Turkey Tatatouille
INGREDIENTS:
2 tablespoons olive oil, divided
1 pound turkey cutlets
1/2 small eggplant, chopped into bite-sized pieces*
1/2 small zucchini, chopped into bite-sized pieces
1/8 cup chopped red bell pepper
1/2 cup sliced mushrooms
1 clove pressed garlic
1/4 cup tomato puree
1/2 teaspoon basil
1/4 teaspoon sugar
Salt and pepper, to taste
1 pound turkey cutlets
1/2 small eggplant, chopped into bite-sized pieces*
1/2 small zucchini, chopped into bite-sized pieces
1/8 cup chopped red bell pepper
1/2 cup sliced mushrooms
1 clove pressed garlic
1/4 cup tomato puree
1/2 teaspoon basil
1/4 teaspoon sugar
Salt and pepper, to taste
INSTRUCTIONS:
COOKING INSTRUCTIONS:
Sprinkle cutlets with salt and pepper. Heat 1/2 tablespoon of the oil in a skillet with a tight-fitting lid over medium heat; cook cutlets for 3 minutes per side, just until lightly golden and cooked through. Transfer to a plate.
Sprinkle cutlets with salt and pepper. Heat 1/2 tablespoon of the oil in a skillet with a tight-fitting lid over medium heat; cook cutlets for 3 minutes per side, just until lightly golden and cooked through. Transfer to a plate.
Heat remaining oil in the skillet; add eggplant, zucchini, and bell pepper; cook for 5 minutes, stirring occasionally. Add mushrooms, garlic, tomato puree, basil and sugar; blend well. Bring to a boil, reduce heat, cover and simmer for 5 minutes; season to taste with salt and pepper.
Return turkey cutlets and their juices to the skillet; cook, uncovered, for 2 to 3 minutes, or until heated through.
NUTRITION per serving: 411 Calories; 19g Fat; 46g Protein; 15g Carbohydrate; 5g Dietary Fiber; 100mg Cholesterol; 222mg Sodium. Exchanges: 6 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat. Points: 9
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