Barbecued turkey with fries and creamy coleslaw, lhj

Yield: 4 Servings

Measure Ingredient
2½ pounds Baking potatoes; scrubbed
1 teaspoon Vegetable oil
1 tablespoon Sugar
1 teaspoon Salt
¼ teaspoon Ground red pepper
⅓ cup Plain nonfat yogurt
1 tablespoon Fresh lemon juice
1 teaspoon Honey
¼ teaspoon Salt
⅛ teaspoon Freshly ground pepper
3 cups Thinly sliced green cabbage
1 \N Granny Smith apple; julienned
2 \N Green onions; julienned
1 teaspoon Vegetable oil; divided
4 \N Turkey breast cutlets; (1 lb.)
\N \N Salt and pepper
½ cup Mild or medium salsa ketchup
1 tablespoon Firmly packed brown sugar
4 \N Lemon slices



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

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