Yield: 4 Servings
|2½ pounds||Baking potatoes; scrubbed|
|1 teaspoon||Vegetable oil|
|¼ teaspoon||Ground red pepper|
|⅓ cup||Plain nonfat yogurt|
|1 tablespoon||Fresh lemon juice|
|⅛ teaspoon||Freshly ground pepper|
|3 cups||Thinly sliced green cabbage|
|1||Granny Smith apple; julienned|
|2||Green onions; julienned|
|1 teaspoon||Vegetable oil; divided|
|4||Turkey breast cutlets; (1 lb.)|
|Salt and pepper|
|½ cup||Mild or medium salsa ketchup|
|1 tablespoon||Firmly packed brown sugar|
1. Make Fries: Heat oven to 450°F. Line cookie sheet with foil; coat with vegetable cooking spray. Cut potatoes lengthwise into ½-inch sticks. Toss with oil in large bowl to coat. Sprinkle with sugar, salt and red pepper; toss well. Spread on prepared cookie sheet. Bake 30 minutes. Immediately remove from pan.
2. Make Creamy Coleslaw: Meanwhile, combine yogurt, lemon juice, honey, salt and pepper in large bowl. Add cabbage, apple and green onions; toss to combine. Makes 3½ cups.
3. Heat ½ teaspoon oil in large nonstick skillet over medium heat. Pat turkey dry on paper towels and sprinkle lightly with salt and pepper. Add half the turkey to skillet; cook until golden and cooked through, 1 minute per side. Set aside. Repeat with remaining ½ teaspoon oil and turkey.
Combine salsa ketchup and brown sugar in cup; stir into pan. Add reserved turkey and lemon slices to pan; simmer 5 minutes. .
Prep time: 20 minutes Cooking time: 40 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved.
Serving Ideas : Serve with Fries and Creamy Coleslaw NOTES : Down-home taste makes this low-fat dinner a winner. We gave the oven-fried potatoes a sweet-spicy flavor. Salsa ketchup comes in two heat levels, so this barbecue can be hot--or not.
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #936 by "abprice@..." <abprice@...> on Nov 30, 1997