1 tsp. canola oil
1 cup frozen, diced or chopped onion
1 cup frozen, diced or chopped green bell pepper
2 medium garlic cloves, crushed
2 cups no-salt-added tomato sauce
2 tbsp. Worcestershire sauce
2 tbsp. capers
¼ cup raisins (optional)
2 tbsp. distilled white vinegar
½ lb. diced cooked turkey breast
Salt and freshly ground black pepper
Heat the oil in a nonstick skillet over medium-high heat and add the onions, green pepper, garlic and tomato sauce. Saute until the sauce starts to bubble, about 2 to 3 minutes. Add the Worcestershire, capers, raisins, vinegar and turkey.
Reduce heat to medium and cook gently until the meat is warmed through, about 5 minutes. Add salt and pepper to taste. Serve over rice.
Makes two servings.
— Linda Gassenheimer
McClatchy-Tribune News Service