Mexican Turkey Skillet
Dec 3, 2006 8:16:39 GMT -8
Post by jjg on Dec 3, 2006 8:16:39 GMT -8
Mexican Turkey Skillet
Serves 2
1 tablespoon olive oil, divided
4 turkey breast cutlets, cut into ¼” strips
½ teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ cup green bell pepper strips
½ onion, thinly sliced
¼ cup frozen whole kernel corn
½ cup salsa
In a skillet, heat ½ tablespoon of the olive oil over medium-high
heat. Add turkey and stir-fry for 3 minutes. Add all three spices.
Remove from skillet and set aside. Add remaining ½ tablespoon of oil to skillet, and heat over medium-high heat. Add the bell pepper and onion, stir-frying together for about 3 minutes. Return the turkey to the skillet; add corn and salsa. Stir-fry for 2 minutes longer, or until heated through.
Nutrition per serving: 347 calories; 17 g total fat; 36 g protein;
3 g dietary fiber; 13 g carbohydrate; 100 mg cholesterol; 380 mg sodium
Exchanges: ½ starch; 5 lean meat; 1 ½ vegetable; 1 fat
Serving suggestion: a big salad
Serves 2
1 tablespoon olive oil, divided
4 turkey breast cutlets, cut into ¼” strips
½ teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ cup green bell pepper strips
½ onion, thinly sliced
¼ cup frozen whole kernel corn
½ cup salsa
In a skillet, heat ½ tablespoon of the olive oil over medium-high
heat. Add turkey and stir-fry for 3 minutes. Add all three spices.
Remove from skillet and set aside. Add remaining ½ tablespoon of oil to skillet, and heat over medium-high heat. Add the bell pepper and onion, stir-frying together for about 3 minutes. Return the turkey to the skillet; add corn and salsa. Stir-fry for 2 minutes longer, or until heated through.
Nutrition per serving: 347 calories; 17 g total fat; 36 g protein;
3 g dietary fiber; 13 g carbohydrate; 100 mg cholesterol; 380 mg sodium
Exchanges: ½ starch; 5 lean meat; 1 ½ vegetable; 1 fat
Serving suggestion: a big salad