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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Scott Pickett
  • Oil
  • 1 lb. ground turkey
  • 1 large onion, diced
  • 1 tomato, diced
  • 1 can diced tomatoes with green chiles
  • 1 green pepper, diced
  • 2-3 medium squash or zucchini, quartered
  • 32 oz. chicken broth
  • 1 cup quinoa
  • 1 can refried or black beans
  • 1 10-oz. can tomato sauce
  • 8 oz. frozen corn
  • 2 TBS chili powder
  • 1 TBS cumin
  • 1â�„2 to 1 TBS paprika
  • Garlic powder, to taste
  • Salt, to taste
  • Pepper, to taste
  • 2 bay leaves
  • Sugar, to taste, optional
  • Mexican cheese blend (shredded)
Cook the oil, turkey, onion, tomatoes and pepper in a Dutch oven until tender. Add the squash and cook until tender. Add the broth and the rest of the ingredients except cheese. Simmer for 30 minutes or until quinoa is soft. Remove the bay leaves and serve warm, topped with cheese.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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