½ medium green bell pepper, chopped
½ small onion, chopped
1 tablespoon water
1 slice light whole-wheat bread, crust discarded torn into small pieces
1 tablespoon of fat-free milk
1 pound ground skinless turkey breast
2 tablespoons taco seasoning mix
1 tablespoon snipped fresh parsley
1 teaspoon chili powder
Cooking spray
6 – 6 inch corn tortillas
2 tablespoons chunky salsa (lowest sodium available)
¼ cup shredded or grated low-fat sharp cheddar cheese (about 1 ounce)
In small microwaveable bowl, stir together the bell pepper, onion and water. Cover with wax paper. Microwave on 100 percent power (high) for 4 minutes.
Meanwhile, preheat the oven to 350F.
Put the bread pieces in a medium bowl. Add the milk. Let stand for 3 to 4 minutes. Stir. Crumble the turkey into the mixture. Add the taco seasoning, parsley, chili powder, and bell pepper mixture. Using your hands or a spoon, thoroughly combine.
Lightly spray a jumbo muffin pan or six 6-ounce ovenproof glass custard cups with cooking spray. For each tortilla, cut 4 evenly spaced slashes, each about 2 inches long, from the edge toward the center. Fit the tortillas into the muffin pan cups, overlapping the cut parts like flower petals. Spoon in the turkey mixture.
Bake covered with aluminum foil, for 30 minutes. Transfer to a cooling rack and let stand, still covered, for 5 minutes. Transfer to plates. Top each serving with the salsa then the cheddar.
Calories: 146
Total Fat: 1.5g
Saturated Fat: 0.5g
Trans Fat: 0.0g
Polyunsaturated Fat: 0.5g
Monounsaturated Fat 0.5g
Cholesterol 52 mg
Sodium 280 mg
Carbohydrates 12g
Fiber 2g
Sugars 2g
Protein 21g
