|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Teaspoon|
|Finely chopped cooked turkey||3 Cup (48 tbs)|
|No salt added tomato sauce||8 Ounce (1 Can)|
|Canned no salt added tomato paste||8 Ounce (1 Can)|
|Chopped fresh parsley||2 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|English muffins||4 , split and toasted|
Combine onion, celery, and oil in a 2-quarr casserole.
Cover with heavy-dury plastic wrap and microwave at HIGH for 2 ro 3 minutes or until vegetables are render Drain vegetables, and par dry with a paper rowel.
Wipe pan drippings from casserole with a paper towel.
Return vegetables to casserole; stir in turkey and next 7 ingredients.
Cover and microwave at HIGH for 3 to 4 minutes or until thoroughly heated, stirring once.
To serve, place 3 1/2 cup turkey mixture on each muffin half.