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Barbecued Turkey with Fries and Creamy Coleslaw, Lhj

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CATEGORY CUISINE TAG YIELD
Vegetables 4 Servings

INGREDIENTS

2 1/2 lb Baking potatoes; scrubbed
1 ts Vegetable oil
1 tb Sugar
1 ts Salt
1/4 ts Ground red pepper
1/3 c Plain nonfat yogurt
1 tb Fresh lemon juice
1 ts Honey
1/4 ts Salt
1/8 ts Freshly ground pepper
3 c Thinly sliced green cabbage
1 Granny Smith apple; julienned
2 Green onions; julienned
1 ts Vegetable oil; divided
4 Turkey breast cutlets; (1 lb.)
Salt and pepper
1/2 c Mild or medium salsa ketchup
1 tb Firmly packed brown sugar
4 Lemon slices

INSTRUCTIONS

FRIES
CREAMY COLESLAW
1. 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.
2. 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.
3. 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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