After the holiday indulgences I'm delighted to find this hearty low carb turkey stew recipe from New York Times food critic and writer Marian Burros. Marian is using turkey as a substitute for veal which is what one would more expect be prepared this way. Easy to make, flavorful, and low carb.

2 Tbsp olive oil
4 2/3 cups sliced onion
5 cups red bell pepper, sliced thinly
1 Tbsp Hungarian sweet paprika
2 large cloves garlic, minced
1 teaspoon hot Hungarian paprika or few dashes cayenne pepper
2 9-oz cans of plum tomatoes with juice, no salt added
2-3 lbs skinless, boneless turkey breast, cut into large chunks
1 Tbsp Worcestershire sauce
1 Tbsp lemon juice
black pepper to taste
4 oz mushrooms, sliced thinly
1 1/3 cup plain yogurt

1 Heat a large non-stick pan on hot, add oil and reduce heat. Saute onion, red pepper, and paprika for about 7 minutes, until vegetables begin to soften and take on color. Add the garlic during the last 30 seconds of cooking.

2 Squeeze tomatoes to break up. Add turkey and tomatoes to skillet with Worcestershire sauce, lemon juice and black pepper, and continue cooking over medium heat. Add mushrooms and stir. Cover and cook over medium heat for 7 to 10 minutes, until mushrooms are limp and have given off some of their juices.

3 Stir yogurt into stew. Cook over low heat, stirring occasionally, until sauce thickens a little.

Serves 6.