Turkey Pizzaioli

By Tonya_Speed

NUTRITION per serving: 164 Calories; 3g Fat; 25g Protein; 10g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 256mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable. Points: 3

Ingredients

• 1 pound turkey breast cutlets
• Black pepper, to taste
• Water/oil mixture
• 1 medium onion, thinly sliced
• 1 (14.5-oz.) can low sodium diced tomatoes, un-drained
• 1 teaspoon herbes de Provence*
• 1/4 teaspoon crushed red pepper flakes (or to taste)

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Season turkey with pepper and set aside. Heat water/oil mixture in a large skillet with a tight-fitting lid over medium-high heat; add turkey and cook until browned on both sides and cooked through; transfer to a plate and keep warm. To the same skillet, add the onion and saute over medium heat until softened, about 4 minutes. Add tomatoes with their juices, herbes de Provence and crushed red pepper flakes. Cover and simmer until flavors blend and juices thicken slightly, stirring occasionally, about 15 minutes. Return turkey and any accumulated juices from the plate to the skillet and turn the turkey to coat with the sauce. Serve turkey with sauce spooned over top.
*Leanne’s Note: If you don’t have herbes de Provence, use 1/4 teaspoon each marjoram, savory, rosemary and thyme.

SERVING SUGGESTION: Baked butternut squash and steamed kale.
GLUTEN FREE: Make sure tomatoes are gluten free.