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Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Olive oil - divided

  2. 2 lbs 908g / 32oz Turkey cutlets

  3. 1 Japanese or small Italian eggplant - cut 3/4" cubes

  4. 1 Zucchini - cut 3/4" cubes (small)

  5. 1 Red pepper - cut 3/4" pieces (small)

  6. 1 cup 237ml Sliced mushrooms - (4 oz)

  7. 2 Garlic cloves - pressed

  8. 1/2 cup 118ml Tomato puree

  9. (such as Pomi)

  10. 1 teaspoon 5ml Dried basil

  11. 1/4 Sugar substitute

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle cutlets with salt and pepper. Cook cutlets 3 minutes per side, just until lightly golden and cooked through. Transfer to a plate.

  2. Heat remaining oil in skillet. Add eggplant, zucchini, and red pepper. Cook 5 minutes, stirring occasionally. Add mushrooms, garlic, tomato puree, basil, and sugar substitute. Mix well; bring to a boil. Cover, reduce heat to low and simmer 5 minutes. Season to taste with salt and pepper.

  3. Return turkey and accumulated juices to skillet. Cook, uncovered 2 to 3 minutes, just until turkey is heated through.

  4. This recipe yields 4 servings.

  5. Carbohydrates: 9.5 grams Net Carbs: 6.5 grams Fiber: 3 grams Protein: 61.5 grams Fat: 15.5 grams Calories: 429

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