Diabetic Mexican Casserole

Utensils: large skillet with lid

Makes 4 servings

Calories: 270
Total Fat: 9 grams
Saturated Fat: 2 grams
Protein: 24 grams
Sodium: 236 mg
Carbohydrates: 20 grams
Dietary Fiber: 7 grams

Ingredients

• (Nonstick cooking spray for non-Saladmaster users)
• 12 oz of lean ground turkey
• 1 can (14 oz) of no-salt added stewed tomatoes
• 1/2 (16 oz) package of frozen bell pepper stir-fry blend, (thawed for non-Saladmaster users)
• Can of black beans, rinsed
• 3/4 tsp. cumin (or if you are me, just keep it pouring)
• 1/2 tsp salt (optional)
• 1 1/2 oz of finely shredded reduced-fat sharp cheddar cheese (cone #1)

Instructions:

1. Fully cook turkey in skillet (use non-stick spray for non-Saladmaster users) over medium. Stir in tomatoes, bell peppers, black beans and cumin. Place lid on top and when it clicks, reduce to low for 10 minutes. (In regular cookware, reduce heat, place lid on top and cook for 20 minutes)
2. Stir in salt if desired and sprinkle evenly with cheese. 

Recipe adapted from Diabetes Self Management, February 2017 issue