This twist on the Latin American staple is made healthier with lean ground turkey and crisp apples. It doubles well. Try tucking it into whole-wheat tortillas or serve over instant brown rice for a quick and healthy supper.

Makes 2 servings, 1 1/4 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

2 teaspoons extra-virgin olive oil
1/3 cup finely chopped red onion
1 clove garlic, minced
8 ounces 99%-lean ground turkey
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
1 tablespoon cider vinegar
1 medium tart green apple, peeled and chopped
1 cup chopped tomato
3 tablespoons chopped green olives
1/2 teaspoon Worcestershire sauce
1/4 cup sliced scallion greens

1. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until soft, stirring often, about 2 minutes. Add turkey; cook, stirring and breaking up, until lightly browned, 4 to 6 minutes.
2. Stir in cumin, oregano, salt, pepper and cloves; cook for 30 seconds. Stir in vinegar, scraping up any browned bits. Stir in apple, tomato, olives and Worcestershire sauce. Reduce heat and gently simmer, stirring often, until any liquid in the pan has reduced to a syrupy glaze, about 8 minutes. Stir in scallion greens and serve.

NUTRITION INFORMATION: Per serving: 246 calories; 8 g fat (1 g sat, 5 g mono); 45 mg cholesterol; 17 g carbohydrate; 30 g protein; 4 g fiber; 488 mg sodium; 360 mg potassium.
Nutrition bonus: Vitamin C (40% daily value), Iron & Vitamin A (20% dv).
1 Carbohydrate Serving
Exchanges: 1 fruit, 4 very lean protein, 1 fat

This recipe looks very tasty. Despite the long list of ingredients, it seems very quick to make. I bet this would freeze well for those busy days when I want something flavorful instead of canned soup.

Anonymous, Davis, CA

Very good - I added extra olives & vinegar to give it a bit more zing. Good with brown rice.

jennie, Sonoma, CA

I used this as a burrito filling. My picky 5 year-old liked it a lot with these changes: no olives nor raw scallions. I added minced red peppers and finely shredded carrots to the saute (both just melted into the mix, a good way to sneak in some more veggies). I added 1/2 cup of mashed pink beans after all was cooked. This gave it some body and held it together as a filling. I used just a pinch of cloves and thought it was right for a young palate. Included brown rice and shredded cheddar in the burrito and used a whole wheat tortilla. Thumbs up, son said he would eat it again!

Amy, Ann Arbor, MI

Very good - I added extra cumin, oregano and pepper. Used some ground turkey thighs as the breast meet can be a little bland on its own. I served it over warm corn tortillas and we splashed hot sauce on per taste.

Anonymous, CO

Tasty... wrapped the turkey filling in whole wheat tortillas and topped with sour cream and green onions.

Anonymous

It could use a little spice, but it's flavorful and healthy.

Jim, Ashland, MA

Just finished making this, it was great. It is a little on the plain side, but I added in an entire onion for some extra pizzaz which seemed to help. The best addition was some habanero sauce (kinda like Tabasco), which made it excellent.

Kelly, Cambridge, MA

I have made this several times and we love it!! I made a couple of changes: I didn't have cumin the first time I made it, so I used curry powder and it was so good. Wouldn't even try the cumin since this was so good this way and curry is supposed to be good for you. Put it on a whole wheat, low fat tortilla and topped it with a little ranch dressing. Skipped the scallions too. My meat and potatoes husband loves this dish. Wish my kids would at least try it.

Kelley - Michigan, Flushing, MI

Made a double-batch of this, and served it in whole grain tortillas with a little RF sour cream. It sounds like an odd combination of ingredients, but somehow it works. Even my 5 year old had a second serving, and asked if we can make the recipe again.

Jeanne, Grosse Pointe Woods, MI