Nacho Turkey Casserole

5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese

Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.
Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.

Kentucky Hot Browns

8 thick white bread slices
1 lb. roasted turkey slices
Cheese Sauce (see below)
1 C. shredded Parmesan cheese
8 bacon slices, cooked
2 large tomatoes, sliced and halved

Trim crusts from bread slices, and discard. Place bread on a baking sheet, and broil 3 inches from heat until toasted, turning once.
Arrange 2 bread slices in each of 4 lightly greased individual baking dishes. Top bread evenly with turkey. Pour hot Cheese Sauce evenly over turkey, and sprinkle with Parmesan cheese.
Broil 6 inches from heat 4 minutes or until bubbly and lightly browned; remove from oven. Top evenly with bacon and tomato. Serve immediately.

Note: A lightly greased 15- x 10-inch jellyroll pan may be substituted for individual baking dishes. Arrange bread slices evenly in bottom of pan. Top evenly with turkey and Cheese Sauce; sprinkle with Parmesan cheese. Proceed with recipe as directed.

Cheese Sauce:
Makes about 4 cups

1/2 C. butter or margarine
1/3 C. all-purpose flour
3 1/2 C. milk
1/2 C. shredded Parmesan cheese
1/4 t. salt
1/4 t. pepper

Melt butter in a 3-quart saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in cheese, salt, and pepper. Remove from heat. Makes 4 servings.

Turkey Fajita Wraps

1 – pound White Turkey Breast Strips or Tenderloins
1/2 – teaspoon salt
1/4 – teaspoon black pepper
1 – teaspoon cumin, powder
2 – Tablespoons olive oil
6 – cups lettuce, shredded
4 – flour tortillas

Creamy Lime Dressing

2 – tablespoons balsamic vinegar
2 – tablespoons lime juice
2 – clove garlic, minced
1/2 – cup low fat sour cream
1/2 – teaspoon salt

Saute turkey strips with salt, pepper and cumin in oil over medium heat. (If using turkey tenderloins, slice the boneless, skinless turkey breast into thin strips.)
Cook 6-7 minutes or until turkey is fully cooked.
In a medium-mixing bowl, add balsamic vinegar, limejuice, garlic, sour cream and salt. Mix.

Warm tortillas according to package.
Place 1/4 of the turkey, lettuce, olives, peppers, tomatoes and cheese on each tortilla.
Top with Creamy Lime Dressing and roll up.
Slice in half and serve, or wrap in plastic and chill until serving.

Makes 4 servings.