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Turkey “Pytt i Panna”

Nutrition Facts

Serving Size ½ of recipe
Calories 298
Total Fat 8 g
Saturated Fat 1 g
Sodium 367 mg
Total Carbohydrate 26 g
Dietary Fiber 4 g
Protein 30 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Olive oil 2 + 1 teaspoons
Sweet potato, peeled and diced into ½-inch cubes 1
Turkey breast filet, cut into small (½ inch) cubes ½ pound
Red bell pepper, diced 1
Leek, coarsely chopped and rinsed in a bowl of cold water (leeks will float to the top and any dirt will sink to the bottom) 1
Parsley, chopped 2 tablespoons
Salt ¼ teaspoon
Freshly ground pepper to taste
Directions
  1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the diced potato and sauté for 10-15 minutes. Remove from pan and set aside.
  2. Add another teaspoon of oil to the skillet and then the turkey. Sauté for about 5 minutes. Add the bell pepper and leek, and cook for an additional 2-3 minutes.
  3. Add the potatoes and stir until warmed. Season with the parsley, salt, and pepper.
Exchanges
3.5 very lean meats; 1.5 fats; 1 starch; 1 vegetable
Side Suggestions: Pickled Beets