Turkey Salsa Bowls With Tortilla Wedges Recipes

TURKEY SALSA BOWLS WITH TORTILLA WEDGES

Turkey Salsa Bowls with Tortilla Wedges image

Delicious and nutritious, this dish was a favorite of the kids who participated in the junior chef classes I taught at my church. The recipe encouraged creativity and healthy eating as students designed their own salsa bowls using whole grains, vegetables and lean protein. -Jean Gottfried, Upper Sandusky, Ohio

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound lean ground turkey
1/2 cup chopped sweet pepper
1/4 cup thinly sliced celery
2 green onions, chopped
1 jar (16 ounces) medium salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 cup uncooked instant brown rice
1 cup water
4 whole wheat tortillas (8 inches)
1 tablespoon canola oil
8 cups torn romaine (about 1 head)
Optional toppings: Chopped tomatoes, sliced ripe olives, cubed avocado, shredded cheddar cheese and chopped green onions

Steps:

Preheat oven to 400°. In a large skillet, cook and crumble turkey with pepper, celery and green onions over medium-high heat until no longer pink, 5-7 minutes. Stir in salsa, beans, rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 15 minutes., Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a baking sheet. Bake until lightly browned, 8-10 minutes., To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.

Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 423mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic exchanges

TURKEY QUESADILLAS WITH CRANBERRY SALSA

Turkey Quesadillas with Cranberry Salsa image

A sweet-tart cranberry salsa is the ideal accompaniment to leftover turkey in this breezy quesadilla. With a hint of lemon and pear, the salsa is also good with chicken or pork. -Jodi Kristensen, Macomb, Michigan

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

3/4 cup fresh or frozen cranberries
2 tablespoons sugar
1/4 cup water
1 small pear, chopped
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
3 tablespoons chopped celery
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon ground cumin
4 flour tortillas (6 inches)
2 cups cubed cooked turkey breast
1 cup shredded reduced-fat white or yellow cheddar cheese

Steps:

For salsa, in a small saucepan, combine cranberries, sugar and water; bring to a boil. Reduce heat to medium; cook, uncovered, until berries pop, about 10 minutes, stirring occasionally. Remove from heat; cool slightly. Stir in pear, onion, jalapeno, celery, lemon zest and juice, and cumin., Preheat griddle over medium heat. Top one half of each tortilla with 1/2 cup turkey; sprinkle with 1/4 cup cheese. Fold tortilla to close. Cook on griddle until golden brown and cheese is melted, 1-2 minutes per side. Serve with salsa.

Nutrition Facts : Calories 321 calories, Fat 10g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 449mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

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