![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1M7cYmvsl5VGluDaL89NtGvuqs17SlWrx0OZrs4D3HqfIL_v0VX__cH0YXBQaWZi-WJ2qopAll7AGf6l2t9a6wTQUXpotJppFwTFZrCOdfaYXzfB4zSDm8WTG0cCTneTY_qHyVf1MoqY/s200/DSCF0414.jpg)
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cooking spray
1 cup chopped onion
3/4 c chopped red bell pepper
4 garlic cloves, minced
1 pound ground turkey breast
1 tbsp chili powder
1 tsp dried oregano
1/2 tsp salt
1 14.5 can no salt added diced tomatoes, undrained
1 15 oz can kidney beans, rinsed and drained
Topping:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN41fQIpu7aA1rU_XX1qXxBrFjH8-HRONuBUNWBOvN206EWHXBghD6bSniVC9Sh5Au0leuyljtC9ZhqTfSZ3e3j1WkDKTbFgLPpB6HT5IhynMVslup487O9UI9vezkxlx3XOb3hzaN7Tw/s200/DSCF0417.jpg)
3/4 c yellow cornmeal
1 tsp sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 c low fat buttermilk
1 lg egg, lightly beaten
preheat oven to 425
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To prepare topping, lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2tsp salt and soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture. Bake at 425 for 18 min or until topping is golden.
Was sooo tasty!! family loved it, and we agree the jalapeno added a little heat, I may up it to 2 next time, and I want to add corn too!! Yummy!!
Serving size: 1 3/4 c WW pts: 6pt!!
2 comments:
Sounds like you're getting your cooking mojo back women! Now I got to find a way to invite myself over for dinner. =P
Yum! That looks great!
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