Southwestern Skillet Turkey

Ingredients:

• 4 tsp. extra-virgin olive oil
• 1 lb. turkey breast cutlets, cut crosswise into 1/2-inch-wide strips
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1 (1/2-lb.) jicama, peeled and cut into thin matchsticks
• 1 medium sweet onion, cut into very thin half-rings
• salt
• freshly ground black pepper
• 2 cups cherry tomatoes, halved
• 1/3 cup chopped cilantro

Makes 4 (1 1/2-cup) Servings

1. In a large skillet, heat the oil over medium-high heat. Add the turkey and sprinkle with the cumin and cayenne. Cook, stirring, until the spices are fragrant, about 30 seconds. Stir in the jicama, onion, and salt to taste. Cover and cook for 3 minutes to slightly wilt the onion. Stir in the cherry tomatoes, cover, and cook for 2 minutes longer.
2. Uncover, stir, and cook for another 2 minutes to concentrate the liquid in the bottom of the pan. Stir in the cilantro and serve hot.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a yummy way to kick-start your new lifestyle. I say lifestyle instead of weight loss because eating healthy meals that fill you up and taste better than fast food and takeout is a lifestyle. You can use turkey or chicken in this dish and it will still be delicious. This meal has a Latin twist to stir-fry with the flavors of cumin, cilantro, crushed red pepper, and jicama. I highly adding a touch if chili powder and garlic because the combination of cumin, chili powder and garlic always brings out the heat and flavor in any Southwestern dish. Stir-frying the turkey gives the meat it's juices. The tomatoes give the dish some juicy flavor and the jicama adds some crunch as well. I highly recommend using Lime-Infused Olive Oil from the Imperial Olive in Williamsburg, VA for a more authentic Southwestern taste or Garlic Infused Olive Oil for more garlic flavor. For more information, visit www.TheImperialOlive.com.