What's for dinner: Cuban skillet turkey

Feeling stressed by the start of another school year? This Cuban dish, sometimes called picadillo, is as simple as A-B-C in that it goes from stove to table in less than a half-hour. For a sweet side, serve with grilled or sauteed bananas drizzled with honey and brown sugar. Soccer practice had us on the run, so we used the meat to stuff soft-shell tacos.

CUBAN SKILLET TURKEY

2 tablespoons olive oil, divided use

1 1/2 pounds ground turkey (you can substitute ground beef)

1 clove fresh garlic, minced

1/2 teaspoon all-purpose seasoning

1 cup yellow onions, chopped

1 large tomato, diced

1 tablespoon tomato paste

2 teaspoons cumin

1/4 cup cilantro, chopped

1/4 cup raisins

1 cup baking potatoes, cubed

1 cup water

In a large skillet over medium heat, heat 1 tablespoon olive oil. Add turkey or beef, remaining olive oil, garlic and all-purpose seasoning. Cook on medium high for 5 to 8 minutes, using a spatula to stir and chop meat.

Add onions, tomatoes, tomato paste, cumin and cilantro to skillet. Cook for 5 minutes on medium heat. Add raisins, potatoes and water. Simmer for another 8 to 10 minutes.

Serves 6.

-- "The $7 a Meal Healthy Cookbook" by Susan Irby (Adams Media, September 2009, $9.95)

(Distributed by Scripps Howard News Service, www.scrippsnews.com.)

Must credit Pittsburgh Post-Gazette

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