Recipe(tried): Turkey Curry with Raisin Rice and Light Cheese and Chili Bake

Turkey Curry with Raisin Rice
Source: Killer Pancake by Diane M. Davidson
Servings: 4

1 pound ground turkey
1 cup chopped unpeeled apple
1 cup chopped onion
1 1/2 tablespoons olive oil
2 tablespoons flour
1 tablespoon curry powder
1 tablespoon beef bouillon granules
1/2 cup nonfat dry milk
2 cups skim milk

In a large saute pan, saute the turkey over med-high heat, stirring frequently, until browned evenly. Drain the turkey on paper towels and set aside.

Spray a wide nonstick skillet with cooking spray. Over medium heat, saute the apple and onion, stirring frequently, until the onion is transparent. Set aside.

In another large skillet, heat the olive oil over low heat, just until it is warm. Stir in the flour and curry powder. Heat and stir over med-low heat until the flour begins to bubble.

Combine the bouillon, dry milk and skim milk; whisk until combined. (The bouillon will dissolve when heated in the sauce.) Gradually add the milk mixture to the curry mixture, continuing to stir over medium-low heat until the mixture thickens. When the mixture is thick, add the turkey and the apple-onion mixture. Stir well and heat through. Serve over raisin rice.

Raisin Rice:
In a large nonstick skillet, toast:
1 cup of raw white rice
over medium heat, stirring frequently, until most of the rice is brown. (Appearance may be mottled; this is desirable.) Add:
1/2 cup raisins
2 1/4 cups lowfat chicken stock
Bring to a boil, reduce heat to low, cover the pan, and cook for 25 minutes or until the liquid is absorbed.

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Light Cheese and Chili Bake
Soure: Terry Ward
Servings: 6

1 pound extra-lean ground turkey
1 cup chopped onion
2 medium cloves garlic -- chopped
1 (15.5oz) can kidney beans -- drained
1 (10oz) can enchilada sauce
1 (8oz) can tomato sauce
1 (4oz) can diced green chilies
1 cup shredded reduced-fat Cheddar cheese
1 cup reduced-fat sour cream
1 1/2 cups water
3 cups crushed baked corn chips

In a nonstick skillet, saute turkey, onion and garlic until turkey is no longer pink. Drain well and transfer to a crock pot. Add remaining ingredients and mix well. Cover and cook on low for 6-8 hours.

Serve with additional toppings, such as cheese, sour cream, jalapeno, chips, and chopped onions. This is also good served with cornbread.

NOTES : This was adapted from a recipe posted at TKL by M,ME (Sour Cream Chili Bake)