Turkey Picadillo

If I could only get to the top of Mount Greylock this time of year, I would shout out my recommendation to the masses that they make this meal. Since I can actually reach more people via my blog — and because I'm scared of those mountain roads, even in the summer — I'll just say that I think this is a wonderful, interesting, healthy weeknight recipe and I think you should try it.

I was thrilled with the results of a Pork Mango Picadillo recipe a while back (my photo of which is even worse than the one below!*), but wanted to lighten the meal even more. In this variation from Eating Well, I used ground turkey and served the picadillo over brown rice. I also added a handful of slivered almonds at the end. I have made this both with and without eggs — if you don't already have hard-boiled eggs in the fridge, I wouldn't bother.

I am dying to use this meaty mixture as either a taco or empanada/calzone filling. Oh, and the leftovers are even better!


*The lighting in our little house is pretty bad, and one of our hard-to-reach bulbs just burned out — that, in combination with our super-white dishes is making for some bad winter evening photos of 'what I made yesterday!'