HEART HEALTHY RECIPE- TEX-MEX TURKEY CASSEROLE

This turkey casserole is a great way to use turkey leftovers and can be frozen to be used as a quick meal later.

Tex-Mex Turkey Casserole

                                                   

                                                            1 T. vegetable oil

¼ c. chopped onion

¼ c. chopped green pepper
1 can (28 oz.) crushed tomatoes

2 ¼ c. tomato juice

1 tsp. garlic powder

1/8 tsp. black pepper

1/8 tsp. red (cayenne) pepper

1 c. long-grain rice, uncooked

3 c. white turkey meat, diced

Preheat oven to 350.  In a large skillet, heat the vegetable oil and sauté the onion and green pepper over medium heat, about 3 minutes.  Add the tomatoes, tomato juice, garlic powder, black and red pepper.  Stir in the rice, cover, and bring to a boil.  Mix in the turkey and pour into a 3-qt. ungreased casserole.  Bake, covered, for 1 hour 25 minutes or until the rice is tender, stirring once.  Serves 6.

Nutrition Information:  per 1/6 recipe

Calories 292, Total fat 6 g, Saturated fat 1 g, Cholesterol 49 mg, Sodium 606 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 6 g, Protein 26 g