MAKE-AHEAD CHEESY TURKEY CHILI BAKE
1 1/4 pounds ground turkey
1 package (1 ounce) taco seasoning mix
2 cans (19 ounces each) cannellini beans, drained, rinsed
1 can (4.5 ounces) mild green chopped chiles, undrained
1 can (11 ounces) white shoepeg corn
1 jar (16 ounces) salsa
2 cups shredded cheese, your choice (8 ounces)
Heat oven to 350 degrees. Spray 13-by-9-inch (3-quart) baking dish with cooking spray.
In 12-inch nonstick skillet, heat turkey and salt to taste over medium-high heat until no longer pink. Add remaining ingredients except cheese; stir to combine. Spread in baking dish. Top with cheese. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
Bake 40 to 45 minutes or until instant-read thermometer inserted in center of casserole reads 165 degrees. If desired, serve over rice with favorite chili toppings: cilantro, green onions, sour cream, yogurt, salsa, guacamole.
To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350 degrees. Remove from plastic, and place foil-covered pans on cookie sheet. Bake 40 to 50 minutes. If baking from frozen, bake 1 1/4 to 1 1/2 hours.
Makes 8 servings, each with 450 calories, 18 grams fat, 180 mg sodium, 1,300 mg sodium, 40 grams carbohydrates, 7 grams fiber, 3 grams sugar. Exchanges: 1/2 starch; 2 other carbohydrate; 1/2 vegetable; 1 lean meat. Carbohydrate choice: 2 1/2.