Turkey Cutlets with Snap Peas and Carrots

Looking for a turkey dinner? Then check out these cutlets served with snap peas and carrots - a tasty meal.

  • prep time 20 min
  • total time 40 min
  • ingredients 5
  • servings 4

Ingredients

1
lb uncooked turkey breast cutlets, about 1/4 inch thick
1/2
cup honey-Dijon dressing
1
cup baby-cut carrots, cut lengthwise in half
1/4
cup water
2
cups fresh sugar snap pea pods, strings removed
  • 1 Place turkey in shallow glass or plastic dish. Pour dressing over turkey; turn turkey to coat evenly. Cover dish; let stand 20 minutes at room temperature.
  • 2 Spray 12-inch skillet with cooking spray; heat over medium heat. Drain dressing from turkey; pat turkey dry. Cook turkey in skillet 3 to 5 minutes, turning once, until brown.
  • 3 Add carrots and water. Top turkey and carrots with pea pods. Cover; cook 7 to 9 minutes or until carrots are tender and turkey is no longer pink in center.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    240
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    260mg
    260%;
    Total Carbohydrate
    8g
    8%
    (Dietary Fiber
    2g
    2%
      Sugars
    5g
    5%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    80%;
    Vitamin C
    15%;
    Calcium
    4%;
    Iron
    10%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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