Okay, so this is my 3rd post in 24 hours. That's more than I made the last two months of 2007. Please make sure you read the third post down ... my 100th post! The top two are just recipes. This will be for the recipe I made tonight for Sunday Night Family Dinner. The ones that follow in the 2nd post is me catching up for those of you who have wanted to know what I'm cooking.
This was really good. I served it with Spanish rice (from the box; Goya brand) and the Greek tomatoes I made for supper club last night (recipe in the next post). It was a perfect size for us ... 2 big servings with 2 leftover servings for tomorrow's lunch.
Weight Watchers New Complete Cookbook, 2006
Makes 4 Servings
4 teaspoons canola oil
1 green bell pepper, seeded and chopped
2 red onions, chopped
1 jalapeno pepper, seeded, deveined, and minced
1 garlic clove, minced
1/2 pound ground skinless turkey breast
1 cup tomato sauce
1 cup frozen corn kernels
3/4 teaspoon salt
1/2-1 teaspoon hot Mexican chili powder
2 cups water
2/3 cup stone-ground yellow cornmeal
1/3 cup shredded fat-free Monterey Jack cheese
1. In a large nonstick skillet over medium heat, heat the oil. Saute' the bell pepper, onions, jalapeno, and garlic until softened, about 5 minutes. Add the turkey and cook, breaking apart with a wooden spoon until browned, 5-8 minutes. Stir in the tomato sauce, corn, 1/2 teaspoon of the salt, and the chili powder; bring to a boil. Reduce the heat and simmer, covered, stirring only once or twice, until the sauce thickens slightly, about 15 minutes. Transfer to an 8-inch-square baking dish.
2. Preheat the oven to 350F. In a medium saucepan, bring 1 cup of the water and the remaining 1/4 teaspoon salt to a boil. In a medium bowl, whisk the cornmeal into the remaining 1 cup water. Slowly pour the moist cornmeal into the boiling water in a thin steady stream, stirring constantly with a wooden spoon until the mixture comes back to a boil. Reduce the heat and cook, stirring constantly, until the mixture thickens and begins to form large bubbles, about 5 minutes. Spread over the turkey so that it is completely covered. Bake 25 minutes, then sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer. Let stand 10 minutes before serving.
Per serving (1/4 of casserole): 300 calories, 6 g fat, 6 g fiber, POINTS: 6