| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 4 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Baking potatoes, scrubbed |
| 1 | t | Vegetable oil |
| 1 | T | Sugar |
| 1 | t | Salt |
| 1/4 | t | Ground red pepper |
| 1/3 | c | Plain nonfat yogurt |
| 1 | T | Fresh lemon juice |
| 1 | t | Honey |
| 1/4 | t | Salt |
| 1/8 | t | Freshly ground pepper |
| 3 | c | Thinly sliced green cabbage |
| 1 | Granny Smith apple | |
| julienned | ||
| 2 | Green onions, julienned | |
| 1 | t | Vegetable oil, divided |
| 4 | Turkey breast cutlets, 1 | |
| lb. | ||
| Salt and pepper | ||
| 1/2 | c | Mild or medium salsa ketchup |
| 1 | T | Firmly packed brown sugar |
| 4 | Lemon slices |
INSTRUCTIONS
Make Fries: Heat oven to 450°F. Line cookie sheet with foil; coat with vegetable cooking spray. Cut potatoes lengthwise into 1/2-inch sticks. Toss with oil in large bowl to coat. Sprinkle with sugar, salt and red pepper; toss well. Spread on prepared cookie sheet. Bake 30 minutes. Immediately remove from pan. Make Creamy Coleslaw: Meanwhile, combine yogurt, lemon juice, honey, salt and pepper in large bowl. Add cabbage, apple and green onions; toss to combine. Makes 3 1/2 cups. Heat 1/2 teaspoon oil in large nonstick skillet over medium heat. Pat turkey dry on paper towels and sprinkle lightly with salt and pepper. Add half the turkey to skillet; cook until golden and cooked through, 1 minute per side. Set aside. Repeat with remaining 1/2 teaspoon oil and turkey. Combine salsa ketchup and brown sugar in cup; stir into pan. Add reserved turkey and lemon slices to pan; simmer 5 minutes. . Prep time: 20 minutes Cooking time: 40 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. Serving Ideas : Serve with Fries and Creamy Coleslaw NOTES : Down-home taste makes this low-fat dinner a winner. We gave the oven-fried potatoes a sweet-spicy flavor. Salsa ketchup comes in two heat levels, so this barbecue can be hot--or not. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #936 by "abprice@wf.net" <abprice@wf.net> on Nov 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 747
Calories From Fat: 90
Total Fat: 10.1g
Cholesterol: 195mg
Sodium: 4955.7mg
Potassium: 2611.1mg
Carbohydrates: 78.5g
Fiber: 8.8g
Sugar: 26.7g
Protein: 83.4g