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Full Online Book HomeLearning KitchenPoultry - Turkey - The Yellow Bows Of Texas
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Poultry - Turkey -  The Yellow Bows Of Texas Post by :emailpro Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1924

Click below to download : Poultry - Turkey - The Yellow Bows Of Texas (Format : PDF)

Poultry - Turkey - The Yellow Bows Of Texas

1 pound skinless ground turkey
1 cup chopped onion
1 clove garlic, minced
1 cup chopped green bell pepper
1 cup diced carrots
1 1/2 cups no-salt-added tomato sauce
1 1/2 cups salsa
1 (15 ounce) can black beans, rinsed and drained
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
12 ounces bow-tie pasta, uncooked (about 7 cups dry)
1/2 cup low-fat sour cream
1/2 cup shredded, reduced-fat sharp cheddar cheese
1/2 cup chopped green onions

Spray a large, non-stick skillet with cooking spray. Add ground turkey and cook over medium-high heat until no longer pink. Break up any large chunks with a fork. Add onions, garlic, green pepper, and carrots. Cook and stir for 4 to 5 minutes, until vegetables have softened. Stir in tomato sauce, salsa, beans, chili powder, cumin, and oregano. Bring mixture to a boil, then lower heat and simmer for 10 minutes, stirring occasionally.

Meanwhile, prepare pasta according to package directions. Drain well. Divide pasta among 6 serving plates. Ladle chili over pasta. Place a dollop of sour cream in the center, then sprinkle with cheese and onions. Serve immediately.

436 cal, 6 g fat, 34.3 g pro, 65 g carb, 4.7 g fiber, 43.3 mg chol, 465.7 mg sod.

Source: Crazy Plates
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1 small onion or 1/2 large -- finely chopped 1 large or 2 small garlic cloves -- pressed or minced 1 tbsp olive oil 1/2 lb ground turkey meat -- lean 2 tbsp dry white wine -- or water 1/4 tsp salt 1/2 tsp ancho chile powder1 tsp ground cumin 1/4 cup tomato salsa 2 burrito-size or 4 regular flour tortillas 1/3 cup Cheddar or Jack cheese -- shredded 1 cup tomato -- chopped 1/4 cup sour cream -- or low fat Place the onion, garlic and oil in a medium-size bowl and microwave, uncovered, on HIGH for 2 minutes,

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By Russ Parsons Times Deputy Food Editor 2/3 cup of salt to a gallon of water - about a 5% saline solution. If you're going to smoke your bird, it can handle a more forceful brine. Try using a full cup of salt per gallon - that's about 7%. I tried concentrations from 10% down to 2%, and the main difference was in the amount of saltiness - the texture was improved even with a fairly weak brine. Incidentally, if you're worried about sodium intake, remember that the meat absorbs only 10% to 15% of the brine - roughly