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The Recipe Instructions |
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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
= (such as Pomi)
1 tsp dried basil
1/4 packet sugar substitute
Salt, to taste
Freshly-ground black pepper, to taste
Directions
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."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-09-2003 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 150 Calories; 14g Fat (78.2%
calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 127mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 2 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
Diet Turkey Ratatouille Recipe brought to you by Diet Recipes To-Go
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