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Thursday, November 28, 2013


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 

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