This is a one-pot meal that tastes great the second day. Double the recipe if you have time and save the rest for another day. It also freezes well.
— Any type of vegetables and potato can be used. Follow the guideline of the recipe for the amounts needed.
— If you have chicken or other soup on hand, use that instead of water in the recipe.
— Any type of shredded cheese can be used.
— 2 garlic cloves crushed can be used instead of minced garlic.
— Prepare ingredients.
— Microwave the potatoes.
— Make the hash.
Fred Tasker’s wine suggestion: This rich dish would be great with a rich, aromatic white viognier.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1/2 pound sweet potatoes, 1 bunch celery, 3/4 pound roast turkey, 1 can whole berry cranberry sauce and 1 small package shredded, reduced-fat Monterey Jack cheese.
Staples: canola oil, onion, minced garlic, salt and black peppercorns.
|Turkey Cranberry Hash. (Linda Gassenheimer/TNS)|
Recipe by Linda Gassenheimer
2 cups (1/2 pound) sweet potatoes, peeled and cut into 1-inch pieces (or leftover cooked potatoes)
1 tablespoon canola oil
1 cup sliced onion
1 cup sliced celery
1 teaspoon minced garlic
3/4 pound roast turkey (about 3 cups) cut into 2-inch pieces
1/2 cup whole berry cranberry sauce
1/4 cup water
Salt and freshly ground black pepper
1/2 cup shredded, reduced-fat Monterey Jack cheese
If using fresh potatoes, place in a bowl and microwave on high 2 minutes. Heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, celery and garlic. Saute 5 minutes. Add the turkey and saute 2 minutes. Add the cranberry sauce and water. Saute another minute. Add salt and pepper to taste. Sprinkle the cheese on top and cover with a lid. Cook 1 minute or until cheese melts.
Yield 2 servings.
Per serving: 580 calories (22 percent from fat), 14 g fat (4.2 g saturated, 6.2 g monounsaturated), 90 mg cholesterol, 47.1 g protein, 68.4 g carbohydrates, 7.2 g fiber, 519 mg sodium.
(Linda Gassenheimer is the author, most recently, of “Delicious One-Pot Dishes,” featuring 60 recipes designed to be stewed, braised, slow-cooked or steamed, each in a single pot. Additional titles by Gassenheimer include “Quick and Easy Chicken,” “Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals,” “Fast and Flavorful: Great Diabetes Meals from Market to Table” and “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com.)
By Linda Gassenheimer
Tribune News Service