Today recipe proves that eating healthy doesn't have to be tasteless and boring.
Turkey Tortilla Stew is loaded with flavor and lots of healthy ingredients such as turkey, tomatoes, green pepper, avocado and non-fat Greek yogurt. Cumin, chili powder and two fresh limes add another layer of flavor. This hearty stew is made in a slow cooker and it is high in fiber and gluten-free.
A reader tip
The Feb. 1 Kitchen Mailbox featured a recipe for Creamy Kale and Artichoke Dip with Garlic Toasts. The recipe called for a 12-ounce bag of artichoke hearts, which I couldn't find. Frank Lamberto of Highland Park wanted our readers to know that Trader Joes sells 12-ounce bags of frozen artichokes. Thanks, Frank.
TURKEY TORTILLA STEW
1¼ pounds turkey breast tenderloin, cut into 1-inch pieces
14¼-ounce can diced tomatoes, undrained
1 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
1/2 cup reduced-sodium chicken broth
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 6-inch corn tortillas, cut into ¼-inch-thick strips
Nonstick cooking spray
1/8 teaspoon salt
1/4 cup plain non-fat Greek-style yogurt
2 tablespoons salsa
1 avocado, halved, seeded, peeled and sliced
2 fresh limes, cut into wedges
In a 3½- or 4-quart slow cooker combine turkey, tomatoes, onions, sweet pepper, broth, tomato paste, cumin, chili powder, black pepper and the ½ teaspoon salt.
Cover and cook on low setting 6 hours or on high 3 hours.
Meanwhile, preheat oven to 400 degrees. Spread tortillas on a large baking sheet that's coated with cooking spray. Sprinkle with the ½ teaspoon salt; toss and spread into an even layer. Bake 8 to 12 minutes or until golden, tossing once halfway through baking.
To serve, ladle stew into serving bowls. Top each serving with yogurt and salsa. Garnish with tortilla strips, avocado and lime wedge.
Makes 4 servings.
-- "Better Homes and Gardens Skinny Slow Cooker" (Houghton Mifflin Harcourt, 2013, $19.99)