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Mexican Turkey Squash Supper

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr 20 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 turkey breasts (about 2 lb.)
  • 1-2 cups water
  • 2 Tbsp. olive oil
  • 1 jar organic salsa
  • 3 medium yellow squash ("summer squash")
  • 4 medium zucchini
  • Salt & pepper to taste
make it
Season the turkey breasts with salt and pepper on both sides. Heat skillet over medium-high heat. Add turkey breasts, and sear on both sides. Add the water and cover. Cook 15-20 minutes, until the turkey is no longer pink, adding water throughout so that the turkey is always cooking in about 1/4" to 1/2" of water. Meanwhile, slice squash and zucchini into coins.

When the turkey is done, remove it from the pan and set aside. Drain remaining water from skillet and return to heat. Add olive oil and reduce heat to medium. Add salsa, yellow squash and zucchini. Mix thoroughly and cover. Stir every few minutes.

Meanwhile, slice turkey into strips. When veggies are crisp-tender, add turkey slices. Heat thoroughly and serve.
This could easily be made with chicken breasts instead of turkey.
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