• Turkey “Pytt i Panna”

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 298
    Total Fat 8 g
    Saturated Fat 1 g
    Sodium 367 mg
    Total Carbohydrate 26 g
    Dietary Fiber 4 g
    Protein 30 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 2 + 1 teaspoons
    Sweet potato, peeled and diced into ½-inch cubes 1
    Turkey breast filet, cut into small (½ inch) cubes ½ pound
    Red bell pepper, diced 1
    Leek, coarsely chopped and rinsed in a bowl of cold water (leeks will float to the top and any dirt will sink to the bottom) 1
    Parsley, chopped 2 tablespoons
    Salt ¼ teaspoon
    Freshly ground pepper to taste
    Directions
    1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the diced potato and sauté for 10-15 minutes. Remove from pan and set aside.
    2. Add another teaspoon of oil to the skillet and then the turkey. Sauté for about 5 minutes. Add the bell pepper and leek, and cook for an additional 2-3 minutes.
    3. Add the potatoes and stir until warmed. Season with the parsley, salt, and pepper.

    Exchanges3.5 very lean meats; 1.5 fats; 1 starch; 1 vegetable

    Side Suggestions: Pickled Beets

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