Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro
12 oz. shredded turkey
4 9 inch low-carb tortillas
2/3 cup fat-free spicy black bean dip
Salt and freshly ground black pepper
12 ounce jar tomatillo salsa
1 cup reduced-fat Mexican cheese blend
1/2 cup chopped fresh cilantro
1. Preheat oven to 450 degrees
2. Toast tortillas lightly under a preheated broiler. Keep tortillas warm by covering them with a clean kitchen towel as you go.
3. Stir the black bean dip into the shredded turkey. Season with salt and pepper to taste.
4. Lay the tortillas on a work surface and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling an d roll the tortillas up tightly to encase the filling. Lay them side by side in a 9×13 inch baking dish.
5. Spoon the salsa over the tortillas and sprinkle with the cheese. Back until the cheese is bubbly and the enchiladas are hot throughout, 10-12 minutes.
6. Sprinkle the cilantro over the enchiladas and serve.
Nutrition – 314 calories; 10g fat; 38g protein; 32g carbohydrate; 18g fiber
2 cups fresh or frozen cranberries
1 Tbsp. grated orange zest
1/8 tsp ground cinnamon
1 cup water
1/2 cup Truvia
1. Place cranberries, zest, cinnamon and water in a medium saucepan over medium heat. Stir to combine
2. Bring to a simmer and cook, stirring occasionally, until berries have popped and compote has thickened, about 10 minutes.
3. Remove from heat and stir in sugar substitute to taste.
4. Let compote sit—serve at room temperature.
Makes 8 (3 Tbsp) servings
Per serving: 20 calories; 0g fat; 6g protein; 5g carbohydrate; 1g fiber; 0mg sodium
3 tsp. extra virgin olive oil, plus extra for baking dish
1 (3/4 lb) loaf whole-grain bread, cut into cubes (4 cups)
1 lb. sweet Italian-style turkey or chicken sausage
1/2 cup lower-sodium chicken broth
4 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1 Bosc pear, coarsely chopped (Bartlett or Anjou are good subs)
1 Tbsp. chopped fresh sage
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1. Heat oven to 350 degrees. Lightly oil a 9×13 inch baking dish. Place bread cubes in a large bowl.
2. Remove sausage from the casings and break into 1/2 inch pieces. Heat 1 tsp of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 3 minutes. Transfer to the bowl with bread cubes.
3. Return the skillet to the heat. Add 2 Tbsp. of broth and, using a wooden spoon, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 tsp. oil, celery and on-ion; cook until softened, about 6 minutes. Add pear and sage; cook 2 minutes more.
4. Transfer vegetable mixture to the bowl with the bread and sausage. Add egg and stir to combine. Add remaining broth, parsley, salt and pepper; mix well. Spread stuffing evenly in baking dish. Bake until top is crisply and stuffing is heated through—about 30 minutes.
Makes 12 cups
Per 1/2 cup: 80 calories; 2g fat, 0.5g saturated fat; 6g protein; 10g carbohydrate; 2g fiber; 127 mg sodium