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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