8.7g
Net Carbs
Prep Time: 15 Minutes
Style: American
Cook Time: 15 Minutes
Phase: Phase 1

45.5g

Protein

15.4g

Fat

6.5g

Fiber

369

Calories

How are Net Carbs Calculated?

INGREDIENTS

  • 1 Cup Mushroom Pieces and Stems
  • 4 Tbsp Extra Virgin Olive Oil
  • 24 Cooking) Turkey Cutlet
  • 1 Lb) Eggplant
  • 1 Medium Zucchini
  • 1 Dia) Sweet Red Peppers
  • 1 Tsp Garlic
  • 0.13 Tsp Salt
  • 1 Leaves Basil (Dried)
  • 0.5 Tsp Sucralose Based Sweetener (Sugar Substitute)
  • 0.5 Cup Tomato Puree (Without Salt Added, Canned)
  • 0.13 Tsp Black Pepper

DIRECTIONS


  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.

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