Lemon Turkey Stir Fry on Rice

Serves 6

3 cups brown rice, cooked
1 1/2 pounds turkey cutlets, cut into 1/2-inch strips
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
2 teaspoons cornstarch
1 teaspoon lemon pepper
2 tablespoons olive oil
3 medium green onions, sliced, using green too
1 carrot, grated
1 medium fresh lemon, cut into 10 thin slices and slivered
1 clove garlic, finely minced
1 (10-oz.) bag fresh spinach, washed, drained and chopped

Cook rice according to package instructions to yield 3 cups cooked (1 1/2 cups raw).

In re-sealable plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper. Shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavors to blend.

In large skillet, over medium heat, sauté turkey and marinade in oil 2 to 3 minutes, or until turkey is no longer pink. Add onions, carrots, lemon slivers and garlic; continue to cook until onions are translucent. Stir in spinach and cook until just wilted.

Serve over brown rice.

Per serving: 411 Calories; 14g Fat; 30g Protein; 41g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 170mg Sodium. Exchanges: 2 1/2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

SERVING SUGGESTIONS: A nice green salad is all you need. :-)

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