Turkey Ratatouille

Turkey Ratatouille
Turkey Ratatouille

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    tablespoons olive oil divided

  • 2

    pounds turkey cutlets

  • 1

    Japanese or small Italian eggplant cut 3/4" cubes

  • 1

    small zucchini cut 3/4" cubes

  • 1

    small red pepper cut 3/4" pieces

  • 1

    cup sliced mushrooms - (4 oz)

  • 2

    garlic cloves pressed

  • 1/2

    cup tomato puree (such as Pomi)

  • 1

    teaspoon dried basil

  • 1/4

    packet sugar substitute

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

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. 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. Return turkey and accumulated juices to skillet. Cook, uncovered 2 to 3 minutes, just until turkey is heated through. This recipe yields 4 servings. 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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