Tuesday's Cupboard—Turkey Picadillo

I have "fantastic" written at the top of this recipe!

Turkey Picadillo
Adapted from Weight Watchers Magazine 1-2-3 Success © 1998

Easy Skillet Supper

Try this classic Latin American dish!

Ground turkey, green olives, raisins, pine nuts, tomatoes and Mex seasonings make this dish exotic & delicious.

Simplify prep with jarred chopped garlic in water, 
 & pre-chopped onion

Serves 4


Flavorful & delicious!
  • White or brown long-grain rice
  • A spray of olive oil
  • 2 T. pine nuts
  • 1.25 lbs. ground skinless turkey breast
  • 1 large onion, diced (about a cup)
  • 3 tsp. jarred chopped garlic (or 3 cloves fresh garlic, chopped)
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cinnamon
  • 1/2 tsp. kosher salt (or to taste)
  • 2  14.5-oz. cans Italian-style tomatoes
  • 2-3 medium zucchini or yellow squash, chopped
  • 1/4 c. raisins
  • 1/4 sliced pimento-stuffed green onions
  • 1/4 tsp. freshly ground pepper
Make It!

1.  Start the rice.  It should take about 45-55 minutes in a rice cooker.  Allow 30 minutes to make the picadillo.

2.  In a large nonstick skillet, add a spray of olive oil & toast the pine nuts, stirring often until golden brown, about 3 minutes.  Watch them because they burn easily.  Transfer to a paper towel to cool.

3.  In the skillet, cook the turkey, breaking apart with a silicon or wooden spoon until no longer pink, about 7 minutes.  

4.  Stir in the chopped onion, chopped garlic, chili powder, cumin, cinnamon & salt.  Cook, stirring occasionally until the onion is tender, about 4 minutes.    

5.  Add the canned tomatoes, zucchini, raisins, green olives, ground pepper and pine nuts.

6.  Reduce heat & simmer covered, but partially vented until the zucchini is tender, 12 - 15 minutes.  

7.  Serve over hot or warm rice.  (Be sure to add the cals /points.)  

Per serving (original recipe):  243 calories, 7g total fat, 1g sat fat, 53 mg cholesterol, 466 mg sodium, 21g total carbs, 4g fiber, 25g protein, 77 mg calcium.  Points per serving = 5  

For my adapted version, add 3 points.

Either white or brown rice works well

Lots of yummy ingredients

A great way to use summer zukes!


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