Turkey Tamale Pot Pie
|Chopped onion||1 Cup (16 tbs)|
|Chopped red bell pepper||3⁄4 Cup (12 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Ground turkey breast||1 Pound|
|Chili powder||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Canned no salt added diced tomatoes||14 1⁄2 Ounce (Undrained, 1 Can)|
|Canned kidney beans||15 Ounce, drained, rinsed (1 Can)|
|All purpose flour||4 1⁄2 Ounce (About 1 Cup)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Low fat buttermilk||1 Cup (16 tbs)|
|Egg||1 Large, lightly beaten|
Preheat oven to 425°.
To prepare filling, heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add onion, bell pepper, garlic, and turkey; cook 5 minutes or until turkey loses its pink color.
Add chili powder, oregano, 1/4 teaspoon salt, tomatoes, and beans; cook 3 minutes.
Spoon turkey mixture into an 11 x 7-inch baking dish coated with cooking spray.
To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, cornmeal, sugar, baking powder, 1/4 teaspoon salt, and baking 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 4250 for 18 minutes or until topping is golden.
Calories 361 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.2%
Saturated Fat 0.45 g2.2%
Trans Fat 0 g
Cholesterol 65.6 mg21.9%
Sodium 703.8 mg29.3%
Total Carbohydrates 57 g18.9%
Dietary Fiber 8.2 g33%
Sugars 8.9 g
Protein 29 g57.6%
Vitamin A 33.5% Vitamin C 59.1%
Calcium 15.6% Iron 25%
*Based on a 2000 Calorie diet