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Men's Fitness, April, 2006 by John K. Williams
Seared Turkey and Squash 1 lb ground turkey 3 cloves garlic 1 inch cube fresh ginger root, chopped 2 medium apples, chopped and seeded 1 package (12 oz) frozen butternut squash 2 cups sliced mushrooms 1 chicken bouillon cube, dissolved in 1 cup warm water 1/2 cup (8 tbsp) whole plain yogurt 1 pinch saffron (optional) 1/2 cup wild rice, steamed and ready to eat TO MAKE: [1] Brown the turkey, garlic, and ginger in a nonstick skillet over medium-high heat, until turkey is cooked through. [2] Add the apples, squash, and mushrooms, and continue stirring until vegetables soften. [3] Add the chicken broth, bring to a boil, and then add the yogurt one tablespoon at a time while stirring continuously. [4] Add the saffron sparingly, stirring until the mixture turns yellow and the sauce becomes creamy. Serve over half the cooked wild rice. SERVES 2. PER SERVING: 605 calories, 58g protein, 54g carbs, 7g fiber, 19g fat
COPYRIGHT 2006 Weider Publications
COPYRIGHT 2008 Gale, Cengage Learning
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