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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Spray a cold large skillet with non-stick coating. Add turkey and
celery. Cook until turkey is no longer pink, stirring to break up pieces.
Stir in undrained tomatoes, beans, tomato sauce, juice cocktail, bay
leaf, onion, basil, bouillon granules, cumin, garlic powder, red pepper,
if desired, and water. Bring to boiling; reduce heat. Simmer, uncovered,
for 20 minutes, stirring occasionally. Discard bay leaf. Makes 4
servings.
Nutrition Information per Serving: 380 cal., 12 g fat, 33 g protein, 36 g
carbo., 926 sodium.
Ingredients:
1 Pound(s) lean ground raw turkey
-1
1 Can(s) tomatoes, cut up (16 oz can)
1 Can(s) red kidney beans (15.5oz cn) drained
1 Can(s) tomato sauce (8oz can)
1 Can(s) vegetable juice cocktail (6-ounce can)
1 bay leaf
2 Tablespoon(s) dried minced onion
1 Teaspoon(s) dried basil, crushed
1/2 Teaspoon(s) beef bouillon granules instant
1/6 Tablespoon(s) ground cumin
1/4 Teaspoon(s) crushed red pepper (opt.) |
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