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
|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
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!|