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Turkey Cutlets with Snap Peas and Carrots

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Turkey Cutlets with Snap Peas and Carrots
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4
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Try a Betty Crocker skillet recipe.

Ingredients

1
lb uncooked turkey breast cutlets, about 1/4 inch thick
1/2
cup honey-Dijon dressing
1
cup baby-cut carrots, cut lengthwise in half
1/4
cup water
2
cups fresh sugar snap pea pods, strings removed

Directions

  • 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 pea pods. Cover; cook 7 to 9 minutes or until carrots are tender and turkey is no longer pink in center.
Tips  

Serve this dish with a side salad of sliced tomatoes and cucumbers and sourdough bread.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
2g
9%
,
Trans Fat
0g
)
Cholesterol
75mg
24%
Sodium
260mg
11%
Potassium
410mg
12%
Total Carbohydrate
8g
3%
(
Dietary Fiber
2g
7%
,
Sugars
5g
)
Protein
27g
Daily Value*:
Vitamin A
80%
80%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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