Tex-Mex Calzones With Black Bean Salad

Dinner tonight was inspired by two recipes in the March 2009 issue of Cooking Light. I put my own spin on them based on personal taste preferences and what I had on hand. This combo is very easy (ready in about 30 minutes), pretty healthful, and yummy! This will definitely be on the menu rotation again. I plan to freeze the leftover meat mixture to make more calzones or use in quesadillas or on nachos. Cost per serving: $2.50

Tex-Mex Calzones
1 lb. ground turkey
1/2 onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
2 tsp. cumin
1 1/2 tsp. chili powder
1 tsp. dried cilantro or 1 Tbsp. fresh cilantro
Salt to taste
1 can diced tomatoes and green chiles
1 round pizza dough (I used the dough from Publix.)
1/2 (8-oz.) block colby-Jack cheese, shredded
Vegetable cooking spray

1. Cook turkey and next 6 ingredients in a Dutch oven until meat crumbles and veggies are tender. Stir in tomatoes and green chiles; cook, stirring often, until liquid is absorbed.
2. Divide pizza dough into 3 pieces. Roll out each piece of dough to form a 6-inch (or so) circle. Spoon about 1/2 cup meat mixture on one side of dough circle; top with shredded cheese. Fold dough over filling, crimping edges to seal. Place on an aluminum foil-lined baking sheet lightly coated with cooking spray.
3. Bake at 425° for 18 to 20 minutes or until calzone is golden brown. Serve with sour cream, if desired.

Black Bean Salad
2 Tbsp. finely chopped onion
1/4 cup finely chopped bell pepper
1 celery rib, finely chopped
1 can black beans, rinsed and drained
1 pint grape tomatoes, halved
Juice of 1 lime
Juice of 1 orange
1 Tbsp. olive oil
Salt and pepper to taste

1. Combine first 8 ingredients in a bowl; stir in salt and pepper to taste.