A Healthier “Jogging” Taco Salad

Fall is in full swing and with that so is football season. Tailgates are a great time to relax and enjoy some food with friends and family while cheering your team on.

At your next tailgate instead of the traditional tailgate foods, try a healthier taco with a slow cooker turkey taco chili adding in a healthier goat cheese guacamole and nectarine salsa.

Follow the recipes below and add in layers to create this healthier “jogging” taco salad.

  1. Place greens into large disposable containers that can withstand heat.
  2. Allow tailgating friends to make jogging taco salad by adding turkey taco chili, goat cheese, guacamole and southwestern nectarine salsa, Greek yogurt and cheese.
  3. Enjoy as you cheer for your favorite team.

Photo Credit: DesultoryMe via Flickr

Ingredients

  • 1 tablespoon olive oil
  • 1.5 pounds lean ground turkey
  • 1 medium red or yellow onion, peeled and diced
  • 4 cloves garlic, minced
  • 3 (14 oz.) cans diced tomatoes or about 8 fresh tomatoes chopped
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can dark red kidney beans, rinsed and drained
  • 1 (15 oz.) can light red kidney beans, rinsed and drained
  • 1 (15 oz.) can of whole kernel corn, drained
  • 1 (4 oz.) can of diced green chiles
  • 1 cup beer or chicken broth
  • 1 packet (1/4 cup) of taco seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon black pepper

Slow Cooker Turkey Taco Chili

Instructions
1. Heat oil in a large saute pan over medium-high heat. Add the ground turkey and saute until completely browned, about 6-8 minutes, using a spoon to stir and break up the meat as it cooks.
2. Drain the cooked turkey of any excess liquid, then transfer the turkey to the pot of a slow cooker.
3. Add all of the remaining ingredients, and stir to combine.
4. Cook on low for 6-8 hours, or high for 3-4 hours. Enjoy!

Nutrition Info per Serving:
Nutrition Facts
1 serving = 1 cup of mixed greens and 1 cup of taco chili
Amount Per Serving
Calories 166.8
Total Fat 2.5 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.6 g
Cholesterol 24.4 mg
Sodium 277.0 mg
Potassium 178.7 mg
Total Carbohydrate 22.3 g
Dietary Fiber 7.2 g
Sugars 5.7 g
Protein 15.8 g
Vitamin A 60.0 %
Vitamin B-12 0.0 %
Vitamin B-6 1.4 %
Vitamin C 27.3 %
Vitamin D 0.0 %
Vitamin E 0.0 %
Calcium 6.4 %
Copper 2.0 %
Folate 6.3 %
Iron 19.3 %
Magnesium 3.1 %
Manganese 4.9 %
Niacin 0.5 %
Pantothenic Acid 0.5 %
Phosphorus 2.6 %
Riboflavin 0.7 %
Selenium 0.5 %
Thiamin 2.9 %
Zinc 1.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ingredients

  • 3 haas avocadoes, halved, seeded and peeled
  • 1 lime, juiced
  • 4 ounces of soft goat cheese
  • ½ teaspoon of kosher salt
  • ½ teaspoon of cumin
  • ½ teaspoon cayenne
  • ¼ cup red onion, diced
  • 2 tablespoons chopped fresh chives
  • ½ jalapeno pepper, seeded and finely diced
  • 2 roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove of garlic, minced
  • 1 tablespoon mint chiffonade (optional)
  • ¼ cup of pistachios, chopped (optional)

Goat Cheese Guacamole

Instructions
1. In a large bowl coat avocados with lime juice. Use a fork or potato masher to mash.
2. Add goat cheese, salt, cumin, cayenne and continue to mash.
3. Fold in onions, chives, jalapeno, tomatoes, cilantro and garlic.
4. Add optional ingredients if desired and fold into guacamole.
5. Salt and pepper to taste.
6. Let sit for one hour before serving. Enjoy!


Nutrition Info per Serving:
Nutrition Facts
1/4 cup = 1 serving
Amount Per Serving
Calories 106.9
Total Fat 8.8 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.7 g
Cholesterol 4.3 mg
Sodium 136.4 mg
Potassium 233.6 mg
Total Carbohydrate 5.5 g
Dietary Fiber 3.2 g
Sugars 1.3 g
Protein 2.9 g
Vitamin A 7.9 %
Vitamin B-12 0.3 %
Vitamin B-6 7.9 %
Vitamin C 17.4 %
Vitamin D 0.0 %
Vitamin E 3.1 %
Calcium 2.6 %
Copper 7.4 %
Folate 10.2 %
Iron 3.3 %
Magnesium 3.6 %
Manganese 4.2 %
Niacin 4.5 %
Pantothenic Acid 7.0 %
Phosphorus 4.9 %
Riboflavin 6.0 %
Selenium 0.7 %
Thiamin 2.8 %
Zinc 2.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.youtube.com/watch?v=9scCa9FTO3Y.

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Ingredients

  • 6 Roma tomatoes
  • ½ cup corn kernels (about 1 cob of corn)
  • ½ cup black beans, drained and rinsed
  • 2 nectarines (or peaches) – chopped to ½ inch cubes
  • 4 jalapeno peppers (option: leave seeds in for extra spice or reduce number of jalapenos for milder flavor)
  • ½ white onion
  • 1/3 cup fresh cilantro
  • 3 cloves of garlic
  • 2 tsp. ground cumin
  • 1 tsp. sea salt
  • 2 Tbsp. fresh lime juice (about 1 lime)

Southwestern Nectarine Salsa

Instructions
1. Add all ingredients, except for the corn, black beans and nectarines, into a food processor or blender that has a chop mode. Pulse 5-10 times, or until the ingredients are diced and combined. Be careful that the salsa does not become soupy.
2. Fold in the corn, black beans and nectarines until well combined
3. Transfer salsa to an airtight container and refrigerated for one day prior to serving to allow flavors to marinate.
4. Serve and enjoy!

Nutrition Info per Serving:
Nutrition Facts
1 serving = 1/2 cup
Amount Per Serving
Calories 31.1
Total Fat 0.5 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 119.7 mg
Potassium 76.6 mg
Total Carbohydrate 6.3 g
Dietary Fiber 1.2 g
Sugars 3.2 g
Protein 1.1 g
Vitamin A 7.9 %
Vitamin B-12 0.0 %
Vitamin B-6 1.9 %
Vitamin C 20.1 %
Vitamin D 0.0 %
Vitamin E 0.7 %
Calcium 1.5 %
Copper 1.9 %
Folate 3.0 %
Iron 3.0 %
Magnesium 1.9 %
Manganese 3.0 %
Niacin 1.7 %
Pantothenic Acid 0.8 %
Phosphorus 1.9 %
Riboflavin 1.0 %
Selenium 0.3 %
Thiamin 2.3 %
Zinc 1.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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