1 lb TURKEY CUTLETS
1/2 tsp each dried thyme and curry powder
1/4 tsp each ground cumin, allspice, ginger and salt
1/8 tsp each paprika, cayenne and black pepper
4 small boiling onions, peeled and qtered
1 medium green pepper, seeded and cut into 1-inch pieces
2 Roma tomatoes, cut into qters
2 small (or 1 large) sweet potatoes, unpeeled, cut into approximately 4 x 1-inch wedges
1/2 tsp curry powder
1/4 tsp kosher salt
1/4 tsp pepper
1 tsp olive oil
1/2 c fresh orange juice (about 2 oranges)
1 tbsp fresh lime juice
Gently pound cutlets to an even thickness.
Combine thyme, 1/2 teaspoon curry powder, cumin, allspice, ground ginger, salt, paprika, cayenne and black pepper to make Jamaican spice mix. Sprinkle approximately 1/4 teaspoon Jamaican spices over both sides of cutlets, rubbing in spices.
Allow to stand while preparing vegetables and other ingredients.
In a medium bowl, combine remaining 1/2 teaspoon curry powder, kosher salt, 1/4 teaspoon pepper and olive oil; toss in sweet potato wedges.
Lightly spray a 12 x 15-inch cookie sheet with vegetable spray; arrange sweet potato wedges on cookie sheet. Bake in a preheated 450-degree F oven for 15 minutes.
Spray nonstick stovetop grill pan with vegetable spray; heat to medium high heat for 1 to 2 minutes; arrange cutlets in pan; cook for 2 minutes. Turn and cook for additional 1-1/2 minutes. Remove from pan and keep warm.
Toss onion wedges and green pepper cubes in grill pan, reducing heat to medium. Stir constantly, for 2- 3 minutes or until vegetables are lightly browned. Add tomato wedges.
Pour in orange and lime juices, stirring to blend. Cook for about 5-6 minutes or until vegetables are crisp and tender.
Arrange vegetables around cutlets; rim platter with sweet potato wedges and serve.
Total Calories 329
Total Fat 3 g
% Daily Total Fat 8
Cholesterol 70 g
Sodium 404 mg
Total Carbohydrates 44 g
Protein 32 g