Title: Herbed Turkey and Zucchini Skillet Dish
Categories: Diabetic Poultry Entree Vegetable
Yield: 4 Servings
| 1 | pk | Boneless fresh turkey; breast slices; about 1 lb |
| 1 | tb | Margerine; |
| 2 | tb | Lemon juice; |
| 2 | cl | Garlic; minced |
| 1/2 | ts | Basil; |
| 1/2 | ts | Oregano; |
| 8 | oz | Fresh mushrooms; sliced, about 2 cups |
| 2 | sm | Zucchini; thinly sliced |
| 1/4 | c | Green onions; thinly sliced |
Melt margerine in 12 inch skillet over med high heat. Stir in lemon juice,
garlic, basil, and oregano. Add turkey breast slices. Cook 1 1/2 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.