Preparation of this entrée is very fast paced, so have your side dishes ready before you begin cooking it. Mixed salad greens topped with Cider Vinaigrette (page 96) and Rice and Vegetable Pilaf (page 252) make good accompaniments.
Recipe information
Yield
Serves 4; 3 ounces turkey per serving
Ingredients
Sauce
Preparation
Step 1
In a small bowl, whisk together the sauce ingredients. Set aside.
Step 2
Lightly spray a large skillet with cooking spray. Heat the oil over high heat, swirling to coat the bottom. Cook the turkey in a single layer for 2 minutes. Turn over and cook for 3 minutes, or until no longer pink in the center. Transfer to a serving plate. Set aside.
Step 3
Pour the sauce into the skillet. Cook for 15 to 20 seconds, or until the mixture reduces to 2 tablespoons, stirring constantly with a flat spatula. Drizzle over the turkey.
cook’s tip
Step 4
Substitute a 1-pound pork tenderloin for the turkey. Cook as directed above.
Nutrition Information
Step 5
(Per serving)
Step 6
Calories: 149
Step 7
Total fat: 3.0g
Step 8
Saturated: 0.5g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 0.5g
Step 11
Monounsaturated: 2.0g
Step 12
Cholesterol: 70mg
Step 13
Sodium: 202mg
Step 14
Carbohydrates: 1g
Step 15
Fiber: 0g
Step 16
Sugars: 0g
Step 17
Protein: 28g
Step 18
Calcium: 15mg
Step 19
Potassium: 349mg
Dietary Exchanges
Step 20
3 very lean meat
