DIABETIC TURKEY CUTLETS CREOLE
Yield: Serves 4
Serving Size: 1 cutlet with 1/2 cup Creole sauce
Source : The New Family Cookbook for People with Diabetes
INGREDIENTS
4 turkey cutlets (about 1 pound),or 1 pound turkey breast cut in 4 slices
1 cup chopped green bell pepper
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1 cup stewed tomatoes with juice
1 cup homemade chicken broth or canned reduced-sodium chicken broth
1 bay leaf
2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried oregano
2 teaspoons chopped fresh basil, or 1/2 teaspoon dried basil
1 teaspoon fresh thyme, or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
4 to 6 drops hot pepper sauce
1 tablespoon cornstarch
DIRECTIONS
Prepare a large skillet with non-stick
pan spray. Heat the pan over high heat.
Brown the turkey cutlets quickly on both sides. Set aside.
Reduce the heat and saute the green pepper, mushrooms,
celery, onion, and garlic for about 5 minutes. Add the
tomatoes with juice, the chicken broth, all the herbs
and seasonings, and the hot pepper sauce.
Mix the cornstarch with 2 tablespoons water; add to
the skillet. Bring to a boil. Simmer for about 20 minutes.
Add the cutlets; spoon the sauce over them and simmer for
another 4 to 6 minutes. Remove the bay leaf before serving.
Nutritional Information Per Serving:
Calories: 196, Fat: 4 g, Cholesterol: 61 mg, Sodium: 552 mg,
Carbohydrate: 12 g, Dietary Fiber: 2 g, Protein: 29 g
Diabetic Exchanges: 2 Vegetable, 4 Very Lean Meat
Source The Diabetic Gourmet Daily Recipe Mailer.
