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Prep 15min
Total31min
Servings4
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Ingredients
3/4
pound turkey breast tenderloin, cut into 3/4-inch pieces
1/8
teaspoon pepper
1
tablespoon olive or vegetable oil
2
cups frozen stir-fry bell peppers and onions, (from 1-pound bag)
1
small eggplant, cubed (2 cups)
1
medium zucchini, cubed (1 cup)
1
can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1/4
cup shredded Parmesan cheese
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Steps
1
Sprinkle turkey with pepper.
2
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook turkey in oil 3 to 5 minutes, stirring occasionally, until brown.
3
Stir in stir-fry vegetables. Cook 2 minutes, stirring occasionally. Stir in eggplant and zucchini. Cook 2 to 4 minutes, stirring occasionally, until vegetables are tender.
4
Stir in tomatoes; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle each serving with cheese.
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Go vegetarian! Skip the turkey, pepper and oil and steps 1 and 2. Add 2 cans (15 to 16 ounces each) garbanzo beans with the tomatoes in step 4. It’s that easy!
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Nutrition Facts
Serving Size:1 Serving
Calories
225
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
60 mg
Sodium
440 mg
Potassium
880 mg
Total Carbohydrate
21 g
Dietary Fiber
5 g
Protein
25 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
56%
56%
Calcium
14%
14%
Iron
12%
12%
Exchanges:
4 Vegetable; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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