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Tex-Mex Turkey

Ingredients: 

1 can reduced-fat condensed tomato soup (10 3/4 oz)
1/2 cup nonfat sour cream
Nonstick cooking spray as needed
1 cup sliced green onions
1/2 cup diced green chilies
1/2 cup frozen corn
1/2 cup chopped red bell pepper
1/4 cup sliced ripe olives (optional)
2 garlic cloves minced
1 teaspoon chili powder
1 pound turkey tenderloins cut thin strips
1/2 teaspoon salt
Hot cooked rice (optional)

Yield: 

4 Servings

Method: 

Combine soup and sour cream in small bowl; mix well. Set aside.

Spray large nonstick skillet with cooking spray. Add onions, chilies, corn, bell pepper, olives, if desired, garlic and chili powder; cook and stir over medium-high heat until onions and pepper are tender.

Add turkey to skillet; brown evenly. Add soup mixture and salt; bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Serve with rice, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 3 Meat.

Nutrition Facts: Calories 229; Calories from Fat 14%; Total Fat 4g; Saturated Fat 1g; Protein 24g; Carbohydrates 26g; Cholesterol 45mg; Sodium 301mg; Dietary Fiber 2g.