The beauty of this recipe is that you could make up the meat the night before you use it, allowing the spices and seasonings to blend in. Then in the morning, you just let it cook, while you make the eggs, tacos, quiches or whatever you plan on serving with it. I bet it’d also be good on pizza with some queso blanco — thought the carbs in the crust wouldn’t be diabetic friendly, which is the point of the recipe.
That’s because it comes from Angela Shelf Medearis’ “The Kitchen Diva’s Diabetic Cookbook” (Andrews McMeel Publishing, $24.95).
1 pound ground turkey breast meat
2 tablespoons olive oil, divided use
2 tablespoons no-sugar-added apple cider vinegar
2 cloves garlic, minced
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/2 teaspoon ground cloves
Place the turkey in a medium bowl. Add 1 tablespoon of the olive oil, the vinegar, garlic, paprika, cumin, salt, pepper, cayenne pepper, oregano and cloves to the meat. Blend well to combine. Cover and refrigerate for 30 minutes.
Add the remaining 1 tablespoon of oil to a large skillet. Over high heat, brown the meat, breaking it up with a potato masher or a slotted spoon. remove from the heat and let cool. Store in a covered container in the refrigerator for up to 7 days.
Approximate nutritional value per serving: 220 calories, 10 g fat, 45 mg cholesterol, 358 mg sodium, 5 g carbohydrate, 1 g fiber, 0 sugar, 29 g protein.
From “The Kitchen Diva’s Diabetic Cookbook” by Angela Shelf Medearis