Turkey Cutlets with Corn Salsa
1 1/2 cups
fresh or frozen corn kernels, thawed
1 medium green
bell pepper, diced
Char corn in heavy
medium nonstick skillet over medium-high heat, stirring often, about 4
minutes. Set aside.
Add 2 teaspoons oil to skillet. Add bell pepper and onion; sauté 3 minutes. Increase heat to high and add charred corn. Sauté until peppers begin to brown, about 3 minutes longer. Stir in cilantro and lime juice. Season salsa with salt and pepper; transfer to medium bowl. Return turkey to skillet and reheat, about 1 minute. Spoon salsa over turkey and serve with lime wedges.
COOKS NOTE: This recipe also works well with thin chicken cutlets.
Per Serving: 265 Calories; 7g Fat (24.5% calories from fat); 1g Saturated Fat; 33g Protein; 19g Carbohydrate; 3g Dietary Fiber; 80mg Cholesterol; 296mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.
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