Spicy Nachos - Butter Busters^
INGREDIENTS:
3 ea Tb fatfree chicken broth 2 t Sugar, optional
2 lg Onions, chopped **OR**
3 cl Garlic, crushed 1 ea Pk Sweet 'n Low, optional
3 lb Skinless white meat turkey, 1 1/2 t Ground cumin
-ground 1/2 t Lite salt, optional
2 cn (28oz) whole tomatoes 1/2 t Ground red pepper
2 md Green bell peppers, seeded 1 cn (16oz) kidney beans, rinsed
-and chopped -and drained
1 c Dry red wine or cooking wine 1 cn (15oz) whole kernal corn,
1/4 c Chili powder -rinsed and drained
2 ea Tb yellow cornmeal 2 c Grated nonfat Cheddar cheese
3 ea Tb fatfree chicken broth 2 t Sugar, optional
2 lg Onions, chopped **OR**
3 cl Garlic, crushed 1 ea Pk Sweet 'n Low, optional
3 lb Skinless white meat turkey, 1 1/2 t Ground cumin
-ground 1/2 t Lite salt, optional
2 cn (28oz) whole tomatoes 1/2 t Ground red pepper
2 md Green bell peppers, seeded 1 cn (16oz) kidney beans, rinsed
-and chopped -and drained
1 c Dry red wine or cooking wine 1 cn (15oz) whole kernal corn,
1/4 c Chili powder -rinsed and drained
2 ea Tb yellow cornmeal 2 c Grated nonfat Cheddar cheese
In a large nonstick skillet, heat chicken broth over medium heat adding garlic and onions. Saute about 5 minutes. Add ground turkey and cook until done. Spoon off and discard any fat. Stir in the tomatoes and their liquid, bell peppers, wine, chili powder, cornmeal, sugar, cumin, salt and ground red pepper until blended. Bring to a boil. Reduce heat and simmer uncovered 30 minutes, stirring occasionally. Stir in beans and corn, simmer an additional 15 minutes. Serve hot in bowls sprinkled with a little grated cheese. Serve with bread or fatfree crackers. Per serving: 224 cal., 2.3g fat (9%), 59mg chol., 2g fiber, 31g pro., 20g carb., 327mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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