Picadillo Serving Size: 1 Cup Yield: 6 Servings

Picadillo Serving Size: 1 Cup Yield: 6 Servings

Picadillo Serving Size: 1 cup Yield: 6 servings Ingredients: Instructions: 1 pound turkey, ground 1. Brown ground turkey in a non-stick frying pan. 1 chopped onion 2. Add onions, carrots, squash, potatoes, salt, 5 small diced carrots pepper, and cumin. Sauté for about 5 minutes. 2 medium zucchini or other squash 3. Add tomato sauce and just enough water to 2 medium diced potatoes cover. Bring to a boil, then lower heat and 1 teaspoon salt simmer, uncovered, until vegetables are tender. black pepper to taste 4. Dissolve cornstarch in about 1 tablespoon of cold 1/2 teaspoon cumin water, add to mixture, bring back to boil until 1 can (10 1/2 ounces) Mexican style gravy thickens. Serve. tomato sauce 1 teaspoon cornstarch Adapted from: Es Facil Campaign, Submitted by Cristina Pacheco California Health Department—Los Angeles County For Healthy, Thrifty Holiday Menus, go to: http://snap.nal.usda.gov/nutrition-through-the-seasons/healthy-thrifty-holiday-menus Picadillo Serving Size: 1 cup Yield: 6 servings Ingredients: Instructions: 1 pound turkey, ground 1. Brown ground turkey in a non-stick frying pan. 1 chopped onion 2. Add onions, carrots, squash, potatoes, salt, 5 small diced carrots pepper, and cumin. Sauté for about 5 minutes. 2 medium zucchini or other squash 3. Add tomato sauce and just enough water to 2 medium diced potatoes cover. Bring to a boil, then lower heat and 1 teaspoon salt simmer, uncovered, until vegetables are tender. black pepper to taste 4. Dissolve cornstarch in about 1 tablespoon of cold 1/2 teaspoon cumin water, add to mixture, bring back to boil until 1 can (10 1/2 ounces) Mexican style gravy thickens. Serve. tomato sauce 1 teaspoon cornstarch Adapted from: Es Facil Campaign, Submitted by Cristina Pacheco California Health Department—Los Angeles County For Healthy, Thrifty Holiday Menus, go to: http://snap.nal.usda.gov/nutrition-through-the-seasons/healthy-thrifty-holiday-menus Picadillo Tamano de Servido: 1 taza Rinde: 6 porciones Ingredientes: Instrucciones: 1 libra de pavo, molido 1. Dore ligeramente el pavo molido en una sartén. 1 cebolla picada 2. Agregue las cebollas, zanahorias, calabacitas, 5 zanahorias pequeñas picadas papas, sal, pimiento y comino. Sofría durante 5 2 calabacitas u otra calabaza minutos. 2 papas picadas 3. Agregue la salsa de tomates y agua suficiente 1 cucharadita de sal para cubrir las verduras. Caliente hasta hervir y pimienta al gusto luego baje el fuego y continúe cociendo hasta 1/2 cucharadita de comino que las verduras se pongan suaves. 1 lata (10 1/2 onzas) salsa de tomate 4. Disuelva la fécula de maíz en una cucharadas estilo Mexicano de agua fria, agregue a la mezcla, caliente 1 cucharadita de fécula de maíz hasta hervir hasta que el aderezo se espese. Sirva. Adaptada de: Es Facil Campaign, Submitted by Cristina Pacheco California Health Department—Los Angeles County Para encontrar menús de fiesta económicos y saludables, visite: http://snap.nal.usda.gov/nutrition-through-the-seasons/healthy-thrifty-holiday-menus Picadillo Tamano de Servido: 1 taza Rinde: 6 porciones Ingredientes: Instrucciones: 1 libra de pavo, molido 1. Dore ligeramente el pavo molido en una sartén. 1 cebolla picada 2. Agregue las cebollas, zanahorias, calabacitas, 5 zanahorias pequeñas picadas papas, sal, pimiento y comino. Sofría durante 5 2 calabacitas u otra calabaza minutos. 2 papas picadas 3. Agregue la salsa de tomates y agua suficiente 1 cucharadita de sal para cubrir las verduras. Caliente hasta hervir y pimienta al gusto luego baje el fuego y continúe cociendo hasta 1/2 cucharadita de comino que las verduras se pongan suaves. 1 lata (10 1/2 onzas) salsa de tomate 4. Disuelva la fécula de maíz en una cucharadas estilo Mexicano de agua fria, agregue a la mezcla, caliente 1 cucharadita de fécula de maíz hasta hervir hasta que el aderezo se espese. Sirva. Adaptada de: Es Facil Campaign, Submitted by Cristina Pacheco California Health Department—Los Angeles County Para encontrar menús de fiesta económicos y saludables, visite: http://snap.nal.usda.gov/nutrition-through-the-seasons/healthy-thrifty-holiday-menus .

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