Saturday, October 18, 2008

Curried Turkey

I've been busy today, folks - and this week I stuck mostly with the tried-and-true, and only made one new recipe. This particular recipe is easily one of my favorites. It has almost zero fat, and the smell wafting from the kitchen is postively divine. I use leftover turkey around Thanksgiving, and turkey cutlets the rest of the year. Serve it up with brown rice, and you have a delish recipe that fits the Weight Watchers Core program, and is plenty "fancy" to serve up to guests.

Curried Turkey

1 lb. turkey breast, diced
1 tsp. olive oil
1 red onion, chopped
1 yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 garlic clove, minced
2 cans (15-oz) petite diced tomatoes
2 tsp. curry powder
½ tsp. thyme
Black pepper to taste
½ c. water

Brown turkey in oil. Remove using slotted spoon. Sauté onion, pepper and garlic in juices until tender. Add tomatoes, seasonings and water. Cook until heated through. Pour into 2 ½ qt. casserole dish sprayed with nonstick cooking spray. Cover and bake at 375 for 45-55 minutes. Serve with brown rice.

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