Yep, I heard you, you must be saying; this woman cooks a lot with ground turkey. You got it right. Ground turkey, especially if it is 95% fat free and organic is so good for you and is so economical. Remember that food tastes base on what ingredients you add to it. If you are a salt and pepper person, then this is not going to work for you. I am always bold with flavors and that makes a big difference. Try my dish today, is simple, tasty and delicious!
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $8.69 or $2.90 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
½ lb. ground turkey breast (@$4.49/lb.) = ($2.25)
1 can Cannellini beans, drained and rinsed (.99)
2 tsp. minced dried onions (.35)
½ tsp. Chimichurri flakes (if you don’t have it, use dried parsley) (.30)
½ tsp. Adobo (.30)
½ tsp. Paprika (.25)
1 cup of Orzo ($1.20)
2 cups of chicken broth ($1.25)
1 tbsp. olive oil (.35)
¼ cup Fresh parsley to garnish and to add few leaves to the orzo (.20)
1 avocado ($1.25)
Season the turkey with ½ tbsp. of olive oil and ½ tsp. Adobo.
Make the mini rolls and sauté them briefly in ½ tbsp. of oil, do not cook completely, just brown them. Remove from skillet, set aside.
As needed add more oil to the skillet then add the beans, onion, chimichurri flakes, chopped parsley, paprika, Adobo and 1 cup of chicken broth. Bring it to a boil, add the Orzo and cook according to package directions.
As needed add the second cup of broth gradually, until the orzo is tender and the final dish is creamy, not dried. Then 3 minutes before serving, add the cooked turkey rolls to the orzo mix, just to finish cooking them.
Slice the avocado, scoop the orzo in the bowls and garnish with fresh parsley.
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.