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Turkey “Pytt i Panna”

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	298
Total Fat	8 g
Saturated Fat	1 g
Sodium	367 mg
Total Carbohydrate	26 g
Dietary Fiber	4 g
Protein	30 g

Servings and Times TOP

Servings

Ingredients and Preparation TOP

Ingredients	Measures
Olive oil	2 + 1 teaspoons
Sweet potato, peeled and diced into ½-inch cubes	1
Turkey breast filet, cut into small (½ inch) cubes	½ pound
Red bell pepper, diced	1
Leek, coarsely chopped and rinsed in a bowl of cold water (leeks will float to the top and any dirt will sink to the bottom)	1
Parsley, chopped	2 tablespoons
Salt	¼ teaspoon
Freshly ground pepper to taste

Directions
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the diced potato and sauté for 10-15 minutes. Remove from pan and set aside.
Add another teaspoon of oil to the skillet and then the turkey. Sauté for about 5 minutes. Add the bell pepper and leek, and cook for an additional 2-3 minutes.
Add the potatoes and stir until warmed. Season with the parsley, salt, and pepper.

Exchanges
3.5 very lean meats; 1.5 fats; 1 starch; 1 vegetable

Side Suggestions: Pickled Beets

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