Turkey Enchilada Casserole
Heat olive oil in a skillet over medium high heat. Add onion and garlic; sauté until tender. Stir in ground turkey and brown until no longer pink or at an internal temperature of 165°F. Stir in tomatoes and cook over low heat for about 5 minutes. Reserve half of the ground turkey mixture in a shallow dish and refrigerate for use in a Turkey Tortilla Soup (recipe follows). Add 1 can enchilada sauce to the remaining turkey mixture; simmer until sauce is heated.
Preheat oven to 350°F. Lightly coat a 13x9-inch baking dish with nonstick cooking spray. Pour 1/2 can enchilada sauce in the dish. Lay four corn tortillas in the dish; add 1/2 of the turkey mixture on top. Layer four more corn tortillas and then remaining turkey mixture. Top with a final layer of corn tortillas. Pour remaining 1/2 can enchilada sauce over the top; sprinkle cheese over the casserole. Bake in preheated oven for 30 minutes, or until cheese has thoroughly melted.
Zesty Squash Medley
Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until tender. Stir in squash, zucchini and red bell pepper. Cook, stirring occasionally until squash is tender crisp. Add tomatoes, jalapeno, corn and paprika. Cover skillet and cook on low to desired tenderness.
Green Chile Brown Rice
In a medium saucepan, bring water, tomato sauce, onion, garlic powder and green chiles to a boil over medium high heat. Add brown rice and stir once. Reduce heat to low; cover and cook about 40 minutes or until rice is cooked and all liquid is absorbed. Remove from heat and allow to stand covered for 10 minutes. Fluff rice with a fork and serve.
Turkey Tortillas Soup
Combine first four ingredients in a large pot and bring to a boil. Reduce heat and allow to simmer until beans and corn are tender and heated through. In a cast iron skillet, heat olive oil over medium high heat, add corn tortillas and sauté until crispy. Stir corn tortillas and cheese into the soup. Serve with sliced avocado.
In a blender, purée the watermelon and 1 c water until smooth. Pour lime juice and sugar into the bottom of a 1-qt pitcher and stir. Place a strainer over the top of the pitcher and pour the puréed watermelon through the strainer. Add remaining water; stir until thoroughly blended. Serve over the ice with a fresh mint leaf.
Onion, garlic, tomato, corn tortillas, Monterrey Jack cheese, yellow crookneck squash, zucchini, red bell pepper, jalapeno, frozen corn, brown rice, canned black beans, cheddar cheese, avocado, watermelon and lime are all WIC Approved Foods.
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