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Turkey Ratatouille:
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Listed in: Main Dish Cuisine
Ingredients

  • ¾ pound turkey breast tenderloin, cut into ¾-inch pieces

  • 1/8 teaspoon pepper

  • 1 tablespoon olive or vegetable oil

  • 2 cups frozen stir-fry bell peppers and onions, (from 1-pound bag)

  • 1 small eggplant, cubed (2 cups)

  • 1 medium zucchini, cubed (1 cup)

  • 1 can (14½ ounces) Italian-style stewed tomatoes, undrained

  • ¼ cup shredded Parmesan cheese

Cooking Instructions

Preparation Time 15 min | Cooking Time 15 min:
4 servings | 225 Calories | 25g Protein | 21g Carbohydrates | 7g Fat

Turkey adds a twist to the classic French ratatouille, a blend of sautéed fresh eggplant, zucchini, peppers, onions and tomatoes.

  • Sprinkle turkey with pepper.

  • Heat oil in 12-inch nonstick skillet over medium-high heat. Cook turkey in oil 3 to 5 minutes, stirring occasionally, until brown.

  • Stir in stir-fry vegetables. Cook 2 minutes, stirring occasionally. Stir in eggplant and zucchini. Cook 2 to 4 minutes, stirring occasionally, until vegetables are tender.

  • Stir in tomatoes; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle each serving with cheese.

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Turkey Ratatouille
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