Atkins Soup Recipes

Ingredients:

4 tbsp olive oil, divided
2 lb turkey cutlets
1 Japanese/small Italian eggplant, 3/4' cubes
1 small zucchini, 3/4' cubes
1 small red bell pepper, 3/4' pieces
1 cup sliced mushrooms, (4 ounces)
2 clove garlic, pushed through a press
1/2 cup tomato puree, (such as Pommi)
1 tsp dried basil
1/4 packet sugar substitute
salt and pepper

Instructions:

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

1. Heat 1 tbs 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.

2. 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.

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

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

Prep time: 15 minutes

Bake/Cook time: 15 minutes

Carbohydrates: 9.5 grams Net Carbs: 6.5 grams Fiber: 3 grams

Protein: 61.5 grams

Fat: 15.5 grams

Calories: 429

Servings: 4