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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.6
  • Total Fat: 1.0 g
  • Cholesterol: 70.0 mg
  • Sodium: 606.0 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 32.7 g

View full nutritional breakdown of Turkey Cutlet & Roasted Vegetables calories by ingredient
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Turkey Cutlet & Roasted Vegetables

Submitted by: TRACYBLEVINS
Turkey Cutlet & Roasted Vegetables

Introduction

This is a healthy dish. It makes up to 4 servings. Even if you are hungry and eat half of the dish it is only 470 calories. I serve mine with couscous. That is not added to the calorie count. A cup of couscous is about 220 calories. You will need to salt and pepper to taste. This is a healthy dish. It makes up to 4 servings. Even if you are hungry and eat half of the dish it is only 470 calories. I serve mine with couscous. That is not added to the calorie count. A cup of couscous is about 220 calories. You will need to salt and pepper to taste.
Number of Servings: 4

Ingredients

    1 Package Honeysuckle Turkey Cutlets 16 oz
    2 Medium Tomatoes
    1 Medium Red Onion
    6 Medium Fresh Mushrooms
    6 Cloves of Garlic
    2 Cups Chopped carrots
    2 Cups Chopped Zucchini
    2 Bell Peppers
    3 Cups Frozen Green Beans

Directions

Pre-Heat over to 400. During this time chop up all your vegetables into large pieces. Spray your cookie sheet with Non-Fat spray. Put all your vegetables across the cookie sheet. I wait before I place my tomatoes onto the cookie sheet. Place the cookie sheet into the oven for 20 minutes. About ten minutes into the cooking add the tomatoes. White this is cooking chop up your turkey cutlets into 1 inch pieces. Spray a non stick fry pan. Chop up your garlic cloves into small pieces. Place the garlic and the turkey into the fry pan and cook until the turkey is done. After the turkey is done take all the vegetables and add the fry pan. Stir and cook for just a couple of minutes. I serve this dish with Couscous. That is not added in the calorie count.

Number of Servings: 4

Recipe submitted by SparkPeople user TRACYBLEVINS.





TAGS:  Poultry |

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