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Recipes Main Course Turkey
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| Servings: | 12 |
| Author Notes: |
This recipe is from Sheila Cluff and Eleanor Brown's book "The Ultimate Recipe for Fitness (unfortunately now out of print). This dish is often served at Sheila's famous spas The Oaks at Ojai and The Palms at Palm Springs. Sheila counts this recipe as one of her personal all time favorites and says it makes for easy entertaining. Don't worry if you can't find Bernard Jensen's Broth Powder. I've made this recipe by simply omitting it and substituting a fat free chicken stock for the water. |
| Ingredients: |
12 corn tortillas Meat: 1 1/2 pounds ground turkey 1/4 cup onion, chopped 1 tablespoon chili powder 1 teaspoon garlic powder 1 tablespoon oregano 1 teaspoon cumin 1 cup tomato paste 1cup water 1 tablespoon Bernard Jensen's Broth Powder (see note above) Toppings: 4 cups shredded lettuce 2 cups tomatoes, chopped 1 cup fresh salsa (see links below for recipe) 1 cup guiltless guacamole (see links below for recipe) 1 cup low fat sour cream 6 ounces low or no fat cheddar cheese, shredded |
| Instructions: |
Makes 12 Servings Crisp tortillas in a 350 F oven for 10-15 minutes until browned. Leave them in the oven to cool to produce a crisper tortilla. Spray a non-stick skillet with cooking spray and crumble turkey into pan and cook over medium-high heat. Add onion to turkey and continue cooking. Add spices, tomato paste, water or stock and of desired broth powder. Lower heat and simmer for 5-10 minutes until cooked through. Arrange remaining ingredients in colorful pottery, and let your guests create their own Tostada. |
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