Wednesday, January 16, 2013

Tex Mex Turkey in a Pot

Over the past six months or so Judy and I have moved from Tahoe to Tulsa, visited Italy for the wedding of our son Adam to Shawna, traveled to Phoenix for yet another wedding, visited New York twice, once to meet our newest grandson Max and on another occasion for his Bris, and traveled to Palm Desert for our winter stay.  In other words, we’ve strayed a bit from our every day healthy cooking path and as a consequence I for one have gained a few unwanted pounds.

The best way to combat our indiscretions is to get back on track as quickly and completely as possible.  With that in mind, Judy prepared to most delicious meal this evening.  I may have even told her that, if she liked, she could present me with this dish every night… forever.  It’s simply that good.

From our kitchen to yours.  Enjoy the adventure.


Tex Mex Turkey in a Pot
1 pound Ground Turkey, extra lean

3 cloves Garlic, minced

½ cup Onion, yellow, chopped

½ cup Bell Pepper, green, diced

1 tsp Kosher Salt

1 tsp Chili Powder

16 oz Kidney Beans, 1 can drained

2 ½ cups Tomatoes, diced, with juice

¾ cup  Brown Rice, instant, uncooked

¾ cup Cheddar Cheese, shredded

1/2 tsp Red Pepper flakes, dried

Cooking Spray


Brown Turkey and Garlic in a pan sprayed with the Cooking Spray.

Add Onion and Green Pepper; cook until Onion is transparent; drain off any fat.

In a 2 quart casserole combine the meat mixture with Salt, Chili Powder, Beans, Pepper flakes, Tomatoes and Rice.

Bake, covered at 350° for 30 minutes.

Uncover and sprinkle with Cheese; bake another 15 minutes.

Yields 6 – 8 servings. PointsPlus value per serving is 5.  Prep time is 15 minutes, Cooking time is 45 minutes. Level of difficulty is Easy.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh