| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 16 | oz | Frozen peas, cauliflower & |
| Baby carrots | ||
| 1 | lb | Turkey breast slices, cut |
| 1/4 | " thick | |
| 1/4 | t | Salt |
| 1/4 | t | Fresh ground black pepper |
| 2 | t | Olive oil |
| 12 | oz | Jar |
| Drained | ||
| 1/4 | c | Water |
| 2 | T | Fresh parsley, chopped |
| Roasted red peppers |
INSTRUCTIONS
Prepare frozen vegetables according to package directions. Meanwhile, sprinkle turkey cutlets with salt and pepper. In 12" skillet over medium-high heat, heat oil, add cutlets; cook 4 to 6 minutes until cooked through, turning once. Using tongs remove to serving platter; keep warm. In blender process roasted red peppers with their liquid until smooth; add to drippings in skillet along with water. Cook 3 to 4 minutes, stirring frequently until hot. Toss vegetables with chopped parsley, spoon onto platter with turkey. Serve garnished, if desired with parsley sprigs and accompanied by red pepper sauce. Recipe By : Redbook - January 1994 From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 804
Calories From Fat: 513
Total Fat: 56.9g
Cholesterol: 207.8mg
Sodium: 1430.7mg
Potassium: 844.6mg
Carbohydrates: 10.1g
Fiber: 2.5g
Sugar: 6.1g
Protein: 59.3g