October 4th, 2012
By LeeAnne Wright
In a skillet over medium-high heat, sauté onions and garlic for 2 minutes. Add turkey, jalapeno and spices; break up turkey with a spatula as it cooks.
Transfer to slow cooker and add chopped green chilies, beans and chicken stock. Cover and slow-cook on high for 5 hours (or low for 7 hours). After cooking is complete, add lime juice and let cool.
Portion 1-cup servings into freezer bags. Send to school with grated Monterey Jack cheese, chopped cilantro, sliced green onion and baked pita triangles to dip.
345 calories, 9 g fat, 136 mg calcium, 818 mg sodium, 37 g carbohydrates, 11 g fibre, 30 g protein. Very high source of fibre; excellent source of niacin, vitamins B6 and B12, iron and selenium; source of vitamin C and calcium.