Turkey with Zucchini and Corn

By Tonya_Speed

NUTRITION per serving: 184 Calories; 1g Fat; 30g Protein; 13g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 381mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable. Points: 4

Ingredients

• 1 pound boneless skinless turkey breast cutlets, pounded to 1/4-inch thickness
• Crushed red pepper flakes, to taste
• 2 cups zucchini, halved and sliced 1/4-inch thick
• 1 (8-oz.) can no salt added whole kernel corn
• 2/3 cup mild picante sauce

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Coat a large skillet with water/oil mixture over medium-high heat; add turkey and cook for 2 minutes; turn and sprinkle each piece with crushed red pepper flakes; cook for 2 minutes longer or until cooked through. Remove turkey from skillet and keep warm. Add remaining ingredients to the skillet and simmer for 5 minutes or until zucchini is tender-crisp, stirring occasionally. Serve turkey topped with sauce.

SERVING SUGGESTION: Steamed red skinned potatoes and steamed broccoli.