Recipes

Turkey Ratatouille Recipe

Atkins Turkey Ratatouille
8.4g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
42.7g

Protein

18.3g

Fat

6.7g

Fiber

391.3cal

Calories

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INGREDIENTS

  • 24 oz, boneless, raw, without skin (yield after cooking) Turkey Cutlet
  • 4 tablespoon Extra Virgin Olive Oil
  • 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
  • 1 medium Zucchini
  • 1 medium (approx 2-3/4" long, 2-1/2" dia) Sweet Red Peppers
  • 1 cup Mushroom Pieces and Stems
  • 1 tsp Garlic
  • 0 1/2 cup Tomato Puree (Without Salt Added, Canned)
  • 1 tsp, leaves Basil (Dried)
  • 0 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/8 tsp Salt
  • 0 1/8 tsp Black Pepper

DIRECTIONS

 

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle cutlets with salt and freshly ground black pepper. Sauté cutlets 3 minutes per side, just until lightly golden and cooked through. Transfer to a plate.

  2. Heat remaining oil in skillet. Add eggplant, zucchini and red pepper. Sauté

    5 minutes, stirring occasionally. Add mushrooms, garlic, tomato purée, basil

    and sugar substitute. Mix well; bring to a boil. Cover, reduce heat to low and simmer 5 minutes. Add salt and pepper.

  3. Return turkey and accumulated juices to skillet. Cook, uncovered 2-3 minutes, just until turkey is heated through.

  4. Serve immediately.


    5.  

Cooking Tip

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