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 |
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
- 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.
- 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.
- 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