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Turkey picadillo (from Essential WW Freestyle Cookbook-2018)

3
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1 Tbsp

Red onion

1 small, chopped

Orange bell pepper

1 medium, diced

Garlic

2 large clove(s), minced

Uncooked boneless skinless turkey breast

1 pound(s), ground

Ground cumin

1 tsp

Dried oregano

1 tsp

Table salt

¾ tsp

Black pepper

¼ tsp

Canned diced tomatoes

14½ oz, (1 can)

Olives

12 olive(s), medium, green variety, pitted and chopped

Raisins

¼ cup(s), coarsely chopped

Chicken broth

¼ cup(s)

Balsamic vinegar

2 Tbsp

Tomato paste

4 tsp

Instructions

  1. Heat oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until crisp-tender, about 3 minutes. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds.
  2. Add turkey, cumin, oregano, salt, and pepper; cook, breaking turkey apart with wooden spoon, until turkey is no longer pink, about 5 minutes.
  3. Stir in tomatoes, olives, raisins, broth, 11⁄2 tablespoons vinegar, and tomato paste. Reduce heat and simmer, covered, until flavors are blended, about 5 minutes. Stir in remaining 1⁄2 tablespoon vinegar.
  4. Serving size: about 1 1⁄4 cups

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