Herbed turkey and zucchini skillet dish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Boneless fresh turkey; breast slices; about 1 lb |
| 1 | tablespoon | Margerine; |
| 2 | tablespoons | Lemon juice; |
| 2 | cloves | Garlic; minced |
| ½ | teaspoon | Basil; |
| ½ | teaspoon | Oregano; |
| 8 | ounces | Fresh mushrooms; sliced, about 2 cups |
| 2 | smalls | Zucchini; thinly sliced |
| ¼ | cup | Green onions; thinly sliced |
Directions
Melt margerine in 12 inch skillet over med high heat. Stir in lemon juice, garlic, basil, and oregano. Add turkey breast slices. Cook 1½ to 2 mins on each side or until lightly browned. Remove turkey from skillet; keep warm. Add mushrooms, zucchini and onions to same skillet; cook and stir over med high heat until zucchini is crisp tender. Arrange vegetables and turkey on large serving platter. Per serving: 163 cals, 21% cals from fat, 27g prot, 5g chol, 4g fat, 71mg chol, 81mg sodium From The Turkey Store's A Fresh Approach Cookbook Typed by Lisa Greenwood This would work nicely for the diabetic.