Sweet cornbread and spicy chipotle peppers pair up in this low-fat casserole, a great dish for Sunday night supper. Serve with a fresh green salad, tossed with fat-free ranch dressing.
1 1/4 pounds lean ground turkey breast
1 small yellow onion, diced
1/2 green bell pepper, stemmed, seeded, and diced
2 (14.5-ounce) cans Mexican style stewed tomatoes, diced
3/4 cup water
1/4 cup orange juice (or water)
1 (4-ounce) can diced green chiles
1 tablespoon canned chipotle peppers in adobo sauce, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 (14.5-ounce) can cut green beans, drained
1 (15.25-ounce) can yellow corn, drained
1/4 cup fresh cilantro, minced
1 teaspoon Splenda
salt & pepper to taste
1 box (14.5-ounce) fat-free cornbread mix
Heat oven to 350 degrees. Spray a 3 to 4 quart casserole with cooking spray. Set aside.
1) In a large, nonstick skillet or Dutch oven over medium-high heat, add turkey, onion, and pepper. Saute for about 12 minutes, stirring frequently to break up turkey into small pieces. Drain any fat.
2) Add tomatoes, water, orange juice, chiles, chipotle peppers, cumin, and coriander. Cover and simmer for 20 minutes, stirring occasionally.
4) Add green beans, corn, cilantro and Splenda. Stir to mix. Salt & pepper to taste. Bring all ingredients to a gentle boil for 5 minutes. Pour into prepared casserole dish.
5) Prepare cornbread as directed on back of package. Spread over meat mixture. Bake uncovered for 30 to 40 minutes, or until cornbread is golden brown and cooked through. Serve hot. Makes 8 servings.
Nutritional Analysis per serving: 389 Calories; 18 percent fat (7.8 grams); 1.9 grams saturated fat; 24 percent protein; 58 percent carbohydrate; 7.6 grams fiber.