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Name: Picadillo Topping
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Raisins; 2 tb Chopped pitted green olives; 1 ts Ground cinnamon; 1 ts Ground cumin; 1 tb Vegetable oil; 12 oz Ground turkey; 1 Green bell pepper; cored,; 4 lg Idaho baking potatoes; baked; 1 Garlic minced; 1 md Onion; diced; 15 oz Tomato sauce

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INGREDIENTS

1/4 c Raisins
2 tb Chopped pitted green olives
1 ts Ground cinnamon
1 ts Ground cumin
1 tb Vegetable oil
12 oz Ground turkey
1 Green bell pepper; cored,
4 lg Idaho baking potatoes; baked
1 Garlic ; minced
1 md Onion; diced
15 oz Tomato sauce

Servings

INSTRUCTIONS

1. In large nonstick skillet, over medium-high 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 crisp-tender, about 4 to 5 minutes. Add cumin and cinnamon; cook, stirring 1 minute more. 2. Return cooked turkey to skillet with tomato sauce, 1/4 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: Low-Fat Meals, Womans Day, 4/96 Posted to MC-Recipe Digest V1 #896 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997

NOTES

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Picadillo Topping

1/4 c Raisins
2 tb Chopped pitted green olives
1 ts Ground cinnamon
1 ts Ground cumin
1 tb Vegetable oil
12 oz Ground turkey
1 Green bell pepper; cored,
4 lg Idaho baking potatoes; baked
1 Garlic minced
1 md Onion; diced
15 oz Tomato sauce

1. In large nonstick skillet, over medium-high 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  crisp-tender, about 4 to 5 minutes. Add cumin and cinnamon; cook, stirring        1    minute more.    2. Return cooked turkey to skillet with tomato sauce, 1/4 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: Low-Fat Meals, Womans Day, 4/96    Posted to MC-Recipe Digest V1 #896 by 4paws@netrax.net (Shermeyer-Gail) on  Nov 09, 1997

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Nutrition

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Serving Size: 1 Serving (1707g)
Recipe Makes: 4 Servings

Calories: 575
Calories from Fat: 73 (13%)

Amt Per Serving		% DV

	Total Fat 8.1g	11 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 2.6g
Cholesterol 55.6mg		17 %
Sodium 8441.1mg		291 %
Potassium 5711.1mg		150 %
Total Carbohydrate 103.4g		30 %
	Dietary Fiber 25.2g	101 %
	Sugars, other 78.2g
Protein 40.6g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 575

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