Turkey and Okra
1 tablespoon canola oil
1 pound boneless turkey breast cutlets, cut in 1-inch dice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 cloves garlic, minced
1 green bell pepper, cut in 1/2-inch dice
1 cup chopped onion
2 ribs celery, chopped
1 teaspoon dried thyme
1 cup frozen whole okra, partially thawed and sliced in 1/2-inch pieces
1 14.5 ounce can diced tomatoes with mild green chiles
Heat the oil in a large nonstick skillet over medium high. Add the
turkey and cook, stirring, 1 minute. Sprinkle the salt, pepper and
paprika in the pan and continue to cook, stirring, for another 3 to 4
minutes, or until the turkey is lightly browned and cooked through.
Remove it from the skillet.
Add the garlic, green pepper, onion, celery and thyme and cook,
stirring, 3 minutes, or until the vegetables are somewhat softened.
Add the okra and cook, stirring, 4 minutes, or until the okra is just
tender and cooked through, but not soft. Add the tomatoes and return
the turkey to the pan; cook 3 minutes, or until the turkey is heated
through and the flavors well-blended.
Makes 4 servings.
Calories 271, Fat 12 g, Carbs 14 g, Sodium 918 mg, Fiber 3 g.
No comments:
Post a Comment