Ziti Mexicana

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Category : Pastas/Risottos

Recipe : Ziti Mexicana

This is a perfect one-dish entree; serve it with a tossed salad and some fruit for
dessert.

Makes 6 servings

1 tablespoon olive oil
1 cup diced onions
1 medium jalapeno pepper, seeded, deveined and chopped
2 garlic cloves, minced
3/4 cup diced plum tomatoes
1 tablespoon mild or hot chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon freshly ground black pepper
12 ounces cooked ground turkey breast, crumbled
1 1/2 cups evaporated skimmed milk
1 1/2 cups cooked corn kernels
9 ounces ziti macaroni, cooked and drained
2 1/4 ounces sharp cheddar cheese, shredded
Chopped fresh cilantro, to garnish

Preheat oven to 350oF. Spray 9" square baking pan with nonstick cooking spray.
In large nonstick skillet, heat oil; add onions. Cook over medium-high heat,
stirring frequently, 4-5 minutes, until onions are translucent. Add jalapeno
pepper and garlic; cook, stirring frequently, 1 minute longer.
Add tomatoes, chili powder, cumin, salt, garlic powder, oregano and black pepper
to onion mixture; bring mixture to a boil. Reduce heat to low; simmer, stirring
frequently, 2 minutes. Add turkey and milk; bring just to a boil. Reduce heat to
low; simmer, stirring occasionally, 10 minutes longer. Stir in corn; transfer to
large bowl.
Add ziti to turkey mixture; toss to combine. Transfer ziti mixture to prepared
baking pan; sprinkle evenly with cheese. Bake 20 minutes, until browned and
bubbling; serve garnished with cilantro.

EACH SERVING (1 CUP) PROVIDES: 1/2 Milk, 1/2 Fat, 3/4 Vegetable, 2 1/2
Proteins, 2 1/2 Breads

PER SERVING: 471 Calories, 16 g Total Fat, 4 g Saturated Fat, 53 mg Cholesterol,
580 mg Sodium, 55 g Total Carbohydrate, 4 g Dietary Fiber, 29 g Protein, 308 mg
Calcium