4 servings - 5 points per serving

2 Cups Cooked Bulgur

8 oz. Ground Turkey

1/2 Cup Onion, chopped fine

1/2 Green Pepper, chopped fine

4 oz. Fat Free Shredded Cheddar Cheese, divided

1 (8 oz.) Can Tomato Sauce

1 teaspoon Chili Powder

1 teaspoon garlic Powder

1 Tablespoon Splenda Granular

1 teaspoon Powdered Beef Bouillon

Preheat oven to 350 degrees. Spray a medium skillet with non-stick cooking spray. Cook turkey, onion, and green pepper until turkey is browned and veggies are soft. Add bulgur, 3 oz. cheese, tomato sauce, chili powder, garlic powder, Splenda, and beef bouillon and mix until blended.

Spray an 8x8 inch baking dish with non-stick cooking spray. Place the turkey mixture into the dish and sprinkle the remaining cheese on top. Bake for 20-25 minutes.

Note: 2 cups cooked bulgur equals about 2/3 cup uncooked bulgur plus 1 1/3 cups cold water. Put uncooked bulgur into water and bring to a boil. Put a lid on the pot and simmer for 20 minutes. Fluff with a fork. Bulgur is a quick-cooking form of whole wheat that is similar to converted rice except it's more nutritious.

Per Serving: 245 Calories; 5g Fat (18.8% calories from fat); 23g Protein; 27g Carbohydrate; 5g Dietary Fiber; 48mg Cholesterol; 804mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat.