Mango Turkey

Course: main meals
PointsPlus™ Value: 10
Servings: 4
Preparation Time: 20 min
Cooking Time: 12 min
Level of Difficulty: Easy

We remade this traditional Latin dish with ground turkey breast instead of ground beef. Make sure your mango is ripe but firm. If not, use frozen mango chunks.

1 pound(s) uncooked ground turkey breast
1 Tbsp canola oil
1/2 cup(s) scallion(s), sliced
2 clove(s) garlic clove(s), minced (medium)
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp Durkee Ground Cumin Seed, or other brand
1 tsp dried oregano
1 tsp dried thyme
1 cup(s) salsa, thick-and-chunky style
1 large mango(es), cubed (or 15 oz unsweetened, frozen mango chunks)
2 cup(s) cooked brown rice, kept hot

Cook turkey in a large skillet over medium-high heat until browned, stirring occasionally, about 5 minutes; drain off any fat and return pan to heat.

Add oil to skillet and heat until sizzling. Stir in scallions, garlic, cinnamon, coriander, cumin, oregano and thyme; cook, stirring, for 2 minutes. Gently stir in salsa and mango; cover and cook until heated through, about 2 minutes more. Serve over brown rice. Yields about 3/4 cup of stew and 1/2 cup of rice per serving.

Freezing and thawing instructions: Prepare the recipe and place the cooled product in a freezer-safe container; cover tightly and freeze. When ready to eat, thaw the dish in the refrigerator and then reheat it in a large skillet over medium-heat for about 10 minutes. (You may need to add more salsa to prevent dryness.) Or you can reheat the thawed dish in the microwave.
From WW.