Cranberry Turkey Picadillo
Level
Easy
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- Ingredients
- Instructions
- 1 Tbsp olive oil
- 1 cup diced sweet onions
- 1 cup diced green bell pepper
- 2 tsp minced garlic
- 2 lbs ground turkey
- 1 tsp ground cumin
- 1/2 tsp. ground cinnamon
- 1/2 ground black pepper
- 1/8 tsp red pepper flakes
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1 cup canned diced Roma tomatoes
- 1 1/2 cup dried cranberries
- Optional Accompaniments:
- 4 cups cooked brown rice
- or
- 8 whole wheat tortillas, 8-inch
- 1/2 cup reduced-fat sour cream
- 1/2 cup shredded cheddar cheese
- In a large skillet, heat the olive oil over medium heat; add the onions, bell peppers and garlic and saute. Stir often, until the onions soften, about 3 minutes.
- Add ground turkey and cook until meat is browned.
- Stir in cumin, cinnamon, ground black pepper, red pepper flakes, cloves and salt and cook several minutes.
- Mix in tomatoes with juices and cranberries; reduce heat to medium-low. Continue cooking for 15 minutes, stirring occasionally, until cranberries are soft and mixture has thickened.
- To Serve: For each serving, ladle 1/2 cup Picadillo over 1/2 cups rice, if desired. Or place 1/2 cup Picadillo in a whole wheat tortilla along with 1 Tbsp sour cream and 1 Tbsp shredded cheese before wrapping to serve.
- 1 Tbsp olive oil
- 1 cup diced sweet onions
- 1 cup diced green bell pepper
- 2 tsp minced garlic
- 2 lbs ground turkey
- 1 tsp ground cumin
- 1/2 tsp. ground cinnamon
- 1/2 ground black pepper
- 1/8 tsp red pepper flakes
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1 cup canned diced Roma tomatoes
- 1 1/2 cup dried cranberries
- Optional Accompaniments:
- 4 cups cooked brown rice
- or
- 8 whole wheat tortillas, 8-inch
- 1/2 cup reduced-fat sour cream
- 1/2 cup shredded cheddar cheese
- In a large skillet, heat the olive oil over medium heat; add the onions, bell peppers and garlic and saute. Stir often, until the onions soften, about 3 minutes.
- Add ground turkey and cook until meat is browned.
- Stir in cumin, cinnamon, ground black pepper, red pepper flakes, cloves and salt and cook several minutes.
- Mix in tomatoes with juices and cranberries; reduce heat to medium-low. Continue cooking for 15 minutes, stirring occasionally, until cranberries are soft and mixture has thickened.
- To Serve: For each serving, ladle 1/2 cup Picadillo over 1/2 cups rice, if desired. Or place 1/2 cup Picadillo in a whole wheat tortilla along with 1 Tbsp sour cream and 1 Tbsp shredded cheese before wrapping to serve.
