Turkey Ratatouille
8.4g
Net Carbs
42.7g
Protein
18.3g
Fat
6.7g
Fiber
391
Calories
Ingredients:
- 1 teaspoon leaf Basil (Dried)
- 1/8 teaspoon Black Pepper
- 4 tablespoons Extra Virgin Olive Oil
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Sweet Red Peppers
- 1/8 teaspoon Salt
- 1 teaspoon Garlic
- 24 oz, boneless, raw, without skin (yield after cooking) Turkey Cutlet
- 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
- 1 medium Zucchini
- 1 cup Mushroom Pieces and Stems
- 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 1/2 cup Tomato Puree (Without Salt Added, Canned)
Directions:
- 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.
- Heat remaining oil in skillet. Add eggplant, zucchini and red pepper. Sauté5 minutes, stirring occasionally. Add mushrooms, garlic, tomato purée, basiland sugar substitute. Mix well; bring to a boil. Cover, reduce heat to low and simmer 5 minutes. Add salt and pepper.
- Return turkey and accumulated juices to skillet. Cook, uncovered 2-3 minutes, just until turkey is heated through.
- Serve immediately.
