6 servings
Ingredients:
1/2 cup green pepper, diced
1/2 cup green onion, diced
1 pound ground turkey breast
1 1/4 tsp table salt, divided
1/4 tsp black pepper
1 15 oz can tomato sauce
1 4.5 oz can chopped green chilies
1 tbsp chili powder
1 tsp cumin
1/3 cup whole grain yellow cornmeal
2 tbsp kodiak mix
1 tsp baking powder
1/8 tsp baking soda
1 egg
1/2 cup plain fat free greek yogurt
1 tbsp unsweetened almond milk
Directions:
Preheat oven to 400F. Spray a 2 quart casserole dish and set aside.
Add green peppers and onions to a large sprayed skillet. Heat on medium high heat until tender.
Add in the ground turkey and break up into small pieces. Cook until turkey is no longer pink. Add 1 tsp salt and the pepper.
Add in tomato sauce, green chilies, chili powder and cumin. Let simmer while you prepare cornmeal topping.
Prepare cornmeal topping by combining the cornmeal, kodiak mix, baking powder, 1/4 tsp salt and baking soda in a bowl. Set aside.
In another bowl, combine the egg, yogurt and almond milk.
Add the dry ingredients to the wet ingredients and mix until moistened.
Pour the turkey mixture into the prepared casserole dish. Top with the cornbread mixture.
Place in the oven for 15-20 minutes until cornbread is cooked through and turkey mixture is bubbling.
Suggested Serving: Serve with shredded cheese, salsa, plain fat free greek yogurt, banana peppers, chopped tomatoes and sliced green onions.
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