Bone building recipe!

Turkey-Chili Pie

Rice Crust

8 ounces freshly ground raw turkey1/2 cup chopped onionVegetable cooking spray1 (10 ounce) package frozen whole kernel corn1 tablespoon canned chopped jalapeno pepper2 tablespoons chili powder1/2 tablespoon cumin seeds1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese1/2 cup fat-free egg substitute1 cup evaporated skim milk1/4 teaspoon salt1/4 teaspoon pepper

Prepare Rice Crust and set aside.Place turkey and onion in a large skillet coated with cooking spray. Cook over medium heat until turkey is browned, stirring until it crumbles. Add corn to skillet; cover and cook 3 minutes. Remove skillet from heat, and add chopped jalapeno pepper, chili powder, and cumin seeds. Spoon turkey mixture into Rice Crust. Top with shredded Cheddar cheese, and set aside. Combine egg substitute, milk, salt, and 1/4 teaspoon pepper in a medium bowl, stirring well with a wire whisk. Pour egg substitute mixture over turkey mixture. Bake at 350o for 30 minutes or until set. Yield: 8 servings
Rice Crust:3 cups cooked brown rice (cooked without salt or fat)1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese1/2 cup fat-free egg substitute1/4 teaspoon saltVegetable cooking spray
Combine first 4 ingredients. Press mixture into bottom and 1 inch up sides of a 13- x 9- x 2-inch baking dish coated with cooking spray.
Per serving:
Calories
246
Protein (gr)
20
Carbohydrate (gr)
30
Fiber (gr)
3
Fat (gr)
5
Saturated fat (gr)
3
Cholesterol (mg)
29
Sodium (mg)
365
250 milligrams of calcium