Mom's western hash, but healthier
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 286.8
- Total Fat: 14.1 g
- Cholesterol: 78.3 mg
- Sodium: 805.6 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.2 g
- Protein: 25.8 g
View full nutritional breakdown of Mom's western hash, but healthier calories by ingredient
Introduction
Still an easy, cheesy skillet dinner, still a family-pleaser, but with half the fat! Still an easy, cheesy skillet dinner, still a family-pleaser, but with half the fat!Number of Servings: 6
Ingredients
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1 lb ground turkey
1 cup chopped onion (about 1/2 large onion)
1 cup chopped green pepper (about 1/2-3/4 large green pepper)
1 14-oz. can diced tomatoes
1/2 cup uncooked brown rice
1 cup water
6 oz reduced-fat shredded cheese (I used a reduced-fat Mexican cheese blend)
1 tsp salt
1/2 tsp black pepper
1 tsp mild chili powder
1/2 tsp ground cumin
Directions
Note: this recipe is identical to my "Mom's western hash" recipe, but with reduced-fat cheese, and ground turkey substituted for lean ground beef.
Brown ground turkey in a large skillet. Season with salt, pepper, cumin and chili powder. Add diced onion and green pepper and saute until onion is translucent. Add canned tomatoes (including liquid), rice, and water. Stir to combine; cover and cook on medium-low heat until liquid is nearly gone, about 40 minutes (no need to stir during cooking). Cover the surface with cheddar cheese. Cover and cook for about 5 more minutes, until liquid is gone and cheese has melted.
Makes 6 servings.
NOTE: Cooking time is considerably shorter if you use white rice.
(This was a childhood staple, and my mom used ground beef and slices of Velveeta on top. These days that's just too fatty for me, but this version has the same flavor and is much healthier.)
Number of Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MY_AGREEMENT.
Brown ground turkey in a large skillet. Season with salt, pepper, cumin and chili powder. Add diced onion and green pepper and saute until onion is translucent. Add canned tomatoes (including liquid), rice, and water. Stir to combine; cover and cook on medium-low heat until liquid is nearly gone, about 40 minutes (no need to stir during cooking). Cover the surface with cheddar cheese. Cover and cook for about 5 more minutes, until liquid is gone and cheese has melted.
Makes 6 servings.
NOTE: Cooking time is considerably shorter if you use white rice.
(This was a childhood staple, and my mom used ground beef and slices of Velveeta on top. These days that's just too fatty for me, but this version has the same flavor and is much healthier.)
Number of Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MY_AGREEMENT.
Member Ratings For This Recipe
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