This is a recipe by Arthur Agatston
I made it tonight for dinner and served it with a Mexican vegetable salad. I must say it was tasty and simple. But a little spicy.
1 T extra-virgin olive oil
1 medium onion, roughly chopped
2 garlic cloves, minced
1 pound turkey cutlets, cut into 1/2-inch pieces
1 T chili powder
1 t ground cumin
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can Mexican diced tomatoes
1 cup lower-sodium chicken broth
Salt and freshly ground black pepper
Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.
Add turkey, chili powder and cumin; cook, stirring often, until turkey is no longer pink inside, about 5 minutes.
Add beans, tomatoes with juice and broth; bring to a boil. Reduce heat to medium-low, cover and simmer until flavors blend, about 15 minutes. Season with salt and pepper to taste and serve.
Makes 4 (1 1/4-cup) servings
Nutrition at a glance (per serving): 260 calories, 5 g fat, 112 g saturated fat, 34 g protein, 21 g carbohydrate, 6 g dietary fiber, 500 mg sodium