Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NORMA WRENN-----
4 teaspoons Olive oil -- divided
12 ounces Whole onion; peeled -- ends
Removed -- chopped
<<<OR>>>
11 ounces Ready-cut onions -- chopped
1 large Clove garlic; peeled -- ends
minced
12 ounces Red peppers; washed -- cored
chopped
<<<OR>>>
11 ounces Ready-cut pepper
6 tablespoons Dry white wine
3 tablespoons Red wine vinegar
1 teaspoon Ground cumin
1/8 teaspoon To 1/4 t red pepper flakes
1/2 cup Frozen corn kernels
15 ounces Can no-salt-added black
Beans; rinsed -- drained
9 ounces Smoked turkey breast -- cut
small pieces
3/4 cup Orzo -- cooked according to
directions
Heat a large nonstick pan until it is very hot. Reduce heat to
medium-high and add 2 teaspoons of the oil and the onion. Saute the
onion until it softens and begins to brown. Add garlic to onion as it
cooks.
Add red peppers to the onion as it cooks, then cook a few minutes
longer. When pepper begins to soften add the wine; reduce heat and
continue cooking until the peppers are soft, a few minutes
In a bowl large enough to hold all the ingredients, whisk the remaining
2 teaspoons oil with the vinegar, cumin and red pepper flakes.
Stir the corn into the onion mixture and cook a couple of minutes to
heat through.
Add turkey pieces to the bowl with the cooked vegetables and black
beans. Stir in warm, drained pasta. Serve warm.
Per serving: calories 563; fat 12g; cholesterol 36mg; sodium 623mg;
carbohydrate 82g; protein 36g
Diabetic exchanges: 1/4 fruit; 2 vegetable, 4-1/2 bread, 2 lean meat,
3/4 fat. Not recommended for diabetics because of wine.
