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Glazed Maple Acorn Squash
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Tex-Mex Turkey
Yield: Makes 4 servings
Ingredients:
1
can (10-3/4 ounces) reduced-fat condensed tomato soup
1/2
cup fat-free sour cream
Nonstick cooking spray
1
cup sliced green onions
1/2
cup diced green chilies
1/2
cup frozen corn
1/2
cup chopped red bell pepper
1/4
cup sliced ripe olives (optional)
2
cloves garlic, minced
1
teaspoon chili powder
1
pound turkey tenderloins, cut into thin strips
1/2
teaspoon salt
Hot cooked rice (optional)
Preparation:
1.
Combine soup and sour cream in small bowl; mix well. Set aside. Spray large nonstick skillet with cooking spray. Add onions, chilies, corn, bell pepper, olives, if desired, garlic and chili powder; cook and stir over medium-high heat until onions and pepper are tender.
2.
Add turkey to skillet; brown evenly. Add soup mixture and salt; bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Serve with rice, if desired.
Nutritional Information:
| Serving Size: 1/4 of total recipe (without rice) | |
| Sodium | 301 mg |
| Protein | 24 g |
| Fiber | 2 g |
| Carbohydrate | 26 g |
| Cholesterol | 45 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 14 % |
| Calories | 229 |
Dietary Exchange:
| Meat | 3 |
| Starch | 1 |
This recipe appears in:
Southwestern
