Turkey Recipes

(Serves 6)

Ingredients:

Turkey:
1 regular size oven roasting bag
1 Tbs flour
3 tomatoes, chopped
1 medium onion, chopped
1 tsp minced garlic
1/2 tsp cumin
1/2 tsp salt
2 to 2 1/2 lbs turkey thighs, skin removed

Black beans:
1 can (16 oz) black beans
2 tsp olive oil
1 Tbs chopped fresh cilantro
1/2 tsp garlic powder
1/4 tsp cumin
1 tsp onion powder

Combine beans, olive oil, cilantro, garlic powder, cumin, and onion powder in small saucepan and cook over medium heat until heated through.

Rice:
3 cups instant rice
1 Tbs olive oil
1 tsp salt
3 cups water

In medium saucepan over medium-high heat, saute rice in oil 3 minutes or until golden brown, stirring constantly. Slowly add water and salt, cover, and bring to boil. Remove from heat and allow to stand 5 minutes or until all liquid is absorbed and rice is fluffy.

Plantains:
2 ripe plantains, peeled
2 Tbs olive oil

Cut plantains in half crosswise, then lengthwise into thin slices. Fry in hot olive oil over medium heat until lightly browned and crisp on the outside.

Directions:

In regular size oven roasting bag coated with flour, add tomatoes, onion, garlic, cumin, and salt. Squeeze mixture to combine. Add turkey, turn and squeeze to coat. Using plastic twist tie close bag securely and place in 2-quart microwave-safe dish. Cut 6 1/2-inch slits in top of bag. Cook in microwave oven at medium-high (70% power) 25 to 30 minutes or until meat thermometer reaches 180 degrees F when inserted into thighs. Turn dish halfway through cooking time. Allow to stand 10 minutes after cooking to allow heat to equalize. Transfer mixture to large bowl and shred meat from bones. Discard bones. To serve, alternate mounds of black beans, rice, and turkey mixture, with plantains on the side.