PREP TIME: 10 MINUTES TOTAL TIME: 20 MINUTES MAKES 4 SERVINGS MUFA: AVOCADO
With a high-quality hard-anodized nonstick skillet, you can brown turkey, chicken, or other cuts of meat in a small amount of oil. Here’s how: Preheat the pan and add the oil, then spread with a silicone brush. Let it heat for 1 minute before adding the cutlets.
1 Hass avocado, peeled, pitted, and cubed
1 tomato, chopped
1 tablespoon chopped fresh cilantro
2 teaspoons lime juice
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
4 boneless, skinless turkey cutlets (4 ounces each)
1 teaspoon canola oil
2 slices crisp-cooked gluten-free bacon, crumbled
1. In a medium bowl, mash the avocado with a fork. Add the tomato, cilantro, lime juice, 1⁄8 teaspoon of the salt, and 1⁄8 teaspoon of the pepper and stir until well mixed.
2. Cut each cutlet in half horizontally by slicing parallel to the work surface. Pound lightly to an even thickness between 2 sheets of plastic wrap. Season with the remaining 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper.
3. In a large nonstick skillet over medium-high heat, warm the oil. Cook the cutlets for 3 to 4 minutes per side, or until browned and cooked through. Transfer to a platter. Top evenly with the avocado mixture and sprinkle with the bacon.
Nutrition per serving: 215 calories, 30 g protein, 5 g carbohydrates, 9 g total fat, 1.5 g saturated fat, 3 g fiber, 346 mg sodium
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Serve with a Ginger-Blueberry Parfait, omitting the avocado (160). TOTAL MEAL: 375 calories |