Taco Bake (Lean & Green)

I've been trying to drop some pounds for some time and am pleased to have finally found a program that works for me. 

I'm eating a 'fueling' every 2-1/2 hours...and enjoying a good

ole healthy meal once a day.

(Options can be a brownie, soup, oatmeal, shakes, etc etc that you mix from a packet - really is some delish stuff! ) 

So far so good! It works well for me and my busy lifestyle. 

And the scale shows it!  WOWZA! 

I don't have a 'credit' for this recipe as I found it at another

Lean & Green recipe page at Facebook. 

But I really liked this.  I halved the recipe and baked it in 

a deep dish pie pan.

It's 8 servings if you bake the whole recipe, so do whatever

floats your boat! 

Enjoy!

TACO BAKE 

Crust:

8 Tb. or 1/2 c. reduced fat cream cheese, softened (8 Condiments)

1/4 c. egg beaters (.125 Lean)

5 Tb. fat free half and half (5 condiments)

1/2 tsp. taco seasoning (.25 condiment)

8 ounces low fat Mexican cheese blend, shredded (2 Lean)

Topping: 

24.37 ozs;. 93% fat free Jennie-O ground turkey, cooked (4.875 Lean)

4 tsp. taco seasoning (2 Condiments)

1 c. tomato puree - tomatoes chopped then pureed to equal 1 c. (4 Greens)

4 ozs. chopped green chilies (8 condiments)

4 ozs. Mexican cheese blend, shredded (1 Lean)

Preheat oven to 375*. 

For the crust, beat the cream cheese and eggs until smooth.  Add cream and seasoning. Grease 9" X 13" baking dish; spread cheese mixture over the bottom; sprinkle cheese over top, then press into batter using the back of a spoon.  Bake 25 - 30 minutes.  Let stand 5 minutes before adding topping. 

For the topping, brown the turkey; drain any grease.  Stir in seasoning, tomato sauce and chilies. Spread evenly over the crust.  Top with shredded cheese. 

Reduce oven to 350; bake another 20 minutes or until hot and bubbly. 

Serve with your favorite veggies!

8 servings: 

1 Lean, 3 Condiments, 1/2 green per serving

(You'll need 2-1/2 more greens per serving). 

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