Turkey With A TWIST

Taco Turkey Pizza

1 pound white ground turkey meat
1/2 cup water
3 T chopped green chilies (from 4 oz can)
1 (1.25 oz) package taco seasoning mix
1 (12-inch) purchased pizza crust
1 (15 oz) can refried beans
1 cup shredded sharp Cheddar cheese

Heat oven to 4501 F. In large skillet, brown turkey. Drain. Add water, chilies and seasoning mix. Bring to a boil. Reduce heat, simmer, uncovered, 15 minutes or until thickened. Place crust on baking sheet. Spread beans evenly over crust. Top with meat mixture and cheese. Bake at 4501 F for 15 minutes or until cheese is melted and pizza is heated through. Cut in wedges to serve. 6 servings. Tip: Before serving, garnish pizza with fresh green chili peppers, lettuce, tomato, onion, low-fat sour cream and taco sauce, if desired. Nutrition Facts (per serving): 379 calories, 53 mg cholesterol, 784 mg sodium, 12 g fat.

Pronto Turkey Fajitas

3 T lime juice
2 t ground cumin
2 t chili powder
salt and pepper, if desired
1 green pepper, sliced
1 onion, sliced
1 pound turkey breast meat/tenderloin cut into stir fry strips, or use white turkey breast steaks cut into 1-inch strips (thigh meat can also be used)
8 (8-inch) flour tortillas, warmed

In large bowl, combine lime juice, cumin, chili powder, salt and pepper. Add turkey, green pepper and onion. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add turkey mixture; cook and stir until turkey is no longer pink in the center. Divide mixture evenly between tortillas. 4 servings. Tip: Serve with salsa, if desired. Suggested lite additions: chopped fresh tomatoes, fat-free cheeses, lettuce, low-fat sour cream or plain non-fat yogurt. Nutrition facts (per serving): 374 calories, 56 mg cholesterol, 386 mg sodium, 6 g fat.

Southwestern Turkey-Vegetable Soup

2 t olive oil
1 cup coarsely chopped onion
1 cup chopped green pepper
2 cups cubed cooked white turkey
1 (10 oz) package frozen corn
1 (14 oz) can ready-to-serve chicken broth
1 (10: oz) can condensed tomato soup
1 (12 oz) jar salsa
1 2 t chili powder
1 clove garlic, minced

Heat oil in large saucepan over medium-high heat until hot. Add onion and green pepper; cook 3 to 4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce heat; simmer until heated through. 6 servings. Tip: Garnish with low-fat sour cream, shredded cheese and black olives. Serve with tortilla chips.

Nutrition facts (per serving): 243 calories, 44 mg cholesterol, 1101 mg sodium, 7 g fat.

Lite Turkey Pasta Salad

1 (16 oz) package tri-color corkscrew pasta, cooked
1 (16 oz) package California-style frozen broccoli, cauliflower and carrots, thawed
2 cups sliced raw vegetables (red or green peppers, red onion, zucchini)
1 cup cubed white turkey meat
2 cups fat-free Italian or Ranch salad dressing
3 cup grated Parmesan cheese

In large bowl, combine all ingredients, tossing well to coat. Refrigerate until ready to serve. 8 servings. Nutrition Facts (per serving): 307 calories, 17 mg cholesterol, 940 mg sodium, 2 g fat.