Turkey Ratatouille Recipe - Cooking Index
Turkey Ratatouille Recipe - Cooking Index
Look for Japanese or small Italian eggplants which don't need to be salted before cooking.
Type: Poultry, Turkey| 4 tablespoons | 60ml | Olive oil - divided |
| 2 lbs | 908g / 32oz | Turkey cutlets |
| 1 | Japanese or small Italian eggplant - cut 3/4" cubes | |
| 1 | Zucchini - cut 3/4" cubes (small) | |
| 1 | Red pepper - cut 3/4" pieces (small) | |
| 1 cup | 237ml | Sliced mushrooms - (4 oz) |
| 2 | Garlic cloves - pressed | |
| 1/2 cup | 118ml | Tomato puree |
| = (such as Pomi) | ||
| 1 teaspoon | 5ml | Dried basil |
| 1/4 | Sugar substitute | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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
Source:
Atkins Cookbook at http://atkinscenter.com
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