© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c green pepper, cut into 1-inch cubes
2 c onion, thinly sliced
1 to 2 Cloves garlic, minced
1 tbsp olive oil
1 lb eggplant, peeled, if desired, cut into 1-inch cubes
1/2 lb zucchini, thinly sliced
1/2 lb mushrooms, qtered
1 lb tomatoes, peeled and cut into wedges
1/4 c fresh parsley, chopped
1-1/2 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1 lb NO-SALT TURKEY BREAST, cut into 1/2-inch cubes
In 5-quart saucepan, over medium heat, saute green pepper, onion and garlic in oil for 2 minutes or until peppers are soft and onions are translucent. Add eggplant, zucchini and mushrooms; cook 3 to 4 minutes or until vegetables are tender.
Stir in tomatoes, parsley, Italian seasoning, salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
Fold in turkey and cook 2 to 3 minutes or until heated through.
Total Calories 242
Total Fat 5 g
% Daily Total Fat 18
Cholesterol 48 g
Sodium 107 mg
Total Carbohydrates 21 g
Protein 29 g