Tuesday, October 13, 2009

Picadillo

Makes 6 servings
POINTS® value | 3 per serving

Ingredients

  • Nonstick spray
  • 1 small yellow onion, chopped (about 1/2 cup)
  • 3 medium garlic cloves, minced (about 1 Tbsp)
  • 3/4 pound ground turkey breast
  • 1 Tbsp white wine vinegar
  • 2 hard-boiled egg whites, finely chopped
  • 1/4 cup chopped pitted green olives
  • 1/4 cup chopped golden raisins
  • 1/4 cup chopped parsley leaves
  • 2 Tbsp reduced-sodium tomato paste
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 3 dashes hot red pepper sauce

Instructions

  1. Spray a large skillet with nonstick spray and set over medium heat. Add the onion and garlic; cook, stirring often, until softened, about 3 minutes.
  2. Crumble in the turkey; cook, stirring often, until lightly browned and cooked through, about 8 minutes.
  3. Add the vinegar; scrape up any browned bits on the skillet’s bottom. Remove the skillet from the heat and cool 5 minutes.
  4. Stir in the egg whites, olives, raisins, parsley, tomato paste, cumin, salt, pepper and hot red pepper sauce. Serve at once or transfer to a large bowl, cover and refrigerate for up to 3 days.
  • Serving size: 1/2 cup.

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