© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 lb TURKEY CUTLETS, cut into 1/2-inch strips
1 Package (8 oz) frozen mixed vegetables
1 tbsp margarine
1/2 tsp dill weed
1/4 tsp salt
1/8 tsp pepper
1/2 c non-fat plain yogurt
In a 10-inch skillet, over medium-high heat, sauté turkey and frozen vegetables in margarine for 4 minutes.
Stir in dill, salt and pepper. Cover; reduce heat to low and cook 6 minutes or until vegetables are fork tender and turkey is no longer pink.
Remove from heat; stir in yogurt. Return skillet to low heat for approximately 1 minute to heat mixture throughout.
Total Calories 250
Total Fat 9 g
% Daily Total Fat 32
Cholesterol 74 g
Sodium 497 mg
Total Carbohydrates 11 g
Protein 32 g