$10 Thursday: Eat Locally Grown Produce

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(Jun 26, 2014) Sarah Brodhead talks to Meijer Healthy Living Manager, Shari Steinbach, about a great summer recipe you can make for $10 or less.

 

Summer Southwestern Turkey and Vegetable Casserole

Makes 12 servings

 1 tbsp. Meijer Classic Olive Oil – on hand

1 lb. lean ground turkey breast (or ground pork) – $5.35

1 tbsp. McCormick® Perfect Pinch® Salt Free Fiesta Citrus    Seasoning – on hand

4 ears of corn, husks and silks removed (2 cups kernels) – $1.00

2 zucchini – $1.12

2 yellow squash – $1.12

1 (10-oz.) can low-sodium cream of mushroom or celery soup – $1.67

1 red bell pepper, stemmed, seeded and thinly sliced crosswise into rounds – $1.00

1 green bell pepper, stemmed, seeded and thinly sliced crosswise into rounds – $1.00

1 red onion, thinly sliced – $0.50

2 cups baked tortilla chips crushed – $1.25

¼ cup chopped fresh cilantro or parsley – $0.85

 

 

  1. Preheat oven to 375°F. Lightly coat a 9×12-inch baking dish with nonstick cooking spray. In a large nonstick skillet heat oil over medium heat. Add pork and seasoning; cook and stir 5 minutes or until pork is browned. Remove from heat.
  2. Place corn on a cutting board. Using a sharp knife, cut kernels from cobs. Set aside. Using a mandoline or a sharp knife, cut zucchini and yellow squash lengthwise into slices 1⁄8-inch thick. Set aside.
  3. In a small bowl combine mushroom soup and 1¼ cups water; mix well. Spread ¼ cup of the soup mixture in bottom of baking dish. Layer evenly with 1⁄3 each of the zucchini and yellow squash. Spread 1⁄3 of the remaining soup mixture over squash. Top evenly with 1⁄3 each of the pork, bell peppers, onion and corn. Repeat layers twice more, beginning with the zucchini and ending with the corn.
  4. In a small bowl combine crushed tortilla chips and cilantro; sprinkle evenly over casserole. Coat lightly with nonstick cooking spray.
  5. Cover baking dish loosely with foil. Bake 40 minutes. Remove foil; bake 10 minutes more or until heated through and top is lightly browned. Let stand 5 minutes before serving.

 

Nutrition information per serving: Calories: 150, Total fat: 6g, Sodium: 205mg, Carbohydrate: 14g, Fiber: 2g, Protein: 12g.

 

Serve with:    Whole Grain Tortilla Chips – $0.75

Frozen Yogurt – $1.25

TOTAL COST:  $9.43

** NOTE: Recipe was divided in half for costing since it actually serve 12 people.

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1 Comment

  • think-it-out

    Meh! Whats so great about “local”? It is not any fresher, (especially in a store) I know, Why don’t you people really tell the customers the truth? Yeah, That goes for you “farmers markets” and farm stands alike, You all put the rotten dented

    crap on the bottom and the

    fresher “looking” product on the top! Finaglers!

    So everyone who shops these places, Be smart before purchasing- Dump your berries into a bag out of the carton, Inspect the product- make sure you get your $ worth-

    BTW, A lot of “local” produce is usually trucked in from FL because corn, melons, and most fruits/vegetables really are not in season in may and june in the midwest! JMO

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