Cook a tasty turkey dinner—complete with vegetables—in less than half an hour!
teaspoon olive or vegetable oil
lb turkey breast tenderloin
cup refrigerated cooked new potato wedges (from 1-lb 4-oz bag)
medium onion, chopped (1/2 cup)
medium red bell pepper, chopped (1/2 cup)
tablespoons reduced-fat blue cheese dressing
to 3 teaspoons cayenne pepper sauce
Chopped fresh parsley, if desired
In 12-inch nonstick skillet, heat oil over medium-low heat. Add turkey; cover and cook 10 minutes, turning after 5 minutes. Add potatoes, onion and bell pepper; cook uncovered about 5 minutes longer, stirring occasionally and adding 1 to 2 tablespoons water if needed, until juice of turkey is clear when center of thickest part is cut (170°F) and potatoes are tender.
Meanwhile, in small bowl, mix dressing and pepper sauce. Pour sauce over turkey mixture, stirring to coat. Reduce heat to low. Cook until sauce is heated through. Sprinkle with parsley.
The heat and the depth of flavor vary by brand of pepper sauce. The original cayenne pepper sauce has a sweet flavor, perfect for this buffalo-style entrée.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.