Recipe - Picadillo Topping

4 lg Idaho baking potatoes; baked
1 tablespoon Vegetable oil
12 ounce Ground turkey
1 md Onion; minced
1 Green bell pepper; cored,
seeded and minced
1 Garlic clove; minced
1 teaspoon Ground cumin
1 teaspoon Ground cinnamon
15 ounce Tomato sauce
One fourth cup Raisins
2 tablespoon Chopped pitted green olives

1. In large nonstick skillet, over mediumhigh heat, heat oil. Add turkey;
cook, stirring to break up large pieces, until lightly browned about 5
minutes. With slotted spoon, remove turkey from skillet; set aside. To
skillet, add onion, green pepper and garlic; cook until vegetables are
crisptender, about 4 to 5 minutes. Add cumin and cinnamon; cook, stirring
1 minute more.

2. Return cooked turkey to skillet with tomato sauce, One fourth cup water and
raisins. Bring to a boil, stirring. Reduce heat; simmer until thickened,
about 10 to 12 minutes.

3. Cut baked potatoes in half lengthwise cutting almost to base of potato.
Mash slightly with fork, leaving in skins. Spoon turkey mixture over each
potato, dividing evenly. Sprinkle each potato with chopped olives.

Makes 4 servings. Preparation time: About 15 minutes. Cooking time: About
25 minutes.

Per serving: About 443 cal, 26 g pro, 52 g car, 15 g fat, 31% cal from fat,
72 mg cholesterol, 864 mg sod, 6 g fiber.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: LowFat Meals, Woman's Day, 4/96

Posted to MCRecipe Digest V1 #896 by 4paws@netrax.net (ShermeyerGail) on
Nov 09, 1997