Turkey Tartlets with Cranberry Salsa

Ingredients

500 g (1 lb.) ground Turkey

2 oz. (60 g) Onion, chopped

2 tbsp. (30 mL) Water

1 tsp. (5 mL) Salt

1 tsp. (5 mL) dried Thyme

½ tsp. (2 mL) ground Pepper

1 egg

1/3 cup (75 mL) light Sour Cream

24 frozen mini tart shells

Cranberry Salsa:

Yields: 1 cup (250 mL)

4 oz. (120 g) fresh or frozen Cranberries

2 oz. (60 g) Sugar

2 Green Onions, sliced

¼ cup (50 mL) fresh Coriander leaves

1 Lime, grated and juiced

2 tsp. (10 mL) chopped Ginger root

1 Jalapeno pepper, sliced

Directions

Combine turkey, onion, water, salt, thyme and pepper in a skillet; cover and simmer until meat is no longer pink, about 15 minutes. Remove from heat; mix egg and sour cream together; stir into meat mixture. Fill tart shells; bake at 400F (200C) for 12-15 minutes. Serve warm topped with salsa. Salsa: combine cranberries, sugar, onions, coriander, lime juice, rind, ginger root and jalapeno pepper in food processor bowl. Pulse on/off until mixture is chopped (not pureed). Cover and chill at least 2 hours or up to 1 week.

Nutritional Information
Per serving

Calories: 316

Protein: 17 g

Fat: 17 g

Carbohydrates: 23 g

Serves: 6