This recipe and photo goes with one of the recipes in the book - it is on page 114. As usual, I altered the ingredients slightly, and the taste was just as good! I also put it in the crockpot, and the original recipe is prepared stovetop.
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| crockpot photo after I had stirred in the yogurt and cilantro |
½ to ¾ lb. ground turkey
½ cup chopped onion
1 finely chopped garlic clove
1 cup frozen corn, thawed
15 ounce can cannelloni beans, drained and rinsed - the original recipe calls for using the beans undrained. I guess I drained and rinsed them out of habit, so then I altered the chicken broth quantity.
1 cup water
½ to ¾ teaspoon low-sodium chicken broth granules
¼ teaspoon salt
2 tablespoons chipotle chili in adobe sauce, finely chopped - the original recipe calls for 1 chipotle chili; however, since I did not separate them before freezing, I had to cut off the mixture, and I decided that 2 tablespoons was a good amount.
½ cup nonfat plain yogurt or Greek yogurt
⅓ to ½ cup chopped fresh cilantro
⅓ cup low-fat shredded co-jack cheese, optional - I did not use this, and we did not miss it at all.
Directions
In a large saucepan, cook turkey, onion, and garlic over
medium-high heat until turkey is no longer pink—4 to 6 minutes. Stir in corn,
beans, broth, salt and chipotle chili. Heat to boiling. Reduce heat to medium;
cover and simmer 10 to 15 minutes. We did not know when we were going to be eating, so I put the mixture in the crockpot after the turkey was browned, and heated it on low for a couple of hours. The mixture will be quite thick until the yogurt is stirred in before serving.
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| Yum! |
When ready to serve, stir in the yogurt and cilantro. Serve with additional yogurt, cilantro, and shredded cheese, if desired.
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| topped with freshly ground pepper |
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