© 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 lb TURKEY CUTLETS, cut into 1/4-inch strips
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil, divided
1 Medium red bell pepper, seeded and cut into 1/4-inch strips
1 Medium yellow bell pepper, seeded and cut into 1/4-inch strips
1 lb spinach, stalks removed & coarsely chopped
2 tbsp balsamic vinegar
2 tbsp sugar
In a medium bowl, toss turkey strips with salt and pepper.
Heat 2 teaspoons oil in a large nonstick skillet or wok, over medium-high heat. Sauté turkey in hot oil 4 to 5 minutes or until turkey is no longer pink in the center. Do not over cook. Remove turkey from the pan and set aside.
Add remaining 1 teaspoon oil to pan and sauté bell peppers for 2 minutes. Gently fold in spinach.
In a small bowl, combine vinegar and sugar; stir into vegetable mixture. Reduce heat to medium and stir-fry mixture 2 to 3 minutes or until vegetables are tender.
Return turkey strips to pan and heat well. Serve immediately.
Total Calories 211
Total Fat 4 g
% Daily Total Fat 17
Cholesterol 70 g
Sodium 552 mg
Total Carbohydrates 13 g
Protein 30 g