Thursday, November 25, 2010

Leftover Turkey Moroccon Tangine - Mmmmmm!!

Nothing to do with that leftover Turkey?  How about a Moroccan Tangine?  Sound good?  Mmmmm it IS!  And you may even have the ingredients at your house leftover from Thanksgiving cooking ingredients!
12 ounces of white meat turkey breasts cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped (I make mine with 3 small sweet potatoes instead and it is delicious!  Peel and chop)
2 cans garbanzo beans (reduced sodium), drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon stevia
1 tablespoon lemon juice
1 teaspoon sea salt
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 dash cayenne pepper
Mix the turkey, squash or sweet potatos, garbanzo beans, carrot, tomatoes with juice, broth, stevia, and lemon juice in a stockpot. Season with salt, coriander, cinnamon, cumin and cayenne pepper. Bring the mixture to a boil, and continue cooking 30-45 minutes, until vegetables are tender.

Makes 6 servings
Calories per serving (About a cup and a half)
2.4 g

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