Healthy Living, Rain or Shine

Container Counts: 1 Red, 1 Yellow, 1 Green, 1 Blue

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6 

Ingredients: 

1-red bell pepper

1-orange bell pepper

1-medium onion

1-lb lean ground turkey

1/4-cup Southwest Seasoning (recipe from 21 Day Fix book)

-shredded cheddar cheese (6 blue containers worth)

1-can fat free refried beans (2 red containers worth)

2-small cans diced chiles

2-tsp extra virgin olive oil

12-corn tortillas

Directions: 

1) Preheat oven to 375 degrees. 

2) Dice the peppers and onions. Heat olive oil in a large skillet over medium heat. Add diced peppers and onions and cook until tender. Remove from the skillet and set aside.

3) Brown the ground turkey in the same skillet. When almost done, add chiles to meat and finish cooking through.

4) Add the cooked onion/pepper mixture to the meat, along with the southwest seasoning and 1/4 cup of water. Simmer for 10 minutes.

5) Spray the bottom of a 9×13 pan with cooking spray (I use Pam).

6) Line the bottom of the pan with 6 of the corn tortillas. Spread an even layer of the refried beans over the shells, using one red container full.

7) Spread 1/2 of the meat and vegetable mixture over the tortillas and beans. Layer the remaining 6 tortillas on top of the meat mixture and repeat layers. 

8) Sprinkle 6 blue containers worth of shredded cheddar cheese evenly over the top of the lasagna.

9) Bake uncovered for 30 minutes, or until heated through and the cheese is hot and bubbly.

10) Divide into 6 equal portions. Serving size is one piece.