Title: Marinated Turkey Slices
Categories: Diet Poultry
Yield: 2 Servings
| 6 | oz | Turkey breast slices |
| 1/4 | ts | Lemon peel |
| 1 | tb | Lemon juice |
| 2 | ts | Oil |
| 1/2 | ts | Chicken bouillon granules |
| 1/8 | ts | Thyme; crushed |
| 1 | | Clove Garlic; minced |
| | ds | Salt |
| | ds | Pepper |
| 1 1/2 | c | Zucchini; sliced |
| 1 1/2 | ts | Cornstarch |
Recipe by: Sue Klapper Preparation Time: 0:30 If necessary, cut turkey into
2 equal portions. For marinade, in a small bowl stir together lemon peel,
lemon juice, oil, bouillon granules, thyme, garlic, salt, pepepr and 1/4
cup water. Place turkey in a plastic bag set in a bowl. Pour marinade over
turkey. Close bag and refrigerate for 2 hours. Remove turkey from bag,
reserving marinade. Spray an 8 inch skillet with nonstick psray coating.
Add turkey slices. Cook over medium heat about 4 minutes or till tender and
no longer pink, turning once. Remove turkey from skillet; keep warm. Add
zucchini, mushrooms,and 2 T. water to the skillet. Cover and cook for 3 to
4 minutes or till zucchini is crisp tender. Meanwhile, stir together the
reserved marinade and cornstarch. Add to the vegetables in the skillet.
Cook and stir till thickened and bubbly. Cook and stir 1 minute more.
Serve the vegetables with turkey slices and if desired rice. Calories =
183. Low Cholesterol.