TURKEY CREOLE
1 small onion, thinly sliced
1/2 small green bell pepper, cut into narrow strips
1/4 cup thinly sliced celery
1 tablespoon vegetable oil
1 (8 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 to 1 1/2 teaspoons chili powder
1/4 teaspoon salt
1 1/2 cups cut-up cooked turkey (or chicken)
Hot cooked rice or spaghetti (for serving)
In 8-inch skillet, cook and stir onion, green pepper and celery in oil until vegetables are tender, about 5 minutes.
Stir in tomatoes, tomato sauce, chili powder and salt; simmer uncovered 10 minutes.
Stir in turkey; cover and simmer until turkey is hot, about 5 minutes.
Serve on rice.
Makes 2 servings
From: Recipelink.com
Source: Recipe booklet: Cooking for Two, Betty Crocker No. 11 August/September 1985
1 small onion, thinly sliced
1/2 small green bell pepper, cut into narrow strips
1/4 cup thinly sliced celery
1 tablespoon vegetable oil
1 (8 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 to 1 1/2 teaspoons chili powder
1/4 teaspoon salt
1 1/2 cups cut-up cooked turkey (or chicken)
Hot cooked rice or spaghetti (for serving)
In 8-inch skillet, cook and stir onion, green pepper and celery in oil until vegetables are tender, about 5 minutes.
Stir in tomatoes, tomato sauce, chili powder and salt; simmer uncovered 10 minutes.
Stir in turkey; cover and simmer until turkey is hot, about 5 minutes.
Serve on rice.
Makes 2 servings
From: Recipelink.com
Source: Recipe booklet: Cooking for Two, Betty Crocker No. 11 August/September 1985
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