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Monday, June 01 2015

1 1/4   pounds   turkey breast tenderloin, cut into 1-inch pieces
1    14 1/2ounce 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 inches   corn tortillas, cut into 1/4-inch-thick-strips
    Nonstick cooking spray
1/8   teaspoon   salt
1/4   cup   plain nonfat Greek yogurt
2    tablespoons   salsa
1      avocado, halved, seeded, peeled, and sliced
2      fresh limes, cut into wedges
in a 3 1/2- or 4-quart slow cooker combine turkey, tomatoes, onion, sweet pepper, broth, tomato paste, cumin, chili powder, black pepper, and the 1/4 teaspoon salt.
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.
Meanwhile, preheat oven to 400 degrees F. Spread tortillas on a large baking sheet; coat with cooking spray. Sprinkle with the 1/8 teaspoon salt; toss and spread into an even layer. Bake for 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 each serving with tortilla strips, avocado, and a lime wedge.
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your stew is finished cooking, ladle your stew out of your slow cooker and dispose of the liner. Do not lift or transport the disposable liner with food inside.


Per Serving: cal. (kcal) 353, Fat, total (g) 7, chol. (mg) 88, sat. fat (g) 1, carb. (g) 33, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 9, pro. (g) 41, vit. A (IU) 1166.17, vit. C (mg) 49.6, Thiamin (mg) 0.16, Riboflavin (mg) 0.29, Niacin (mg) 10.86, Pyridoxine (Vit. B6) (mg) 1.21, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 746, Potassium (mg) 1094, calcium (mg) 121.16, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:23 am   |  Permalink   |  0 Comments  |  Email

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