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Turkey Picadillo

 

18

Yield

2

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons vegetable oil
1 large onions
chopped
½ each green bell peppers
chopped
½ pound turkey
ground
2 medium tomatoes
4 each italian plum (roma) tomatoes
peeled, chopped
½ teaspoon oregano
crumbled
*
3 tablespoons raisins, seedless
¼ cup green olives
diced
*
1 tablespoon capers
chopped

Directions

Heat oil in skillet, add onion and pepper, and sauté over medium heat 7 minutes or until softened.

Add turkey and sauté, stirring, until it changes color, about 3 or 4 minutes.

Add tomatoes, oregano, salt, pepper, and raisins; bring to boil and cook over medium heat 5 minutes.

Remove from heat. Stir in remaining ingredients.

Taste and adjust seasoning.

Picadillo can be kept, covered, 2 days in refrigerator.

Serve hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 620g (21.9 oz)
Amount per Serving
Calories 47742% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 214mg 9%
Total Carbohydrate 12g 12%
Dietary Fiber 7g 28%
Sugars g
Protein 75g
Vitamin A 64% Vitamin C 128%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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