Turkey Cornmeal Casserole
Ground turkey perfectly flavored with bell peppers, jalapeño pepper
(optional), chard leaves and garlic, and then encased in a cornmeal
crust. You can substitute fresh spinach leaves if you can't find chard.
Great served with a salad with diced jicama and chopped carrots for
crunch. Cayenne pepper used in very small amounts works to bring out
the natural flavor of food, similar to salt.
1 Tbs canola oil
1 lb ground turkey breast
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 large jalapeno pepper, seeded and diced (optional)
3 large Swiss chard leaves, stems removed and thinly sliced
2 cloves minced garlic
dash white pepper
dash cayenne pepper (optional)
1/4 tsp salt plus more, to taste
1 cup cornmeal
1 3/4 cups chicken broth
3/4 cup water
1 cup Monterey Jack Cheese (optional)
- Preheat oven to 400°F. Coat a 9x9 baking dish with canola oil spray.
- In
a large skillet, heat the oil and sauté the ground turkey, red and
yellow bell peppers and jalapeño over medium-high heat until turkey is
cooked, about 5 to 7 minutes.
- Add sliced chard leaves,
garlic, white pepper, cayenne pepper (if using) and salt to taste. Cook
until chard is wilted, about 2 to 3 minutes. Set aside.
- In
a large saucepan, combine cornmeal with broth, water and 1/4 tsp of
salt. Bring to a boil over medium heat; cook, stirring constantly until
mixture reaches the consistency of mashed potatoes, 4 to 5 minutes. Be
careful not to let it bubble up and splash you.
- Stir in the cheese, if using.
- Spread
half the cornmeal evenly in bottom of the baking dish. Spoon the turkey
mixture over the top. Evenly spread remaining cornmeal over the turkey.
Bake for 20 minutes, or until cornmeal crust is lightly browned.
Servings: 4
Prep Time: 20-25 minutes
Cooking Time: 30 minutes
CALL THE KIDS:
- To pull to seeds out of the bell peppers
- Wash, and tear the Swiss chard off the stem
- Peel garlic
- Measure corn meal
- Spread the corn meal mixture on the bottom of the baking dish
Nutrition Facts
Nutrition (per serving): 297.1 calories; 20% calories from fat; 6.8g
total fat; 48.8mg cholesterol; 1629.0mg sodium; 830.6mg potassium;
35.4g carbohydrates; 4.5g fiber; 6.0g sugar; 30.9g net carbs; 24.8g
protein.
Recipe Source
Author: Jennifer Carden
Tossed Green Salad with Jicama and Carrots
1 head lettuce (dark leafy greens are the healthiest!)
1 small Jicama
2 carrots
salad dressing of your choice
- Wash and dry lettuce leaves. Tear into bite-sized pieces.
- Peel jicama with a vegetable peeler, much like you would peel a potato. Cut the crispy white interior into 1/2 inch cubes.
- Use a vegetable peeler to cut thin strips from the carrots.
- Mix all of the ingredients together and top with dressing or your choice.
Tips:
Make your own salad dressing by mixing fresh squeezed lemon juice with olive oil and a dash of salt.
Call The Kids:
-
Wash and dry lettuce
- Tear lettuce into pieces
- Use the vegetable peeler to cut carrots into strips
- Toss the salad
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