6 tablespoons of beef bouillon
1/2 cup of chopped onion
1/2 cup of chopped celery
1/2 cup of chopped green peppers
1 cup of chopped tomato, indcluding the liquid
3 tablespoons of minced fresh parsley
1/2 teaspoon of crumbled dried oregano
1/4 teaspoon of freshly ground pepper
1 pound of sliced turkey breast (8 thin scallops)
Heat the bouillon in a large nonstick frying pan.
Add the onion and celery and cook quickly over moderately high heat until soft.
Add the green pepper, tomato, parsley, oregano and the ground pepper.
Continue cooking unil it's tender, stirring with a wooden spoon.
Remove the vegetables, leaving some liquid in teh bottom of the frying pan.
Quickly fry the turkey scallps in the pan juices, about 1 minute on each side or until cooked.
Arrange the turkey slices on individual dishes and spoon 3 tablespoons of vegetables over them.
Makes 4 servings
One serving = 2 turkey scallops plus 3 tablespoons of veggies
One serving = 4 meat/protein plus 1 fruit/veggie
Calories = 207
g protein = 35
g carbohydrate = 6
g dietary fiber = 1.9
g fat - total = 4
mg cholestrol = 79
mg sodium = 186
*NOTE* this recipe is suitable for a sodium reduced diet.
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