TURKEY ENCHILADA GRANDE

KIDS’ PICK: Make kid- friendly turkey enchilada grande and expect to hear the bravos. Add rice and sliced avocado to the plate. Help the kids make super smoothies for dessert. In a blender, combine 1/ 4 cup Nutella, 1 cup low- fat vanilla yogurt, 1/ 2 cup skim milk, 1 cup any mixed frozen fruit and 1 small banana; blend 2 minutes or until smooth. Garnish with light whipped cream.

Ingredients

2 teaspoons canola oil 1 pound ground turkey breast 1 ( 16- ounce) can vegetarian refried beans 2 ( 8- ounce) cans no- salt- added tomato sauce 3/ 4 cup water 1 ( 1 3/ 8- to 1 5/ 8- ounce) packet enchilada sauce mix 8 ( 7- to 8- inch) corn tortillas, divided 1 1/ 2 cups 50 percent reducedfat shredded cheddar cheese, divided Reduced- fat sour cream for garnish Sliced green onions for garnish

Servings: Makes 10 servings Preparation time: 15 minutes Cooking time: about 50 minutes; standing time: 10 minutes

Heat oven to 350 degrees. In a large nonstick skillet, heat oil on medium. Add ground turkey and cook for 5 minutes or until no longer pink; drain. Stir in beans, tomato sauce, water and enchilada sauce mix. Bring to boil; reduce heat. Simmer, uncovered, 15 minutes; stir occasionally.

Coat a 9- by- 13- inch baking dish with cooking spray. Arrange half the tortillas on bottom of dish, trimming and overlapping as necessary to cover. Spoon half of turkey mixture over tortillas in dish. Sprinkle with half of cheese. Repeat with remaining tortillas and turkey mixture. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10 minutes or until heated through. Let stand 10 minutes. Top with sour cream and onions.

Per serving: 219 calories, 20 grams protein, 5 grams fat ( 21 percent calories from fat), 2 grams saturated fat, 24 grams carbohydrate, 37 milligrams cholesterol, 512 milligrams sodium, 4 grams fiber.

Carb choices: 1 1/ 2.