Fried Ground Turkey & Rice Burritos

Fried Ground Turkey and Rice Burritos: A Low Sodium Recipe

Fried Burritos: A Surprisingly Heart-Healthy Dinner Option

 

My family loves Mexican food and although I’m not a huge fan of fried foods, they absolutely love fried foods of any kind, including burritos. Since I try to keep things on the healthy side and completely low sodium, I have perfected my recipe for fried burritos to satisfy their love of fried and spicy foods and combine it with my love of only serving them heart-healthy dishes. The coolest thing about this recipe is that the filling I use for this flavorful dish is also the same one I use for stuffed peppers and party dips, so making a big batch that you can freeze for later is an added bonus!

Fried Ground Turkey & Rice Burritos
Author: 
Recipe type: Main
Cuisine: Mexican
 
Ingredients
  • 1 lb lean ground turkey
  • 1 can low sodium tomato soup
  • 1 pkg Mrs. Dash Taco Seasoning
  • 1 cup precooked brown rice
  • 1-4 oz can green chiles, undrained
  • 1 cup water
  • ¼ cup red onion
  • 4 flour tortillas
  • 5 tbsp canola oil.
Instructions
  1. Cook lean ground turkey until done.
  2. Add chopped onion and cook until tender.
  3. Add tomato soup, Mrs. Dash Seasoning, water, and heat over low heat for about 10 minutes.
  4. While meat mixture is simmering, cook brown rice according to package instructions.
  5. Mix rice in with meat mixture and remove from heat.
  6. In a large frying pan, heat the canola oil.
  7. Burrito wrap about 4-5 tbsp of the meat and rice mixture in each tortilla.
  8. Fry burritos over low-medium heat for about 3 minutes on each side, until nicely browned.
  9. Serve with a side of corn, homemade refried beans, and your favorite salad vegetables.

 Fried Burritos are a delicious low sodium meal!

If you decide to double or triple the filling for this recipe, you can freeze it for later to make delicious party dips (just heat it up and add cheese and serve it with tortillas) or stuffed peppers (put the mixture in the gutted bell peppers and heat in the oven for 30 minutes) for a delicious family meal. These fried burritos are great for lunch or dinner and their simplicity is almost silly. Even though they’re fried, you’ll feel good knowing that you’re serving a heart-healthy meal your family will request on the regular. Simple, delicious, and a real crowd pleaser, this recipe is one you’ll definitely want to add to your box.

Spicy Vegetarian Potato Soup

Vegetarian Spicy Cream of Potato Soup

Sometimes being a vegetarian can be a little tricky. If you don’t eat meat for whatever reason, you really don’t want to eat any kind of meat at all. That includes chicken or beef stock. That’s meat. When you want comfort food like vegetable soup or potato soup, you might think you’re getting a vegetarian “meal in a can”, but look closely at that label. Most canned soups that you’d think were vegetarian (hello vegetable soup) actually contain beef or chicken stock. In fact, stop what you’re doing and Google either one of those soups and I guaran-dang-tee you 98% of them include some sort of meat stock. Weird, right? Well, I don’t use meat stock in my vegetable soups because well…it’s supposed to be just vegetables and I’m a vegetarian. If you’re in the same boat as me, you’re going to love this recipe for Vegetarian Potato Soup. It’s got a nice kick to it because I like things spicy, and it’s creamy, delicious, and very satisfying all by itself.

Spicy Vegetarian Potato Soup
Author: 
Recipe type: Soup
Serves: 6
 
This Vegetarian Potato Soup is low in sodium and contains no meat stock.
Ingredients
  • 2 cups low sodium vegetable stock
  • 4 cups cubed potatoes
  • ¼ cup diced onion
  • 1-4 oz can diced green chiles, undrained
  • 2 tbsp unsalted butter
  • 1 cup soy milk
  • ¼ cup instant potato flakes
  • 1 tbsp ground pepper
Instructions
  1. In a large pot on the stovetop, boil cubed potatoes in vegetable stock until tender then mash to desired consistency. I like to leave mine a little chunky.
  2. Sauté the onion in butter until tender.
  3. Mix butter and onion in with your potatoes.
  4. Add soy milk, chiles, pepper, and potato flakes into the pot and stir thoroughly.
  5. Heat on the stove top on low heat for 30 minutes.
  6. Serve topped with cheese and croutons...hold the bacon.

 

Hearty Vegetarian Potato Soup Recipe
This Vegetarian Potato Soup is so hearty and satisfying that even the meat lovers in your life will enjoy this recipe. This recipe is very low in sodium so it’s perfect for anyone that needs to lower their daily salt intake. Serve this for dinner along with your favorite sandwiches or as a delicious and fulfilling lunch. You’ll never have to wonder what meat monster is hiding in that bowl with this soup recipe. Go ahead…make it. You know you want a bite!

Low Sodium Crock Pot Chicken Chili

Hearty and Simple Low Sodium Crock Pot Chicken Chili
My family loves chili and I rely on my Crock Pot to help me out during the week. Since chili is so versatile, I make some variety of it once a week and freeze the leftovers for nights when I forget to take something out to fix for dinner (what…I’m the only one that does that?). This hearty, low sodium chicken chili is always a favorite and it practically makes itself because all you do is dump the ingredients in the slow cooker in the morning and a full meal is magically ready when it’s time to eat. It really doesn’t get better than that, does it?

Low Sodium Crock Pot Chicken Chili
Author: 
Recipe type: Crock Pot
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 lb frozen chicken breasts or tenders
  • 2-8 oz cans no salt added tomato sauce
  • 1-15 oz can of low sodium pinto beans
  • 1-15 oz can of no salt added diced tomatoes
  • 2 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp Mrs. Dash Garlic & Herb Seasoning
  • 6 oz light beer (or non-alcoholic beer)
Instructions
  1. Place frozen chicken breasts or tenders in bottom of Crock Pot.
  2. Pour in tomato sauce, diced tomatoes, beans, and beer.
  3. Add spices.
  4. Cook on low for 8 hours or high for 4 hours.
  5. About ½ hour before the chili is ready, break up the chicken (it's so tender by this point that you can literally break it up with your mixing spoon), and stir everything up, then simmer for another ½ hour before serving.
  6. Top with cheese if you'd like and serve will crackers or tortilla chips.

 No fuss low sodium Crock Pot Chicken Chili

This is such an easy weeknight meal, it’s almost silly. And the beauty of this recipe, or any chili recipe for that matter, is that it tastes even better the next day so it’s a perfect lunch option as well. I adore my Crock Pot because without it, some nights I simply wouldn’t get dinner on the table before 9:00 pm and that just doesn’t work for this hungry bunch. What’s your favorite slow cooker recipe for busy weeknights? I’d love to give it a try!