Guest guest Posted August 15, 2004 Report Share Posted August 15, 2004 Spinach & Turkey Skillet Makes 2 servings 6 ozs turkey breast tenderloin 1/8 tsp salt 2 tsps olive oil 1/4 cup chopped onion 2 cloves garlic, minced 1/3 cup uncooked rice 3/4 tsp dried Italian seasoning 1/4 tsp black pepper 1 cup fat-free reduced-sodium chicken broth, divided 2 cups torn fresh spinach leaves 2/3 cup diced plum tomatoes 3 tbsps freshly grated Parmesan cheese Cut turkey tenderloins into bite-size pieces; sprinkle with salt. Heat oil in medium skillet over medium-high heat. Add turkey pieces; cook and stir until lightly browned. Remove from skillet. Reduce heat to low. Add onion and garlic; cook and stir until tender. Return turkey to skillet. Stir in rice, Italian seasoning and pepper. Reserve 2 tablespoons chicken broth. Stir remaining broth into mixture in skillet. Bring to a boil. Reduce heat; simmer, covered, 14 minutes. Stir in spinach and reserved broth. Cover; cook 2 to 3 minutes or until liquid is absorbed and spinach is wilted. Stir in tomatoes; heat through. Serve with Parmesan cheese. Calories 316;Fat 9g;Chol 39mg;Carbs 33g;Fiber 3g;Protein 25g;Sodium 309mg Exchanges: 2 starch; 3 meat Diabetic Cooking March/April 2004 Quote Link to comment Share on other sites More sharing options...
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