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    TURKEY PERDUE


    Source of Recipe


    "Light and Easy Diabetes Cuisine" by Betty Marks
    Exchanges
    Serves: 4

    - 1 pound turkey breast cutlet, 1/4 inch thick
    - 1 tablespoon virgin olive oil
    - 1 garlic clove, minced
    - 1/2 pound mushrooms, sliced
    - 1/2 lemon, thinly sliced
    - 1 tablespoon soy flour
    - 1/4 teaspoon salt
    - 1/4 teaspoon pepper
    - 1/4 teaspoon dried leaf oregano
    - 1/2 cup vermouth
    - 1 (14 oz) can whole artichoke hearts, drained, quartered

    Cut turkey into 2-inch squares. In a large non-stick skillet, heat oil. Add turkey and cook about 2 minutes on each side. Remove and keep warm.

    Cook garlic, mushrooms and lemon in same skillet until tender, about 5 minutes Sprinkle with flour, salt,
    pepper and oregano. Cook, stirring, 1 minute. Add vermouth and bring to a boil, stirring until thickened.

    Add artichokes and turkey. Simmer 2 minutes to heat through.

    Nutritional Information Per Serving:Calories: 231, Cholesterol: 72 mg, Carbohydrate: 12 g, Protein: 28 g, Sodium: 192 mg, Fat: 4 g ++++ Exchanges: 3 Low-Fat Meat, 2 Vegetable

 

 

 

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