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Turkey Ratatouille

 4 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 31 min
  • Servings 4

Turkey adds a twist to the classic French ratatouille, a blend of sautéed fresh eggplant, zucchini, peppers, onions and tomatoes.

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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  • 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.

Expert Tips

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!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
225
(
Calories from Fat
65 ),
% Daily Value
Total Fat
7 g
7 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
60 mg
60 %;
Sodium
440 mg
440 %;
Total Carbohydrate
21 g
21 %
(Dietary Fiber
5 g
5 %
),
Protein
25 g
25 %
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
56%;
Calcium
14%;
Iron
12%;
Exchanges:
4 Vegetable; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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