Quick and Easy Skinny Taco Salad

 This flavorful meal is a favorite at the Smith house.  It  is easy to prepare, so it's great for a school night, busy days, or when you are driving kids to and from sports practice and you have no time.  We eat it a lot, so Jenna is not always thrilled to see it on the menu, but she does manage to clean her plate!

1 pound ground turkey (not turkey breast)
1 can beans, I prefer white beans, Greg likes black beans
1 tsp. Olive Oil
1/2 tsp Chipotle Chili powder or regular Chili powder (use more if you like it spicier)
1/2 to 1 tsp Cumin
1/2 tsp celery salt
salt and pepper
1 tomato or a handful of cherry tomatoes per serving
Organic Greens Mix or whatever lettuce mix you like
1 Tbsp low fat Mexican Mix shredded cheese per serving
1 diced red pepper
Olive oil and Balsamic Vinegar for dressing

Brown ground turkey in the olive oil in a fry pan.  Add beans when almost turkey is almost cooked.  Add chili powder, cumin, celery salt, and salt and pepper and cook until done (beans will be a little more tender then they started out).  Use 2-3 handfuls of greens for each plate, top with meat mix, add a handful of tomatoes and a handful peppers per plate. Drizzle with Olive Oil and then Balsamic vinegar, top with 1 Tbsp of cheese per plate.

Tip:   I keep the cut up meat mix, peppers and tomatoes in separate containers in the fridge so that I can throw together a salad in the morning to take for lunch. I put the lettuce mix topped with cheese, tomatoes and peppers in one container, and the meat mix in a separate microwaveable container.  The dressing I have premixed in a container that I keep at work.  Voila'! Easy dinner and then lunch the next day.  Try it and let me know what you think.