Low Carb Turkey And Poultry Recipes

Ingredients:

4 tbsp olive oil, divided
2 lb turkey cutlets
1 japanese or small italian eggplant, cut 3/4 cubes
1 small zucchini, cut 3/4 cubes
1 small red pepper, cut 3/4 pieces
1 cup sliced mushrooms - (4 oz)
2 garlic cloves, pressed
1/2 cup tomato puree
1 = (such as pomi)
1 tsp dried basil
1/4 packet sugar substitute
1 salt, to taste
1 freshly-ground black pepper, to taste

Instructions:

Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle
cutlets with salt and pepper. Cook cutlets 3 minutes per side, just until
lightly golden and cooked through. Transfer to a plate.

Heat remaining oil in skillet. Add eggplant, zucchini, and red pepper.
Cook 5 minutes, stirring occasionally. Add mushrooms, garlic, tomato
puree, basil, and sugar substitute. Mix well; bring to a boil. Cover,
reduce heat to low and simmer 5 minutes. Season to taste with salt and
pepper.

Return turkey and accumulated juices to skillet. Cook, uncovered 2 to 3
minutes, just until turkey is heated through.

This recipe yields 4 servings.

Carbohydrates: 9.5 grams
Net Carbs: 6.5 grams
Fiber: 3 grams
Protein: 61.5 grams
Fat: 15.5 grams
Calories: 429

Comments: Look for Japanese or small Italian eggplants which don't need to
be salted before cooking.

Description:
"For busy weeknights, try this is a meal-in-one-dish solution. An
easy weeknight meal-in-one dish."

Servings: 4