1 c Yellow cornmeal
1 ts Sugar
1 c FF Cheddar Cheese, HC —
Shredded
1/3 c Skim milk
1/4 c Egg Product — HC
2 ts Vegetable oil
1/2 lb Ground turkey breast
1/2 c Green pepper — chopped
1/2 c Onion — chopped
1 ts Garlic — minced
1 ts Jalapeno pepper — finely
8 ounces Can tomato sauce 1 cup Whole kernel corn — drained 2
teaspoons Chili powder 1 1/2 teaspoons Ground cumin 1/3 teaspoon
Cayenne pepper 4 ounces FF Cheddar Cheese, HC — shredded Light or FF Sour
Cream Salsa
Heat oven to 350 F. Combine cornmeal and sugar; stir in 1 c. cheese, milk,
egg product and vegetable oil. Stir just until moistened. Press mixture on
bottom and up sides of a 9″ pie plate sprayed with non- stick cooking
spray. In 10″ skillet, cook ground turkey, green pepper, onion, garlic and
jalapeno pepper over medium heat until turkey is no longer pink. Drain.
Stir in tomato sauce, corn, chili powder, cumin and cayenne pepper. Spoon
turkey mixture into cornmeal crust. Bake at 350 F. for 30 to 35 minutes.
Remove from oven; sprinkle with 1 cup cheese. Return to oven and bake until
cheese melts. Let stand 5 minutes before serving. Serve with fat-free sour
cream and salsa to add at the table if desired. 8 servings, each 202
calories, 21 g protein, 23 g carbo., 3 g fat, 25 mg cholesterol, 469 mg
sodium.
Yields
8 Servings
