Tex-Mex Turkey

Recipe Ingredients

1		Reduced-fat condensed tomato soup - (10 3/4 oz)
1/2 cup	118ml	Nonfat sour cream
		Nonstick cooking spray - as needed
1 cup	62g / 2.2oz	Sliced green onions
1/2 cup	73g / 2.6oz	Diced green chilies
1/2 cup	31g / 1.1oz	Frozen corn
1/2 cup	73g / 2.6oz	Chopped red bell pepper
1/4 cup	59ml	Sliced ripe olives - (optional)
2		Garlic cloves - minced
1 teaspoon	5ml	Chili powder
1 lb	454g / 16oz	Turkey tenderloins - cut thin strips
1/2 teaspoon	2.5ml	Salt
		Hot cooked rice - (optional)

Recipe Instructions

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.

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.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 3 Meat.

Nutrition Facts: Calories 229; Calories from Fat 14%; Total Fat 4g; Saturated Fat 1g; Protein 24g; Carbohydrates 26g; Cholesterol 45mg; Sodium 301mg; Dietary Fiber 2g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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