TURKEY AND GREEN CHILE STUFFING CASSEROLE (LOW FAT)

2 tablespoons butter or margarine

1 medium onion, chopped (1/2 cup)

1 small red bell pepper, chopped (1/2 cup)

4 cups seasoned cornbread stuffing mix

1 cup frozen whole kernel corn

1 can (4.5 ounces) chopped green chiles, undrained

1 1/2 cups water

2 turkey breast tenderloins (about 3/4 pound each)

1/2 teaspoon chili powder

1/2 teaspoon peppered seasoned salt

Heat oven to 350 degrees. Spray 11 by 7 inch glass baking dish with cooking spray. In 12 inch nonstick skillet,melt butter over medium-high heat. Cook onion and bell pepper in butter 2 to 3 minutes, stirring frequently, until tender. Stir in stufing mix, corn, chiles and water. Spread stuffing mixture in baking dish.

Sprinkle both sides of turkey tenderloins with chili powder and peppered seasoned salt. Place on stuffing, pressing into stuffing mixture slightly. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.

Bake 1 hour. Uncover and bake 10 to 15 minutes longer or until juice of turkey is no longer pink when centers of thickest pieces are cut.

6 servings.

KITCHEN TIPS: Look for the cornbread stuffing mix in bags near the other packages of stuffing at the grocery store.

Cut down on prep time by using frozen chopped onions and bell peppers. Look for them in the vegetable section of the freezer case.

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