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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Southwest Turkey Tenderloin Stew
Yield: Makes 6 servings
This low-fat, high-fiber recipe is an alternative to an old favorite—beef stew! And not only is white-meat turkey lower in fat, it ‘s a good source of iron, zinc and B vitamins.
Ingredients:
1-1/2
pounds turkey tenderloins, cut into 3/4-inch pieces
1
tablespoon chili powder
1
teaspoon ground cumin
1/4
teaspoon salt
1
can (15 ounces) chili beans in spicy sauce, undrained
1
can (14-1/2 ounces) chili-style stewed tomatoes, undrained
3/4
cup salsa or picante sauce
1
red bell pepper, cut into 3/4-inch pieces
1
green bell pepper, cut into 3/4-inch pieces
3/4
cup chopped red or yellow onion
3
cloves garlic, minced
Fresh cilantro (optional)
Preparation:
1.
Place turkey in slow cooker. Sprinkle with chili powder, cumin and salt; toss to coat.
2.
Add beans, tomatoes with juice, salsa, bell peppers, onion and garlic; mix well. Cover; cook on LOW 5 to 6 hours.
3.
Adjust seasonings. Ladle into bowls. Garnish with cilantro, if desired.
Nutritional Information:
| Serving Size: 1-1/4 cups stew (without garnish) | |
| Calories | 203 |
| Calories from Fat | 13 % |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 45 mg |
| Carbohydrate | 23 g |
| Fiber | 6 g |
| Protein | 25 g |
| Sodium | 827 mg |
Dietary Exchange:
| Starch | 1 |
| Vegetable | 1 |
| Meat | 2-1/2 |
This recipe appears in:
Southwestern
