ 12-ounce box of jumbo shells
2 cups salsa (your choice of spice level)
1 cup taco sauce
8 ounces sharp Cheddar cheese, grated (or Mexican cheese blend)


Cook onion and bell pepper in a sauté pan coated with nonstick spray until softened. Add ground turkey and brown. Add taco seasoning and cream cheese. Stir until cheese is melted. While ground turkey is cooking, cook shells per package instructions (you can add oil to the water to prevent them from sticking together) then drain. Spread salsa over the bottom of a 9”x13” pan or baking dish. Stuff each shell with the ground turkey mixture (about 1-2 Tablespoons). Place each shell open side up in the pan. Top with taco sauce and cheese. Cover with aluminum foil and bake at 350°F for 15 minutes. Uncover and bake for an additional 10 minutes.

For less CHO (lighter days) – nix the shells and make lettuce “tacos.”

You can easily double this recipe and freeze for future use. Use a disposable 9”x13” pan. Complete all steps up to baking. Cover pan with plastic wrap and foil and freeze for up to three months. When ready to eat, remove from freezer and bake for 30 minutes covered with aluminum foil and uncovered for an additional 10-15 minutes. To decrease baking time, you can remove the pan from the freezer and defrost in the refrigerator overnight.

Nutrition Facts (per serving): 480 calories; 28 g protein; 39 g CHO; 22 g total fat; 4 g fiber; 1791 mg sodium; 296 mg calcium; 2 mg iron; 101 mg potassium