Picadillo topping

Yield: 4 Servings

Measure Ingredient
4 larges Idaho baking potatoes; baked
1 tablespoon Vegetable oil
12 ounces Ground turkey
1 medium Onion; diced
1 Green bell pepper; cored, seeded and diced
1 Garlic clove; minced
1 teaspoon Ground cumin
1 teaspoon Ground cinnamon
15 ounces Tomato sauce
¼ cup Raisins
2 tablespoons Chopped pitted green olives
1 minute more.

1. In large nonstick skillet, over medium-high heat, heat oil. Add turkey; cook, stirring to break up large pieces, until lightly browned about 5 minutes. With slotted spoon, remove turkey from skillet; set aside. To skillet, add onion, green pepper and garlic; cook until vegetables are crisp-tender, about 4 to 5 minutes. Add cumin and cinnamon; cook, stirring 2. Return cooked turkey to skillet with tomato sauce, ¼ cup water and raisins. Bring to a boil, stirring. Reduce heat; simmer until thickened, about 10 to 12 minutes.

3. Cut baked potatoes in half lengthwise cutting almost to base of potato.

Mash slightly with fork, leaving in skins. Spoon turkey mixture over each potato, dividing evenly. Sprinkle each potato with chopped olives.

Makes 4 servings. Preparation time: About 15 minutes. Cooking time: About 25 minutes.

Per serving: About 443 cal, 26 g pro, 52 g car, 15 g fat, 31% cal from fat, 72 mg cholesterol, 864 mg sod, 6 g fiber.

Busted by Gail Shermeyer <4paws@...> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #896 by 4paws@... (Shermeyer-Gail) on Nov 09, 1997

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