Barbecued turkey with fries and creamy coleslaw, lhj
4 Servings
Ingredients
| Quantity | 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 | 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 |
| 4 | Lemon slices | |
Directions
FRIES
CREAMY COLESLAW
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