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PER SERVING (1 cup): 230 calories, 7.5g fat, 481mg sodium, 21g carbs, 3g fiber, 3g sugars, 19g protein -- POINTS® value 5*
Get ready for an amazingly comforting, scoopable, Mexican-inspired dish, because HERE... IT... IS!!! Just a warning: This stuff is hauntingly delicious!
Ingredients:1 1/4 lbs. raw lean ground turkey
3/4 cup yellow cornmeal
1 cup fat-free chicken or vegetable broth
One 14.5-oz. can diced tomatoes with chiles
1 small onion, chopped
3/4 cup canned sweet corn, drained
1/2 cup canned kidney beans, drained
1/2 cup sliced black olives, drained
2 tsp. chili powder
1 tsp. ground cumin
Optional toppings: fat-free shredded cheddar cheese, fat-free sour cream
Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and spread it around to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any excess liquid and add turkey to the crock pot.
In a bowl, combine cornmeal with broth and whisk thoroughly. Let stand for 5 minutes.
Add cornmeal mixture to the crock pot along with all other ingredients. Mix thoroughly.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.
Serve and, if you like, top each serving with cheese and/or sour cream. Mmmmmm!!!
MAKES 7 SERVINGS
5 comments:
THIS sounds so YUMMY!!!
I am loving this and will definitely try it. If it works out do you mind if I post my version of it on my own site?
I really need to check out that cookbook - even if just for the brownies made with kidney beans - if I remember correctly - must try them out on my son!
I heard of her site. This looks yummy.
did you see her this morning on GMA??? Love what she is doing. I know I already commented earlier on this but figured I'd add that tidbit :D
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