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Cooked by: Chef / Last Modified: 2/7/2008 / Number of Servings: 4 |
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Directions: 1. Make Fries: Heat oven to 450°F. Line cookie sheet with foil, coat with
vegetable cooking spray. Cut potatoes lengthwise into 1/2-inch sticks. Toss
with oil in large bowl to coat. Sprinkle with sugar, salt and red pepper;
toss well. Spread on prepared cookie sheet. Bake 30 minutes. Immediately
remove from pan.
2. Make Creamy Coleslaw: Meanwhile, combine yogurt, lemon juice, honey,
salt and pepper in large bowl. Add cabbage, apple and green onions, toss to
combine. Makes 3 1/2 cups.
3. Heat 1/2 teaspoon oil in large nonstick skillet over medium heat. Pat
turkey dry on paper towels and sprinkle lightly with salt and pepper. Add
half the turkey to skillet, cook until golden and cooked through, 1 minute
per side. Set aside. Repeat with remaining 1/2 teaspoon oil and turkey.
Combine salsa ketchup and brown sugar in cup, stir into pan. Add reserved
turkey and lemon slices to pan, simmer 5 minutes. .
Prep time: 20 minutes Cooking time: 40 minutes
Ingredients:
2 1/2 Pound(s) Baking potatoes, scrubbed
1 Teaspoon(s) Vegetable oil
1 Tablespoon(s) Sugar
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground red pepper
1/3 Cup(s) Plain nonfat yogurt
1 Tablespoon(s) Fresh lemon juice
1 Teaspoon(s) Honey
1/8 Teaspoon(s) Freshly ground pepper
3 Cup(s) Thinly sliced green cabbage
1 Granny Smith apple,julienned
2 Green onions, julienned
1 Teaspoon(s) Vegetable oil, divided
4 Turkey breast cutlets
1/2 Cup(s) Mild or medium salsa ketchup
1 Tablespoon(s) Firmly packed brown sugar
4 Lemon slices |
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