1 tbsp flour
1 Can (14-1/2 oz) Italian plum tomatoes, drained, juice reserved
1 c chopped onion
1 tsp minced garlic
1/2 tsp cumin
1/2 tsp salt
2-1/2 lbs TURKEY THIGHS, skin removed
1 Recipe Black Beans, recipe follows
1 Recipe Spicy Rice, recipe follows
1 Recipe Plantain, recipe follows
Coarsely chop tomatoes.
In regular size oven cooking bag, coated with flour, add tomatoes, onion, garlic, cumin and salt. Close bag and squeeze mixture to combine.
Add turkey, close and turn bag and squeeze to coat.
Using plastic twist tie, close bag securely and place bag in 2-quart microwave-safe dish. Cut six 1/2-inch slits in top of bag.
Cook in microwave at MEDIUM-HIGH (70% power) 25 to 30 minutes or until food thermometer reaches 180 degrees F when inserted into thighs. Turn dish halfway through cooking time.
Remove dish from microwave and allow to stand 10 to 15 minutes to allow heat to equalize. Transfer turkey and tomato mixture to bowl. Using two forks, shred turkey from bone; reserve turkey and discard bones.
To serve, place turkey in center of large platter. Alternate mounds of black beans and rice around turkey and garnish with plantain slices.
Total Calories 482
Total Fat 10 g
% Daily Total Fat 18
Cholesterol 85 g
Sodium 684 mg
Total Carbohydrates 64 g
Protein 35 g