I found this recipe from the Calorie Count blog. In an effort to try and eat lighter and healthier I was excited to see such a delicious-looking meal that was lightened up. I also love that this is a crockpot meal, easily made in the summer as well as the fall/winter. Pairing it with a light cucumber salad or mixed green salad and a nice chilled glass of white wine keeps it a bit more summery.
Outside-In Turkey Tamale Pie
- 1 1/4 pound lean ground turkey
- 3/4 cup yellow cornmeal
- 1 cup fat free chicken or vegetable broth
- One 14.5 oz can diced tomatoes
- 1 small onion, chopped
- 3/4 cup canned sweet corn, draied
- 1/2 cup canned red kidney beans, drained and rinsed
- 1/2 cup sliced black olives
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- Heat a skillet to medium-high heat. Cook turkey until fully cooked.
- Drain excess liquid and put turkey in the crock pot.
- In a medium bowl, whisk cornmeal with broth, let stand for 5 minutes.
- Add cornmeal mixture to the crock pot along with all other ingredients. Mix thoroughly.
- Cover and cook on high for 3-4 hours on high or 7-8 hours on low.
- Definitely check it, depending on your crock pot, as I noticed with mine, that it cooked a bit faster than directions say so I set it to warm so it wouldn’t dry out.
Thanks to Calorie Count I also can provide the nutritional information: 1 cup = 230 calories, 7.5g fat, 481mg sodium, 21g carbs, 3g fiber, 3g sugars, 19g protein.
I have to say this tasted great and we had it for dinner and then I had it for lunch the next day. Ended up eating it all!