(upbeat music)
- Today, I have a special recipe for you
that's popular in Latin American countries,
as well as in the Philippines.
We're making Turkey Picadillo,
which features fruits and veggies,
as well as a variety of flavorful spices.
It's served with whole grain corn tortillas,
so let's get started.
We'll start with the turkey.
Here, I have one pound of extra lean ground turkey,
that I've already cooked.
I cooked it in a skillet over medium heat
until it was completely browned,
which takes about seven to 10 minutes.
I'm just gonna cover that with a plastic wrap,
until our sauce is made.
When buying ground turkey,
buy the lean or extra lean to cut back
on the amount of saturated fat you'll be eating.
Also, after you cook any type of ground meat,
you can drain and rinse it in the colander
to get rid of some additional fat.
In the same skillet I used for the turkey,
I'm going to make my picadillo sauce.
Now, picadillo is usually served
with either rice or tortillas.
We're using tortillas today to make tacos,
but it's also delicious paired with brown rice.
I'm adding one tablespoon of olive oil.
And one medium chopped onion.
Next, I have 1/2 cup of seedless raisins
that I soaked in water for about 10 minutes.
This plumps them up and also adds
a little bit of sweet to the dish.
For a little more sweetness,
I'm gonna add two small apples that I chopped up.
Next, for a spicy kick,
I have one pickled jalapeno pepper,
that's already been diced.
Next, we'll add some spices.
I have 1/2 teaspoon of ground cinnamon,
1/4 teaspoon of cloves,
and a traditional savory spice,
1/4 teaspoon of cumin.
Wow, this already smells amazing.
And now, just two more ingredients.
10 whole pimento olives that I drained,
and 1/2 cup of slivered almonds.
Now I'm gonna turn my burner to low heat,
and give that all a good mix.
Oh, this smells amazing.
I'll let it cook for about 25 minutes,
and then we'll be ready to eat.
My picadillo sauce is done.
Oh, I wish you could smell it.
So, while that was cooking,
I arranged all the other toppings.
This meal is like a taco bar,
where everyone makes his or her own taco
with whatever they like best.
This is fun for a family dinner,
or when you're entertaining.
Here's our ground turkey,
and here I have another medium onion
that's been chopped.
This is 1/4 of a cabbage that I shredded,
which equals about two cups.
You could use green or red cabbage,
or even shredded romaine lettuce if you wish.
The next bowl has one chopped tomato,
or you could use 1/2 of a can of diced tomatoes instead.
If using canned tomatoes,
compare food labels and choose the product
with the lowest amount of sodium.
Next, we have four tablespoons
of chopped, fresh cilantro,
and two ounces, or 1/2 cup,
of low fat shredded jack cheese.
To make the tacos,
I have eight corn tortillas.
I like to use corn tortillas,
because they're a whole grain,
and tend to be smaller than flour tortillas,
an easy portion control strategy.
You could heat them up individually in the microwave,
or in a skillet,
and then keep them on a plate with a dish towel over them,
so they stay warm and soft, and don't dry out.
If you have any leftover picadillo,
you can store it in your refrigerator,
or even freeze it for a future meal.
But, unless you double the recipe,
I bet you won't have any leftovers,
because this Turkey Picadillo is that good.
I hope you and your family can enjoy this delicious,
heart-healthy meal soon.
(upbeat music)