Adapted from the Biggest Loser Cookbook.
Skill Level 2
Ingredients
1 1/2 cups chopped onions
1 1/2 tablespoons minced garlic
1 pound extra lean ground turkey
1 can (15 ounces) kidney or black beans with liquid
1 medium yellow summer squash, cut ino bite-size chunks
1 medium zucchini
2 cans (14.5 ounces each) stewed tomatoes
1 teaspoon chili powder
1 teaspoon marjoram
1 teaspoon basil
3/4 teaspoon salt
1/4 teaspoon cayenne
Preparation
Lightly mist a medium nonstick pan with olive oil spray. Set over medium heat. Place the onions and garlic in the pot. Cook, stirring occasionally, for 6 to 7 minutes, or until the onion is tender. Transfer the onion mixture to a bowl and set aside.
Set the pot over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with olive oil spray. Add the turkey to the pot. Cook, breaking into chunks with a wooden spoon, for about 5 minutes, until lightly browned. Add the beans with liquid, squash, zucchini, tomatoes, chili powder, marjoram, basil, salt, cayenne and the reserved onion mixture. Bring the mixture to a boil. Cover the pot. Reduce the heat to low and simmer, stirring occasionally, for 35 to 40 minutes, or until the veggies are tender. Taste and add more seasoning, if desired. Serve immediately.
Makes 4 (1 1/2 cup) servings.
Nutritional Information
265 calories, 37 g protein, 29 g carbohydrates, 2 g fat, trace saturated fat, 45 mg cholesterol, 10 g fiber, 756 mg sodium
Our thoughts
We made this on a cool day (a cool day in Georgia!) and it was a perfect fit. Filling and warm.
Any leftovers may be refrigerated in covered plastic storage containers for up to 3 days.
What we love about this dish is that it can be changed very easily to suit your tastes. The next time I make this, I plan to add okra and/or a can of corn. The possibilities are endless!
Can be served over brown rice, or by itself in a bowl, with a side of wheat crackers or low-salt, low-fat tortilla chips.
