Heart Healthy
Print Recipe
Turkey Picadillo
This traditional Latin American one-dish meal is simply deliciosa.
-
Servings:
4
Ingredients
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1/2 cup raisins -
1 pound turkey breast -
1 tablespoon olive oil -
2 medium onions -
2 small apples -
1 can jalapeño -
10 pimento olives -
1/2 cup almonds -
1/2 teaspoon cinnamon -
1/4 teaspoon cumin -
1/4 teaspoon cloves -
8 corn tortillas -
1/4 small cabbage -
1 tomato OR -
1 can tomatoes -
2 ounces jack cheese -
1/4 cup cilantro
Directions
Tip: Click on step to mark as complete.
-
Soak the raisins in warm water to cover for 1 hour. Drain in a colander, discarding the water. Set aside. -
In a medium skillet, cook the turkey over medium heat until browned, stirring occasionally to turn and break up the turkey. Transfer to a large plate. -
Wipe the skillet with paper towels. Heat the oil over medium-high heat, swirling to coat the bottom. Cook 1 chopped onion, the apples, jalapeños, olives, raisins, almonds, cinnamon, cumin, and cloves for 4 minutes, or until the onion is soft and the apples begin to soften, stirring frequently. -
Meanwhile, warm the tortillas using the package directions. -
Serve the picadillo with the tortillas, remaining 1 chopped onion, cabbage, tomatoes, cheese, and cilantro.
Keep it Healthy: If you prefer, serve this dish with 2 cups cooked brown rice cooked, without the salt and margarine, instead of the tortillas.
Tip: Double the recipe and freeze the extra picadillo for a future meal. To serve, thaw it in the refrigerator. Reheat it in the microwave or on the stovetop. Serve with warm tortillas and the garnishes.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 441 | |
|---|---|---|
| Total Fat | 8.0 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 4.0 g | |
| Cholesterol | 74 mg | |
| Sodium | 419 mg | |
| Total Carbohydrate | 59 g | |
| Dietary Fiber | 9 g | |
| Sugars | 29 g | |
| Protein | 36 g | |
Dietary Exchanges
1 1/2 starch, 3 1/2 lean meat, 2 vegetable
-
Servings:
4
Ingredients
-
1/2 cup raisins -
1 pound turkey breast -
1 tablespoon olive oil -
2 medium onions -
2 small apples -
1 can jalapeño -
10 pimento olives -
1/2 cup almonds -
1/2 teaspoon cinnamon -
1/4 teaspoon cumin -
1/4 teaspoon cloves -
8 corn tortillas -
1/4 small cabbage -
1 tomato OR -
1 can tomatoes -
2 ounces jack cheese -
1/4 cup cilantro
Directions
Tip: Click on step to mark as complete.
-
Soak the raisins in warm water to cover for 1 hour. Drain in a colander, discarding the water. Set aside. -
In a medium skillet, cook the turkey over medium heat until browned, stirring occasionally to turn and break up the turkey. Transfer to a large plate. -
Wipe the skillet with paper towels. Heat the oil over medium-high heat, swirling to coat the bottom. Cook 1 chopped onion, the apples, jalapeños, olives, raisins, almonds, cinnamon, cumin, and cloves for 4 minutes, or until the onion is soft and the apples begin to soften, stirring frequently. -
Meanwhile, warm the tortillas using the package directions. -
Serve the picadillo with the tortillas, remaining 1 chopped onion, cabbage, tomatoes, cheese, and cilantro.
Keep it Healthy: If you prefer, serve this dish with 2 cups cooked brown rice cooked, without the salt and margarine, instead of the tortillas.
Tip: Double the recipe and freeze the extra picadillo for a future meal. To serve, thaw it in the refrigerator. Reheat it in the microwave or on the stovetop. Serve with warm tortillas and the garnishes.