Hot-Cha-Cha Turkey Skillet Pronto*
Source of Recipe
American Diabetes Association One Pot Meals for People with Diabetes
List of Ingredients
4 (4 oz) turkey breast cutlets
1/2 cup mild or medium-hot salsa or picante sauce, divided
3/4 tsp mild or medium chili powder
1/2 tsp ground allspice
1 tbsp olive oil
1 medium onion, coarsely chopped
1 (4 oz) can chopped mild green chilies, well drained
1 (14 oz) pkg frozen (thawed) corn, black beans and sweet pepper medley
1/4 cup chopped cilantro or parsley leaves, plus extra for garnish (optional)
Salt and black pepper to taste (optional)
In a medium non-reactive bowl, stir together the turkey cutlets, 1/4
cup salsa, chili powder, and allspice. Let stand for 5 minutes. In a
12-inch nonstick skillet, heat the oil over high heat until hot but
not smoking. Add the turkey cutlets (reserving any salsa in bowl) and
onions. Adjust the heat so the cutlets cook rapidly but do not burn.
Cook, turning the cutlets several times, until they are nicely
colored and just cooked through, about 5 minutes. Return the cutlets
to the bowl with the reserved salsa. Add the green chilies, corn, and
bean mixture, cilantro (or parsley), and remaining 1/4 cup salsa to
the skillet. Cook, stirring occasionally, about 5 minutes longer,
until the flavors are well blended. Return the cutlets to the
skillet, along with the reserved salsa. Continue simmering, about 5
minutes longer, until the cutlets and corn mixture are heated to
piping hot. Add the salt and pepper to taste. Garnish with additional
cilantro (or parsley), if desired.
Serves 4 (1 (4 oz) cutlet, plus 3/4 cup corn-bean mixture)
Exchanges: 1 Starch; 4 Very Lean Meat; 1 Vegetable; 1/2 Fat
270 Calories;4g Fat;8g Fiber;73mg Chol;338mg Sodium;18g Carbs;32g Protein
Recipe
|
|
member logon
