Serving Size: 1 cup
Yield: 6 servings
1 pound turkey, ground 1 chopped onion 5 small diced carrots 2 medium zucchini or other squash 2 medium diced potatoes 1 teaspoon salt black pepper to taste 1/2 teaspoon cumin 1 can (10 1/2 ounces) Mexican style tomato sauce 1 teaspoon cornstarch
1. Brown ground turkey in a non-stick frying pan. 2. Add onions, carrots, squash, potatoes, salt, pepper, and cumin. Sauté for about 5 minutes. 3. Add tomato sauce and just enough water to cover. Bring to a boil, then lower heat and simmer, uncovered, until vegetables are tender. 4. Dissolve cornstarch in about 1 tablespoon of cold water, add to mixture, bring back to boil until gravy thickens. Serve.
Adapted from: Es Facil Campaign, Submitted by Cristina Pacheco California Health Department—Los Angeles County For Healthy, Thrifty Holiday Menus, go to: http://snap.nal.usda.gov/nutrition-through-the-seasons/healthy-thrifty-h...