Turkey Picadillo
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 209 |
| Total Fat | 0.5 g |
| Saturated Fat | 0 g |
| Sodium | 755 mg |
| Total Carbohydrate | 42 g |
| Dietary Fiber | 8.5 g |
| Protein | 9 g |
Servings and Times
| Servings | 2 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Canola oil | 2 teaspoons |
| White onion, chopped | ½ |
| Garlic clove, minced | 1 |
| Ground turkey breast | ½ pound |
| Ground cumin | 1 teaspoon |
| Salt | ¼ teaspoon |
| Salsa | ½ cup |
| Golden raisins | 2 tablespoons |
| Slivered almonds | 2 tablespoons |
| Cilantro, chopped | 2 tablespoons |
- Directions
- Heat the oil in a large skillet over medium-high heat. Stir in the onion and garlic, and cook for 2 minutes. Add the turkey, cumin, salt, and cook for 5 minutes, breaking apart the turkey as it cooks.
- Add the salsa and raisins to the skillet, cover, reduce heat to medium, and simmer for 5 minutes. Stir in almonds and cilantro, and serve.
Exchanges
1.5 starches; 1 very lean meat substitute
Side Suggestions: Black Beans and Rice
In a medium skillet over medium heat, mix 1 cup cooked white long-grain rice with 1 cup rinsed and drained black beans. Stir in 2 tablespoons fresh cilantro and ¼ teaspoon salt, and cook, stirring, until heated through.
