- Servings: 4
Ingredients:
| Dressing: | |
| 1 cup | Plain Greek (or Other Whole-milk) Yogurt |
| ½ cup | Seeded & Grated Cucumber |
| ¼ cup | Grated Onion |
| ¼ tsp | Dried Dill Weed |
| Meat: | |
| 1 Tbsp | Extra-virgin Olive Oil |
| 1 lb | Lean Ground Turkey |
| 1 tsp | Dried Oregano Leaves |
| 1 tsp | Ground Cumin |
| ⅛ tsp | Ground Cinnamon |
| ½ tsp | Salt |
| ¼ tsp | Cayenne Pepper |
| 1 | Medium Onion, chopped |
| Salad: | |
| 3 cups | Shredded Cole Slaw Mix |
| Chopped Fresh Mint, optional |
Directions:
In a medium mixing bowl, mix yogurt, drained cucumber, drained grated onion, dill weed, and salt to taste. Place in a small serving bowl, cover, and refrigerate.
In a large frying pan, heat olive oil over medium-high heat. Add ground turkey, breaking into pieces while frying. Cook about 5 minutes, stirring. Add oregano, cumin, cinnamon, salt, cayenne pepper and chopped onion. Turn heat down to medium; cook 5 more minutes, or until onions are tender.
On plates, place about 3/4 cup of the shredded slaw mix; spoon 1/4 of the ground turkey mixture on top of slaw mix. Spoon some of the yogurt dressing on top. Garnish with fresh mint, if desired. Pass extra dressing.
Helpful Tips:
This flavorful turkey filling could also be served in halved whole wheat pita bread or wrapped in low-carb tortillas.
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