Turkey Pastelón (Sweet Plantain Lasagna)

Recipe courtesy of
Skinnytaste.com

Ingredients:

For the Turkey Picadillo:

1.25 lb 93% lean ground turkey
1/2 cup onion, finely chopped
3 cloves minced garlic
1 to 2 plum tomato, chopped
1/2 cup green bell pepper, finely chopped
2 tbsp cilantro
4 oz (1/2 can) tomato sauce
1 Tbsp Table Blend Mrs Dash seasoning blend
2 bay leaves
2 tbsp alcaparrado (capers or green olives would work too)

For the Pastelon:

Olive oil cooking spray
4 ripe plantains, peeled and sliced into thin strips
1 large egg, beaten
1/2 cup of egg white substitute
2 tbsp fat free milk
1 1/2 cups fat free shredded Mexican blend cheese

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Directions:

Brown the ground turkey on medium heat in large sauté pan and season with seasoning. Use a wooden spoon to break the meat up into small pieces.

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Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat. Add alcaparrado (or olives and capers) and about 2 tbsp of the brine (this adds great flavor) bay leaves. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat to low and simmer covered about 15 minutes.

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Preheat to oven to 350°F. Lightly spray a 9 x 9 baking dish with cooking spray.

Heat a large non-stick sauté pan over medium heat. When hot spray with oil to lightly coat the bottom. Cook plantains for 2-3 minutes on each side or until golden; set aside.

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Assemble by layering the plantains, then the cooked turkey picadillo, then about 1/4 cup of cheese and repeat. You want to finish with a layer of plantains. Beat the egg substitute and egg whites with 2 tbsp of milk and pour over the pastelón to help bind everything, letting it sit for a minute or two to soak in.

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Top off with the remaining cheese. Cover tight with foil and bake in the oven 30 to 35 minutes, or until completely heated through. Cut into 9 equal pieces and serve.

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