Betty Crocker Living with Cancer Cookbook by Kris Ghosh

Author:Kris Ghosh
Language: cs
Format: mobi, epub
Publisher: John Wiley & Sons, Ltd.
Published: 2011-08-08T21:00:00+00:00

Honey-Mustard Turkey with Snap Peas

Prep Time: 20 Minutes | Start to Finish: 40 Minutes | 4 servings

Food for Thought This zesty turkey recipe cooks in a flash. Just marinate the turkey as described below, throw in some carrots and pea pods for vitamins A and C and you’re ready to go.

1 lb uncooked turkey breast cutlets, about 1⁄4 inch thick

1⁄2 cup honey-Dijon dressing

1 cup ready-to-eat baby-cut carrots, cut in half lengthwise

1⁄4 cup water

2 cups fresh sugar snap peas, strings removed

1 Place turkey in shallow glass or plastic dish. Pour dressing over turkey; turn turkey to coat evenly. Cover dish; let stand 20 minutes at room temperature.

2 Spray 12-inch skillet with cooking spray; heat over medium heat. Drain dressing from turkey; pat turkey dry. Cook turkey in skillet 3 to 5 minutes, turning once, until brown.

3 Add carrots and water. Top turkey and carrots with sugar snap peas. Cover; cook 7 to 9 minutes or until carrots are tender and turkey is no longer pink in center.

“The thin slices of turkey make it easy to eat a small portion and still get a well-balanced and pretty-looking plate. It is very important for food to be appetizing and yet served in small enough quantities so I am not overwhelmed.”—Anne R.

High in iron and vitamins A and C; good source of fiber

1 Serving: Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 75mg; Sodium 260mg; Potassium 410mg; Total Carbohydrate 8g (Dietary Fiber 2g); Protein 27g % Daily Value: Vitamin A 80%; Vitamin C 15%; Calcium 4%; Iron 10%; Folic Acid 4%; Magnesium 10% Exchanges: 1 Vegetable, 3 1⁄2 Very Lean Meat, 2 Fat Carbohydrate Choices: 1⁄2

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