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Title: Hawaiian Turkey Skillet Meal
Categories: Poultry Main
Yield: 4 Servings
| 1 | c | Onion; cubed |
| 1/2 | c | Green bell pepper; cubed |
| 1/2 | c | Red bell pepper; cubed |
| 1 | tb | Margarine |
| 2 | c | Cooked turkey; cubed |
| 1 | cn | Pineapple chunks; drained & |
| . juiced reserved | ||
| 1/2 | c | Orange juice |
| 1 | tb | Lemon juice |
| 1 1/2 | ts | Lemon pepper |
| 1 1/2 | ts | Basil |
| 1/2 | ts | Salt |
| 1 | c | Lemon yogurt (8oz) |
| Enough cooked rice or egg | ||
| . noodles for 4 servings |
In a large skillet over medium-high heat, cook onion and pepper cubes in the margarine 3 to 4 minutes, add the turkey cubes and cook 2 to 3 minutes until heated through. In small bowl, combine reserved pineapple juice, orange juice, lemon juice, cornstarch, lemon pepper, basil and salt. Stir into turkey mixture until thickened. Remove the turkey mixture from the heat and stir in the yogurt and pineapple cubes. Return the skillet to burner for 2 to 3 minutes until entire mixture is heated throughout. Serve over rice or egg noodles.
Makes about 4 servings.
Cooking Tip: Yolk-free noodles, non-fat lemon yogurt and salt-free lemon pepper may be used for those with a restricted diet. ** Dallas Morning News ~- Neighborhood Shopper -- 11 Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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