Turkey Skillet Supper
| Turkey Skillet Supper |
| |
| |
| 1 Tbs |
|
olive oil |
|
| 2 |
|
cloves fresh garlic minced |
|
| 1 Tbs |
|
fresh lemon juice |
|
| 1/4 tsp |
|
salt |
|
| 1/2 tsp |
|
dried oregano |
|
| 1 Tbs |
|
olive oil |
|
| 12 oz |
|
cooked turkey, cut into strips |
|
| 4 cups |
|
fresh spinach washed, dried and torn |
|
| 8 oz |
|
fusilli pasta cooked and drained |
|
| 2 cups |
|
cherry tomatoes halved |
|
| 2 oz |
|
Feta cheese crumbled |
|
|
|
As needed black olives drained and pitted |
|
|
|
| |
| 1 |
To prepare the dressing, combine 1 tablespoon oil, garlic, lemon juice, salt and oregano. |
| 2 |
Heat oil in skillet. Stir-fry cooked turkey until golden brown. Season with salt and pepper. |
| 3 |
Add spinach; cover and steam until spinach is wilted. Combine remaining ingredients, including dressing, in a large bowl and toss. |
| 4 |
Add pasta mixture to turkey and stir to combine. Garnish with black olives, if desired. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
640.69 |
|
| Calories From Fat (20%) |
|
128.70 |
|
| |
|
% Daily Value |
| Total Fat 14.46g |
|
22% |
|
| Saturated Fat 3.85g |
|
19% |
|
| Cholesterol 49.19mg |
|
16% |
|
| Sodium 1301.75mg |
|
54% |
|
| Potassium 801.81mg |
|
23% |
|
| Carbohydrates 94.08g |
|
31% |
|
| Dietary Fiber 5.06g |
|
20% |
|
| Sugar 3.81g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 89.01g |
|
|
|
| Protein 32.54g |
|
65% |
|
|
|
| |
| Recipe Type |
| Main Dish, Poultry |
| |
| Recipe Source |
|
Source: The National Turkey Federation
Recipe from Brook Farm Inn, Lenox MA.
|
|
|
| |
|
|
|