Recipe

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• 3/4-1 lb ground turkey
• 1 (10 1/2 oz) can tomato soup, low sodium
• 2 (15 oz) cans red kidney beans, drained, rinsed
• 2 (15 oz) cans carrots, drained, rinsed, sliced
• 1 1/2 cups sharp cheddar cheese, grated (your choice )
• 1 cup half-and-half or 1 cup milk
• 1 tbsp garlic powder
• 1/2-2 tbsp hot sauce (your choice )
• 1/2-1 tsp black pepper, fresh ground
• salt , to taste

• 1 Preheat large skillet with lid. Remove from heat.
• 2 Spray lightly with cooking spray and return to heat.
• 3 Add meat and brown, drain. If meat is frozen, put on low heat, cover and cook ten minutes, turn brick of meat and cook another ten minutes while breaking it up.*.
• 4 Add rest of ingredients minus 1/2 cup cheese, stir and cover.
• 5 Cook on medium-high heat meat is cooked and dish is totally heated through; stir frequently.
• 6 Top with rest of cheese before serving.
• 7 Serve over a pasta, or rice or even toast points.
• 8 This is where my OAMC comes into play. I always have cooked ground meat of some sort in my freezer, ready to go.