Makes: 4 servings
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Ingredients
1/2 lb. small red-skinned potatoes, diced into 1/4 inch cubes.
2 carrots, peeled, diced, into 1/4 inch cubes
1 Tbsp. plus 2 tsp. olive oil, divided
1 medium onion, finely chopped
2 garlic cloves, minced
1 cup frozen corn
1/2 tsp. kosher salt
1/2 tsp. salt-free Italian seasoning
1/4 tsp. freshly ground black pepper
6 oz. cooked turkey breast, cut into 1/4 inch pieces
Preparation
1. Fill a 3-quart saucepot two-thirds full of water. Add the potatoes and cook on high heat for 5 to 6 minutes. Add the carrots and cook an additional 3 to 4 minutes. Drain.
2. In a large skillet, heat 1 Tbsp. of the olive oil. Add the onion and saute for 6 to 7 minutes. Add the garlic and saute for 2 minutes.
3. Increase the heat to medium-high. Add the remaining 2 tsp. olive oil. Add the potatoes, carrots, corn, salt, Italian seasoning, and black pepper. Cook, stirring occasionally, until the mixture starts to form a crust.
4. Add the turkey and press down on the mixture with a spatula as it cooks. Cook for an additional 5 to 6 minutes and serve.
This recipe is from Diabetes Forecast.
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Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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