Net Carbs
Prep Time: 15 Minutes
Style: American
Cook Time: 15 Minutes
Phase: Phase 2









How are Net Carbs Calculated?


  • 4 Tablespoon virgin olive oil, divided
  • 24 Ounce turkey breast cutlets
  • 1 Each small eggplant, peeled and cut in 1-inch cubes
  • 1 Each medium zucchini, trimmed and sliced
  • 1 Each medium red bell pepper, seeded, stemmed, ribs removed and cut in 1-inch pieces
  • 1 Cup trimmed, sliced button mushrooms
  • 2 Each cloves garlic, minced
  • 1/2 Cup canned pureéd tomatoes
  • 1 Teaspoon dried basil
  • 0.5 Teaspoon granular sugar substitute (sucralose)
  • 1/8 Teaspoon salt
  • 1/8 Teaspoon ground black pepper


  1. Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle cutlets with salt and freshly ground black pepper. Sauté 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. Sauté
    5 minutes, stirring occasionally. Add mushrooms, garlic, tomato purée, basil 
    and sugar substitute. Mix well; bring to a boil. Cover, reduce heat to low and simmer 5 minutes. Add salt and pepper.
  3. Return turkey and accumulated juices to skillet. Cook, uncovered 2 3 minutes, just until turkey is heated through.
  4. Serve immediately.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.