Turkey Ratatouille

DifficultyDifficult
Yield4 servings
Prep15 mins
Cook15 mins

8.4g

Net Carbs

42.7g

Protein

18.3g

Fat

6.7g

Fiber

391

Calories

Turkey Ratatouille

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:

 
  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. 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.
  3. Return turkey and accumulated juices to skillet. Cook, uncovered 2-3 minutes, just until turkey is heated through.
  4. Serve immediately.

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