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1 package (approx. 1 pound)
99% fat-free ground turkey breast |
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12-ounce jar mild or hot salsa (to taste |
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2 zucchini, sliced 1/8 inch, blanched |
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cup chopped fresh parsley |
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2 tomatoes, sliced into wedges |
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10 pitted ripe olives |
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Seasoning salt, to taste | |
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| • |
Cover bottom of 10-inch skillet with small amount of water |
| • |
Crumble
ground turkey; cook over medium heat until meat is no longer pink
(8 to 10 minutes). Drain liquid. |
| • |
Stir
in salsa; cook until mixture is heated through (5-6 minutes). |
| • |
Blanch
zucchini by placing them in boiling water for about one minute. Rinse
immediately with cold water. Slice. |
| • |
On
each dinner plate, arrange blanched zucchini slices around inside
rim of plate. Spoon turkey mixture over the zucchini. |
| • |
Arrange
tomato wedges across turkey mixture. Salt to taste. |
| • |
Garnish
by sprinkling with parsley and olives, and serve. |
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