Mexican Potato Casserole

1 teaspoon olive oil
1 pound of ground turkey
2 green bell peppers seeded and chopped
8 scallions sliced
2 tomatoes chopped
1 tablespoon chili powder
1 tablespoon of ground cumin
1 tablespoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
2 large baking potatoes, scrubbed and thinly sliced
3/4 cup nonfat cheddar cheese, shredded

Preheat the over to 350 degrees and spray a 13X9 baking dish with nonstick cooking spray; set aside

In a large nonstick skillet, heat the oil. Add the ground turkey, bell peppers, and scallions; cook, stirring as needed until the turkey is browned and veggies are softened, 6-8 minutes.

Add the tomatoes, chili powder, cumin, garlic powder, black pepper and salt; cook stirring as needed, until the flavors are blended, about 5 minutes.

Arrage alternate layers of the potatoes and the ground turkey mixture in the dish. Cover with foil and bake 40 minutes; uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer.

Southwest Salsa aka "Cowboy Caviar"

This is a dip you need to try!

1 can whole corn drained
1 can black beans rinsed and drained
5 roma tomatoes, seeds removed and diced
1 bunch of green onions, chopped
1 bunch of cilantro, chopped (I leave this out because I don't like cilantro)
1 bottle zesty italian dressing
1 fresh lime
1 avocado, chopped

Instructions:
Combine corn, beans,onion,and cilantro, the juice of a lime and dressing.

Just before serving add avocado. Serve cold with tortilla chips.

Delicious!