1 tsp olive or canola oil
1 1/2 lb uncooked boneless skinless turkey breast, cut into bite-size cubes
1 cup chopped onions
2 cans (14.5-oz) ready-to-serve chicken broth with 1/3 less sodium
1 can (6-oz) no-salt-added tomato paste
2 cans Great Northern Beans, drained
2 cans (4.5-oz each) chopped green chilies, drained
1 tsp cumin
1 sliced green onion for garnish, optional
Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the turkey and onions; cook, stirring, until the turkey is no longer pink in the center. Stir in the remaining ingredients and bring to a boil. Reduce the heat to low and simmer 10 to 15 minutes, stirring occasionally.
Yield: 8 servings
Per serving: 180 calories, 15 g carbs, 25 g protein
Dietary Exchanges: 1 Carb, 3 very lean meat
1 cup chopped onions
2 cans (14.5-oz) ready-to-serve chicken broth with 1/3 less sodium
1 can (6-oz) no-salt-added tomato paste
2 cans Great Northern Beans, drained
2 cans (4.5-oz each) chopped green chilies, drained
1 tsp cumin
1 sliced green onion for garnish, optional
Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the turkey and onions; cook, stirring, until the turkey is no longer pink in the center. Stir in the remaining ingredients and bring to a boil. Reduce the heat to low and simmer 10 to 15 minutes, stirring occasionally.
Yield: 8 servings
Per serving: 180 calories, 15 g carbs, 25 g protein
Dietary Exchanges: 1 Carb, 3 very lean meat
Note: File Photo
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