Page 53 - Healthy food

One-shop meal

6pm panic Spice up low-fat turkey mince

to make a lean Mexican-style
supper that’s ready in 25 min

Tacoswithbeans,
turkey and corn
prep 5 min cook 20 min
serves 4

PICK UP IN STORE 1 Spray a pan with oil and set over a
500g turkey mince medium heat. Add the turkey mince and
200g frozen sweetcorn cook, stirring occasionally, for 10 min
RECIPE: SAM CAMPBELL. PHOTO: BRYCE CARLETON 250g frozen mixed vegetables and paprika and cook, stirring, for 2 min. 428kcal PER SERVING
until nicely browned.
400g can red kidney beans in water, drained
2 Add the sweetcorn, fajita seasoning
and rinsed
2
Add the kidney beans and frozen veg
8 corn taco shells
and cook, stirring, for 5–8 min. Add
75g reduced-fat feta, crumbled, 4tbsp fresh
a splash of water if it starts to stick.
chopped coriander leaves and lime
3 Meanwhile, heat the taco shells
wedges, to serve
10g fibre
according to the pack instructions.
CHECK THAT YOU HAVE
12.1gfat
41.9gprotein
4 Spoon the filling into the tacos, top
Spray cooking oil
1g salt
3.1g saturates
34.8g carbs
143mg calcium
with the feta and coriander leaves and
1tbsp fajita seasoning
5.2mg iron
8g sugars
serve with lime wedges to squeeze over.
1tsp smoked paprika
FEBRUARY 2018 HEALTHY FOOD GUIDE 53