Yield: 1 servings
|2 tablespoons||Olive oil|
|1 small||Carrot peeled and finely chopped|
|1 small||Onion; finely chopped|
|1 pounds||Extra lean ground white meat turkey|
|1 teaspoon||Salt and pepper|
|1 tablespoon||Fresh flat parsley|
|1 \N||Celery stalk; finely chopped|
|2 cups||Rolled oats|
|½ cup||Homemade salsa|
|3 cans||Diced tomatoes; (28oz)|
|1 large||Onion; diced|
|2 \N||Cloves garlic|
|1½ \N||Teapsoons cumin|
|½ teaspoon||Fresh cilantro|
|2 \N||Green bell peppers|
|2 \N||Red bell peppers|
|1 teaspoon||Pon cayenne pepper|
|½ cup||Green jalapeno pepper slices|
|½ cup||Red jalapeno pepper slices|
1. Heat butter and olive oil in skillet. Add chopped carrots, onion and celery and saute until golden. In a large bowl mix turkey, salsa, and parsley. Add the saute vegetables and salsa and mix thoroughly. Gradually add in the rolled oats until desired consistency.
2. Bake in 375 degree oven for 30 minutes then add additional salsa on top and continue baking for an additional 15-20 minutes.
Servings Makes 8 servings.
Calories 124/Fat 7 grams.
1. Coarsely grind peppers, onion and garlic in a food processor. In a large soup pot, mix tomatoes and diced vegetables, garlic, and seasonings and simmer uncovered, for one hour. 2. Chill in refrigerator overnight. Makes 7 pints (but only half a cup was used in the recipe above. Any favorite salsa can be used - mild, medium or hot).
Recipes copyright 1999 Cut the Calories Cook-Off Contest.
Converted by MC_Buster.
NOTES : From Sarah Tackett. In the GMA Cut the Calories Cook-Off Contest.
Recipe by: B: Good Morning America Converted by MM_Buster v2.0l.