Though some folks might think that using ground turkey for a meatless monday meal isn't quite correct, Mr. L and I think that not having red meat is about as good as our meatless mondays will get. I rarely eat ground turkey these days so when I saw this recipe in the Potatoes. Onions. Garlic Collection cookbook (in the Potatoes section) I figured I'd give it a try. That I was also craving potatoes might have had something to do with the recipe choice. Add to that the fact that one serving (half a potato) was only 209 calories? Bingo.
I did find this dish a bit dry. Was it the potato? Or the fact that the directions say to cook the turkey mixture until most of the liquid had evaporated? Mr. L and I ended up adding one tablespoon of butter (which racked up the calories a bit) but I think next time I'd just not cook off as much liquid. The taste wasn't bad and the turkey potato boat heated up nicely the next day in the microwave. Next time I would add some more tomato sauce or not cook the sauce down so much (as it is, in less than 10 minutes the juice that was there was gone. Maybe even turn the temp down and simmer on very low to meld the mixture). We also thought just a touch of sliced green onions and maybe a dash of hot sauce would have added something to the dish.
TEX-MEX GROUND TURKEY POTATO BOATS
2 medium potatoes
1/2 pound ground turkey
1/2 cup onion, chopped
1 clove garlic, minced
1 can (8 ounces) stewed tomatoes
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
Preheat oven to 400 degrees F. Pierce potatoes several times with fork. Bake 50 to 60 minutes or until soft. Cool slightly. Reduce oven temperature to 375 degrees F.
Slice potatoes in half, lengthwise. Scoop out pulp with spoon, leaving 1/4 inch shell. (Reserve potato pulp for other use.) Place potato shells on jelly-roll pan or baking sheet.
Place turkey, onion and garlic in medium skillet. Cook over medium-high heat 5 minutes or until turkey is no longer pink; drain. Add tomatoes, chili powder, salt, oregano, cumin and red pepper flakes to turkey in skillet. Cook 15 minutes or until most of the liquid has evaporated.
Spoon turkey mixture evenly into potato shells; sprinkle with cheese. Bake 15 minutes or until cheese melts.
Makes 4 servings. 209 Calories.
Note: An 8 ounce can of stewed tomatoes? Do they make such a thing? I had the standard 14 ounce can and just weighed out 8 ounces of juice and tomatoes. I'd probably include some extra juice from the can next time to moisten things up a bit.
Note: I probably upped the calories a bit as I had more than 1/4 an inch of potato shell. I wouldn't have wanted less potato in the dish.
Note: The dish with cheese was only in the oven for about 5 minutes to melt the cheese, not even close to the 15 minutes the list. I also used some "tex-mex" lowfat shredded cheese instead of just cheddar.
Note: I'm thinking you could double the turkey mixture and use the half leftover to pour over the leftover potato pulp. I actually used some leftover taco meat that I had. Can't ever waste any part of the potato!!
Sometimes I just really crave potatoes and I like the idea of using them as "boats" for stuffing that isn't so high in calories. I'm also thinking that many different types of spices can be used with the ground turkey to bring about different flavors.