Turkey Picadillo with Vegetables

This colorful picadillo is packed with lean protein from turkey and a wealth of fiber and vitamins from a variety of fresh vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 pound 85% lean ground turkey · 920 kcal in the whole recipe
• 1 medium onion, chopped · 42 kcal in the whole recipe
• 5 medium carrots, diced · 104 kcal in the whole recipe
• 2 medium zucchinis, diced · 56 kcal in the whole recipe
• 2 medium potatoes, diced · 195 kcal in the whole recipe
• 1 teaspoon salt
• black pepper to taste
• 1/2 teaspoon cumin
• 1 1/4 cups low-sodium canned tomatoes · 124 kcal in the whole recipe
• 1 teaspoon cornstarch · 11 kcal in the whole recipe

Method

1. Brown the ground turkey in a large non-stick skillet over medium-high heat until no longer pink.

   

2. Add the chopped onion, carrots, zucchinis, potatoes, salt, pepper, and cumin, then sauté everything together for about 5 minutes.

   

3. Pour in the canned tomatoes and add just enough water to cover the ingredients. Bring to a boil, then reduce the heat and simmer uncovered until the vegetables are tender, about 15 minutes.

   

4. Dissolve the cornstarch in 1 tablespoon of cold water, stir it into the skillet, and bring to a boil once more. Simmer for 1-2 minutes until the gravy thickens, then serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.