Cheeseburger Casserole

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. You should be able to find bulgur in your local grocery store, if not check your local health food store.

Serves: 4
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. WWP: 5 (www.AimeesAdventures.com)