Tuesday, November 17, 2009

Spinach & Turkey Skillet



Are there only two of you for Thanksgiving this year? Don't feel like making a big dinner? Not enough money to go out to eat? This one is for you! Add a dinner roll and maybe a light dessert, and you're all set.

Spinach & Turkey Skillet

6 oz. turkey breast tenderloin
1/8 t. salt
2 t. olive oil
1/4 c. chopped onion
2 cloves garlic, minced
1/3 c. uncooked rice
3/4 t. dried Italian seasoning
1/4 t. black pepper
1 c. fat-free reduced-sodium chicken broth, divided
2 c. torn fresh spinach leaves
2/3 diced plum tomatoes
3 T. freshly grated Parmesan cheese

1. Cut turkey tenderloins into bite-sized pieces; sprinkle with salt.

2. 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.

3. Reserve 2 T. chicken broth. Stir remaining broth into mixture in skillet. Bring to a boil. Reduce heat; simmer, covered 14 minutes. Stir in spinach and reserve 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.

Serving = 1/2 of total recipe

Calories: 316
Cal. from Fat 26%
total Fat: 9g
Sat. Fat: 3g
Cholesterol: 39mg
Sodium: 309mg
Carbohydrate: 33g
Fiber: 3g
Protein: 25g


If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House

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